Italian Meatballs recipe | food millions

April 21, 2022

Italian Meatballs recipe

These Italian Meatballs recipe in the classic Italian-American style are large and pillowy soft! They’re made with ground beef and pork and topped with herbs and cheese before being served with a classic tomato sauce. Roll them smaller for an appetizer or make them baseball-sized for entrée.

Homemade Italian Meatballs recipes are simple to make, and since we skip the messy process of pan-frying them before adding them to the sauce, it’s even easier. I use a typical half-beef/half-pork blend in this recipe. If you like, you can replace the milk with water or beef broth.

The Best Italian Meatballs

These meatballs aren’t quite baseball size, but they could be if you wanted them to be. You could make them any size you wanted.
Italian Meatballs are soft, stuffed with herbs and cheese, made with a ground beef and pork mixture, and topped with a traditional tomato sauce.

How are Italian meatballs made?

  • Begin by making meatballs with bread. Soak a couple of slices of white bread (without the crusts) in hot milk and mash it until it breaks down and forms a paste. Allow it to cool somewhat before combining with ground pork, ground beef, a cheese blend of ricotta and Parmesan, seasonings, and eggs. Mix just until everything is incorporated; over-mixing will result in rough meatballs.
  • Roll the meatballs in flour after forming them with your hands. Then roast them in a frying pan and finish in the tomato sauce. Make your tomato sauce or use store-bought sauce like we do here.
Italian Meatballs recipe

How Long to Cook Meatballs?

  • These large meatballs will need 15 to 20 minutes to simmer in the sauce once browned. It will take less time to make smaller meatballs.
  • Cook the meatballs until fully cooked. Use a digital thermometer to check it; The meatballs should read 160 degrees Fahrenheit in the middle.

Freezing and storing Meatballs

Keep cooked meatballs and tomato sauce in the fridge for up to 5 days. Reheat on the stovetop or in the microwave until warm.

Additionally, freeze-cooked or uncooked meatballs:

  • If the meatballs are uncooked, place them on a parchment-lined baking sheet and freeze until solid, then transfer to a freezer container and keep for up to three months. Before cooking, let the meat thaw in the refrigerator.
  • Allow meatballs to cool completely before transferring to a freezer container and freezing for up to three months if cooked. Meatballs can be frozen alone or in combination with tomato sauce. Thaw in the refrigerator overnight before reheating on the stovetop or in the microwave.
Italian Meatballs recipe | food millions

Ingredients Italian Meatballs recipe

  1. 1 pound beef mince (at least 16 percent fat)
  2. 1 pound pork ground
  3. 2/3 gallon milk (whole or 2 percent)
  4. 3 white bread pieces, crusts removed (about 3 ounces)
  5. a quarter cup of ricotta cheese
  6. 1/4 cup Parmesan or Romano cheese, grated
  7. 2 eggs, big
  8. 1 teaspoon kosher salt (or 2 teaspoons kosher salt)
  9. 1 tablespoon fresh parsley, chopped
  10. a quarter teaspoon of black pepper
  11. 1 teaspoon oregano or marjoram, dried
  12. 2 to 3 minced garlic cloves
  13. For dusting, about 1 cup of flour
  14. a third of a cup of extra virgin olive oil
  15. 2 1/2 cups tomato sauce (24 ounces) (recipe follows, or use already prepared)

Sauce tomatoes:

  1. 2 tbsp olive oil (extra virgin)
  2. 3/4 cup onions, finely chopped
  3. 3/4 cup carrots, finely chopped
  4. 3/4 cup celery, finely chopped
  5. 2 tbsp. fresh parsley, chopped
  6. 1 garlic clove, minced
  7. 1 28-ounce can (with juice) crushed or whole tomatoes, or 1 3/4
  8. 1 pound peeled, seeded, and chopped fresh tomatoes
  9. 2 tablespoons chopped fresh basil or 1/2 teaspoon dried basil
  10. 1 teaspoon paste de tomate
  11. To taste, season with salt and freshly ground black pepper.

To make the tomato sauce, follow these steps:

  • In a large skillet over medium heat, heat the olive oil. Combine the onions, carrots, celery, and parsley in a large mixing bowl. Reduce the heat to low and cover the pan after stirring to coat it with the oil. Cook until the vegetables are tender and cooked through, about 15 to 20 minutes.
  • Remove the lid, stir in the garlic, and turn the heat up to medium-high. Cook for half a minute with the garlic before adding the tomatoes (if using whole canned tomatoes, break up with your fingers as you add them to the pan). Combine the tomato paste and basil in a mixing bowl. Salt & pepper to taste.
  • Bring to a low simmer, then reduce to low and cook, uncovered, for 15 to 30 minutes while you prepare the meatballs.
  • For a smooth consistency, puree in a blender or pass through a food mill. Return the pan to the stove. Season to taste.
  • Soak torn bread in hot milk: In a small pot, heat the milk until it is steaming. Remove the pan from the heat and soak the bread in the milk until it is half liquefied. To make a paste, mash it until it resembles a paste. To cool it down, turn it out onto a dish.
  • Combine the beef, pork, ricotta cheese, grated Parmesan, eggs, salt, parsley, oregano, black pepper, garlic cloves, and the bread-milk combination in a large mixing bowl. Mix it in with your hands until it almost comes together.
  • Overworking the mixture will result in it becoming tough. It’s fine if there are visible fragments of bread or pork in the mix; it’s preferable to overdone meatballs.

