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The secret to these homemade beef meatballs is a trifecta of ground beef, ground pork, and Italian sausage. They're extremely easy to make and can be made ahead of time for an easy weeknight dinner. Italian Meatball Recipes Looking for Italian meatball recipes? You can cook Italian Meatballs using 21 ingredients and 6 steps. Here is how you cook that.
Ingredients of Italian Meatballs
- Prepare 1 lb of Ground beef.
- It's 1 lb of Ground pork.
- It's 2 cup of Sliced or torn bread.
- You need 1 1/2 cup of Milk.
- Prepare 1 of Chicken egg.
- Prepare 1 cup of Freshly grated parmesan cheese (medium grate) (plus more for service presentation).
- You need 1 medium of White onion, finely diced.
- You need 2 clove of Garlic, minced.
- You need 1 1/2 tbsp of Fennel seed.
- Prepare 1 tbsp of Italian Seasoning.
- It's 1 tbsp of Extra virgin olive oil.
- Prepare 1 pinch of Red pepper flake.
- It's 1 of Your favorite marinara sauce.
- It's 1 1/2 tbsp of Kosher salt.
- You need 1 1/2 tbsp of Freshly-ground black pepper.
- It's 2 pinch of Kosher salt.
- It's of "Meatball" Subs.
- Prepare 12 of provolone or mozzarella (or both) slices.
- You need 6 of Hoagie buns.
- It's of Meatballs for Pasta.
- It's 6 of Servings cooked pasta.
Enjoy them with pasta or on a sandwich. These classic Italian-American style meatballs are huge and pillowy soft! 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.
Italian Meatballs instructions
- 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..
- 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..
- 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..
- 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..
- 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..
- 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..
In a blender in food processor, combine the bread, eggs, Parmesan cheese, parsley, garlic, oil, salt, pepper and allspice; cover and process until smooth. The meatballs can also be frozen uncooked or cooked. Arrange in a single layer on a baking sheet and freeze until solid. 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!
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