Best 3 The Perfect Italian Meatballs Recipes

Indulge in a culinary journey to Italy with our tantalizing Italian meatballs. These succulent orbs of savory delight are crafted with a harmonious blend of ground beef, pork, and veal, seasoned with a symphony of aromatic herbs and spices. Simmered in a rich and flavorful tomato sauce, they become tender, juicy, and bursting with umami. Serve them atop a bed of spaghetti, nestled in a toasted sub roll, or savor them as a delectable appetizer. This comprehensive guide provides you with a collection of three exceptional Italian meatball recipes, each offering a unique twist on this classic dish. From the traditional to the innovative, these recipes cater to every taste and preference. Embark on this culinary adventure and discover the secrets to creating the perfect Italian meatballs that will transport your taste buds to the heart of Italy.

**Recipes Included:**

**Classic Italian Meatballs:** This timeless recipe forms the foundation of all great Italian meatballs. A combination of ground beef, pork, and veal is meticulously seasoned with parsley, garlic, breadcrumbs, and Parmesan cheese, then expertly simmered in a flavorful tomato sauce.

**Baked Italian Meatballs:** Experience a healthier version of this classic dish with baked Italian meatballs. Ground turkey replaces the traditional meat mixture, resulting in leaner meatballs that are just as delicious and satisfying. They are baked to perfection in a savory tomato sauce, creating a healthier alternative that doesn't compromise on taste.

**Sweet & Spicy Italian Meatballs:** Embark on a culinary adventure with these sweet and spicy Italian meatballs. A blend of ground beef and pork is infused with a vibrant combination of sweet and spicy flavors. Brown sugar, chili powder, and a touch of cayenne pepper create a harmonious balance of sweet heat, while a tangy tomato sauce adds depth and complexity.

Here are our top 3 tried and tested recipes!

CHEF JOHN'S ITALIAN MEATBALLS

Chef John's Italian Meatballs image

Homemade meatballs are a very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred.

Provided by Chef John

Categories World Cuisine Recipes European Italian

Time 2h15m

Yield 30

Number Of Ingredients 14

Ingredients

⅓ cup plain bread crumbs
½ cup milk
2 tablespoons olive oil
1 onion, diced
1 pound ground beef
1 pound ground pork
2 eggs
¼ bunch fresh parsley, chopped
3 cloves garlic, crushed
2 teaspoons salt
1 teaspoon ground black pepper
½ teaspoon red pepper flakes
1 teaspoon dried Italian herb seasoning
2 tablespoons grated Parmesan cheese

Steps:

Cover a baking sheet with foil and spray lightly with cooking spray.
Soak bread crumbs in milk in a small bowl for 20 minutes.
Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes.
Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour.
Preheat an oven to 425 degrees F (220 degrees C).
Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet.
Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.

Nutrition Facts : Calories 81.9 calories, Carbohydrate 1.7 g, Cholesterol 32.3 mg, Fat 5.5 g, Fiber 0.2 g, Protein 6.2 g, SaturatedFat 1.9 g, Sodium 192.1 mg, Sugar 0.5 g

EXCELLENT MEATBALLS

Excellent Meatballs image

Provided by Anne Burrell

Categories main-dish

Time 1h23m

Yield 18 to 20 meatballs

Number Of Ingredients 20

Ingredients

Extra-virgin olive oil
1 large onion, 1/4-inch dice
Salt
2 cloves garlic, smashed and chopped
Pinch crushed red pepper
1/2 pound ground beef
1/2 pound ground veal
1/2 pound ground pork
2 large eggs
1 cup grated Parmigiano
1/4 cup finely chopped fresh Italian parsley leaves
1 cup breadcrumbs
1/2 cup water
Marinara Sauce, recipe follows
1/4 cup extra-virgin olive oil
1/4 pound diced pancetta
2 large Spanish onions, cut into 1/4-inch dice
Kosher salt
4 large garlic cloves, smashed and chopped
4 (28-ounce) cans Italian plum San Marzano tomatoes

Steps:

