Classic Italian Meatballs
Delicious and hearty Classic Italian Meatballs made with ground beef and pork, fresh breadcrumbs, and a blend of seasonings.
Equipment
- Large Skillet
- oven
- Mixing Bowl
- measuring cup
- food processor
Ingredients
Bread mixture
- ½ cup fresh breadcrumbs from 1-2 slices white bread, crust removed
- ¼ cup milk
- 2 egg yolks
Meat and seasoning
- ½ cup grated pecorino Romano cheese or Parmesan cheese
- 2 cloves garlic finely chopped or grated
- 1 teaspoon salt or 2 teaspoons Diamond brand kosher salt
- 1 teaspoon ground black pepper
- 1 pound ground beef chuck
- 1 pound ground pork or veal
- ¼ cup grated onion optional
- ⅓ cup chopped parsley or basil
- Olive oil for cooking
Instructions
Preparation
- Put the breadcrumbs in a small bowl and pour the milk over. Let them soak for 5 minutes.
- Add the egg yolks, cheese, garlic, salt, and pepper to the bowl and mash together to form a coarse paste.
- Put the beef, pork and onion (if using) in a large bowl and mix with a fork to blend.
- Add the bread mixture and parsley. Blend everything together well.
- Form the meatballs using a ¼-cup measuring cup or cookie scoop.
Cooking
- Pour enough oil into a large skillet to coat the bottom and place over medium-high heat.
- When the pan is hot, add as many meatballs as will fit in the pan without crowding.
- Brown the meatballs on all sides, then lower the heat and cover the pan.
- Cook until the meatballs are firm and cooked through, about 15 minutes.
- To finish in tomato sauce, transfer them to a pot of simmering sauce after browning.
- Alternatively, preheat the oven to 425 degrees and bake them on a coated baking sheet.
Notes
Meatballs can be made ahead and frozen up to 2 months. Adjust salt if using different brands of kosher salt.
Nutrition
Serving: 1meatballCalories: 184kcalCarbohydrates: 3gProtein: 12gFat: 13gSodium: 246mgFiber: 0.3gSugar: 1g
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