Classic Italian Meatballs
A nostalgic family recipe for tender meatballs made with a blend of meats and herbs that create warm memories and delicious flavors.
Ingredients
Meat Mixture
- 1 pound Lean ground beef 80/20
- 1 pound Ground pork
- 1 pound Ground veal
- 3 large Eggs
Binding and Flavoring Ingredients
- 1.5 cups Grated pecorino romano cheese
- 1 cup Italian bread crumbs
- 0.5 cup Finely chopped white onion
- 0.5 cup Chopped parsley
- 0.5 cup Grated Parmigiano-Reggiano cheese
- 1 tablespoon Garlic powder
- 1 tablespoon Onion powder
- 1 tablespoon Dried oregano
- 1.5 teaspoons Black pepper
- 1 teaspoon Salt
- 1 teaspoon Dried basil
Other Ingredients
- As needed Olive oil for frying
- 1.5 cups Milk For soaking the bread
- 3 slices Italian bread (crust removed) To be crumbled and soaked
Instructions
Preparation
- Preheat the oven to 350°F.
- Crumble the Italian bread into small pieces and remove the crust. Pour milk over the bread and let it soak.
- In a large mixing bowl, combine the lean ground beef, ground pork, and ground veal.
- Add eggs, pecorino romano cheese, bread crumbs, chopped onion, parsley, Parmigiano-Reggiano cheese, and seasonings to the meat mixture.
- Gently mix everything together with your hands, avoiding overmixing.
- Form the mixture into round meatballs, approximately 1/4 cup each.
Cooking
- Brown the meatballs in a skillet with olive oil over medium heat, approximately 2-3 minutes on each side.
- Transfer browned meatballs to a baking sheet lined with parchment paper.
- Bake in the preheated oven for 20-25 minutes or until cooked through.
Notes
Adding fresh herbs like rosemary enhances flavor. Experiment with different cheeses to personalize the dish.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 12gProtein: 25gFat: 20gSaturated Fat: 8gSodium: 600mgFiber: 1gSugar: 2g
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