Italian Meatballs

 Perfect Italian Meatballs

Why This Recipe Works

The secret to making irresistibly tender meatballs lies in balancing ingredients and techniques:

1. The Role of Fat in Ground Beef: Aim for ground beef with 80% to 85% lean content. The fat keeps the meat moist and enhances flavor, while the meat provides a satisfying texture.
2. Panade Magic: A blend of breadcrumbs, eggs, and grated Parmesan ensures the meatballs stay juicy without falling apart.
3. Broiling for Flavor: Broiling the meatballs locks in juices and delivers a golden-brown crust, adding depth to every bite.
4. Low and Slow Simmering: Cooking the meatballs in tomato sauce tenderizes the beef and melds flavors into a cohesive dish.

Ingredients Breakdown

Meat

• Use ground beef with 80% to 85% lean content for the ideal balance of tenderness and flavor. For variations, mix beef with ground pork or veal.

Breadcrumbs

• Opt for plain breadcrumbs and season them with dried herbs for a customizable flavor. Italian-style breadcrumbs work in a pinch.

Binding Agents

• Eggs combine with breadcrumbs to form a starchy mixture that holds the meatballs together while enhancing moisture.

Flavor Boosters

• Grated Parmesan, onions, garlic, and Italian seasonings elevate the overall taste.

Tomato Sauce Essentials

• A homemade marinara sauce using canned tomatoes, tomato paste, garlic, and onions creates a rich, balanced base for simmering meatballs.

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Step-by-Step Process

1. Preparing the Tomato Sauce

Start by sautéing onions and garlic in olive oil to build a savory base. Incorporate tomato paste for depth, followed by crushed tomatoes for body. Let the sauce simmer gently to allow the flavors to develop.

2. Preheating for Success

Place the oven rack in the lower-middle position and preheat to broil. Prepare a baking sheet with foil and a light coat of olive oil to prevent sticking.

3. Mixing the Meatball Ingredients

Combine ground beef, breadcrumbs, eggs, Parmesan, finely minced onion, garlic, and seasonings in a large bowl. Mix until evenly combined, but avoid overworking the mixture to keep the meatballs tender.

4. Shaping the Meatballs

Use a cookie scoop or measure about ⅓ cup of the mixture per meatball. Roll into uniform spheres and place them on the prepared baking sheet.

5. Broiling the Meatballs

Broil the meatballs for about 10 to 12 minutes until the tops are browned. Flip them and broil for an additional 2 to 3 minutes to achieve even coloring.

6. Simmering for Perfection

Transfer the browned meatballs to the tomato sauce. Cover the pot with the lid slightly ajar and simmer on low heat for at least 1½ hours, stirring occasionally to ensure even cooking.

7. Serving Suggestions

Pair these meatballs with spaghetti or any pasta of your choice. Garnish with fresh basil and grated Parmesan for a truly authentic Italian experience.

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Customization Options

Meat Alternatives

• Substitute ground pork, Italian sausage, or veal for a richer flavor profile.

Quick Sauce Alternative

• If pressed for time, use 47 ounces of store-bought marinara or pasta sauce instead of making it from scratch.

Dietary Adjustments

• For gluten-free meatballs, replace breadcrumbs with gluten-free alternatives or almond flour.

Slow Cooker Version

• After broiling, place the meatballs and sauce in a slow cooker. Cook on high for 3 hours or on low for 6 hours.

Storage and Freezing

• Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze cooked meatballs and sauce for up to 1 month.

 Recipe

Italian Meatballs Recipe

This simple recipe creates tender, flavorful meatballs simmered in a savory tomato sauce.

Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 14 meatballs
Cuisine: Italian

Ingredients

Tomato Sauce

• ¼ cup olive oil
• ½ cup minced yellow onion
• 2 teaspoons minced garlic
• 6 ounces tomato paste
• 7 cups crushed canned tomatoes
• 2 teaspoons kosher salt
• ½ teaspoon black pepper

Meatballs

• 2 pounds ground beef (80% to 85% lean)
• 2 large eggs
• 1 cup plain or Italian-style breadcrumbs
• ½ cup grated Parmesan cheese
• ½ cup finely minced yellow onion
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 1 teaspoon minced garlic
• ¼ cup sliced basil

Instructions

1. Prepare the Sauce: In a large pot, heat olive oil over medium heat. Sauté onions and garlic until translucent, about 3 minutes. Add tomato paste and stir for 1 minute. Mix in crushed tomatoes, salt, and pepper. Simmer for 30 minutes, stirring occasionally.
2. Preheat the Oven: Set the oven rack to the lower-middle position and preheat to broil. Line a baking sheet with foil and lightly grease it with olive oil.
3. Make the Meatball Mixture: In a bowl, combine ground beef, breadcrumbs, eggs, Parmesan, onion, salt, pepper, Italian seasoning, and garlic. Mix until just combined.
4. Shape the Meatballs: Form ⅓ cup of the mixture into balls (about 3 ounces each). Place on the prepared baking sheet.
5. Broil the Meatballs: Broil for 10 to 12 minutes, then flip and broil for another 2 to 3 minutes.
6. Simmer the Meatballs: Transfer the broiled meatballs to the tomato sauce. Cover with the lid slightly ajar and simmer on low for 1½ hours, stirring occasionally.
7. Serve: Adjust sauce consistency with water if needed. Serve meatballs with sauce over pasta, garnished with basil and Parmesan.

Notes:

• Use 80% to 85% lean ground beef for best results.
• San Marzano tomatoes are recommended for a sweeter sauce.
• Bake meatballs at 375°F for 20 to 25 minutes as an alternative to broiling.

Enjoy your delicious homemade Italian meatballs.

Nutrition Facts