Coat a large saute pan with olive oil, add the onions and bring to a medium-high heat. Season the onions generously with salt and cook for about 5 to 7 minutes. The onions should be very soft and aromatic but have no color. Add the garlic and the crushed red pepper and saute for another 1 to 2 minutes. Turn off heat and allow to cool.
In a large bowl combine the meats, eggs, Parmigiano, parsley and bread crumbs. It works well to squish the mixture with your hands. Add the onion mixture and season generously with salt and squish some more. Add the water and do 1 final really good squish. The mixture should be quite wet. Test the seasoning of the mix by making a mini hamburger size patty and cooking it. The mixture should taste really good! If it doesn't it is probably missing salt. Add more. Add more anyway.
Preheat the oven to 350 degrees F.
Shape the meat into desired size. Some people like 'em big some people like 'em small. I prefer meatballs slightly larger than a golf ball. Coat a large saute pan with olive oil and bring to a medium-high heat. Brown the meatballs on all sides. Place them on a cookie sheet and bake them in the preheated oven for about 15 minutes or until the meatballs are cooked all the way through. If using right away, add them to your big pot of marinara sauce. If not using right away, they can be frozen for later use. Serve with pasta and sauce or just eat them straight out of the pot! YUM!
Coat a large saucepot with olive oil and add the pancetta. Bring the pot to a medium-high heat and cook the pancetta for 4 to 5 minutes. Add the onions, season generously with salt and stir to coat with olive oil. Cook the onions for 6 to 7 minutes stirring frequently. The onions should become very soft and aromatic but have no color. Add the garlic and cook for another 2 to 3 minutes stirring frequently.
Pass the tomatoes through the food mill. Be sure to pass all of the pulp through the holes leaving only the stems and the seeds, and be sure to scrape the pulp off of the bottom of the food mill. That's all of the big money stuff! Add the tomatoes to the pot and rinse out 1 of the empty tomato cans with water and add that water to the pot (about 2 to 3 cups). Season generously with salt and TASTE IT!!!! Tomatoes take a lot of salt. Season in baby steps and taste every step of the way. Cook the sauce for 2 to 3 hours, stirring occasionally and tasting frequently.
Use the sauce right away on pasta or for any other tomato sauce need. This sauce can also be cooled and stored in the refrigerator for a few days and freezes really well.
Yield: 2 quarts

CLASSIC ITALIAN MEATBALLS

Classic Italian Meatballs image

This easy and simple recipe produces a soft and tender meatball. One of the best Classic Italian Meatball Recipes.

Provided by Rosemary Molloy

Categories Main Dish

Time 1h

Number Of Ingredients 16

Ingredients

1 pound ground beef ((500 grams))
1 large egg
3 tablespoons bread crumbs
3 tablespoons freshly grated parmesan cheese
1 clove garlic minced
½-1 tablespoon freshly chopped parsley
½ teaspoon salt
1-2 dashes black pepper
¼ cup milk (I used 2%) ((60 grams))
2 tablespoons olive oil
1-2 cloves garlic minced
1½ cups tomato puree/passata ((338 grams))
¼-½ teaspoon salt
4-5 fresh basil leaves (chopped)
½ teaspoon oregano
¼ cup water ((60 grams))

Steps:

In a large bowl mix together the ground beef, egg, bread crumbs, parmesan cheese, minced garlic, chopped parsley, salt and pepper. Slowly add the milk until you have a soft compact mixture.Form the mixture into small balls.
In a large pan add the olive oil, garlic, tomato puree/passata, salt, fresh basil, oregano and water. Mix to combine.
Add the meatballs and gently mix to cover them in sauce. Cover the pan and cook on low/medium (more low than medium) heat for approximately 15- 20 minutes, uncover and continue to cook for another 15-20 minutes or until cooked through and the sauce has thickened. If you find the sauce thickening too much then add a little more water.
Serve immediately as a main dish or over your favourite al dente pasta. Top with freshly grated parmesan cheese before serving. Enjoy!

Nutrition Facts : Calories 71 kcal, Carbohydrate 2 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 20 mg, Sodium 127 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

Tips:

Use fresh, high-quality ingredients. Fresh ground beef, pork, and bread crumbs will give your meatballs the best flavor.
Don't overwork the meat mixture. Overworking the meat will make the meatballs tough.
Use a light touch when forming the meatballs. Don't pack the meat too tightly, or the meatballs will be dense and dry.
Cook the meatballs slowly over low heat. This will help the meatballs cook evenly and prevent them from drying out.
Don't overcrowd the meatballs in the pan. If the meatballs are too close together, they will steam instead of fry and won't get crispy.
Use a meat thermometer to make sure the meatballs are cooked through. The internal temperature should reach 165 degrees Fahrenheit.

Conclusion:

These Italian meatballs are the perfect addition to any pasta dish, sandwich, or soup. They are easy to make and can be tailored to your own taste preferences. Experiment with different herbs, spices, and cheeses to create your own unique meatballs. With a little practice, you'll be able to make perfect Italian meatballs every time.