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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.
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.
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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