Description
This recipe presents authentic Italian meatballs made from a blend of beef, pork, and veal, seasoned with Pecorino Romano cheese, fresh parsley, garlic, and onion. They are baked to perfection, then simmered gently in tomato sauce, resulting in flavorful, tender meatballs perfect for serving with pasta and garnished with ricotta and fresh basil for a traditional Italian meal.
Ingredients
Scale
Meatball Mixture
- ¾ cup fresh breadcrumbs (or Italian breadcrumbs, or torn stale bread)
- ¾ cup Pecorino Romano or Parmesan cheese, freshly grated, plus more for serving
- 1 tablespoon fresh parsley, finely minced
- 1 garlic clove
- ¼ small onion
- 1 teaspoon salt
- ¼ cup whole milk (or half-and-half or water), plus more as needed
- 2 large eggs
- 2 pounds ground meat (50% beef, 25% pork, 25% veal, or your preferred mix)
For Simmering and Serving
- Tomato sauce, for simmering
- Pasta, for serving
- Optional for serving: Ricotta cheese
- Optional for serving: Fresh basil
Instructions
- Preheat the oven: Set your oven to 450°F (230°C) and line a baking sheet with parchment paper to ensure the meatballs don’t stick during baking.
- Prepare breadcrumb mixture: In a large bowl, combine the fresh breadcrumbs, salt, grated Pecorino Romano or Parmesan cheese, and finely minced parsley for depth of flavor.
- Add aromatics: Grate the garlic clove and a quarter small onion directly into the breadcrumb mixture using a microplane or fine grater to infuse the mixture with fresh aromatic notes.
- Incorporate wet ingredients: Pour in the milk and crack in the eggs, mixing thoroughly until fully combined. Add a little more milk if the mixture feels too stiff or dry to achieve the right consistency.
- Mix in the meat: Add the ground meat to the mixture. Gently combine using your hands or a fork just until everything is evenly mixed, being careful not to overwork the meat which can make meatballs tough.
- Shape the meatballs: Wet your hands lightly to prevent sticking, then form the mixture into balls about ¼ cup each or your preferred size. Arrange them evenly spaced on the prepared baking sheet.
- Bake the meatballs: Place the baking sheet in the preheated oven and bake the meatballs for 7 minutes. Flip them over carefully and bake for an additional 7 minutes until both sides are nicely browned.
- Simmer in tomato sauce: Transfer the baked meatballs carefully into warm tomato sauce. Simmer gently on very low heat for about 1 hour to allow the meatballs to soak up flavors and become tender.
- Serve: Serve the meatballs hot over pasta with plenty of the tomato sauce. Finish with extra grated cheese, dollops of ricotta cheese, and fresh basil leaves if desired for an authentic Italian touch.
Notes
- Using a mix of beef, pork, and veal is traditional, but feel free to use your preferred ground meats.
- Do not overmix the meat mixture to maintain tender meatballs.
- Baking before simmering helps the meatballs hold their shape and develop a nice crust.
- Simmering meatballs low and slow in tomato sauce enhances the flavor and tenderness.
- For a gluten-free version, substitute breadcrumbs with gluten-free alternatives.
- Fresh grated cheese is preferred over pre-grated for better flavor and texture.
