Super Moist Italian Meatballs

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“Craving some tender and juicy meatballs?? Give this recipe a try! The two secrets are the extra eggs, and cooking the meatballs in the sauce, instead of pre-baking or frying them. Ground chuck or a 50/50 mix of chuck and sirloin work best for full flavor and moistness.”
READY IN:
1hr 5mins
SERVES:
6
YIELD:
25-30 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  1. In a bowl, combine beef, bread crumbs, cheese, eggs, garlic, pepper, salt, and wine. Mix well.
  2. Shape mixture into 1-1/2" or 2" meatballs.
  3. In a large pot, bring sauce to a boil. Add meatballs one at a time, and simmer over medium-low heat for 40-45 minutes.
  4. Serve over pasta, or on hoagie buns for meatball subs.

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