There’s something timeless and universally loved about a plate of juicy Italian meatballs. These tender and flavorful morsels are the essence of comfort food, evoking memories of family gatherings, cozy dinners, and the simple joy of homemade meals. The perfect Italian meatball is not only about the meat but also about the balance of herbs, cheese, and breadcrumbs that create a texture that’s soft yet firm enough to hold together. This recipe will guide you through every step to ensure that your meatballs are not just good but exceptional.
Italian meatballs are traditionally made with a combination of ground beef and pork, but what truly elevates them is the use of fresh herbs, Parmesan cheese, and a hint of garlic. Whether served over a bed of spaghetti, nestled in a marinara sauce, or enjoyed in a hearty sandwich, these meatballs are a versatile dish that shines in any setting. Follow along as we explore the perfect recipe for crafting delicious meatballs that are sure to become a staple in your culinary repertoire.
Ingredients
For the meatballs:
500g (1 lb) ground beef
500g (1 lb) ground pork
1 cup fresh breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
4 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
1/4 cup whole milk
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for frying)
For the sauce:
2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
800g (28 oz) can crushed tomatoes
1 tablespoon tomato paste
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
Salt and pepper to taste
Fresh basil, chopped (for garnish)
Directions
1. Prepare the Meatball Mixture
In a large mixing bowl, combine the ground beef and pork. Add the fresh breadcrumbs, grated Parmesan, minced garlic, chopped parsley, and basil. Crack in the eggs, pour in the milk, and season with salt, pepper, and dried oregano. Mix everything gently using your hands or a spoon until well combined. Be careful not to overwork the meat, as this can make the meatballs dense.
2. Shape the Meatballs
Take small portions of the mixture and roll them into balls about 1.5 inches in diameter. You should end up with about 20-24 meatballs, depending on size. Place them on a tray or plate, ready for frying.
3. Cook the Meatballs
In a large skillet or pan, heat 2 tablespoons of olive oil over medium-high heat. Fry the meatballs in batches, turning occasionally, until they are browned on all sides. This should take about 5-7 minutes per batch. Once browned, transfer the meatballs to a plate lined with paper towels to drain any excess oil.
4. Prepare the Sauce
In the same pan, add another 2 tablespoons of olive oil. Sauté the chopped onion until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional minute. Stir in the tomato paste, crushed tomatoes, dried basil, dried oregano, and red pepper flakes. Season with salt and pepper, then let the sauce simmer for 15 minutes to allow the flavors to meld.
5. Combine Meatballs and Sauce
Gently add the browned meatballs to the simmering sauce. Cover the pan and let them cook for another 20-25 minutes on low heat. This will allow the meatballs to absorb the flavors of the sauce and become even more tender.
How to Prepare
1. Serve the Meatballs
Once the meatballs are cooked through, they are ready to be served. For a classic Italian presentation, serve the meatballs over al dente spaghetti, topped with a generous spoonful of sauce and a sprinkling of fresh chopped basil. You can also enjoy them in a toasted sub roll with melted mozzarella for a meatball sandwich or as a standalone dish with a side of garlic bread.
2. Finish with Fresh Herbs and Cheese
Before serving, garnish the meatballs with additional chopped basil or parsley and a sprinkle of freshly grated Parmesan cheese. This not only enhances the visual appeal but also adds a burst of fresh flavor.
Preparation Time
Mixing and shaping the meatballs: 15 minutes
Browning the meatballs: 15 minutes
Cooking the sauce: 15 minutes
Simmering meatballs in sauce: 25 minutes
Total time: About 1 hour 10 minutes
Servings
This recipe makes approximately 20-24 meatballs, serving 4-6 people as a main dish. It pairs perfectly with pasta, crusty bread, or a fresh salad.
FAQs
1. Can I bake the meatballs instead of frying them?
Yes! To make a lighter version, preheat your oven to 400°F (200°C), place the meatballs on a baking sheet lined with parchment paper, and bake for 20 minutes. Then, finish cooking them in the sauce.
2. Can I freeze the meatballs?
Absolutely. You can freeze the uncooked meatballs on a tray, then transfer them to a zip-top bag once frozen. You can also freeze cooked meatballs in sauce for up to 3 months. Thaw in the fridge overnight and reheat gently.
3. What type of meat is best for Italian meatballs?
A combination of ground beef and pork creates the best texture and flavor. Beef provides heartiness, while pork adds juiciness and tenderness. You can use all beef or even turkey for a leaner option.
4. What can I use as a substitute for breadcrumbs?
If you’re out of breadcrumbs, you can use crushed crackers, panko, or even oats. If you want to make gluten-free meatballs, use gluten-free breadcrumbs.
5. How do I prevent the meatballs from falling apart?
Using a binder like eggs and breadcrumbs helps keep meatballs together. Avoid over-mixing the meat mixture, and make sure to sear them properly to form a crust that holds everything intact.
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