Let’s just say mine are not dense and they won’t hurt anyone in a food fight. They are slightly firm but soft and silky in texture. They have a good sear on the outside, but cut smoothly with the side of a fork and are moist and tender all the way through.
They blend beautifully in all kinds of sauces, soups, and even on toasted bread with slices of provolone. Mine isn’t a handed down recipe, it’s a modern masterpiece. The look on everyone’s face when they have my Pasta and Meatballs or my Italian Wedding soup or my Easter Pie confirms it. This Italian meatball recipe wins the day, every time.
So if you don’t have a passed down family Italian meatball recipe (or even if you do) feel free to take mine and consider us family (cugini!). I promise if you show up with this Italian Meatball recipe to “the gathering” it will be a crowd pleaser. Cin Cin! Cousin Carrie
ITALIAN MEATBALL RECIPE
Makes about 35 meatballs
INGREDIENTS
Beef 1 pound
Pork 1 pound
Onion 1/2 cup
Celery 1/2 cup
Fresh parsley 1/4 cup
Garlic 2 teaspoons, minced
Sea salt 3 teaspoons
Granted Parmesan 3 Tablespoons
Panko breadcrumbs (regular) 1/2 cup
1 Egg
Olive oil, 2 Tablespoons for browning the meatballs
Pork 1 pound
Onion 1/2 cup
Celery 1/2 cup
Fresh parsley 1/4 cup
Garlic 2 teaspoons, minced
Sea salt 3 teaspoons
Granted Parmesan 3 Tablespoons
Panko breadcrumbs (regular) 1/2 cup
1 Egg
Olive oil, 2 Tablespoons for browning the meatballs
INSTRUCTIONS
1. In a food processor mince onion, celery, and parsley all together to form a paste.
2. In a large bowl combine beef, pork, minced mixture (from step 1), garlic, sea salt, cheese, panko, 1 egg; mix well.
Note: the mixture will be sticky, you can flour your hands to easily shape the meatballs.
3. Shape mixture into meatballs with light hands (very important) and set aside.
4. In a large skillet heat half of the oil (1 tablespoon). Cook all of the meatballs until browned on both sides.
5. Place the meatballs on paper towels to drain as you continue to work with each batch.
6. Repeat with remaining olive oil and meatballs.
7. Line a baking sheet with parchment. Bake the meatballs for about 10 minutes at 350 degrees.
8. Serve in a red sauce over pasta (pasta and meatballs), in red sauce on bread with provolone cheese, or add to soup (Italian Wedding Soup).
2. In a large bowl combine beef, pork, minced mixture (from step 1), garlic, sea salt, cheese, panko, 1 egg; mix well.
Note: the mixture will be sticky, you can flour your hands to easily shape the meatballs.
3. Shape mixture into meatballs with light hands (very important) and set aside.
4. In a large skillet heat half of the oil (1 tablespoon). Cook all of the meatballs until browned on both sides.
5. Place the meatballs on paper towels to drain as you continue to work with each batch.
6. Repeat with remaining olive oil and meatballs.
7. Line a baking sheet with parchment. Bake the meatballs for about 10 minutes at 350 degrees.
8. Serve in a red sauce over pasta (pasta and meatballs), in red sauce on bread with provolone cheese, or add to soup (Italian Wedding Soup).
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