I love these Italian meatballs! They are tender and delicious! They are browned in olive oil, then plunged into a delicious tomato sauce.
what’s in the meatballs
So the meatballs are a blend of 80/20 ground beef, ground pork and ground veal. Eggs, Italian bread crumbs, salt and pepper, fresh parsley and pecorino ramono are the other ingredients. Sometimes I add grated onion and grated garlic. Sometimes I add dried oregano. I didn’t in this recipe, but I love the taste of oregano in homemade meatballs.
don’t forget the cheese
Make sure you have parmigiana reggiano on hand to grate over the top! Or your favorite parmesan will work or more pecorino Romano.
In Italy meatballs aren’t served over spaghetti! That was started my Italian Immigrants in America. So, don’t think you have to serve with pasta, just grab some bread to sop the sauce. I did make some spaghetti as I like meatballs both ways! Mashed potatoes are excellent to serve these alongside.
Of course most kiddos love it with spaghetti! And don’t we all? Spaghetti with meatballs is delicious! So many of us grew up eating Spaghetti and meatballs.
Let’s talk about the sauce
I have a simple marinara sauce that is perfect for meatballs. Here’s the link for the meat sauce: Basic Marinara Sauce. In this instance I used a jar of Rao’s marinara because that’s what I had in my pantry. I love all the Rao sauces. One of my favorites of theirs is the Arrabbiaita sauce. It is a little spicy and has a kick to it.
Because I needed more sauce than what’s in a regular size jar of sauce, I added a large can of San Marzano tomatoes. I only had whole tomatoes so I poured them into a bowl and broke them up with my hands. To the saucepan that I’m heating the sauce, I add the can of broken up San Marzano tomatoes. If I did not have a the tomatoes from Italy that are ripe, sweet and delicious, I would have made a homemade sauce with my recipe and use any can of whole tomatoes and just add a little sugar.
These tomatoes are some that I buy: https://amzn.to/3u0C2dz.
let’s get the recipe for these delicious Italian Meatballs.
Italian Meatballs
Ingredients
- 1/2 Lb 80/20 ground beef
- 1/2 Lb ground veal
- 1/2 Lb ground pork
- 2 Large eggs, lightly beaten
- 1/2 Cup pecorino Romano finely grated
- 4 garlic cloves, minced or grated
- 1/4-1/2 Cup Italian breadcrumbs
- 1/4 Cup fresh parsley, chopped
- 1/2 Tsp salt
- olive oil for frying
for the sauce
- 2 28 oz San Marzano tomatoes
- 1/2 Cup extra virgin olive oil
- 4-5 garlic cloves minced
- 1 Pinch red pepper flakes
- 1 Tsp salt
- 6 fresh basil leaves, thinly sliced.
- a little sugar if tomatoes are bitter
Instructions
meatballs
- Gently combine all meatball ingredients, (except the oil), in a large bowl making sure to not overwork.
- Roll into 1+1/2 inch balls.
- Roll into 1+1/2 inch balls.
- Add the meatballs to the pot and bown them in batches, for a few minutes on each side. They won't be cooked all the way through.
- Remove and set aside until the sauce is prepared, then simmer them in the sauce for 45 minutes.
For the sauce
- If you are using your favorite tomato sauce you’ll need 2 jars at least add it to the sane pan as you cooked your meatballs. Heat through and add the meatballs and cook covered for about 30 minutes on a simmer. I used a jar of my favorite and a can of whole San Marzano tomatoes that I crushed.
- If you’re making from scratch: Pour tomatoes into a large bowl and crush with your hands. Pour a little water into can and slosh it around to get tomato juices. Reserve.In the same pot you cooked the meatballs, over medium heat, add the garlic and red pepper flakes. As soon as the garlic and red pepper flakes start to sizzle (do not let it brown), add the tomatoes, then the reserved tomato water. Add the salt and stir. Bring to a gentle boil then reduce the heat. Add the meatballs and simmer about 45 minutes. Add the basil and serve with your favorite pasta or with mashed potatoes!