You might think that the meatballs you've been making (and eating) your entire life are Italian-style meatballs. Unfortunately, there's a very good chance you've been wrong all along. As this recipe shows, there is a holy trinity of meat in Italian-style anything
–
and it includes beef, pork and veal.
This recipe is here to make sure that the next time you say "Italian style," you mean it. The three meats serve as the centerpiece of the dish, but the other ingredients should be similar to standard meatball recipes. Make the switch to create a taste of Italy right at home.
Italian-Style Meatballs
16-24 meatballs
10 minutes
40 minutes
50 minutes
1/2 cup breadcrumbs
1/2 cup milk
1/2 onion, grated
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
2 eggs, lightly beaten
1/2 cup fresh parsley, finely chopped
3 cloves garlic, minced
2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon red pepper flakes
1 teaspoon dried Italian seasoning
2 tablespoons Parmesan cheese, grated
2 tablespoons olive oil
2 cups homemade or store-bought spaghetti sauce
Place breadcrumbs in a large bowl. Add milk and stir together. Let sit for 10 minutes.
Add the onion, ground beef, ground pork, ground veal, eggs, parsley, garlic, salt, pepper, Italian seasoning and Parmesan cheese to the bowl.
Mix just until all ingredients are combined, using your hands for the last minute or so. Do not over-mix. (That makes meatballs tough)
Shape the meat mixture into 1-inch balls and set aside on a baking sheet.
Heat olive oil in a large frying pan over medium heat.
When oil is hot, add as many meatballs to the frying pan as you can without overcrowding. (Cook in batches, if necessary.)
Cook the meatballs for about 5 minutes per side, until all sides are browned.
When all meatballs are cooked, add them back to the pan.
Pour spaghetti sauce over all and continue cooking until sauce is warm and thoroughly coats every meatball.
Serve over pasta.
