Recipe: Perfect Italian Meatballs

Italian Meatballs. Make Simple Meatballs With Pomodoro Sauce And Stir-In Garlic. Find Deals on Meatballs Italian in Groceries on Amazon. These Italian meatballs use a standard mix of ground beef and ground pork, with added flavor from parsley, garlic, and dried herbs.

They're extremely easy to make and can be made ahead of time for an easy weeknight dinner. These meatballs with spicy Italian turkey sausage, spicy Italian ground turkey, Cheddar cheese, egg, onion, and seasoning are great for snack or in your spaghetti. I use these as a great snack item. You can have Italian Meatballs using 21 ingredients and 6 steps. Here is how you cook it.

Ingredients of Italian Meatballs

1. Prepare 1 lb of Ground beef.
2. You need 1 lb of Ground pork.
3. You need 2 cup of Sliced or torn bread.
4. It's 1 1/2 cup of Milk.
5. It's 1 of Chicken egg.
6. You need 1 cup of Freshly grated parmesan cheese (medium grate) (plus more for service presentation).
7. Prepare 1 medium of White onion, finely diced.
8. Prepare 2 clove of Garlic, minced.
9. It's 1 1/2 tbsp of Fennel seed.
10. Prepare 1 tbsp of Italian Seasoning.
11. It's 1 tbsp of Extra virgin olive oil.
12. Prepare 1 pinch of Red pepper flake.
13. You need 1 of Your favorite marinara sauce.
14. It's 1 1/2 tbsp of Kosher salt.
15. Prepare 1 1/2 tbsp of Freshly-ground black pepper.
16. It's 2 pinch of Kosher salt.
17. It's of "Meatball" Subs.
18. It's 12 of provolone or mozzarella (or both) slices.
19. Prepare 6 of Hoagie buns.
20. It's of Meatballs for Pasta.
21. You need 6 of Servings cooked pasta.

I use small snack-size bags, place three in each bag, and freeze. In a blender in food processor, combine the bread, eggs, Parmesan cheese, parsley, garlic, oil, salt, pepper and allspice; cover and process until smooth. This classic baked meatballs recipe is full of authentic Italian flavors like garlic, herbs, and onion. Ground beef meatballs are quick and easy to make and can be used in versatile ways.

Italian Meatballs step by step

1. Heat a large saute pan on low to medium-low heat. Toast the fennel seeds and red pepper flake in the pan for one to two minutes, taking care to not burn the spices. Add the olive oil and raise heat on the pan to medium..
2. Add the diced onion to the sauté pan and one pinch of Kosher salt. Sweat onions for 5-6 minutes and add minced garlic. Sweat for another 5-6 minutes. Stir in Italian seasoning, sweat another minute or two and remove from heat and allow to cool to around room temp..
3. Soak the bread pieces in the milk. In a large mixing bowl, beat the egg with a pinch of salt and a few grinds of black pepper. After the bread pieces have soaked up as much milk as possible, drain the excess and mash the bread with a fork so there are no large or medium sized chunks. Stir the bread and grated parmesan to combine in the large mixing bowl with the beaten egg mixture..
4. Add cooled onion mixture to bread mixture and stir to combine. Add ground pork and ground beef to the mixture along with the 1/2 TBSP of Kosher salt and 1/2 TBSP of freshly-ground black pepper. It's easiest (for me, anyway) to mix this with your hands. Don't worry about over-mixing. Make sure the entire mixture is as homogeneous as possible..
5. For Meatballs and pasta: Turn on your oven's broiler and put a rack about 3/4 of the way to the top. Form the meat mixture into 3-4 ounce balls (you'll have about 12-15 meatballs) and place them in a 9x13 roasting pan. Place them under the broiler for about 20 minutes or until the internal temperature is 165°F. The inside of the meatball will remain juicy, tender and flavorful. Serve with pasta and marinara and garnish with parmesan cheese..
6. For "Meatball" Sandwiches: Form the meat mixture into patties. Fry in a pan on the stove top. Melt cheese over the patties. Toast a split hoagie roll. Assemble sandwich with a few tsps of marinara..

You can eat them straight out of the oven or smother them in marinara sauce and serve them over pasta. Meatball recipes are often challenged by chefs who claim, Mine are the best! Even though my meatballs ARE the best, I will make no such claim. This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. It's amazing that she gave up her recipe to him, but I sure am glad she did!