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Italian Meatballs
Italian Meatballs
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Prep Time:
25 minutes
Cook Time:
60 minutes
Total Time:
85 minutes
Italian-American style meatballs with ground beef and pork, flavored with herbs and cheese, served with tomato sauce. Can be sized for dinner or appetizers.
Ingredients:
  • For the meatballs:
  • 1 pound ground beef (at least 16 percent fat)
  • 1 pound ground pork
  • 2/3 cup milk (whole or 2 percent)
  • 3 slices of white bread, crusts removed (about 3 ounces)
  • 1/4 cup ricotta cheese
  • 1/4 cup grated Parmesan or Romano cheese
  • 2 large eggs
  • 1 teaspoon salt (or 2 teaspoons of kosher salt)
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons black pepper
  • 1 teaspoon dried oregano or marjoram
  • 2-3 garlic cloves, minced
  • About 1 cup flour, for dusting
  • 1/3 cup extra virgin olive oil
  • 2 1/2 cups (24 ounces) tomato sauce (recipe follows, or use already prepared)
  • Tomato Sauce:
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup finely chopped onions
  • 3/4 cup finely chopped carrots
  • 3/4 cup finely chopped celery
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1 28-oz can crushed or whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
  • 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
  • 1 teaspoon tomato paste
  • Salt and freshly ground black pepper to taste
Instructions:
  • Prepare the tomato sauce: In a large skillet over medium heat, heat olive oil. Add onion, carrots, celery, and parsley, stirring to coat with oil. Reduce heat to low, cover, and cook until vegetables are soft, about 15 to 20 minutes. Uncover, add garlic, increase heat to medium-high, and cook for 30 seconds. Stir in tomatoes, breaking up whole tomatoes if using. Add basil and tomato paste, seasoning with salt and pepper. Bring to a low simmer, then cook uncovered on low heat until thickened, about 15 to 30 minutes. Blend for a smooth consistency if desired, then adjust seasonings before using.
  • Soak torn bread in hot milk: Heat milk until steamy, turn off heat, tear bread into pieces, soak until partially dissolved, mash into a paste, allow to cool on a plate.
  • Prepare the meatball mixture: In a large bowl, gently mix together the beef, pork, ricotta cheese, grated Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and the bread-milk mixture using your hands. Be careful not to overmix; a slightly chunky texture is preferred over tough meatballs.
  • Shape the meatballs by wetting your hands, then rolling the mixture into 2 to 3-inch balls. Coat each meatball evenly with flour and place them on a baking sheet. Rinse your hands as needed while forming the meatballs.
  • Cook the meatballs until they are golden brown on at least 2 sides in a large skillet with heated olive oil over medium-high heat. The centers do not need to be fully cooked as they will finish cooking in the sauce.
  • Add the browned meatballs to the tomato sauce, ensuring they are coated evenly. Simmer covered for 15 to 20 minutes. Serve with pasta or crusty bread and garnish with chopped parsley. Enjoy and don't forget to leave a rating and comment if you enjoyed the dish!

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