Homemade Italian Meatballs
User Reviews
5
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Servings
30 meatballs
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Calories
96 kcal
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Course
Main Course
Homemade Italian Meatballs
Description
This recipe begins with preparing a panade by pulsing torn white sandwich bread, garlic, milk, shredded Asiago and Parmesan cheeses, fresh parsley, Italian seasoning, salt, pepper, basil, and eggs in a food processor to a paste-like consistency. This panade adds moisture, binding, and flavor to the meatball mixture. Ground beef, pork, and veal are combined with the panade and mixed by hand. Using a cookie scoop helps portion the meatballs evenly, which is followed by rolling into smooth balls.
Meatballs are seared in batches over medium-high heat until browned on all sides, which develops a flavorful crust and locks in juices. After searing, the oil is drained and marinara sauce is added to the skillet. Meatballs finish cooking by simmering in the sauce over low heat, allowing them to absorb flavor and cook through gently. The recipe yields roughly 30 to 32 meatballs, ideal for serving with pasta, in sandwiches, or as an appetizer.
Substitutions are possible by omitting veal and increasing beef and pork equally. Tips include using disposable gloves or wetting hands to prevent sticking while shaping. The cooking method ensures a tender interior with a flavorful exterior crust, and the sauce adds moisture and seasoning during the final cooking step.
Ingredients
- 2 lices white sandwich bread roughly torn
- 1/3 - 1/2 cup milk start with 1/3 cup and use more if needed, whole
- 6 cloves garlic minced
- 1 tsp Italian seasoning dried
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp basil dried
- 3 Tbsp minced parsley fresh
- 1/2 cup shredded Parmesan Cheese
- 1/2 cup shredded Asiago cheese
- 2 large egg
- 1/2 lb ground beef I like to use 80/20
- 1/2 lb ground pork
- 1/2 lb veal ground
Instructions
Prepare
- Preheat oven to 400°F and line a large rimmed baking sheet with foil. Spray lightly with nonstick cooking spray, and set aside.
Make panade mixture
- Roughly tear the bread into large pieces, then add to food processor.
- Add garlic, milk, asiago cheese, Parmesan cheese, parsley, Italian seasoning, salt, pepper, basil, and eggs. Pulse a few times until well combined and a paste-like consistency forms. If the mixture is still dry, add a bit more milk.
- *** if you don't want to use a food processor or don't have one, rip the bread into much smaller pieces, about the size of 2 peas. Add to a bowl, then add the milk and stir. Let sit for a few minutes, then mash with a fork. Stir in the other ingredients.
Make meatballs
- To a large mixing bowl, add ground beef, pork and veal. Add panade mixture to the bowl and mix together with your hands until just combined.
- Use a small cookie scoop (I use the 1.5 tbsp size) to scoop out evenly sized meatballs, then use your hands to roll into round balls. Add meatballs to prepared baking sheet.
Bake
- Bake meatballs in preheated oven, and bake for 20-22 minutes.
Serve or store
- Use immediately, with spaghetti and marinara sauce, or with marinara sauce on sandwich rolls, or cool completely and store in the refrigerator in an airtight container.
Notes
- This recipe yields about 30-32 meatballs when using a 1.5 tablespoon cookie scoop for even sizing.
- The calorie count per meatball is estimated without sauce or pasta.
- If avoiding veal, replace it with equal parts of ground beef and pork (3/4 lb each total).
- Use disposable gloves or wet hands when rolling to prevent meat from sticking to your skin.
- When cooking, brown meatballs on all sides in batches without overcrowding to get a good crust.
- After browning, simmer meatballs in marinara sauce over low heat for 15-20 minutes until cooked through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30meatballs
Amount Per Serving
Calories 96 kcal
% Daily Value*
| Calories | 96kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 8g | 16% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 36mg | 12% |
| Sodium | 197mg | 8% |
| Potassium | 102mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 217IU | 4% |
| Vitamin C | 2mg | 2% |
| Calcium | 115mg | 12% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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