Italian Meatballs Recipe
User Reviews
5
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Prep Time
25 mins
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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
Description
This Italian Meatballs recipe uses a mix of three ground meats: beef chuck, veal, and Italian sausage, giving depth and varied flavors. Breadcrumbs soaked in milk create moisture, while garlic, Italian seasoning, Parmesan cheese, and fresh parsley add savory notes. Meatballs are gently combined to avoid toughness and then baked.
The tomato sauce involves caramelizing onion wedges in butter to create sweetness and body before adding canned tomato sauce. The sauce simmers for up to an hour, melding flavors. Served together, the meatballs absorb the rich tomato and buttery flavors, creating a comforting dish with balanced textures and hearty aroma.
These meatballs and sauce store well and can be frozen for up to three months, making them convenient for advance preparations. Thawing and reheating gently preserves their texture and flavor.
Ingredients
For the Meatballs –
- 1 pound ground beef chuck room temperature
- 1 pound veal room temperature, ground
- 1 pound Italian sausage room temperature, ground
- 1 cup breadcrumbs regular or panko
- ½ cup milk or 2%, whole
- 6-7 cloves garlic minced
- 1 tablespoon Italian seasoning
- 2 large egg
- 1 cup Parmesan Cheese grated
- 3 tablespoons parsley fresh chopped
- salt
- black pepper
For the Tomato Sauce –
- 112 ounces tomato sauce 4 large cans
- ¾ cup butter
- 2 large red onions cut into wedges
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, meatballs and sauce can be frozen for up to 3 months for convenient storage.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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