Recipe Background
Best Italian Meatballs really, truly are the best of the best. Why? Well, for starters they're so simple to make. You essentially just roll all the tender, savory, cheesy, and meaty ingredients together, throw them in some tangy marinara, and simmer until they're ready. See? Easy, peasy. Then, when you taste them... that's when you'll really understand where we're coming from. Best Italian Meatballs really have it all!
Best Italian Meatballs really, truly are the best of the best. Why? Well, for starters they're so simple to make. You essentially just roll all the tender, savory, cheesy, and meaty ingredients together, throw them in some tangy marinara, and simmer until they're ready. See? Easy, peasy. Then, when you taste them... that's when you'll really understand where we're coming from. Best Italian Meatballs really have it all!
Ingredients
- 1/2 cup whole milk
- 4 slices white bread stale
- 1 pound ground beef
- 1 pound ground pork
- 1/2 cup yellow onion very finely diced
- 2 large eggs
- 2 tablespoons Italian parsley chopped
- 4 cloves garlic minced
- 1 cup Parmigiano-Reggiano cheese
- salt to taste
- 1/4 teaspoon crushed red pepper optional
- ground pepper to taste
- 32 ounces marinara sauce
- basil to taste, for garnish
Directions
- In a medium bowl, pour the milk over the bread slices and let them sit for 5 minutes.
- In a large bowl, add the beef, the pork, the onion, the eggs, the parsley, the garlic, the cheese, the salt, the red pepper, and the ground pepper.
- Squeeze the bread slices with your hands to discard the extra liquid.
- Add the bread slices to the meatball mixture and mix well until the ingredients are well-combined.
- In a very large skillet, add the marinara sauce.
- Roll the meatball mixture into 2 tablespoon-sized balls each, and then place them in the marinara sauce.
- Heat the meatball mixture over medium heat and cook until the meatballs reach an internal temperature of 160 degrees F, about 30-40 minutes.
- Garnish the meatballs with the basil.
- Serve.
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