These Italian Style Meatballs are perfect for spaghetti and meatball night, meatball subs or just served own their own.
The thing about homemade meatballs is that they can be made several different ways and that's fine.
Different regions in Italy have very different cooking methods and styles and same goes for the USA.
I am a firm believer in there is no wrong way if it tastes good. It's kind of the whole purpose behind the title of my blog.
Some of the more popular versions include oven-baked meatballs, fried meatballs, air fryer meatballs.
So, which method actually makes an authentic Italian meatball?
It depends on how you define "authentic".
To me, the "authenticity" of an Italian meatball simply means, meatballs the way MY Italian grandmother made them.
My method for Italian meatballs is to form the meatballs and plop them in sauce to simmer. Yes, you read that right, I put the raw meatballs in the sauce.
Not only does simmering in the sauce make a tender meatball but the meatball also flavors the sauce!
If you prefer to not cook in the sauce, you can try this recipe for Easy Baked Beef Meatballs.
Ingredients
- Meat - a mixture of beef and pork or beef, pork and veal
- Eggs
- Cheese - grated parmesan
- Breadcrumbs - seasoned, Italian style
- Milk - add moisture to the breadcrumb
- Garlic - as finely minced as you can get it
- Seasonings - salt, pepper and red pepper flakes
Instructions
Before you start prepping the meatballs make sure you have your tomato sauce simmering.
In a large bowl, combine breadcrumbs, milk, eggs, garlic, parsley, parmesan cheese and all seasonings in a bowl. Be sure everything is combined well.
Add the meat to the bowl and using your hands, combine the meat with the mixture in the bowl.
Once everything is incorporated together, form into meatballs by patting meat into a ball shape. Try not to roll them around too much. Over-working the meat will result in a tougher texture.
I typically don't measure but if you want evenly sized meatballs, try using a ÂĽ cup measuring cup for each meatball.
Gently place the raw meatballs into the simmer sauce. Simmer 30 minutes to an hour before serving.
Top tip
Mixing everything together before adding the meat will help ensure even distribution into the meat.
FAQ
Yes! Simmer at least 30 minutes and make sure the internal temperature of the meatballs is 165 F.
Milk adds moisture.
Egg are the binder in meatballs. They basically help hold it all together.
Printable Recipe Card
Italian Style Meatballs simmered in sauce
Ingredients
- 1 pound ground beef
- 1 pound ground pork or half pork and half veal
- 2 large eggs
- 2 tablespoon parsley freshly chopped
- ÂĽ cup grated Parmesan cheese
- 2 cloves garlic minced finely
- ½ cup breadcrumbs dry, seasoned
- 2 tablespoons milk
- ½ teaspoon salt
- ÂĽ teaspoon black pepper freshly cracked
- ÂĽ teaspoon red pepper flakes
- 2 jars prepared pasta sauce approximately 50 to 60 ounces
Optional ingredients
- 2 tablespoons finely grated sweet onion
- 1 teaspoon dry Italian seasoning
Instructions
- Before mixing meatballs, bring sauce up to a simmer in a large pot.
- To a large bowl add breadcrumbs and milk. Stir together with a fork so that the breadcrumbs become moistened. Add in the eggs, parsley, parmesan cheese, garlic, salt, black pepper and red pepper (if using onion, add it now too). Mix all together with a fork.
- Add beef and pork to bowl and use your hands to combine the breadcrumb mixture into the meat.
- Form meat mixture into balls. I used a ÂĽ C measuring cup to portion out the meatballs for even sizing.
- Drop meatballs into simmering sauce. Allow to simmer in sauce at least 30 minutes before serving but preferred an hour. Meatballs should register at least
165 °F
Nutrition
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Pure Grace Farms says
Meatballs have always been my nemesis. I never can seem to keep them in those nice little round shapes. My sauce always ends up more like meat sauce then with meatballs. Looking forward to giving your recipe a try. I've recently started co-hosting Foodie Fridays and would be honored if you would come by and share your fabulous recipe. The party starts Thursday 9 pm EST. Hope to see your there!
Shari
http://puregracefarms.com/
foodyschmoody says
I used to have trouble with them falling apart and then I realized when I drop them in I've got to just chill out and leave them alone. I used to try to stir them in right away, causing the meatballs to break. I wonder if you do the same? If so just let them hang out for a while before you attempt to stir. 🙂 And...meat sauce isn't a bad thing either