Italian meatballs are among the savory dishes that warm the soul, especially on a cold winter’s evening. The best you can do with meatballs? They are incredibly easy to cook – the perfect midweek dinner if the weather isn’t your friend. Make a party on a lazy Sunday and keep it in the fridge (or freezer) the next time you’re in a hurry.
This meatball recipe is one of the juiciest and most fragrant meatballs you have ever eaten. Also don’t forget to read our handy prescription tips, which will help you to give your eggs a new taste. Let’s go, let’s go, let’s go, let’s go!
Classic Italian Meatballs
Preparation time : Ten minutes. Cooking time: 20 minutes.
- 1 small brown onion, finely chopped.
- 4 cloves of garlic, minced meat
- 4 slices of white bread, without crust.
- 1/3 glass of whole milk
- 3 large eggs
- 1 tablespoon olive oil
- Ground beef
- Hammer calf
- 3 tablespoons continental parsley, crushed
- 2 pieces grated parmesan cheese
- 1 Kr. kosher salt
- ½ teaspoon black pepper
Sauce! Sauce! Sauce! Sauce! Sauce! Sauce! Sauce! Sauce!
- 3/4 cup brown onions, thinly sliced
- 2 cloves of garlic, minced meat
- 1/2 glass of water
- 24 ounces / 700 g tomato paste
- 1 teaspoon chili
- 3 teaspoons of dried Italian spice mixture
- 1 teaspoon salt
- ½ teaspoon black pepper
- Noodles of your choice
- Parmesan cheese, grated.
- A handful of basil leaves and fresh parsley for the garnish.
- To prepare the meatballs, put the olive oil in a medium-size pan and fry the chopped onions for a minute, add the garlic and cook them until cooked, remove from the heat and leave to cool completely.
- Divide the bread into small slices and put them in a large bowl with milk. Let them soak for 5 minutes, then add the eggs and beat them until they come together.
- Mix the milk and bread with the onions, garlic, minced meat, parsley, parmesan, salt and pepper and stir with your hands until they are together. Make small round dumplings with your hands and put them on a baking tray until they are ready to cook.
- Place the meatballs in a large frying pan and cook over medium heat until golden brown. It’ll take two or three minutes. Go to the board and set it aside.
- To prepare the sauce, pour a drop of olive oil into a clean frying pan over medium heat and add the onion and garlic until the sauce is clear. Add water, pasta, chilli, green vegetables, salt and pepper and stir until cooked, then reduce heat to medium. Add the meatballs and simmer for 8 to 10 minutes, stirring occasionally.
- During the preparation of the meatballs, cook the noodles according to the instructions in the package and drain them when they are ready.
- Serve the meatballs in a bowl over the spaghetti. Sprinkle with Parmesan cheese, basil leaves and chopped parsley.
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Use 2 pieces of beef for 1 piece of veal for meatballs
6 tips for preparing your best meatballs
1. Take a taste test
Before forming the balls, fry a spoonful of spiced meat mixture to test the taste. Adjust the herbs if necessary. It may seem secondary, but you’ll never have to eat tasteless meatballs again.
2. Grind your own meat
If you have a meat grinder, visit your local butcher and get fresh beef and pork suitable for meatballs. Fresh mince, straight from your own mincer, just tastes better. Don’t you have a garbage can? Visit the local butcher and buy the land already.
The freshest is always the best.
3. Hot products
If you like spicy food, throw chili flakes or peppers in a teaspoon. Add more if you think you can. For quick ideas to develop your cooking skills, check out our list of ideas to improve the taste of your dishes.
4. Do you remember cooking them?
Cooking meatballs in a frying pan can be a bit messy because the fat is sprayed everywhere. An alternative to roasting is to bake it in the oven at 210°C for 15 minutes or until it is simply roasted inside.
5. Pre-cooked chilled ingredients
Allow the pre-cooked onions to cool completely before adding them to the meat. Also use a chilled bowl to mix the ingredients so that the fat in the meat is not broken down.
6. Balls of uniform size
Use a scoop of ice to make even balls. When you shape them, splash olive oil on your hands so that the meat doesn’t stick to them. The most important thing to remember when forming meatballs is to shape them carefully without squeezing the meat too tightly. If you squeeze them too close together, you’ll get crushed meat when you cook.
Use an ice spoon to check the batch of the mixture.
Are Italian meatballs healthy?
Meatballs contain a lot of protein (16 g per serving) and iron (1.2 mg per serving). However, eat this food in moderation, as it also contains moderate amounts of sodium and saturated fat. A healthy portion – about six small meatballs, which together weigh about 3½ ounces (100 g).
Which meat is most suitable for meatballs?
The choice of meat can have a major influence on the taste and texture of the finished meatballs. Fat meat such as pork, veal or beef is a good choice. Fat is important to avoid crumbly and dry meatballs. After several tests, we have established that beef with extra veal is an ideal combination of flavour and texture. Avoid packing the meat in a tube as it is already compacted and this results in hard, tough meatballs.
Did you know about this?
For a few quiet hours at the weekend you can also prepare a dish of chili beans and a tuna salad mix for the subwoofers. Now you have most of the food for the week.
What if I don’t have Passatas?
If you do not have a passport in the cupboard, you can also use chopped canned tomatoes or make your own fresh tomatoes into a sauce.
Is the food better than classic Italian meatballs?
This homemade recipe for Italian meatballs is a fragrant and heartbreaking dish that can be prepared by any novice chef. Though simple, the result is a meal that even the sweetest eaters can’t resist. For busy people, it’s a great makeup option that can be frozen and then warmed up to its former glory without the unpleasant muscle texture; don’t freeze pasta – cook it fresh!
What’s your favorite spicy Italian dish everyone loves? Please let us know in the comments below.
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