Go Back
–+ servings

Perfect Italian Meatballs

Brenda Lanzilli
Meatballs are a crowd pleaser on pretty much any occasion! My recipe uses fresh herbs, plenty of aromatics and a high quality parmesan to ensure that the mouths you are trying to feed are happy and coming back for seconds!
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Italian
Servings 12 large meatballs
Calories 238 kcal

Ingredients
  

  • 1 ½ lbs ground beef either 80/20 or 85/15 *grass fed is preferred
  • ½ lb ground pork
  • 1 yellow onion roughly chopped
  • 3 cloves garlic peeled, smashed
  • ¼ cup fresh basil leaves
  • ¼ cup fresh parsley leaves iltalian, flat leaf
  • 1 cup Italian bread torn into small piece
  • ⅓ cup whole milk
  • 1 egg
  • ½ cup parmesan cheese good quality and fresh grated
  • 1½ tsp kosher salt
  • ½ tsp black pepper
  • ½ tsp red pepper flakes

Instructions
 

  • Pre heat oven to 425
  • Use a food processor to finely chop herbs and aromatics.
    Add onion, garlic, basil and parsley, close and turn on for 30 seconds. Open and scrape down sides, return cover and blend for another 15 seconds. Careful not to over process and liquify. Set Aside.
  • In large mixing bowl, add small pieces of bread and milk. Let sit until bread absorbs milk. This will be your panade.
  • Season the panade with parmesan cheese, egg, salt, black pepper and red pepper. Mix thoroughly.
  • Add ground beef and pork, using as fork to break the meat apart as you add to bowl.
  • Use to fork to gently incorporate all ingredients together. It will be almost like a scraping and fluffing motion. You don't want to over mix meat, as it will become tough. Then use you hands to continue to thoroughly combine.
  • Roll the meatball into whatever size you you prefer. I made large ones, but if i were making for soup or for grinders or appetizers I would have made them smaller.
  • Evenly space onto baking sheet lined with aluminum foil (not necessary, just easier clean up)
  • Place in Pre heated oven on upper rack to get a nice sear on top. Bake for about 15-20 minutes. Time depends of size of meatballs.
  • Remove from oven and let simmer with tomato gravy (preferably homemade) for 10 minutes.
  • Serve warm and Mangia!

Nutrition

Calories: 238kcalCarbohydrates: 3gProtein: 15gFat: 18gSaturated Fat: 7gCholesterol: 71mgSodium: 425mgPotassium: 254mgFiber: 1gSugar: 2gVitamin A: 220IUVitamin C: 2.8mgCalcium: 78mgIron: 1.5mg
Keyword authentic meatballs, budget friendly meals, family dinner, italian meatballs, italian recipes, meatball recipe, meatballs, oven baked meatballs, recipes for large crowds, weeknight meals
Tried this recipe?Let us know how it was!