Italian Meatballs Recipe
User Reviews
5.0
21 reviews
Excellent
-
Prep Time
25 mins
-
Cook Time
1 hr
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Total Time
1 hr 25 mins
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Servings
45 meatballs
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Calories
141 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Italian Meatballs Recipe
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This classic oven baked Italian meatball recipe features ground beef, pork, and veal to make the most delicious meatballs that are perfect for simmering in a rustic tomato sauce.
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Ingredients
For the Meatballs –
- 1 pound ground beef chuck room temperature
- 1 pound ground veal room temperature
- 1 pound ground Italian sausage room temperature
- 1 cup breadcrumbs regular or panko
- ½ cup whole milk or 2%
- 6-7 cloves garlic minced
- 1 tablespoon Italian seasoning
- 2 large eggs
- 1 cup grated Parmesan cheese
- 3 tablespoons fresh chopped parsley
- salt and pepper
For the Tomato Sauce –
- 112 ounces tomato sauce 4 large cans
- ¾ cup butter
- 2 large Red Onions cut into wedges
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Instructions
Start with the Tomato Sauce:
- Set a large 7-8 quart saucepot over medium heat. Add the butter to the pot. Once melted, add the onion wedges. Sauté the onion wedges for 5-8 minutes, to caramelize, soften, and release their juices.
- Add the tomato sauce. Partially cover the pot and simmer on medium-low for 45-60 minutes.
Methodically and Delicately Make and Bake the Meatballs:
- Meanwhile, set out a large mixing bowl. Combine the breadcrumbs and milk in the bowl. Then add in the minced garlic, Italian seasoning, eggs, grated parmesan, parsley, 2 ½ teaspoons salt, and ½ teaspoon ground black pepper. Mix well.
- Add in the ground beef, veal, and Italian sausage. Gently break the ground meat into small chunks with your fingers. Then toss it with the milk and herb mixture to coat the meat chunks. This pre-mixing process helps to get the ingredients evenly distributed, without overmixing.
- Now mix the meatball mixture with your hands until evenly combined, but not a moment longer. (Overmixing meatballs makes them tough! You want the mixture to be even, but not packed down.)
- Preheat the oven to 400 degrees F. Set out a large rimmed baking sheet and line it with parchment paper.
- Use a 2 ½ - 3 tablespoon scoop to portion out the meatballs. Roll them well, but do not press and pack them tightly. If needed, use your fingers to pinch any cracks together. Set them on the baking sheet. (At this point, you could cover and chill the meatballs for up to 2 days. Or you could freeze them.)
- Bake the meatballs for 20 minutes to set. (The meatballs will finish cooking in the tomato sauce. If you plan to use the meatballs in a different way, bake them for 25 minutes to fully cook.)
Simmer the Meatballs in the Tomato Sauce:
- Now use tongs to pull the chunks of onion out of the tomato sauce. Discard the onions. Then use tongs to move the meatballs into the tomato sauce. Pour the pan juices into the sauce and gently stir. Simmer for 10-15 minutes. Serve warm.
Notes
- Once cooked, you can freeze the meatballs and sauce for up to 3 months.
Nutrition Information
Show Details
Serving
1meatball in sauce
Calories
141kcal
(7%)
Carbohydrates
6g
(2%)
Protein
8g
(16%)
Fat
10g
(15%)
Saturated Fat
4g
(20%)
Cholesterol
40mg
(13%)
Sodium
532mg
(22%)
Potassium
344mg
(10%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
466IU
(9%)
Vitamin C
6mg
(7%)
Calcium
52mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 45meatballs
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1meatball in sauce | |
| Calories | 141kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 8g | 16% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 532mg | 22% |
| Potassium | 344mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 466IU | 9% |
| Vitamin C | 6mg | 7% |
| Calcium | 52mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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