Italian Meatballs
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Italian nonna wisdom meets modern convenience in these tender, flavorful spheres that have conquered dinner tables worldwide. Our authentic approach combines three meats for complexity, uses a milk-soaked breadcrumb panade for incredible moisture, and slow-simmers them in rich marinara until they're practically melting. Fresh basil stirred in at the end brings that essential brightness that transforms good meatballs into unforgettable ones.
Time & Quantities
Method & Ingredients
Required Equipment: Large mixing bowl, large skillet, wooden spoon, small bowl
Cooking Method: Stovetop - Sauteing
Ingredients
- 1 lb ground beef (80/20)
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1 cup fresh breadcrumbs
- 1/2 cup whole milk
- 1 large onion (finely minced)
- 3 cloves garlic (minced)
- 1/4 cup fresh parsley (chopped)
- 1/4 cup Parmigiano-Reggiano (grated)
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 3 cups marinara sauce
- 1/4 cup fresh basil (chopped)
Instructions
- Soak breadcrumbs in milk for 10 minutes to create the panade - this is the secret to tender meatballs!
- In a large bowl, gently combine all three meats with the soaked breadcrumb mixture, minced onion, garlic, parsley, cheese, egg, salt, and pepper.
- Mix with your hands just until combined - overmixing makes tough meatballs, and nobody wants that!
- Roll into
- 5-inch balls using a light touch.
- Heat olive oil in a large skillet over medium-high heat.
- Brown meatballs in batches, turning carefully to get golden color on all sides, about 8-10 minutes total - they don't need to be fully cooked yet.
- Remove meatballs and add marinara sauce to the same pan, scraping up any browned bits for extra flavor.
- Return meatballs to the sauce, bring to a gentle simmer, then reduce heat to low.
- Cover and simmer for 20-25 minutes, turning occasionally, until meatballs are cooked through and incredibly tender.
- Stir in fresh basil during the last 2 minutes - this brightens everything beautifully!
- Serve over pasta, in sub rolls, or with polenta for the ultimate comfort food experience.
Storage & Make-Ahead
Storage Advice: Refrigerate for up to 4 days. Flavors actually improve overnight, making these perfect for meal prep or entertaining.
Make-Ahead & Freezing Tips: Meatballs freeze beautifully in sauce for up to 3 months. Thaw overnight and reheat gently on stovetop, adding liquid if needed.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 385
- Protein: 32g
- Fat: 22g (Saturated: 8g)
- Carbohydrates: 18g (Fiber: 3g, Sugar: 12g)
- Vitamin A: 15% DV
- Vitamin C: 25% DV
- Calcium: 12% DV
- Iron: 20% DV
Allergen Information: Contains gluten (breadcrumbs), dairy (milk, cheese), eggs
Dietary Information: Not suitable for gluten-free diets due to breadcrumbs. Can be made gluten-free with gluten-free breadcrumbs.
Serving & Variations
Serving Suggestions: Serve over spaghetti with extra Parmigiano-Reggiano, in hero rolls for subs, or with creamy polenta. Garnish with fresh basil and good olive oil.
Wine or Drink Pairing: Pair with Italian red wines like Chianti from Tuscany or Barbera from Piedmont. Medium-bodied reds complement the rich tomato sauce perfectly.
Possible Recipe Variations: Make them Swedish-style with cream sauce, Greek-style with herbs and lemon, or Asian-style with ginger and soy. Size can vary from cocktail to giant.
Additional Notes: The three-meat blend creates the best flavor and texture. The milk-breadcrumb panade is essential for moisture - don't skip this step!