Italian MEATBALLS  

Italian MEATBALLS  

There is nothing tastier and more inviting than meatballs with sauce.

Homemade Italian MEATBALLS are very easy to prepare, the classic grandma’s recipe.

I use a mixture of ground beef and sausage, try it and you will get soft and delicious meatballs with sauce.

The trick to a perfect result is to use high quality ingredients and follow all the steps.

In no time you will hear your meatballs sizzle in the pan and you will want to sit down at the table to start eating!

Italian MEATBALLS with sauce are perfect for the whole family and are also perfect as a sauce for pasta.

  • DifficultyVery easy
  • CostCheap
  • Preparation time20 Minutes
  • Cooking time30 Minutes
  • Serving4
  • CuisineItalian

Ingredients

for Italian meatballs

beef (1 pound ground beef about 500 g)
sausage (3,5 ounces sausage about 100 g)
bread (1 bread about 2 ounces 60 g)
parmesan cheese (3,5 ounces Parmesan cheese about 50 g)
milk (Milk (for soaking bread))
egg (1 about 60 g)
aromatic herbs (1 teaspoon dried Italian herb seasoning)
salt (q.s.)
black pepper (q.s.)

for tomato sauce

tomato puree (1 l Tomato puree)
extra-virgin olive oil (3 tablespoons)
garlic (1 clove)
stock cube (1 teaspoon of vegetable cube)
tomato paste (1 tablespoon of tomato paste)

Tools

Steps

PREPARE THE SAUCE

Put 2 tablespoons of extra virgin olive oil and a clove of unpeeled garlic in a pan.

Cook for a couple of minutes then add tomato puree, tomato paste, half a vegetable cube and a glass of water.

Continue cooking, with the lid on, over low heat for about 10/15 minutes.

PREPARE THE MEATBALLS

Soak bread in warm milk, then squeeze well and put in a bowl.

Add dried Italian herb seasoning, minced meat and skinless sausage.

 

Stir with a spoon then add egg, grated Parmesan, a pinch of salt and pepper.

Knead with your hands until you get a homogeneous mixture, then create many pulps of the same size (about 1 1/2 inches in diameter). If you make them small, they cook faster.

COOKING MEATBALLS

When the tomato sauce is cooked, put the meatballs in the pan with the sauce and continue cooking over low heat for another 4-5 minutes.

Turn off the heat and allow to cool slightly before serving.

The heat of the tomato sauce will finish cooking the meatballs.

NOTE

Softened bread makes meatballs softer.

You can also flavor the meatballs with chopped parsley instead of dried Italian herb seasoning

Use an half-beef/half-pork mixture, if preferred, or substitute water or beef broth for the milk.

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