Italian Meatballs Recipe

I just whipped up these bomb italian meatballs with a mix oh beef and pork simmered in a tangy tomato sauce that’s seriously next level and i can’t wait to dig in.

I think my Italian meatballs get their real kick from mixing 1 lb ground beef with 1/2 lb ground pork, Italian seasoned breadcrumbs soaked in whole milk and eggs, plus Parmesan cheese and minced garlic. I love how onion, crushed tomatoes, oregano and basil makes it hearty and high in protein.

Ingredients

• Ground beef (1 lb): high protein, enriches flavor and gives a hearty texture.
• Ground pork (1/2 lb): adds fat, moisture, and rich flavor to the meatballs.
• Whole milk (1/2 cup): ensures creamy texture and binds the ingredients together nicely.
• Eggs (2 large): boost protein and help hold the meatballs tightly together.
• Garlic (3 cloves): gives bold, spicy aroma and a touch of warmth.
• Crushed tomatoes (28 oz): provides tangy sweetness and moisture to the sauce.
• Parmesan cheese (1/2 cup): adds salty, nutty flavor and crunchy texture.
• Italian seasoned breadcrumbs (1 cup): adds carbs, absorbs juices, and perfects the meatballs’ structure.

Ingredient Quantities

• 1 lb ground beef (80/20 mixture)
• 1/2 lb ground pork
• 1 cup Italian seasoned breadcrumbs
• 1/2 cup whole milk
• 2 large eggs, lightly beaten
• 1/2 cup grated Parmesan cheese
• 3 cloves garlic, minced (divided)
• 1/4 cup chopped fresh parsley (plus extra for garnish)
• 1 tsp salt (divided)
• 1/2 tsp ground black pepper (divided)
• Pinch of red pepper flakes (optional)
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 28 oz can crushed tomatoes
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 tsp sugar (optional)

How to Make this

1. In a large bowl, mix together 1 lb ground beef, 1/2 lb ground pork, 1 cup Italian seasoned breadcrumbs, 1/2 cup whole milk, 2 lightly beaten eggs, 1/2 cup grated Parmesan cheese, 2 minced cloves garlic, 1/4 cup chopped fresh parsley, 1/2 tsp salt and 1/4 tsp ground black pepper (save the rest for later) along with a pinch of red pepper flakes if you’re using it.

2. Work the mixture with your hands just until combined – don’t overdo it or the meatballs might turn out tough.

3. Scoop out portions and shape them into meatballs about the size of a golf ball.

4. Heat 2 tbsp olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning them so all sides get a nice color. They don’t have to be fully cooked at this stage.

5. Once the meatballs are browned, remove them from the skillet and set aside on a plate.

6. In the same skillet, add 1 small finely chopped onion and the remaining 1 minced garlic clove. Sauté until the onion is soft and translucent.

7. Pour in a 28 oz can of crushed tomatoes and stir in 1/2 tsp dried oregano, 1/2 tsp dried basil, the remaining 1/2 tsp salt, and 1/4 tsp ground black pepper plus 1 tsp sugar if you like a little sweetness. Let the tomato sauce come to a gentle simmer.

8. Return the meatballs to the skillet, spoon some sauce over them, and let everything simmer together for about 15 to 20 minutes until the meatballs are cooked through.

9. Serve hot, garnished with extra chopped parsley and enjoy your Italian meatballs on pasta or your favorite side.

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A cutting board
4. A sharp knife
5. A fork (for lightly beating the eggs)
6. A large skillet
7. A wooden spoon or spatula
8. A plate for setting aside browned meatballs
9. A can opener

FAQ

• Q: Can I substitute ground beef with all pork?
  
  A: Sure, but using a mix helps get the right texture and flavor, so you might lose some richness if you use all pork.
• Q: How can I make sure my meatballs dont fall apart?
  
  A: Be careful not to overmix the meat and ingredients and chill the mixture before forming the balls. It really helps!
• Q: Can I prepare the meatballs in advance and freeze them?
  
  A: Yes you can! Just cook them first then let them cool completely before freezing. When ready, reheat them in your tomato sauce.
• Q: Is it possible to bake the meatballs instead of frying them?
  
  A: Yup, you can bake them at about 400°F until they are nicely browned, which is a bit healthier too.
• Q: What if I dont have Italian seasoned breadcrumbs?
  
  A: You can add a bit of dried oregano, basil and a pinch of salt to plain breadcrumbs as a good substitute.

Italian Meatballs Recipe Substitutions and Variations

• If you don’t have ground pork, you can use extra ground beef to keep it simple. It might change the flavor a bit but still tastes great.
• If you’re out of whole milk, try using heavy cream watered down a little, or even almond milk if you like a dairy-free twist.
• Instead of Italian seasoned breadcrumbs, you could use plain breadcrumbs mixed with a pinch of dried oregano and basil. It’s a quick fix!
• If you dont have Parmesan cheese, Pecorino Romano can work as well. It gives a slightly sharper flavor.
• For the crushed tomatoes, if you dont have a can, you can blend fresh tomatoes with a bit of tomato paste until its thick and smooth.

Pro Tips

1) Try not to overwork the meat when mixing it all up. Just blend your meats, eggs, and breadcrumbs gently with your hands so the meatballs stay tender and don’t become too dense.
2) When browning your meatballs, do it in batches. If you crowd the pan, they wont get that nice, even color on all sides and it can get mushy instead.
3) Don’t toss out the pan drippings after browning the meatballs. Use them to cook the onion and garlic – it adds extra flavor to your sauce.
4) Let the meatballs simmer in the tomato sauce for at least 15 minutes. This extra time helps all the flavors combine really well and makes the meatballs even tastier.