How to Make Meatballs (Italian Meatball Recipe)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
30
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Calories
76 kcal
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Cuisine
Italian
How to Make Meatballs (Italian Meatball Recipe)
Description
How to Make Meatballs involves blending three types of ground meat with eggs and soaked breadcrumbs to achieve a balanced texture that holds together while staying moist. Parmesan cheese and parsley add savory depth and herbaceous notes, while salt, pepper, and optional garlic provide seasoning.
The meatballs are formed to the desired size, then cooked in hot olive oil to create a crusty surface. Alternatively, cooking them directly in sauce allows them to remain tender while absorbing sauce flavors over time. Thorough cooking is ensured if eaten on their own; otherwise, further simmering in sauce completes the process.
These meatballs can accompany various pasta dishes or stand alone. The recipe adapts well to different sizes depending on serving preference, providing a familiar Italian classic with a blend of meats for layered flavor.
Ingredients
- ½ lb ground beef organic, lean
- ½ lb ground pork
- ½ lb ground chicken organic, or turkey
- 2 egg
- 1 ½ Tbsp milk
- ¾ cup breadcrumbs or ½ cup (55 g) dry breadcrumbs, fresh
- 2 Tbsp Parmigiano Reggiano cheese grated
- 2 tsp salt sea salt
- ½ tsp black pepper ground
- 2 Tbsp Italian parsley freshly chopped (if using dry parsley, use 2 tsp)
- 1 clove garlic finely minced (optional, fresh
- 2 Tbsp extra virgin olive oil as needed for frying the meatballs
Instructions
- Place all of the ingredients, except for the olive oil, together in a bowl. I pour the milk onto the breadcrumbs, and let it soak in for a few minutes before proceeding. Mix until evenly combined.
- Shape into meatballs (whatever size you prefer) and place in a hot frying pan with olive oil. (Alternatively, drop them into simmering tomato sauce and continue to simmer for at least another 40 minutes or so.)
- Cook until browned all over. If you are using them in sauce, they will continue to cook, so there is no need to make sure they are completely cooked through. On the other hand, if you will eat them without further simmering in sauce, make sure they are thoroughly cooked. Serve as desired.
Notes
- The number of meatballs produced will depend on the size you make them.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 76 kcal
% Daily Value*
| Serving | 1 meatball | |
| Calories | 76kcal | 4% |
| Carbohydrates | 2g | 1% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 30mg | 10% |
| Sodium | 199mg | 8% |
| Potassium | 95mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 0.2g | 0% |
| Vitamin A | 45IU | 1% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 15mg | 2% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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