Ultimate Italian Meatballs

Ingredients:

  • 1 lb ground beef (80% lean)

  • ½ lb ground pork

  • ½ lb ground veal

  • Note: some butchers will grind these together

  • 1 cup fresh italian breadcrumbs (or panko, soaked in milk)

  • ¼ cup whole milk (for soaking breadcrumbs)

  • ½ cup freshly grated Parmesan cheese

  • 2 large eggs

  • 3 garlic cloves, minced

  • ¼ cup finely chopped fresh parsley

  • 2 tbsp finely chopped fresh basil (or 1 tsp dried basil)

  • 1 tsp dried oregano

  • Salt and freshly ground black pepper, to taste

  • Optional: 1 pinch of red pepper flakes or squeeze the inside of 1 hot Italian sausage into the meat mix  (for a bit of heat)

  • 2 tbsp extra virgin olive oil (for searing the meatballs)

Instructions:

Prepare Breadcrumb Mixture:

  1. In a small bowl, soak the breadcrumbs in the milk for about 5 minutes until fully absorbed.

Mix the Meatball Ingredients:

  1. In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, Parmesan cheese, eggs, minced garlic, parsley, basil, oregano, salt, pepper, and red pepper flakes. 

  2. Mix gently with your hands until just combined, being careful not to overmix (overmixing can make meatballs tough).

Form the Meatballs:

  1. Form the mixture into 1½-inch meatballs (about the size of a golf ball) and set them aside on a baking sheet.

Sear the Meatballs:

  1. Heat olive oil in a large skillet over medium heat. 

  2. Working in batches, sear the meatballs on all sides until they’re browned but not cooked through, about 4-5 minutes per batch. 

  3. Transfer the browned meatballs to a plate.

Finish Cooking in Sauce:

  1. Add the meatballs to your tomato sauce and simmer them gently for about 30 minutes, or until fully cooked through and tender.

Tips for Perfect Meatballs:

  • Meat Mix: Combining beef, pork and veal gives them a richer flavor.

  • Breadcrumbs and Milk: Soaking the breadcrumbs in milk helps create a softer texture inside the meatballs.

  • Cheese: The Parmesan cheese adds umami and depth to the flavor.

  • Cooking Technique: Browning the meatballs before simmering them in sauce adds great flavor from the caramelization, while finishing them in the sauce keeps them moist and allows them to absorb the sauce's flavors.

These meatballs are delicious on their own or served over pasta, and they pair perfectly with a heavier tomato sauce for a complete, authentic Italian meal.

To create a heavier Italian tomato sauce packed with rich flavors, we’ll incorporate the ultimate meatballs you just made, as well as browned Italian sausage. We’ll also enrich the sauce with additional elements like red wine, tomato paste, and slow-simmered vegetables to add complexity and depth.