Italian Meatballs Recipe #354871
These are real meatballs. If you were only using ground beef in your meatballs before, then you were doing them wrong! Pork and veal is where the real flavor comes from. I also use a tiny bit of mild Italian sausage just like the old country. To make them nice and moist, have them cook in a big pot of homemade red gravy for 1 to 2 hours. Make them as big or small as you like. They should serve about 4, could be more or less depending on the appetite of your family. Rubbing your hands in olive oil helps make perfectly round meatballs. Fresh herbs and produce make all the difference in the world with the flavor. Laziness results in a whack in the head from your nonna's wooden spoon! Lastly, all Italian cooking should have the love, so you better be using your hands when mixing the meat, don't be afraid of good cooking!
15 min | 5 min prep
SERVES 4 , 8 -16 meatballs
- 1/2 lb ground chuck
- 1/4 lb ground pork
- 1/4 lb ground veal
- 1/4 lb mild Italian sausage, casing removed
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon fresh basil, chopped
- 1/2 teaspoon fresh oregano, chopped
- 2 tablespoons fresh parsley, chopped
- 1 small vidalia onion, minced
- 3 garlic cloves, minced
- 1 1/2 cups dried breadcrumbs
- 1/4 cup parmigiano-reggiano cheese, grated
- 1/2 cup whole milk
- 1 large egg, beaten
- 2 tablespoons extra virgin olive oil (imported)
- Mix all ingredients together by hand (except the olive oil).
- Rub your hands with some left over olive oil.
- Roll into golf ball-size meatballs.
- Fry in olive oil until all are cooked.
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5 stars