Italian Meatball Recipe: The Classic Comfort Food You Will Love

This traditional Italian meatball recipe creates tender, flavorful meatballs that everyone will love. The secret is using the right mix of meats and not overworking the mixture.

Ingredients:

- 1 pound ground beef-

1/2 pound ground pork

- 1/2 pound ground veal

- 1 cup fresh breadcrumbs

- 1/2 cup milk

- 1/4 cup grated Parmesan cheese

- 1 large egg

- 2 cloves garlic, minced

- 1/4 cup fresh parsley, chopped

- 1 teaspoon salt

- 1/2 teaspoon black pepper

- 2 tablespoons olive oil for cooking

Instructions:

1. Put the breadcrumbs in a small bowl and pour the milk over them. Let them soak for 5 minutes until soft.

2. In a large bowl, combine the ground beef, pork, and veal. Add the soaked breadcrumbs, Parmesan cheese, egg, minced garlic, and chopped parsley.

3. Add salt and pepper to the meat mixture. Use your hands to mix everything together gently. Do not overmix, as this makes the meatballs tough.

4. Wet your hands with water and roll the mixture into balls about 1.5 inches wide. You should get about 24 meatballs.

5. Heat olive oil in a large pan over medium heat. Cook the meatballs for 8-10 minutes, turning them carefully to brown all sides.

6. Add your favorite tomato sauce to the pan and let the meatballs simmer for 15-20 minutes until cooked through.

7. Serve hot with pasta, rice, or crusty bread. Enjoy your homemade Italian meatballs!

These helpful tips will make your Italian meatball recipe turn out perfect every time. Follow these suggestions to avoid common mistakes and create the best meatballs possible.

- Use a meat mixture: Combine beef, pork, and veal for the best flavor and texture. Each meat adds different qualities - beef gives richness, pork adds moisture, and veal provides tenderness for perfect Italian meatballs.

- Soak your breadcrumbs: Always soak breadcrumbs in milk before adding them to the meat mixture. This important step creates a paste that keeps the meatballs moist, tender, and prevents them from becoming dry during cooking.

- Don't overmix: Mix the ingredients just until they come together using gentle hand movements. Overmixing develops the proteins too much, which makes the meatballs dense, tough, and less enjoyable to eat.

- Keep your hands wet: Wet hands with cold water prevent the sticky meat mixture from clinging to your fingers when rolling the meatballs. This makes the shaping process much easier and cleaner.

- Make them the same size: Use a small ice cream scoop or measuring spoon to portion the mixture evenly. Same-sized meatballs cook at the same rate, ensuring all pieces are perfectly done at once.

- Brown them first: Always brown the meatballs in a hot pan before adding any sauce. This step creates a golden crust that seals in juices and adds deep, rich flavor to your finished dish.

- Use fresh herbs: Fresh parsley and basil provide bright, clean flavors that dried herbs cannot match. Fresh herbs make your Italian meatball recipe taste more authentic and restaurant-quality than store-bought versions.

- Don't crowd the pan: Cook meatballs in small batches with space between each one. Overcrowded pans cause meatballs to steam rather than brown, resulting in pale, less flavorful results that lack proper texture.

- Test for doneness: Cut one meatball in half to check the center is completely cooked through. The inside should be hot with no pink color remaining, ensuring the meat is safe to eat.

Freezing your Italian meatballs is a great way to save time and have ready-made meals. The flash freeze method keeps the meatballs from sticking together and maintains their shape and texture.

1. Cool the meatballs completely: Let your cooked meatballs cool to room temperature before freezing. Hot meatballs will create ice crystals that affect texture.

2. Prepare a baking sheet: Line a baking sheet with parchment paper or wax paper. Make sure the sheet fits in your freezer.

3. Arrange the meatballs: Place the cooled meatballs on the baking sheet in a single layer. Make sure they do not touch each other.

4. Flash freeze: Put the baking sheet in the freezer for 2-3 hours until the meatballs are solid. This prevents them from sticking together.

5. Transfer to containers: Move the frozen meatballs to freezer bags or airtight containers. Label with the date and contents.

6. Freeze the sauce separately: If you have the sauce, you should freeze it separately. This prevents the meatballs from getting mushy.

7. Store properly: Frozen meatballs stay good for up to 3 months. Use within this time for the best taste and quality.

8. Reheat safely: Thaw frozen meatballs in the refrigerator overnight, then reheat in sauce or microwave until hot throughout.

Leftover Italian meatballs can be just as delicious as fresh ones when stored correctly. Proper storage keeps your meatballs safe to eat and helps them keep their great taste and texture.

Store your leftover Italian meatballs in the refrigerator within two hours of cooking. Put them in an airtight container or wrap them tightly with plastic wrap. The container should be clean and dry before adding the meatballs. If you have sauce with the meatballs, store them together in the same container.

Your stored Italian meatballs will stay fresh in the refrigerator for 3-4 days. Always reheat them to a safe temperature of 165°F (74°C) before eating. You can reheat them in the microwave, oven, or on the stovetop with a little extra sauce. Check that they are hot all the way through before serving to ensure food safety.