CLASSIC ITALIAN MEATBALLS 2 WAYS

Classic Italian Meatballs.jpg
Classic Italian Meatball.jpg

Classic Italian Meatballs 2 Ways

This recipe is full of classic Italian flavors and memories. Enjoy on pasta, in a hero, on top of creamy polenta, or any way you like.


Makes: 25 Meatballs

Prep time:

Cook time:


“Classic

Ingredients:

    For Meatballs:

  • 1 pound mix of Ground Beef, veal and pork (all beef works just fine)
  • 1 cup Italian Bread Crumbs (may be substituted for panko or gluten free breadcrumbs)
  • 1 cup Parmigiano Reggiano Cheese, grated
  • 1/2 cup Ricotta Cheese
  • 1 large Egg, beaten
  • 3 cloves garlic, minced
  • 1 large shallot, minced
  • 1 Tablespoon fresh Basil (about 4 leaves), chopped
  • 2 teaspoons fresh Parsley, chopped
  • 1 1/2 teaspoon Italian seasoning
  • 1 teaspoon Paprika
  • 1/4 teaspoon ground Pepper
  • For Sauce:

  • 1 30-ounce can whole steamed San Marzano tomatoes
  • 3/4 cup Raw Onion, diced
  • 3/4 raw Baby Bella mushrooms, diced
  • 1.5 cups of Fresh Baby Spinach
  • 2 cloves of Garlic
  • 1 Tablespoon Olive Oil
  • 1 Tablespoon Fresh Basil (about 4 leaves), chopped
  • Salt and pepper to taste

Tools:
  • Large Mixing bowl
  • Medium mixing bowl
  • Measuring cups
  • Measuring spoons
  • Chef’s knife
  • Sauté pan (or fry pan and a stock pot)
  • Sheet pan or plate
  • Tongs
  • If baking them: baking sheet
  • Parchment paper or silicone liner

Stove Top Directions:

    Our Favorite method, makes meatballs and sauce in one. A few more steps, but yields moist, tasty meatballs and sauce!

  1. Let all ingredients come to room temperature. Empty can of tomatoes into a bowl and crush them with your hands, breaking apart the tomatoes into smaller pieces. Set aside for later. (If you chose pre-crushed tomatoes skip this step.)
  2. Combine all ingredients for meatballs into a large mixing bowl and mix until all ingredients are evenly distributed. Do not over-mix.
  3. Roll meatballs into 1 ½ inch balls (about the size of a golf ball) and place on sheet pan. (If you plan to cook them in the oven, then place a sheet of parchment paper, add meatballs, and drizzle olive oil over top.)
  4. Heat 1 teaspoon olive oil in sauté pan over med heat. Sear meatballs in pan for 1 minute, flip and repeat until at least 3 sides of each ball are lightly browned. Remove meatballs from pan, set aside, and repeat until all meatballs are browned.
  5. Add 1 teaspoon of olive oil to pan and sauté onions for 3 minutes, add the diced mushrooms and minced garlic and sauté for another 1-2 minutes. Being careful not to burn the garlic.
  6. Add crushed tomatoes and meatballs; making sure to cover the meatballs with the sauce. Cover pan and simmer for 15 minutes. After 15 mins, take a handful of baby spinach and tear and add to pan. Cover and cook for an additional 10 minutes or until meatballs are cook through.

Stove-top and Oven Directions:

    This method is my favorite if I am making plain meatballs and have a little more time to spare. These are moist on the inside because we sealed the juices in through searing them before baking.

  1. Preheat oven to 350-degrees and line a baking sheet with parchment paper.
  2. Combine all ingredients into a large mixing bowl and mix until all ingredients are evenly distributed. Do not overmix.
  3. Roll meatballs into 1 ½ inch balls (about the size of a golf ball) and place on sheet pan. (If you plan to cook them in the oven, then place a sheet of parchment paper, add meatballs, and drizzle olive oil over top.)
  4. Heat 1 teaspoon olive oil in sauté pan over med heat. Sear meatballs in pan for 45 seconds, flip and repeat until at least 3 sides of each ball are lightly browned. Remove meatballs from pan, place on baking sheet lined with parchment paper (or a silicone pan liner), and repeat until all meatballs are browned.
  5. Place partially cooked meatballs into pre-heated oven and cook until the internal temperature reaches 155oF internally (about 15-20 minutes).
  6. Remove from oven and serve immediately or refrigerate/freeze for later use.

Notes:
  • Refrigerate for 3 days, freeze for 3 months.
  • If you plan to serve the meatballs immediately, but want to cook them in the oven vs stove-top, you can cook them in a 425-degree oven 15 minutes, then transfer to stock pot with your favorite sauce and simmer on medium-low heat for 1-2 hours.
  • You can also cook these meatballs your favorite way. Just make sure they are cooked thoroughly to 155 degrees internally.
  • These also taste great when reheated in a crockpot with your favorite sauce.

Allergen Warning:

  • Contains dairy
  • Contains gluten; may be substituted with gluten free breadcrumbs
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