Classic Italian Meatballs (Juicy and Tender!)
This Classic Italian Meatballs recipe combines the tender, flavorful meatballs simmered in a rich tomato sauce that Nonna used to make. These juicy meatballs are an Italian comfort food classic that never goes out of style, great for pasta night or on their own.
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Servings: 6 servings
Calories: 431kcal
INGREDIENTS
- 1 lb 450g ground beef (or a mix of ground beef + ground lamb for extra flavor)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cloves of garlic minced
- ½ small onion finely chopped
- 2 tablespoon chopped fresh parsley
- 1 teaspoon Italian spices
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil
- 2 cups tomato sauce
INSTRUCTIONS
- Make the Panade – Combine the breadcrumbs and milk in a bowl. Let it sit for a few minutes until the breadcrumbs have absorbed the liquid and formed a paste.
- Mix the Meatballs – In a large bowl, mix together the ground meat, panade, eggs, Parmesan cheese, minced garlic, finely chopped onion, parsley, Italian seasoning, salt and black pepper. Using your hands or a spoon, gently mix until just combined, taking care not to overmix, which would make the meatballs tough.
- Shape the Meatballs – Using your hands (or a scoop), nestle the mixture into even-sized meatballs about 1 to 1.5 inches in diameter. Stack them on a plate or tray.
- Brown the Meatballs — Heat the olive oil in a large pan over medium heat. Working in batches, add the meatballs and sear them on all sides until golden brown (they don’t need to be cooked through at this point). Transfer to a plate.
- Simmer in Sauce – In the same pan, add your sauce. Let it come to a gentle simmer, then drop the browned meatballs into the sauce. Cover, and let them simmer over low heat for approximately 20–30 minutes, stirring a few times.
- Serve & Enjoy — After the meatballs have cooked through and soaked up the sauce, serve them over pasta, in a sandwich or on their own, with more Parmesan and fresh basil.
NOTES
- Use a Light Touch — If you’re mixing and shaping the meatballs, treat the meat gently so that you don’t compact it. Too much mixing or kneading will create dense, tough meatballs, rather than tender, juicy ones.
- Chill Before Cooking — Allow the formed meatballs to rest in the refrigerator for 15 to 20 minutes before browning. This allows them to stay firmer while they cook.
- Deglaze for More Flavor — After browning the meatballs, seep the pan of all its flavor with a splash of red wine or broth before you add the tomato sauce. This channels all the flavorful browned bits into the sauce.
- Simmer Not Boil – Let the meatballs cook gently in the sauce on low heat. Boiling can cause them to fall apart, while slow simmering lets them soak up flavor and remain moist.
NUTRITION
Calories: 431kcal | Carbohydrates: 14g | Protein: 24g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 1946mg | Potassium: 582mg | Fiber: 1g | Sugar: 7g | Vitamin A: 558IU | Vitamin C: 8mg | Calcium: 124mg | Iron: 3mg
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