Best Italian
Meatballs Recipe

This best recipe is not just about seasonings cheese, herbs, garlic, etc. and a round shape.

Unlike hamburgers, which are best cooked rare or medium-rare, the meatballs must be cooked through until well done.

Italian Meatballs

2 slices white bread (crust discarded), turn into small bits
½ cup milk (ml.118)
¾ lb (gr.340) ground beef
¼ lb (gr.113) ground pork
¼ cup (gr.57) grated Parmesan cheese
2 tablespoons (gr.28) minced fresh parsley leaves
1 large egg yolk
1 small garlic clove, minced
¾ teaspoon (gr.4) salt
ground black pepper
about 1¼ cups (ml.300) vegetable oil for pan-frying

1. Combine the bread and milk in a small bowl, mashing occasionally with a fork, until a smooth paste forms about 10 minutes.

2. Mix all meatballs ingredients, including the bread mixture and pepper to taste, in a medium bowl.

3. Lightly form 3 tablespoons (gr.42) of the mixture into a round meatball, repeat with the remaining mixture to form approximately 15 meatballs.

4. Heat vegetable oil over medium-high heat in a frying pan. When the edge of the meatball dipped in oil sizzles, add the meatballs in a single layer. Fry turning several times, until cooked through and nicely browned on all sides, about 10 minutes.

5. Transfer the browned meatballs to a paper towel and set aside. Repeat, if necessary with the remaining meatballs.

Now your Italian meatball recipe is almost ready, you just need to add them in the tomato sauce.

Italian Meatballs Recipe

Preparation of the Sauce

1. Discard the oil in the pan, leaving behind any browned bits. Add the olive oil along with the garlic, sauté just until the garlic is golden.

2. Add the tomatoes, bring to a boil, and simmer gently until the sauce thickens, about 10 minutes. Stir in the basil; add salt and pepper to taste.

3. Add the meatballs and simmer, turning them occasionally, until heated through, about 5 minutes.

Ready!


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