Italian Meatballs
- Ready In:
- 50mins
- Ingredients:
- 16
- Yields:
-
16 Meatballs
- Serves:
- 8
ingredients
- 1 lb ground beef (at least 16 percent fat)
- 1 lb ground pork
- 2⁄3 cup milk (whole or 2 percent)
- 3 slices white bread, crusts removed (about 3 ounces)
- 1⁄4 cup ricotta cheese
- 1⁄4 cup grated parmesan cheese or 1/4 cup romano cheese
- 2 eggs
- 2 teaspoons kosher salt
- 1 tablespoon chopped fresh parsley
- 2 teaspoons black pepper
- 1 teaspoon dried oregano or 1 teaspoon marjoram
- 2 -3 garlic cloves, minced
- 1 cup flour
- 1⁄3 cup olive oil
- 26 ounces marinara sauce, of your choice
- 16 ounces pasta
directions
- Heat the milk in a small pot until steamy.
- Turn off the heat, tear the bread into little pieces and soak it in the milk until it partially dissolves.
- Mash it until you get something that resembles a paste.
- Turn it out onto a plate to let it cool.
- Heat marinara sauce in pan.
- In a large bowl, combine the beef, pork, ricotta cheese, grated parmesan, eggs, salt, parsley, oregano, black pepper, garlic cloves and the bread-milk mixture.
- Mix it well with your hands until it barely combines.
- Don't overwork the mixture or it will become tough.
- It is OK to have some discernible bits of bread or meat in the mix; better that than overworked meatballs.
- Wet your hands and form the meatballs.
- A traditional size for this sort of meatball is 2-3 inches across, but you can make them any size you want.
- Once you roll the meatball in your hands, roll it in the flour to give it a good coating.
- Set each one on a baking sheet as you work.
- You might need to rinse your hands a few times as you make the meatballs.
- When all the meatballs are formed, heat olive oil in a large skillet over medium-high heat.
- Brown the meatballs on at least two sides.
- Don't worry about the center getting cooked through, as you will finish these in the sauce.
- Once all the meatballs are browned, arrange them in the sauce, turning each one over in the sauce to coat.
- Cover the pot and simmer gently for 15-20 minutes.
- Serve with the sauce and pasta or crusty bread.
- Sprinkle with a little chopped parsley for garnish if you want.
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RECIPE SUBMITTED BY
Sherri L.
Douglasville, Georgia