Description
Enjoy these authentic Italian meatballs made from a flavorful mix of ground beef, pork, and veal, combined with fresh breadcrumbs, Pecorino Romano cheese, and aromatic herbs. Baked to perfection and then simmered gently in rich tomato sauce, these tender meatballs are a classic Italian comfort food perfect for serving with pasta and garnished with ricotta and fresh basil.
Ingredients
Scale
Meatball Mixture
- ¾ cup fresh breadcrumbs (or Italian breadcrumbs, or torn stale bread)
- ¾ cup Pecorino Romano or Parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon fresh parsley, finely minced
- 1 garlic clove
- ¼ small onion
- 1 teaspoon salt
- ¼ cup whole milk (or half-and-half or water), plus more as needed
- 2 large eggs
- 2 pounds ground meat (50% beef, 25% pork, 25% veal, or your preferred mix)
For Cooking and Serving
- Tomato sauce, for simmering
- Pasta, for serving
- Optional: Ricotta cheese
- Optional: Fresh basil
Instructions
- Preheat Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prepare for baking the meatballs.
- Mix Dry Ingredients: In a large bowl, combine the fresh breadcrumbs, salt, freshly grated Pecorino Romano or Parmesan cheese, and finely minced parsley.
- Add Aromatics: Using a microplane or fine grater, grate the garlic clove and the ¼ small onion directly into the breadcrumb mixture, collecting about 1½–2 teaspoons of onion pulp for added flavor.
- Add Wet Ingredients: Pour in the milk and crack in the eggs, then mix thoroughly until the ingredients are fully combined. If the mixture feels too stiff, add a little more milk to achieve the right consistency.
- Incorporate Meat: Add the ground meat (a blend of beef, pork, and veal) into the mixture. Gently mix by hand or with a fork just until evenly combined, taking care not to overmix to keep the meatballs tender.
- Shape Meatballs: Lightly wet your hands to prevent sticking and shape the mixture into evenly sized meatballs, about ¼ cup each or your preferred size. Arrange them evenly spaced on the prepared baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 7 minutes. Afterward, flip each meatball and bake for an additional 7 minutes until browned on all sides.
- Simmer in Sauce: Carefully transfer the baked meatballs into warm tomato sauce. Let them simmer on very low heat for about 1 hour, allowing the flavors to meld and the meatballs to become tender.
- Serve: Serve the meatballs hot with your choice of pasta and plenty of the tomato sauce. Garnish with extra grated cheese, dollops of ricotta cheese, and fresh basil leaves if desired for added richness and aroma.
Notes
- Using a mix of beef, pork, and veal provides a balanced flavor and tenderness, but you can use any preferred combination of ground meats.
- Ensure not to overmix the meat mixture to avoid dense and tough meatballs.
- If you don’t have fresh breadcrumbs, use Italian seasoned store-bought breadcrumbs or soak stale bread in milk and crumble it.
- The simmering step in tomato sauce is key for deep flavor and soft texture.
- For freezer storage, bake meatballs first, cool completely, and freeze in a sealed container for up to 3 months.
