Homemade Italian Meatballs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 cups fresh marinara sauce
02 -
4 slices Italian bread, crusts removed (let them sit out for about an hour to firm up)
03 -
1 cup whole milk
04 -
1 lb beef ground, 85% lean
05 -
1 lb pork ground
06 -
½ lb veal ground
07 -
2 large eggs, lightly beaten
08 -
½ cup breadcrumbs, fresh, from slightly dry Italian bread, pulverised in a food processor (see NOTES)
09 -
3 tbsp parsley, fresh, chopped, plus extra for garnish
10 -
2 tbsp basil, fresh, chopped
11 -
3 cloves garlic, minced
12 -
1 tbsp Kosher salt
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1 tbsp freshly ground black pepper
14 -
1 cup Parmesan cheese, grated, plus extra for serving
# Instructions:
01 -
Make the homemade marinara (click for recipe).
02 -
Tear the crustless bread into small pieces and place in a medium bowl. Pour the milk over the bread and press with your fingers to help the milk get absorbed. Let it rest for about 5 minutes.
03 -
In a large mixing bowl, mix together the beef, pork, veal, and eggs. Mix until just combined.
04 -
Now add the breadcrumbs, parsley, basil, salt, garlic, and pepper and mix it well.
05 -
Add the soaked bread and Parmesan cheese to the meat mixture and mix until fully combined.
06 -
Pull out chunks of meat and roll them between your hands that have been dampened with water. Each ball should be slightly larger than a golf ball, approx. 3 oz. each. Place the balls on a baking sheet lined with parchment paper. Refrigerate the rolled balls for 15 minutes to 1 hour.
07 -
Meanwhile, preheat oven to 375°F.
08 -
Bake meatballs for 30 minutes, flipping once, halfway through cooking. (Alternatively, you can brown the meatballs in a skillet with olive oil - about 1 tbsp - until browned on all sides).
09 -
Meanwhile, in a large skillet or pot, heat the marinara over medium heat.
10 -
Carefully add the meatballs and any accumulated juice to the marinara. Lower the heat to medium and cook them for at least 20 to 30 minutes, or up to 1 hour. Add more marinara, if necessary. You'll need to turn the balls over now and then if they are not fully submerged.
11 -
Use tongs to remove the meatballs from the sauce and place them in a serving bowl. Ladle on a little sauce and grate fresh Parmesan cheese over the top. Garnish with chopped parsley (if using). Serve at once with extra sauce on the side. Or, place them in a slow cooker on the WARM setting.
# Notes:
01 -
See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
02 -
We recommend using a trio of beef, pork, and veal. If desired, you can go with just beef and pork (1½ lbs beef + 1 lb pork) or all beef (2½ lbs beef).
03 -
Fresh breadcrumbs are recommended (from a large slice of Italian bread that has been set out for at least an hour). For the bread/milk mixture, stale bread works great, too.
04 -
If you prefer, you can brown the meatballs in a skillet (instead of the oven). You'll get a darker crust on the balls, but, they can lose their shape somewhat. A non-stick skillet makes this easier.
05 -
The marinara sauce can be made days in advance. The meatballs can be made up to 2 to 3 days in advance. See the blog post under 'How To Serve' for reheating instructions.
06 -
Leftovers will keep covered in the fridge for up to 1 week. They can be frozen for 2 to 3 months. Thaw completely and then reheat as instructed.