Best Absolute Best Italian Meatballs Recipes
CHEF JOHN'S ITALIAN MEATBALLS
Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 2h15m
Yield 30
Number Of Ingredients 14
Steps:
- Cover a baking sheet with foil and spray lightly with cooking spray.
- Soak bread crumbs in milk in a small bowl for 20 minutes.
- Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
- Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
- Preheat an oven to 425 degrees F (220 degrees C).
- Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
- Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g
ABSOLUTE BEST ITALIAN MEATBALLS
This is by far the best Italian Meatball you'll ever taste. Flavor through the roof!!! They are a huge hit at all my family functions. I hope you enjoy them as much as we do. P.S. I use this same recipe to make my meatloaf. I just add about 3/4 cup of fresh grated mozzarella and 1/2 cup shredded provolone to the meat mixture....
Provided by Kyhara deGeneste
Categories Pork
Number Of Ingredients 14
Steps:
- 1. In a large bowl, add the pork, Italian sausage, pancetta, bread cubes, parsley, oregano, fennel, red pepper flakes, salt and half of the basil as well as half of the parmesean. Use your hands to mix until the ingredients are evenly distributed. Don't over-work.
- 2. Whisk the beaten eggs and ricotta together in a separate bowl until there are no more large clumps. Pour into the bowl of the meat mixture. Mix with your hands until just incorporated. Again, do not over-mix.
- 3. Preheat oven to 425°F. Coat the bottom of a large roasting pan with olive oil. Form meatballs in your hand, about 1 1/2-inches in diameter, using about 3 Tbsp of the mixture to form each meatball. Arrange in pan so there is some space between them. If they are too crowded they will steam and not brown.
- 4. Roast meatballs in the oven for about 30 minutes, turning the meatballs after about 20 minutes, until the meatballs are beginning to brown.
- 5. Remove pan from oven. Use a metal spatula to dislodge meatballs from being stuck to the bottom of the pan. Add the crushed tomatoes to the pan. Carefully cover the pan with aluminum foil.Return the pan to the oven. Lower the heat to 300°F. Cook for an additional hour to 1 1/2 hours.
- 6. Sprinkle the rest of the basil and the rest of the parmesean into the sauce and over meatballs before serving.
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