This recipe provides a classic Italian meatball dish made with a combination of ground beef and pork, seasoned with garlic, Parmesan cheese, parsley, and herbs. The meatballs are cooked in a flavorful marinara sauce until tender and juicy. They are typically served with spaghetti or crusty bread.
Origins and Flavor Profiles:
Italian meatballs are a beloved dish that originated in Italy but have become popular worldwide. The flavor profile is rich, savory, and aromatic. The combination of ground beef and pork adds depth of flavor and moistness to the meatballs. The garlic, Parmesan cheese, parsley, and herbs enhance the taste, while the marinara sauce brings a tangy and slightly sweet element to the dish.
Serving Suggestions:
Italian meatballs are traditionally served with spaghetti, creating a classic pairing known as spaghetti and meatballs. The pasta serves as a base to showcase the meatballs and sauce. However, you can also enjoy the meatballs with other types of pasta such as penne or fettuccine. Additionally, serving the meatballs with crusty bread allows you to soak up the flavorful sauce and enjoy the meatballs on their own or in a sandwich.
Italian meatballs
Ingredients
- – 1 pound ground beef 80% lean
- – 1/2 pound ground pork
- – 1/2 cup breadcrumbs
- – 1/4 cup grated Parmesan cheese
- – 2 cloves garlic minced
- – 1/4 cup fresh parsley finely chopped
- – 1/4 cup milk
- – 1 large egg
- – 1 teaspoon salt
- – 1/2 teaspoon black pepper
- – 1/2 teaspoon dried oregano
- – 1/4 teaspoon red pepper flakes optional
- – 1/4 cup olive oil
Instructions
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, parsley, milk, egg, salt, black pepper, dried oregano, and red pepper flakes (if using). Mix well until all the ingredients are evenly incorporated.
- Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should be able to make around 20-25 meatballs.
- In a large skillet, heat the olive oil over medium heat. Add the meatballs in batches, without overcrowding the pan. Cook the meatballs for about 4-6 minutes, turning occasionally, until they are browned on all sides.
- Once all the meatballs are browned, remove them from the skillet and set them aside. Discard any excess oil from the skillet.
- In the same skillet, pour the marinara sauce and bring it to a simmer over medium heat. Return the meatballs to the skillet, spooning some of the sauce over them. Cover the skillet and let the meatballs simmer in the sauce for about 20-25 minutes, or until they are cooked through.
- Serve the Italian meatballs with spaghetti or crusty bread. Garnish with additional Parmesan cheese and fresh parsley, if desired.
