Italian Meatballs Recipe
Tender, flavorful, moist Meatballs! Serve with our Marinara Recipe.
Ingredients
- 1 pound ground beef 85% lean
- 1/2 pound ground pork
- 1/2 pound ground mild Italian sausage
- 2 cups bread crumbs (4 - 5 slices hearty white bread preferable 2 - 3 days old)
- 1/2 to 2/3 cups whole milk
- 2 large eggs
- 1/2 cup yellow onion diced
- 3 - 4 garlic cloves depending on your taste
- 2 tablespoons fresh basil chopped
- 2 tablespoons fresh parsley chopped
- 1 tablespoon fresh oregano chopped
- 1 cup freshly shredded parmesan
- salt and pepper to taste
Instructions
- Note: Use a large enough pot to hold the marinara sauce and the meatballs if that is how you will be serving. We're browning the meatballs first and finishing cooking in the sauce for extra flavor.
- Tear day old hearty bread into pieces and place in the food processor. Pulse until you have fine crumbs.
- Soften onions by sautéing in a little olive oil for 4-5 minutes. Add minced garlic and cook for an additional minute while stirring.
- Gently combine all meat, breadcrumbs, cheese, eggs, onions, garlic, basil, parsley, oregano, salt & pepper to taste in a large bowl. Be careful to not overwork the meat, we want tender meatballs.
- Heat olive oil in a large frying or cast-iron pan over medium heat. Brown meatballs on each side, approximately 4 minutes each side. Do not overcrowd the pan. You will need to brown in multiple batches. Meatballs will not be cooked through.
- Remove meatballs and continue to cook either in your sauce of choice or in the oven until meatball center reaches 165 degrees.
Notes
Meatball Variation: 1. Follow the above instructions with two exceptions:Cut parmesan cheese amount down to 1/4 cup and add 1 block (8 oz.) softened cream cheese. (Rule of thumb here is to add 1/2 block of cream cheese for each pound of meat.) Replace fresh breadcrumbs with dry Italian seasoned crumbs. Add 1 cup breadcrumbs with 1/3 cup whole milk.
