Homemade Italian Meatballs
Italian meatballs are a classic dish that has become a staple in households worldwide. These meatballs are made with a blend of beef, pork, and veal, creating a deliciously tender and flavorful base. The key to their juiciness lies in the technique of soaking bread in milk, adding moisture to the meatball mixture. Simmered in homemade marinara sauce, these meatballs are perfect for pasta, as an appetizer, or even as a sandwich filling. Once you try this recipe, you'll never go back to store-bought meatballs!
4 cups fresh marinara sauce
4 slices Italian bread, crusts removed
1 cup whole milk
1 lb beef, ground (85% lean)
1 lb pork, ground
½ lb veal, ground
2 large eggs, lightly beaten
½ cup breadcrumbs, fresh
3 tbsp parsley, chopped
2 tbsp basil, chopped
3 cloves garlic, minced
1 tbsp Kosher salt
1 tbsp freshly ground black pepper
1 cup Parmesan cheese, grated
Directions:
1. Tear the bread into pieces and soak in the milk for 5 minutes.
2. Mix the beef, pork, veal, and eggs in a large bowl.
3. Add the breadcrumbs, parsley, basil, garlic, salt, and pepper, and mix.
4. Add the soaked bread and Parmesan to the mixture, then mix well.
5. Roll the mixture into meatballs, about 3 oz each. Refrigerate for 15-60 minutes.
6. Preheat oven to 375°F and bake meatballs for 30 minutes, flipping halfway.
7. Heat marinara sauce in a pot, then add meatballs and simmer for 20-30 minutes.
8. Serve with extra sauce and Parmesan.
Prep Time: 45 minutes
Kcal: 504 kcal per serving