Italian Meatballs
These Italian-American meatballs are the perfect comfort food, offering tender, juicy bites packed with rich flavors. The combination of ground beef and pork, infused with herbs and cheese, creates a succulent and satisfying dish.
Topped with a traditional tomato sauce made from fresh vegetables and aromatic herbs, these meatballs are slow-simmered to perfection. The sauce is rich and savory, complementing the meatballs beautifully with every bite.
Whether served with pasta or crusty bread, this hearty meal is sure to become a family favorite. Each meatball is large, pillowy soft, and bursting with flavor—an irresistible classic that never goes out of style.
Italian Meatballs Ingredients
The foundation of these meatballs lies in the rich combination of beef and pork, offering both flavor and tenderness. The ground beef brings depth, while the pork adds a juicy, succulent texture that makes each bite melt in your mouth.
A generous amount of ricotta and grated Parmesan cheeses enriches the meatballs, contributing to their creamy texture and savory taste. These cheeses not only elevate the flavor but also help bind the mixture, ensuring a soft, pillowy finish.
Fresh garlic, parsley, and oregano infuse the meatballs with vibrant, aromatic flavors, making them irresistibly fragrant. Paired with the richness of olive oil and eggs, these ingredients create a harmonious blend of tastes that shine through in every bite.
The optional homemade tomato sauce adds a tangy, flavorful base, with the sweetness of onions, carrots, and tomatoes complementing the meatballs perfectly. The basil and garlic enhance the sauce, creating a savory, well-balanced accompaniment.
Italian Meatballs Recipe
Recipe Tips
- Don’t Overwork the Meatball Mixture
While mixing the ground beef, pork, and other ingredients, avoid overworking the meat mixture. Overmixing will cause the meatballs to become tough. The goal is to combine the ingredients just until they hold together. It’s perfectly fine if there are still small bits of bread or meat in the mixture. This will ensure that the meatballs remain light and tender. - Soak the Bread in Milk for Softness
Soaking the torn bread in hot milk is a key step to achieving soft, pillowy meatballs. The bread acts as a binder and keeps the meatballs moist. Make sure the bread is torn into small pieces, allowing it to absorb the milk fully before mixing it with the meat. The soaked bread creates a delicate texture that makes each meatball melt in your mouth. - Brown the Meatballs Before Simmering
For extra flavor and texture, make sure to brown the meatballs on at least two sides before simmering them in the tomato sauce. This browning process caramelizes the exterior, giving the meatballs a delicious crust. However, don’t worry about cooking them through at this stage, as they will finish cooking while simmering in the sauce.
What to Serve with Italian Meatballs
- Pasta
Classic spaghetti or rigatoni pairs perfectly with these rich, flavorful meatballs. The hearty texture of the meatballs complements the smooth, firm bite of pasta, and the tomato sauce ties everything together. For extra flavor, top the dish with a sprinkle of Parmesan cheese. - Crusty Bread
Serve your meatballs with a side of crusty bread for the ultimate meal. The bread is perfect for dipping into the savory tomato sauce, soaking up all the delicious flavors. Opt for a fresh baguette or Italian loaf for the best results. - Roasted Vegetables
For a well-rounded meal, pair your meatballs with roasted vegetables such as zucchini, bell peppers, or carrots. The caramelized sweetness of the vegetables adds a nice balance to the richness of the meatballs and sauce, creating a satisfying and nutritious side.
FAQ
- Can I use only beef or only pork for the meatballs?
Yes, you can use just beef or pork, but the combination of both gives the meatballs a nice balance of flavor and texture. Beef provides depth, while pork adds juiciness, ensuring tender meatballs. - Can I make the meatballs ahead of time?
Absolutely! You can make the meatballs ahead of time and store them in the refrigerator for up to 24 hours before cooking. This allows the flavors to meld, resulting in even tastier meatballs when you cook them. - Can I freeze these meatballs?
Yes, you can freeze both the uncooked and cooked meatballs. If freezing uncooked, form and freeze them on a baking sheet first, then transfer to a freezer bag. For cooked meatballs, store them with the sauce in an airtight container. Reheat them directly from frozen when ready to serve. - Can I use store-bought tomato sauce instead of making my own?
Certainly! If you’re short on time, you can substitute with high-quality store-bought tomato sauce. However, making your own sauce adds extra flavor and depth to the dish, enhancing the overall experience.
Italian Meatballs
Ingredients
- For the Optional Tomato Sauce:
- Extra virgin olive oil
- Chopped onion
- Chopped carrots
- Chopped celery
- Fresh parsley chopped
- Minced garlic
- Canned crushed or whole tomatoes with juice (or fresh tomatoes, peeled, seeded, and chopped)
- Dried basil or fresh basil
- Tomato paste
- Salt and freshly ground black pepper
- For the Meatballs:
- Whole or 2% milk
- White bread crusts removed
- Ground beef with at least 16% fat content
- Ground pork
- Ricotta cheese
- Grated Parmesan or Romano cheese
- Eggs
- Kosher salt
- Fresh parsley chopped
- Freshly ground black pepper
- Dried oregano or marjoram
- Minced garlic
- Flour for dusting
- Extra virgin olive oil
- Prepared or homemade tomato sauce
Instructions
- Prepare the Tomato Sauce:
- In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and parsley. Stir to coat the vegetables in the oil, then reduce the heat to low and cover the skillet. Cook the mixture for 15 to 20 minutes, or until the vegetables are tender. Once softened, remove the lid and add the minced garlic, cooking for an additional 30 seconds. Add the tomatoes to the skillet, breaking them up if using whole canned tomatoes. Stir in the basil and tomato paste, then season with salt and pepper. Allow the sauce to simmer over low heat, uncovered, for 15 to 30 minutes, until it thickens. For a smoother texture, purée the sauce in a blender or pass it through a food mill before returning it to the skillet to adjust the seasonings.
- Prepare the Meatball Mixture:
- Heat the milk in a small pot until it is steamy, then remove from heat. Tear the bread into small pieces and soak it in the milk until it partially dissolves, then mash it to form a paste. Set the mixture aside to cool. In a large bowl, combine the ground beef, ground pork, ricotta cheese, grated Parmesan, eggs, garlic, parsley, oregano, salt, and pepper. Add the cooled bread-milk mixture and gently mix everything together with your hands. Be careful not to overwork the mixture, as this will result in dense meatballs. Some small pieces of bread and meat are acceptable.
- Form the Meatballs:
- Wet your hands to help form the meatballs. Each meatball should be approximately 2 to 3 inches in diameter, but you may adjust the size as desired. Roll the formed meatballs in flour to coat them evenly. Place them on a baking sheet as you proceed. Rinse your hands periodically during this process to keep things tidy.
- Brown the Meatballs:
- Heat the olive oil in a large skillet over medium-high heat. Once hot, add the meatballs and brown them on at least two sides. Since the meatballs will cook further in the sauce, they don’t need to be fully cooked through at this stage.
- Simmer the Meatballs in Tomato Sauce:
- Once the meatballs have been browned, gently add them to the simmering tomato sauce. Turn each meatball in the sauce to ensure they are coated. Cover the skillet and allow the meatballs to simmer in the sauce for 15 to 20 minutes, ensuring they are fully cooked through. Serve with the sauce, either alongside pasta or crusty bread. Optionally, garnish with freshly chopped parsley.
