Italian Meatballs

The recipe is derived from Chef John's Italian Meatballs.

  • 1/3 cup plain bread crumbs
  • 1/2 cup milk

Soak bread crumbs in milk in a small bowl for 20 minutes.

  • 2 tablespoons olive oil
  • 1 onion, diced

Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.

  • 1 pound ground beef
  • 1 pound ground pork
  • 2 eggs
  • 1/4 bunch fresh parsley, chopped
  • 3 cloves garlic, crushed
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon dried Italian herb seasoning
  • 2 tablespoons grated Parmesan cheese

Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.

Some recipes use equal portions of beef, goat, buffalo veal, or pork, which is also nice. These days you can find all sorts of lean-to-fat ratios for ground beef. Most stores sell 90% lean, 10% fat but you needs some fat in the mixture, so 80% lean, 20% fat ratio seems to work best for this recipe.

Preheat an oven to 425 degrees F (220 degrees C). Cover a baking sheet with foil and spray lightly with cooking spray.

OR

Cover backing sheet with parchment paper. This makes for easier cleanup/removal from the pan.

Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter.  Arrange onto prepared baking sheet.

Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Once cooked, you can add the meatballs to your favorite prepared tomato sauce!

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