Form meatballs as follows:

1) Form the meatballs with wet hands. This type of meatball is traditionally 2-3 inches in diameter, but you may make them any size you desire. 2) Roll the meatball in flour after rolling it in your hands to provide a nice coating. As you work, place each one on a baking sheet. While preparing the meatballs, you may need to wash your hands several times. 3) Brown meatballs: In a large skillet over medium-high heat, heat olive oil once all of the meatballs have been formed. At least two sides of the meatballs should be browned. Don’t worry if the middle isn’t fully done, you’ll finish them in the sauce. 4) Finish the meatballs in tomato sauce: Once all of the meatballs have been browned, place them in the sauce and turn them over to coat them. 5) Cover the saucepan and cook for 15-20 minutes on low heat. Serve with pasta or crusty bread and the sauce. If desired, garnish with a sprinkling of chopped parsley.

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Italian Meatballs recipe

Bassam Tohme
These Italian Meatballs recipe in the classic Italian-American style are large and pillowy soft! They're made with ground beef and pork and topped with herbs and cheese before being served with a classic tomato sauce. Roll them smaller for an appetizer or make them baseball-sized for entrée.
5 from 2 votes
Prep Time 25 mins
Cook Time 1 hr
Total Time 1 hr 25 mins
Course dinner, lunch
Cuisine Italian
Servings 8 Servings
Calories 624 kcal

Ingredients
  

  • 1 pound beef mince at least 16 percent fat
  • 1 pound pork ground
  • gallon milk whole or 2 percent
  • 3 white bread pieces crusts removed (about 3 ounces)
  • ¼ cup of ricotta cheese
  • ¼ cup Parmesan or Romano cheese grated
  • 2 eggs big
  • 1 teaspoon kosher salt or 2 teaspoons kosher salt
  • 1 tablespoon fresh parsley chopped
  • ¼ teaspoon of black pepper
  • 1 teaspoon oregano or marjoram dried
  • 2 to 3 minced garlic cloves
  • 1 cup For dusting of flour
  • cup of extra virgin olive oil
  • cups tomato sauce 24 ounces (recipe follows, or use already prepared)

Sauce tomatoes:

  • 2 tbsp olive oil extra virgin
  • ¾ cup onions finely chopped
  • ¾ cup carrots finely chopped
  • ¾ cup celery finely chopped
  • 2 tbsp. fresh parsley chopped
  • 1 garlic clove minced
  • 1 28-ounce can with juice crushed or whole tomatoes, or 1 ¾
  • 1 pound peeled seeded, and chopped fresh tomatoes
  • 2 tablespoons chopped fresh basil or 1/2 teaspoon dried basil
  • 1 teaspoon paste de tomate
  • season with salt and freshly ground black pepper. To taste

Instructions
 

To make the tomato sauce, follow these steps:

  • In a large skillet over medium heat, heat the olive oil. Combine the onions, carrots, celery, and parsley in a large mixing bowl. Reduce the heat to low and cover the pan after stirring to coat it with the oil. Cook until the vegetables are tender and cooked through, about 15 to 20 minutes.
  • Remove the lid, stir in the garlic, and turn the heat up to medium-high. Cook for half a minute with the garlic before adding the tomatoes (if using whole canned tomatoes, break up with your fingers as you add them to the pan). Combine the tomato paste and basil in a mixing bowl. Salt & pepper to taste.
  • Bring to a low simmer, then reduce to low and cook, uncovered, for 15 to 30 minutes while you prepare the meatballs.
  • For a smooth consistency, puree in a blender or pass through a food mill. Return the pan to the stove. Season to taste.
  • Soak torn bread in hot milk: In a small pot, heat the milk until it is steaming. Remove the pan from the heat and soak the bread in the milk until it is half liquefied. To make a paste, mash it until it resembles a paste. To cool it down, turn it out onto a dish.
  • Combine the beef, pork, ricotta cheese, grated Parmesan, eggs, salt, parsley, oregano, black pepper, garlic cloves, and the bread-milk combination in a large mixing bowl. Mix it in with your hands until it almost comes together.
  • Overworking the mixture will result in it becoming tough. It's fine if there are visible fragments of bread or pork in the mix; it's preferable to overdone meatballs.

Form meatballs as follows:

  • Form the meatballs with wet hands. This type of meatball is traditionally 2-3 inches in diameter, but you may make them any size you desire.
  • Roll the meatball in flour after rolling it in your hands to provide a nice coating. As you work, place each one on a baking sheet. While preparing the meatballs, you may need to wash your hands several times.
  • Brown meatballs: In a large skillet over medium-high heat, heat olive oil once all of the meatballs have been formed. At least two sides of the meatballs should be browned. Don't worry if the middle isn't fully done, you'll finish them in the sauce.
  • Finish the meatballs in tomato sauce: Once all of the meatballs have been browned, place them in the sauce and turn them over to coat them.
  • Cover the saucepan and cook for 15-20 minutes on low heat. Serve with pasta or crusty bread and the sauce. If desired, garnish with a sprinkling of chopped parsley.

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Keyword Italian Meatballs recipe, meal prep

2 responses to “Italian Meatballs recipe | food millions”

  1. Christtele says:

    5 stars
    Thanks for the recipe. Its my favorite for me , generally l love Italian food.

  2. shinsen-mart says:

    5 stars
    Best view i have ever seen !

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