Italian Meatballs
Italian Meatballs mix ground beef, milk-soaked bread, Parmesan, herbs, and tomato sauce for tender meatballs that simmer until rich.
About This Recipe
Good Italian meatballs are tender because the bread and milk keep the beef from becoming dense.
Brown the meatballs first, then simmer them in tomato sauce so they finish juicy and flavorful.
Ingredients
- ✓¼-½ cup milk (2% or heavy)
- ✓2-3 slices bread ((remove crusts, use day old Italian and if it is extra thick use 2 slices))
- ✓1 pound ground beef (80% lean)
- ✓2 large eggs
- ✓½ cup freshly grated parmesan cheese
- ✓1 teaspoon dried parsley
- ✓1 teaspoon dried basil
- ✓1 teaspoon dried oregano
- ✓½ teaspoon salt (or to taste)
- ✓1 -2 clove garlic minced
- ✓2 tablespoons olive oil
- ✓2 cups tomato puree* (passata) ((450 grams))
- ✓1 teaspoon basil
- ✓1 clove garlic minced
- ✓½ teaspoon salt
- ✓1 - 1½ teaspoons oregano
- ✓1 - 1½ cups water ((236 - 354 grams))
Ingredient Notes
- Ground beef: Use beef with a little fat so the meatballs stay moist.
- Milk-soaked bread: The panade keeps the mixture soft instead of tough.
- Parmesan and herbs: Cheese, basil, parsley, and oregano add classic Italian flavor.
- Tomato sauce: A gentle simmer finishes the meatballs and flavors the sauce.
Instructions
- 1
In a small bowl soak the bread in the milk for about 5 minutes, then squeeze out moisture and crumple into small bits.
- 2
In a medium bowl combine the bread with ground beef, eggs, parmesan and spices gently mix to combine well . Form into small balls ( you can the meatballs into the size of a golf ball). In a medium frying pan on medium heat, add the olive oil and the meatballs, brown them on all sides.
- 3
While meatballs are browning, in a separate, large deep pan add the olive oil, the tomato puree (or peeled tomatoes), spices and water, stir until well combined. Add the browned meatballs. Over medium heat, heat to boiling, then lower heat to medium low and simmer for approximately 20 minutes (covered), then raise the heat to medium, (leave pan slightly uncovered 1/3 uncovered) and cook an additional 20 minutes, until sauce has thickened and meatballs are cooked through. Serve immediately, top with freshly grated parmesan cheese if desired. Serve with some crusty Italian bread to soak up the delicious sauce.
- 4
If you decide to bake the meatballs, shred approximately 1/3 cup of firm mozzarella on top and bake in the oven until melted, make sure you use an oven safe frying pan.
Katy’s Kitchen Tips
- Mix gently with your hands or a fork.
- Shape the meatballs evenly so they cook at the same speed.
- Brown before simmering for deeper flavor.
- Simmer gently so the meatballs stay tender.
Variations and Substitutions
- Herb finish: Add parsley, cilantro, dill, basil, or chives.
- Spicier version: Increase chili, cayenne, black pepper, or hot sauce.
- Saucy version: Serve with gravy, pan sauce, salsa, or yogurt sauce.
- Meal prep: Use leftovers in bowls, wraps, salads, or sandwiches.
What to Serve With Italian Meatballs
Serve Italian Meatballs with spaghetti, polenta, garlic bread, a green salad, or crusty Italian bread.
Storage and Reheating
Refrigerate meatballs with sauce for up to 4 days.
Freeze meatballs and sauce together for an easy future dinner.
Common Mistakes to Avoid
- Overmixing: Too much mixing makes meatballs firm.
- Skipping the panade: Bread and milk help prevent dry meatballs.
- Hard boiling sauce: A rough boil can break meatballs apart.
- Uneven size: Different sizes cook unevenly.
FAQ
Can I make meatballs ahead?
Yes. Shape them ahead or cook them fully in sauce and reheat gently.
Can I bake instead of pan-fry?
Yes. Bake until browned, then finish in sauce if desired.
How do I know they are done?
They should reach 160°F in the center for ground beef.
Can I freeze them?
Yes. Freeze cooked meatballs with or without sauce.
Nutrition Facts
- Calories: 136 kcal
- Carbohydrates: 6 g
- Cholesterol: 46 mg
- Fiber: 1 g
- Protein: 10 g
- Sodium: 378 mg
- Sugar: 2 g
- Fat: 7 g
- Saturated Fat: 2 g