Enjoy the heartwarming flavors of Melt-In-Your-Mouth Italian Meatballs. Each bite offers a blend of succulent beef, herbs, and Parmesan for a truly Italian experience.
Italian Meatballs Recipe
Experience the joy of homemade Melt-In-Your-Mouth Italian Meatballs, a recipe that promises tenderness and flavor in every bite. These meatballs are a blend of succulent beef, aromatic herbs, and sharp Parmesan, creating a dish that’s both satisfying and full of Italian charm. Whether served atop a bed of pasta or enjoyed on their own, these meatballs are a culinary delight.
Ingredients
- Ground beef: This recipe calls for all ground beef, but you can also mix in pork, sausage, or veal if preferred.
- Italian breadcrumbs: Enhances flavor and eases the preparation process.
- Milk: Used to soak the breadcrumbs for added flavor and moisture, with the option to substitute with almond, coconut, oat milk, or low-sodium beef broth.
- Egg: Helps add moisture and bind the meatballs together.
- Parmesan cheese: Freshly grated Parmigiano-Reggiano recommended for authentic flavor.
- Onion & garlic: Use fresh and finely chopped for the best blend with other ingredients.
- Parsley: Fresh is best, but dried can be used in a 1:3 ratio.
- Salt + pepper: For seasoning.
Tips & Tricks
- Quality Ingredients: Use fresh ingredients like ground beef, real Parmigiano-Reggiano, and fresh aromatics for the most flavorful meatballs.
- Fat Content: Opt for beef that is 80-85% lean; the fat keeps meatballs tender and juicy.
- Mix Gently: Overmixing the ingredients can result in tough meatballs; mix until just combined with hands or a spatula.
- Portion Evenly: Use a large cookie scoop or ice cream scoop to ensure meatballs are evenly sized and thus cook evenly.
- Wet Hands for Rolling: Keeps the mixture from sticking to your hands.
- Cooking Time: Large meatballs take about 15-20 minutes at 400°F (200°C), and are done when they reach an internal temperature of 165°F (74°C). Do not overcook to maintain juiciness.
Preparation
- Soak the breadcrumbs in milk to form a panade.
- Combine the ground beef, breadcrumbs mixture, egg, grated Parmesan, chopped onion and garlic, and parsley. Season with salt and pepper.
- Gently mix until all ingredients are just combined.
- Form into meatballs and bake at 400°F (200°C) for 15-20 minutes, until they are golden-brown and reach the safe internal temperature.
Serving Suggestions
- Serve with spaghetti and homemade marinara or a four-cheese sauce.
- Make a meatball sub with melted mozzarella cheese.
- Top off a homemade pizza.
- Accompany with mashed potatoes and a savory cream sauce.
Make Ahead and Storage
- Cook and cool meatballs completely before freezing. Store in an airtight container, good for up to 3 months.
- Thaw overnight in the refrigerator and reheat in sauce or bake at 350°F for 8-10 minutes.
- For quicker reheating, microwave on high for around 2-3 minutes until heated through.
Air Fryer Option
- You can cook the meatballs in an air fryer at 400ºF (200°C) for 10-12 minutes until they reach an internal temperature of 165˚F (74°C), no pan-frying is needed.
Enjoy your homemade Italian meatballs with your favorite dishes or try new serving styles as you like! Happy cooking!
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