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Italian Meatballs Recipe

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This recipe for Italian Meatballs is from The Matthews Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 pound ground pork
3/4 pound ground beef
1 1/2 cups panko breadcrumbs (soaked in milk)
3 eggs (beaten)
1/2 cup parsley (chopped)
3 cloves garlic (minced)
3/4 cup Parmesan or Pecorino Romano cheese (grated, plus more to serve)
1/4 cup pine nuts
1/4 cup extra-virgin olive oil
Marinara Sauce
kosher salt and freshly ground black pepper (to taste)
Directions:
Directions:
In a shallow bowl, soak the breadcrumbs in milk to cover for a minute or two. Drain the breadcrumbs and
squeeze with your fingers to press out excess moisture.

In a large bowl, combine the soaked breadcrumbs, beef, pork, eggs, parsley, garlic, cheese,
pine nuts, salt and pepper, and mix with your hands to incorporate. With wet hands, form the mixture into meatballs, about the size of a golf ball.

In a large, casserole dish with a lid, add a thick layer of the tomato sauce. Add the (raw) meatballs to the
sauce and then add more sauce until the meatballs are just covered. Place the covered dish in a 300º oven for about two hours. Serve with more grated cheese on top.

Helpful Tips:
- The true secret is breadcrumbs, soaked in milk or water, to bring lightness to the mixture. When you cook
beef, pork or veal for too long, it starts to get tougher. But the bread in meatballs never gets tough. Use a lot
of bread and your meatballs will be perfectly tender.
- Serve meatballs with spaghetti or serve them in a long sandwich roll with provolone and mozzarella cheese for a classic Italian sub.
Personal Notes:
Personal Notes:
I usually use only ground beef.
I use store bought marinara, usually two jars.

 

 

 

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