Mom's Easy Traditional Italian Meatballs
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
14 meatballs
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Calories
136 kcal
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Course
Main Course
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Cuisine
Italian
Mom's Easy Traditional Italian Meatballs
Description
The recipe starts by soaking bread in milk to add moisture and softness to the meat mixture, which includes ground beef, eggs, parmesan cheese, and dried herbs like parsley, basil, and oregano. The mixture is shaped into golf-ball-sized meatballs and browned in olive oil to form a crust and seal juices. Meanwhile, a sauce of olive oil, tomato puree, basil, garlic, salt, oregano, and water is prepared and brought to a boil. The browned meatballs are added to the sauce and simmered covered, then partially uncovered, allowing the sauce to thicken and the meatballs cook evenly.
The resulting meatballs are tender and flavorful, with the sauce infusing Italian herbs and tomato richness. Serving suggestions include pasta or bread to soak up sauce. The recipe allows for adding shredded mozzarella or parmesan on top before baking briefly for a cheesy finish.
Meatballs can be stored in an airtight container refrigerated for three to four days or frozen cooked or uncooked, with freezing instructions provided for shaping and storing.
Ingredients
- ¼-½ cup milk 2% or heavy
- 2-3 lices bread remove crusts, I use day old Italian and if it is extra thick use 2 slices
- 1 pound ground beef 80% lean
- 2 large egg
- ½ cup Parmesan Cheese freshly grated
- 1 teaspoon parsley dried
- 1 teaspoon basil dried
- 1 teaspoon oregano dried
- ½ teaspoon salt or to taste
- 1 -2 clove garlic minced
For the sauce
- 2 tablespoons olive oil
- 2 cups tomato puree 450 grams, passata
- 1 teaspoon basil
- 1 clove garlic minced
- ½ teaspoon salt
- 1 - 1½ teaspoons oregano
- 1 - 1½ cups water (236 - 354 grams)
*or 1 can peeled tomatoes nothing added (400 grams)
Instructions
- In a small bowl soak the bread in the milk for about 5 minutes, then squeeze out moisture and crumple into small bits.
- In a medium bowl combine the bread with ground beef, eggs, parmesan and spices gently mix to combine well (I use my clean hands, its the best way to do it). Form into small balls ( I form the meatballs into the size of a golf ball). In a medium frying pan on medium heat, add the olive oil and the meatballs, brown them on all sides.
FOR THE SAUCE
- While meatballs are browning, in a separate, large deep pan add the olive oil, the tomato puree (or peeled tomatoes), spices and water, stir until well combined. Add the browned meatballs. Over medium heat, heat to boiling, then lower heat to medium low and simmer for approximately 20 minutes (covered), then raise the heat to medium, (leave pan slightly uncovered 1/3 uncovered) and cook an additional 20 minutes, until sauce has thickened and meatballs are cooked through. Serve immediately, top with freshly grated parmesan cheese if desired. Don't forget some crusty Italian bread to soak up the delicious sauce. Enjoy!
- **If you decide to bake the meatballs, shred approximately 1/3 cup of firm mozzarella on top and bake in the oven until melted, make sure you use an oven safe frying pan.
Notes
- For softer meatballs, soak bread in milk before mixing with other ingredients.
- Brown meatballs well before simmering in tomato sauce to develop flavor and retain moisture.
- To add a cheesy topping, bake browned meatballs in an oven-safe dish with mozzarella or parmesan for 5 minutes until melted.
- Store cooked meatballs in the refrigerator up to 4 days or freeze (cooked or uncooked) up to 3 months for convenience.
- Freeze uncooked meatballs on a cookie sheet before transferring to a freezer-safe container to keep shape.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14meatballs
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136kcal | 7% |
| Carbohydrates | 6g | 2% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 46mg | 15% |
| Sodium | 378mg | 16% |
| Potassium | 303mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 4.1mg | 5% |
| Calcium | 68mg | 7% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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