Classic Italian Meatballs
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
26 meatballs
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Calories
71 kcal
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Course
Main Course
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Cuisine
Italian
Classic Italian Meatballs
Description
Classic Italian Meatballs combine ground beef with egg, breadcrumbs, freshly grated Parmesan, minced garlic, chopped parsley, salt, pepper, and milk to create a moist, cohesive mixture. The milk softens the mixture, while breadcrumbs provide structure and Parmesan adds umami and richness. The formed small meatballs are gently cooked in a sauce made from olive oil, garlic, tomato puree or passata, fresh basil, oregano, salt, and water.
The sauce is simmered covered at low to medium heat for about 15-20 minutes, then uncovered for another 15-20 minutes until the meatballs are cooked through and the sauce thickens slightly. The slow simmering allows the flavors to meld and the meatballs to remain tender and juicy.
This dish can be served immediately as the main course or alongside al dente pasta. Topping with freshly grated Parmesan cheese enhances the flavor. The meatballs balance herbaceous notes with rich tomato and savory meat, offering a familiar, satisfying Italian meal.
The recipe yields approximately 26-27 small meatballs, suitable for serving a family or gathering.
Ingredients
FOR THE MEATBALLS
- 1 pound ground beef (500 grams)
- 1 large egg
- 3 tablespoons bread crumbs
- 3 tablespoons Parmesan Cheese freshly grated
- 1 clove garlic minced
- ½-1 tablespoon parsley freshly chopped
- ½ teaspoon salt
- 1-2 dashes black pepper
- ¼ cup milk 60 grams, 2%
FOR THE SAUCE
- 2 tablespoons olive oil
- 1-2 cloves garlic minced
- 1½ cups tomato puree 338 grams, or passata
- ¼-½ teaspoon salt
- 4-5 fresh basil leaves chopped
- ½ teaspoon oregano
- ¼ cup water (60 grams)
Instructions
FOR THE MEATBALLS
- In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.Form the mixture into small balls.
FOR THE SAUCE
- In a large pan add the olive oil, garlic, tomato puree/passata, salt, fresh basil, oregano and water. Mix to combine.
- Add the meatballs and gently mix to cover them in sauce. Cover the pan and cook on low/medium (more low than medium) heat for approximately 15- 20 minutes, uncover and continue to cook for another 15-20 minutes or until cooked through and the sauce has thickened. If you find the sauce thickening too much then add a little more water.
- Serve immediately as a main dish or over your favourite al dente pasta. Top with freshly grated parmesan cheese before serving. Enjoy!
Notes
- This recipe makes about 26 to 27 small meatballs, ideal for gatherings or multiple servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 26meatballs
Amount Per Serving
Calories 71 kcal
% Daily Value*
| Calories | 71kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 20mg | 7% |
| Sodium | 127mg | 5% |
| Potassium | 82mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 76IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 19mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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