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5 from 4 votes

Italian Meatballs

These savory and spicy Italian Meatballs have a great combination of flavor with just the right amount of seasoning, perfect with spaghetti!
Prep Time20 minutes
Cook Time1 hour
Passive Time1 hour
Total Time2 hours 20 minutes
Servings: 35 meatballs
Author: Francine Lizotte
Course: Main Course
Cuisine: Fusion, Italian-American
Keyword Beef, Comfort Food, Easy Recipe, Pork, Weeknight Recipes

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 pink 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 see Recipe
  • 1/2 tsp. ground Himalayan pink salt, or to taste
  • freshly ground black pepper, to taste (I always use mixed peppercorns)
  • 2 tbsp. fresh chopped parsley tips & tricks

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.