Want to make classic Italian meatballs just like your grandma used to? This ground pork, veal, and sausage blend meatball is made with herbs and spices, breadcrumbs, and Parmigiano-Reggiano cheese. Serve with your favorite pasta sauce, eat plain, make sub sandwiches, or any other way.
The secret to a truly delicious meatball lies in the combination of ingredients and the method of preparation. A classic Italian meatball recipe often includes breadcrumbs, milk soaked bread, Parmesan cheese, parsley, garlic, and eggs, & more all expertly mixed together by hand to ensure that perfect texture.
Check out these parmesan chicken meatballs, Hawaiian meatballs, or this Italian wedding soup full of meatballs in each bite.
Reasons You Will Enjoy These Classic Italian Meatballs…
These meatballs are made with fresh ingredients for the perfect homemade meatball recipe.
The blend of meat adds depth, flavor, and a juicy and tender texture to the Italian meatballs.
You can serve these meatballs in a ton of different ways. You can serve them with pasta sauce, as an appetizer on toothpicks, etc. Endless options are up for grabs.
It’s great for serving dinner to a crowd or your family at home. I offer gorgeous presentation value no matter what.
A protein-packed meal with nutrients, vitamins, protein, and fats.
Ingredients Needed
Meat: For these meatballs, you will blend ground beef, pork, and ground veal. The three meats add texture, flavor, and depth to the overall flavor.
Egg: The eggs are the binding agent that helps all the ingredients stick together correctly. This allows the meatballs not to break apart when you cook them.
Cheese: I used two types of cheese to give the meat mixture tons of flavor and add a pleasant salty and tangy taste.
Breadcrumbs: I made it easy and reached for flavored Italian breadcrumbs. This adds tons of flavor to the meat mixture.
Onion: Fresh diced onion not only adds flavor, but as the onion cooks, it releases more moisture into the meatballs, aiding in a tender texture.
Spices: Garlic powder, onion powder, dried oregano, basil, black pepper, and salt will all be used to help brighten up the flavor of the meatballs.
Oil: You will fry the meatballs in oil before baking them in the oven. This helps create the perfect crispy texture on the outside of the meatballs.
Variations to Recipe
Gluten Free: Opt for gluten-free breadcrumbs to make this a gluten-free meatball recipe.
Leaner: Use ground turkey or chicken to replace beef and pork. Just add a bit more cheese to help with the moisture level.
Flavors: Feel free to swap out the spices and create different flavors for your meatballs than I have made.
Cheese-Filled: Place feta or even small cubes of mozzarella cheese in the center of the meatballs. Then, make sure the meat fully covers the cheese and make stuffed cheesy meatballs.
Spicy: Want to add some heat to the meatballs? Consider finely chopping jalapeno peppers or adding red pepper flakes for some heat factor.
Storing:
Refrigerate: Any meatballs you do not eat immediately can be refrigerated. They will store for 3-4 days in an airtight container in the fridge.
Freeze: Free to freeze for 2-3 months in a freezer bag or airtight container. Then thaw in the fridge overnight before using or reheat straight from the freezer.
Tips For Success
Shape of Meatballs
Use a cookie scoop or a scale to measure the meat mixture to ensure all the meatballs are the same size. This is important so when you cook up the meatballs, you get an even cook on them all. Otherwise, you will have some meatballs overcooked and others undercooked.
Hot Oil For Pan Frying
Ensure the oil is fully warmed before you add the meatballs. The goal is to create a nice sear on all sides of the meatballs. This helps them hold shape as they bake and adds tons of texture.
Don’t Pack Meatballs Too Hard
When shaping the meatballs, do not press them too hard together. Doing so can create dense and heavy meatballs. A lighter hand is vital to keeping them light and tender.
Watch Cooking Time
Keep an eye on the cooking time. Depending on the size of the meatballs, they can cook quicker or slower. So use the time as a gauge and watch them as they bake.
FAQs
What are some creative ways to serve meatballs?
Serve your meatballs with marinara sauce over spaghetti, in a sub sandwich, soup, or on skewers. You can even use the meatballs to top pizza. Feel free to get creative and create a meal that you are craving.
What sauces can I serve with meatballs?
Any sauce can be used, from creamy alfredo to marinara and pasta sauce. You can also think outside the box and make barbecue sauce or sweet and sour meatballs. There are endless possibilities.
Whether served over spaghetti, nestled in a sub sandwich, or enjoyed on their own as a satisfying appetizer, classic Italian meatballs are a versatile and crowd-pleasing dish that is sure to delight even the most discerning palates. So grab some pasta and sauce, whip up a batch of meatballs, and get ready for a taste of Italy in every bite. Bon appetite!
What is the best way to cook meatballs?
Pan frying allows for a nice outer texture, and finishing off the meatballs in the oven helps create a nice juicy and tender meatball.
Craving More Comfort Food Recipes
Classic Italian Meatballs
Ingredients
- 1 pound lean ground beef 80/20
- 1 pound ground pork
- 1 pound ground veal
- 3 large eggs
- 1 & 1/2 cups grated pecorino romano cheese
- 1 cup Italian bread crumbs
- 1/2 cup finely chopped white onion
- 1/2 cup chopped parsley
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 & 1/2 teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon dried basil
- Olive oil for frying
- 1 1/2 cup Milk
- 3 slices italian bread crust removed
Instructions
- Start by preheating the oven to 350 degrees. Line a baking sheet with parchment paper and set to the side.
- In a large bowl add in your italian bread , crumbled up as best as you can, pour the milk over it so it becomes saturated, then mix
- Next in that same bowl add your ground beef, veal and pork. Add in the eggs, pecorino romano cheese, bread crumbs, onion, parsley, Parmigiano-Reggiano cheese, garlic powder, onion powder, dried oregano, pepper, salt, and basil until well combined but do not overmix.
- Next use a cookie scoop to make round balls that are 1/4 cup balls. Roll the meat into meatballs and place on the baking sheet.
- Heat a skillet with oil on medium heat.
- Once the oil is hot add a few of the meatballs in it, and cook on all sides. Cook for 2-3 minutes per side.
- ONce browned put the meatballs back on he tray.
- Bake for 20-25 minutes or until the meatballs are fully cooked. Then use the meatballs as you would wish.
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