Meatballs are an Italian classic that is traditionally served with spaghetti and tomato sauce. You can eat it in a large number of ways – for example in a sandwich or even on a pizza.
This is definitely one of the best recipes for meatballs, which I tried so that when I make them I always stick to this recipe. These meatballs are tender and juicy because instead of bread crumbs, I put the bread in the mixture. Probably you can use any kind of bread, but I always use plain white bread.
A few tips to make the perfect meatballs:
-mix the ingredients with your hands, in this way you can incorporate well all the ingredients
-you can use any type of ground meat, the classic combination of mixed pork and beef to turkey, chicken and lamb meatballs, my personal favorite is the classic combination – beef and pork
-use bread instead of breadcrumbs
-before baking, roll each meatball in flour and then quickly fry it until they are browned. They will be thoroughly cooked in the sauce.
- 1 lightly packed cup of sliced white bread torn into small pieces, crusts removed
- ½ cup grated onion brown, white or yellow
- 250 grams ground beef
- 250 grams ground pork
- ¼ cup fresh parsley finely chopped
- 2 garlic cloves minced
- ¼ cup Parmigiano-Reggiano or parmesan, freshly grated
- ¾ tsp salt
- ¼ tsp black pepper
- 1½ tbsp olive oil
- 1 tbsp olive oil
- ¾ cup onion finely chopped (white, brown or yellow)
- 2 garlic cloves minced
- 700 g chopped tomatoes
- ¼ cup water
- 1 teaspoon red pepper flakes
- 1 tablespoon balsamic vinegar
- 1 tsp salt
- oregano / fresh basil
- black pepper
- pasta of your choice and grated parmesan
- Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread.
- Add all the remaining meatball ingredients except the olive oil. Use your hands to mix well.
- Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with the remaining mixture.
- Roll each meatball into a little flour. Heat 1½ tbsp olive oil in a large nonstick frypan over medium-high heat. Add the meatballs and brown all over - about 5 minutes. I prefer to shake the pan gently to roll the meatballs around, rather than using a spoon (they hold their shape better).
- When they are browned but not cooked through, carefully transfer them onto a plate.
- Heat 1 tbsp of olive oil into the frying pan. Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining sauce ingredients. Bring to a simmer, then turn down to medium-low.
- Carefully transfer the meatballs and any juices that have pooled on the plate into the sauce.
- Cook the meatballs for 10 minutes, turning and stirring occasionally. Add salt and pepper to taste.
- While the meatballs are cooking, cook your pasta of choice.
Recipe adapted from Recipe Tin Eats.