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* Cheese
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* 5 Ingredients or Less
* Cocktail
* Gourmet
* Healthy
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* One Pot/Pan Meal
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5.8K Views
MEATBALLS
by Cooking with Rocco (IC: instagram)
20 Meatballs
35 min
Jump to recipe
Every Italian has their own meatball recipe, and every Italian will tell you
that their meatballs are the best. Well I’m here to tell you that everyone has
been lying to you, because my meatballs are the absolute best. These meatballs
are tender, they’re juicy, and they’re covered in a classic pomodoro sauce and
copious amounts of parmigiana.
They're so easy to make. Just add all the ingredients to a medium-size bowl, mix
until fully combined, then roll them out into 2oz balls. Once they're rolled
out, bake them in a 425º oven for 17 to 20 minutes. You can easily double or
triple this recipe, and then freeze your leftovers and use them for a quick an
easy weeknight meal!
Try them…I dare you!
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MEATBALLS
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RECIPE DETAILS
* Yield 20 Meatballs
* Time spent: Prep time: 15 Minutes Cook time: 20 Minutes Total time: 35 min
Show Nutrition Info
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* Per serving
% Daily value
INGREDIENTS
--------------------------------------------------------------------------------
* 1 pound ground angus chuck (at least 80/20)
* 1/2 pound ground veal
* 1/2 pound ground pork
* 1 cup sturdy Italian bread, cut into 1/4 inch pieces
* 3/4 cup whole milk
* 1/4 cup fresh parsley, finely chopped
* 2 tablespoons fresh oregano, finely chopped
* 3 garlic cloves, grated or pressed
* 2 eggs
* 1/4 cup freshly grated parmigiana
* 1/2 tablespoon Calabrian chili paste
* 2 teaspoons salt
* 1/3 cup ricotta cheese (optional)
INSTRUCTIONS
--------------------------------------------------------------------------------
If roasting your meatballs, preheat your oven to 425º, and line a baking sheet
with parchment paper. If frying, set a medium to large sized skillet with enough
olive oil to coat the bottom of the pan. In a small bowl, add the sliced/cut
Italian bread along with the whole milk. Let the bread soak for at least 20 to
30 minutes, soaking up all the milk. Once the bread soaked, use your hand to
squeeze some of the milk of of the bread. Then place the bread in a medium size
bowl along with the meat. Next add the fresh parsley, oregano, garlic, eggs,
Parmigiana, Calabrian chili, salt, and ricotta (if using). Using your hands, mix
the meatball mixture until fully combined. Don't over mix, or your meatballs
will be dense. Once combined, roll each meatball into 2oz size balls and place
on the parchment lined baking sheet (a little bigger than the size of a golf
ball). If bakings, transfer the meatballs to the upper third rack of your oven,
and roast for 17 to 20 minutes. If frying, heat the skillet over medium-high
heat until the oil is hot. Once hot, carefully add the meatballs one at a time
and fry for about 10 minutes, turning occasionally so all the sides brown. Once
done, remove from the oven and serve with your favorite pomodoro sauce.
TIPS
* You can swap 1 cup Italian bread for 1/2 cup Panko breadcrumbs. You then want
to soak the breadcrumbs in about 1/3 cup of whole milk.
* You can swap the Parmigiana for Pecorino. But then decrease the salt to 1
teaspoon.
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Published March 31st, 2021 7:39 PM
COMMENTS
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* Naomie Moore aka baileyanddaisey, Castaic CA on Apr 03, 2021
If I can get the veal at less than $25 per pound, I'll give this a try. Very
similar to my European parents and grandparents recipe. And even into my 20's
the average grocery store packaged beef, pork and veal as a meatloaf blend.
Like the addition of the Calabrian chili. And agree, over mixing turns them
onto bowling balls. My personal preference is roasting or grilling. Thanks
for sharing and will try this recipe soon! I cook for nine people daily and
always looking for something different so we don't get stuck in a rut.
Like Reply
*
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