Description
Classic Italian Meatballs are tender, juicy, and packed with rich Italian flavor. Made with a blend of beef, pork, cheese, and herbs, they’re perfect with pasta, in subs, or as an appetizer.
Ingredients
½ cup (54 g) fresh breadcrumbs from 1–2 slices white bread, crusts removed
¼ cup (60 ml) milk
2 egg yolks
½ cup (50 g) grated Pecorino Romano or Parmesan cheese
2 garlic cloves, finely chopped or grated
1 teaspoon (8 g) fine salt or 2 teaspoons Diamond Crystal kosher salt
1 teaspoon ground black pepper
1 lb (450 g) ground beef chuck
1 lb (450 g) ground pork or veal
¼ cup grated onion (optional)
⅓ cup (30 g) chopped fresh parsley or basil
Olive oil, for cooking
Instructions
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Soften the breadcrumbs – Put fresh breadcrumbs in a small bowl, drizzle with milk, and allow them to absorb the liquid for 5 minutes.
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Create the Flavor Base – Mix in egg yolks, cheese, garlic, salt, and pepper until you have a coarse paste.
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Combine the Meats – In a large bowl, gently mix beef, pork, and onion (if using). Add the breadcrumb mixture and fresh herbs, then blend by hand, with a spoon, or on low speed in a stand mixer.
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Shape the Meatballs – Use a ¼-cup scoop to portion, rolling lightly into balls. Slightly uneven shapes help hold more sauce.
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Cooking Options:
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Stovetop method: Warm olive oil in a skillet over medium-high. Brown on all sides, then cover, lower heat, and cook until done (165°F), about 15 minutes.
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Simmer in Sauce: After browning, transfer meatballs to simmering tomato sauce for 10–12 minutes.
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Baked: Preheat oven to 425°F (220°C). Arrange on an oiled baking sheet, bake 10 minutes, turn, then bake another 10–12 minutes until cooked through.
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Notes
For gluten-free, use GF breadcrumbs or panko.
For spice, mix red pepper flakes into the breadcrumb blend.
Meatballs freeze well for up to 2 months.
Don’t overmix for a tender texture.
Nutrition
- Serving Size: 1 meatball
- Calories: 184 kcal
- Sugar: 1 g
- Carbohydrates: 3 g
- Protein: 12 g