Posted on by — Leave a comment

Classic Italian Meatballs

 

Classic Italian Meatballs

The perfect meatball is a work of art. It must be tender, packed with flavor, nicely round, and hold together while cooking. Lucky for you, our classic Italian meatball recipe passes all of these tests with flying colors. Searing meatballs on the stovetop and simmering in a homemade (or store-bought!) marinara results in extra-flavorful, tender meatballs that won’t fall apart. Read on for our top tips (and best-kept secret) on perfecting our best-ever classic meatballs
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 cup fresh bread crumbs
  • 1/2 cup whole milk
  • 1 lb. ground beef
  • 1/2 lb. ground pork
  • 1/2 lb. Italian sausage casings removed
  • 1 small yellow onion finely chopped
  • 3 cloves garlic finely chopped
  • Kosher salt
  • Freshly ground black pepper
  • 2 large eggs beaten to blend
  • 1 cup finely grated Parmesan plus more for serving
  • 1/4 cup chopped fresh parsley plus more for serving
  • 2 Tbsp. extra-virgin olive oil
  • 1 32-oz. jar or homemade marinara sauce

Method
 

  1. In a small bowl, mix bread crumbs and milk until combined. Let sit 15 minutes.
  2. In a large bowl, using your hands, combine beef, pork, sausage, onion, and garlic; season with salt and pepper. Gently stir in bread crumb mixture, eggs, Parmesan, and parsley until just combined. Form beef mixture into 1 1/2" balls.
  3. In a large, high-sided skillet over medium heat, heat oil. Working in batches, sear meatballs on all sides to develop a crust, about 2 minutes per side. Transfer to a large bowl or plate.
  4. In same skillet over medium-low heat, bring sauce to a simmer, then return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 8 minutes more.
  5. Top meatballs with more Parmesan and parsley.
Leave a Reply