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Italian-Style Meatballs
A classic recipe for Italian-Style Meatballs. Moist and delicious on their own or served with your favorite Italian sauce.
Yield: 28 meatballs (approximately 2 1/2 ounces each) 1x
Prep: 15 minsCook: 45 minsTotal: 1 hour
Ingredients
- 3 ounces (in weight) Italian or French bread, crusts removed
- 1/3 cup whole milk
- 3 eggs
- 3/4 cup finely minced onions
- 1 1/2 tablespoons fresh garlic finely minced
- 3/4 cup freshly grated Parmesan cheese
- 1/4 cup finely chopped fresh Italian flat leaf parsley
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 pounds ground beef
- 1 pound ground pork (not sausage meat)
- 1/2 pound ground veal
- 1/4 cup extra virgin olive oil
Instructions
- Soak bread in milk in a large bowl.
- After the bread soaks for 4-5 minutes, add eggs and beat with the wet bread.
- Add onions, garlic, Parmesan, parsley, salt and pepper and stir to combine.
- Add the beef, pork and veal and gently work the mixture to combine the ingredients but do not over mix.
- Using an ice cream scoop, scoop out meatballs to about 2 ½ ounces each (would roughly fit into a ¼ cup measuring cup). However you can make them any size you want, just adjust cooking times.
- Wet your hands and roll out the meatballs into a round shape. Place in the refrigerator to firm up if the mixture gets too warm. They will keep their shape better when cooking if not too soft.
- In a large 12”–14” skillet, heat the olive oil over medium heat.
- Working in two batches, gently place the meatballs in the pan and cook a few minutes on each side (top, bottom, and all sides), using a few soup spoons to roll the meatballs over as they cook. The meatballs will flatten just a bit and not stay exactly round but as you keep turning and browning, they will form back into a round shape. (strain out oil between batches with a slotted spoon to get rid of any burned bits). Total cooking time for each batch should be about 10-12 minutes. Use a probe thermometer and remove from pan at 150 degrees F.
- The meatballs are fully cooked and can be used in a variety of recipes. For spaghetti and meatballs, put the meatballs directly into a pot of your favorite tomato sauce and continue to cook in the sauce for another five to ten minutes. Or place them into hot stock for an Italian Meatball soup.
- These meatballs freeze well. Freeze on a single layer in a dish or pan. Once frozen, place in zip lock bags and place back into the freezer.
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