Italian Meatballs. These Italian meatballs use a standard mix of ground beef and ground pork, with added flavor from parsley, garlic, and dried herbs. Bake up a batch, mix them with your favorite spaghetti dish, and dinner is served! Italian Meatball Recipes Looking for Italian meatball recipes?
They're extremely easy to make and can be made ahead of time for an easy weeknight dinner. In a blender in food processor, combine the bread, eggs, Parmesan cheese, parsley, garlic, oil, salt, pepper and allspice; cover and process until smooth. These classic Italian-American style meatballs are huge and pillowy soft! You can have Italian Meatballs using 12 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Italian Meatballs
- It's 2 slice of white bread.
- Prepare 3/4 lb of beef (chuck).
- Prepare 3/4 lb of italian sausage.
- You need 1/4 cup of grated parmesan.
- You need 1/4 cup of grated Romano.
- You need 1/4 cup of chopped flat leaf parsley.
- Prepare 2 tsp of kosher salt.
- Prepare 1/4 cup of gratrd onion.
- It's 2 clove of garlic minced.
- Prepare 1 large of egg, beaten.
- It's pinch of black pepper.
- Prepare 1/3 cup of olive oil, divided.
They're mixed with ground beef and pork, loaded with herbs and cheese, and served with a traditional tomato sauce. Make them baseball-sized for a dinner entree, or roll them smaller for an appetizer. The meatballs can also be frozen uncooked or cooked. Arrange in a single layer on a baking sheet and freeze until solid.
Italian Meatballs step by step
- Grate the bread or pulse into crumbs in a food processor. In a small bowl toss the bread crumbs with 1/3 cup cold water to re-hydrate..
- In a large bowl, combine the bread crumbs, Italian sausage, beef, Parmesan, Romano, parsley, salt, onion, garlic, and egg and mix until combined. Season the meat mixture with pepper..
- Using your hands, gently form the meat mixture into slightly larger than golf ball-sized balls. Refridgerate for 1 to 24 hours..
- Heat half the oil in a large non-stick skillet over medium high heat. Add half of the meatballs and cook, turning occasionally, until well browned, about 6 minutes. Repeat for the remaining meatballs..
- Drain meatballs, then add to a marinara sauce or tomato sauce. Bring to a boil, then lower heat and simmer, stirring occasionally, about 15 minutes..
I don't want to blow my own horn, but I'm determined to do everything I can to make you want to try these meatballs and if that means a mini brag sheet, then so be it. So here we go: "Your meatball recipe is the same as my Italian Nonna! Love the idea of soaking the bread in onion juice rather than milk…. Serve Homemade Italian Meatballs for an easy dinner and leftovers on a bun for lunch. Authentic Italian meatballs make a great freezer meal and the meatball recipe is perfect paired with our easy homemade spaghetti sauce.
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