Italian Meatballs
Servings: - 5 people (stores well)
Italian meatballs, simmered in a rich tomato sauce, served with bread or spooned over perfectly al dente pasta, finished with fresh basil and a generous shower of Parmigiano. This is it, the authentic Italian recipe from my Nonna. Enjoy!
Ingredients
For the meatballs
- ¾ pound ground beef
- ¼ pound Italian sausage
- ⅓ cup grated Parmigiano
- 2 ounces crusty bread without the crust, or breadcrumbs
- ¼ cup milk
- 1 clove garlic optional, finely grated
- 3 tablespoons parsley chopped
- 1 small egg
- 1 teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons extra virgin olive oil for cooking the meatballs - add more if necessary
For the Sauce
- 1 - 2 tablespoons extra virgin olive oil
- 1 small onion finely chopped
- 2 cloves garlic grated
- 28 ounces tomato passata
- 1 teaspoon dried oregano
- ½ teaspoon salt or more to taste
- ¼ teaspoon red pepper flakes or black pepper to taste
- 6 leaves fresh basil
For the pasta (if using)
- 12 ounces spaghetti + water and salt for boiling
Instructions
- Make the meatballs – Soak 2 ounces crusty bread (remove crust) in ¼ cup milk for 5 minutes then crumble it with your fingers.To a mixing bowl, add ¾ pound ground beef, ¼ pound Italian sausage (without skin), the soaked bread, ⅓ cup grated Parmigiano, 1 clove garlic (grated), 3 tablespoons parsley (chopped), 1 small egg, 1 teaspoon salt, and ¼ teaspoon black pepper. Mix gently by hand without over-mixing and form into small balls (about 1 oz /30 g).
- Sear the meatballs – Heat 2 tablespoons extra virgin olive oil in a skillet, add meatballs, and sear for about 5 minutes or until browned on all sides (max flavor), or bake at 400°F (200°C) for 15 minutes.
- Make the sauce – Heat 1 - 2 tablespoons extra virgin olive oil over medium heat in a large skillet. Add 1 small onion (chopped) and sauté for 5 minutes until soft. Add 2 cloves garlic (grated) and sauté 30 seconds.Stir in 28 ounces tomato passata, rinse passata bottle with 1 cup water and add that too.Season with 1 teaspoon dried oregano, ½ teaspoon salt, and ¼ teaspoon red pepper flakes.Simmer for 10 - 15 minutes, then add meatballs and simmer 10-15 more minutes. Add 6 leaves fresh basil towards the end.
- If serving with pasta – Boil spaghetti in plenty of salted boiling water as per package directions. Plate pasta and serve with sauce and meatballs spooned over, fresh basil, and a good grating of Parmigiano.
Notes
SUBSTITUTIONS
- Beef: You can substitute ¼ pound ground veal for ¼ pound ground beef for a milder flavor and more tender texture. So, ¼ ground veal + ½ ground beef.
- Italian sausage: Substitute ground pork.
- Parmigiano Reggiano: Substitute Grana Padano or generic parmesan. Add a few tablespoon pecorino for extra flavor.
- Milk: Substitute water.
- Tomato passata: Substitute crushed tomato or whole canned peeled tomatoes.
- Garlic – Optional. If using, always grate it. Minced or pressed garlic won’t cook well = heavy meatballs. For a gentler flavor, rub a halved clove inside the mixing bowl before adding the meat.
- Eggs – Use no more than one small egg per pound of meat. Too much egg = dense meatballs.
- Meat – Skip the pre-ground stuff if you can. Ask your butcher to grind a quality cut of beef. We use local grass-fed beef and a bit of Italian sausage for richness. For a milder flavor, swap in a bit of veal.
- Cheese – Parmigiano Reggiano is essential. Pecorino Romano adds a bold, salty kick if you want it.
- Bread – Crustless, crusty bread (Tuscan style is ideal) soaked in a little milk keeps things tender. No crusty bread? Use breadcrumbs. Avoid soft sandwich bread (it didn't exist when this recipe was invented) unless it’s your only option – then skip the soaking.
- Mixing – Gentle hands only. Don’t overwork the mixture or your meatballs will be tough.
- Searing – Essential! A quick browning in olive oil builds deep flavor through the Maillard reaction. Once browned, finish cooking in tomato sauce to keep them juicy and flavorful.
Keep leftovers - best without the pasta - in an airtight container in the fridge for a day or two. Reheat in a skillet with some water, or in the microwave.
Nutrition information is one portion out of 4 with pasta as well.
