Italian Meatballs
When I was in my 20s’, I got engaged to Carlos my boyfriend back then, in Puerto Vallarta. We were young, spontaneous and in love… well that’s what I thought. He was a very nice man but something was missing. Although we had a great relationship and his family and friends adored me, we went our separate ways.
During our time together though, his mother made me taste many of her traditional dishes from the old country; Bari, Italy. You know what they say about “could have, should have and would have”, well it applies here. I “should have” paid more attention to her recipes or at least, took some notes… I vividly remember one of her delicious recipes; meatballs! They were so flavorful and cooked in a beautiful savory tomato sauce, served over Spaghettini. Until I met David, I never tried to make them before. One day David and I decided that it was time to make them and that is when these Italian Meatballs were created.
OMG! We nailed the recipe on our first attempt! These Italian Meatballs have become a staple in our kitchen ever since. Perfectly seasoned with the right amount of Fresh Herbs and spices, this is a recipe that our friends & family enjoy!
As much as Carlos’ mother’s meatballs were lovely, I think we went a couple notches higher in the “taste department”. I use my Hot Italian Sausage recipe but if you prefer less “zippy”, reduce or eliminate the red pepper flakes. Like hers, I cook mine in a beautiful, well balanced tomato sauce and love to serve them over thin spaghetti. Sometimes though, I’m lazy and if I have some Classic Marinara Sauce in the freezer or in one of my jars, I use it instead. With freshly grated Grana Padano sprinkled on top, this is a meal that we love to have often…
Next time you are entertaining the idea of making some Italian Meatballs, you have to give this recipe a try. You’ll be amazed by their great flavor… perfect for your pasta dinner!
Bon Appétit!
Check out these other classic Italian recipes…
– Tiramisu
– Potato Gnocchi
– Panettone
– Italian Style Bruschetta
– Calzone
– Biscotti
and for even more pasta and pizza recipes, click on this link… Recipe Category • Pasta & Pizza
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Italian Meatballs
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Ingredients
MEATBALLS
- 1/2 cup milk
- 4 slices bread, torn into small pieces
- 1 lb. (500 g.) Italian sausage, casing removed see Recipe
- 1 lb. (500 g) lean ground beef
- 1 lb. (500 g.) ground pork
- 2 large free-run eggs, beaten
- 1 1/2 cups white onions, finely chopped
- 1/2 cup Parmigiano-Reggiano cheese, grated
- 1/4 cup fresh chopped parsley tips & tricks
- 3 large cloves garlic, pressed
- 2 tsp. Italian seasoning see Recipe
- 1 tsp. ground Himalayan sea salt
- 1/2 tsp. red pepper flakes
- freshly ground black pepper, to taste (I always used mixed peppercorns)
TOMATO SAUCE
- 1 tbsp. olive oil tips & tricks
- 1 1/2 cups white onions, finely chopped
- 1 1/2 cups red peppers, finely chopped
- 3 large cloves garlic, pressed
- 2 cans (24 oz./700 g) tomato sauce
- 1 tbsp. tomato paste tips & tricks
- 1 tbsp. brown sugar, such as demerara
- 1/4 cup dry red wine
- 1 tsp. red pepper flakes
- 3 tsp. Italian seasoning
- 1/2 tsp. ground Himalayan sea salt, or to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 tbsp. fresh chopped parsley
Directions
MEATBALLS
- In a small pot over medium heat, add milk and heat until just warm. Place torn bread in hot milk, soak it and stir gently until the mixture is combined. Transfer to a bowl to cool off.
- In a large bowl, combine all the ingredients including the milk/bread mixture.
- Place plastic film on top, making sure it touches the meat to prevent it from drying out. Transfer to the fridge for 1 hour.
- Preheat oven to 425ºF.
- 60 minutes later, wet hands slightly and form the meat mixture into 2-inch balls. Place them on a lightly greased large baking sheet lined with foil.
- Transfer to the preheated oven and bake for 20 minutes.
- Remove them from the heat and flip the meatballs.
- Reduce the heat to 375ºF and return them back to the oven; bake for 20 minutes.
- Remove them from the heat and let them rest for 5 minutes before transferring to the tomato pasta sauce.
TOMATO PASTA SAUCE
- In a large skillet over medium heat, add oil and when it gets hot, sauté onions and red peppers for 4-5 minutes or until the onions are translucent. Add garlic and sauté for 1 minute.
- Add the remaining ingredients and bring to a simmer.
- Reduce the heat to medium-low and cook for 15 minutes before transferring the meatballs to the tomato pasta sauce; coat them well.
- Cover and simmer gently for 15 minutes while the pasta is cooking.
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