1/1 Photo of Italian Meatballs
Chef #1163492's Note:
These are real meatballs. If you were only using ground beef in your meatballs before, then you were doing them wrong! Pork and veal is where the real flavor comes from. I also use a tiny bit of mild Italian sausage just like the old country. To make them nice and moist, have them cook in a big pot of homemade red gravy for 1 to 2 hours. Make them as big or small as you like. They should serve about 4, could be more or less depending on the appetite of your family. Rubbing your hands in olive oil helps make perfectly round meatballs. Fresh herbs and produce make all the difference in the world with the flavor. Laziness results in a whack in the head from your nonna's wooden spoon! Lastly, all Italian cooking should have the love, so you better be using your hands when mixing the meat, don't be afraid of good cooking!
My Private Note
Units: US | Metric
- 1/2 lb ground chuck
- 1/4 lb ground pork
- 1/4 lb ground veal
- 1/4 lb mild Italian sausage, casing removed
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon fresh basil, chopped
- 1/2 teaspoon fresh oregano, chopped
- 2 tablespoons fresh parsley, chopped
- 1 small vidalia onion, minced
- 3 garlic cloves, minced
- 1 1/2 cups dried breadcrumbs
- 1/4 cup parmigiano-reggiano cheese, grated
- 1/2 cup whole milk
- 1 large egg, beaten
- 2 tablespoons extra virgin olive oil (imported)
- 1Mix all ingredients together by hand (except the olive oil).
- 2Rub your hands with some left over olive oil.
- 3Roll into golf ball-size meatballs.
- 4Fry in olive oil until all are cooked.
Browse Our Top One-Dish Meal Recipes
Nutritional Facts for Italian Meatballs
Serving Size: 1 (245 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 625.6
- Calories from Fat 340
- Total Fat 37.8 g
- Saturated Fat 12.8 g
- Cholesterol 152.1 mg
- Sodium 1118.6 mg
- Total Carbohydrate 33.5 g
- Dietary Fiber 2.1 g
- Sugars 4.5 g
- Protein 35.6 g