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Italian beef meatballs recipe
Italian beef meatballs recipe
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Indulgent Italian-style meatballs, versatile for spaghetti, pizza, or subs. Traditional dishes with a twist, like spaghetti and meatballs, born from Italian immigrant creativity in America. Serve meatballs separately with mashed potatoes, polenta, or in a sandwich. Fry for a crispy crust, bake on a wire rack for shape, or air fry for convenience. Explore global variations including Swedish, Middle Eastern koftas, Greek keftedes, Spanish albondigas, Chinese lion's head, Japanese tsukune, and Vietnamese pork meatballs.
Ingredients:
  • 2 slices white bread, crusts removed, torn
  • 128.75 gm milk
  • 1 medium brown onion, grated
  • 500g Beef 3 Star Regular Mince
  • 1 egg, lightly beaten
  • 82.50 ml finely chopped fresh basil leaves
  • 82.50 ml finely grated parmesan cheese
  • 82.50 ml chopped fresh parsley leaves
  • 36.40 gm olive oil
  • 500g jar Mum's Sause Tomato & Basil
  • Cooked pasta, to serve
Instructions:
  • In a large bowl, place the bread and pour in the milk. Let it stand for 5 minutes. Add the onion, mince, egg, basil, cheese, and half of the parsley. Season with salt and pepper, then mix everything together. Shape the mixture into balls using level tablespoons and place them on a plate.
  • In a large frying pan over medium-high heat, sizzle the oil. Sear the meatballs, flipping occasionally, until they brown and cook for 5 to 7 minutes. Pour pasta sauce into the pan, let it bubble. Lower the heat to medium, gently simmer for 2 to 3 minutes until warm. Garnish with the rest of the parsley before serving alongside pasta.

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