Italian Meatballs. These classic Italian-American style meatballs are huge and pillowy soft! They're mixed with ground beef and pork, loaded with herbs and cheese, and served with a traditional tomato sauce. A good meatball should be packed with flavor and tender throughout.

I don't want to blow my own horn, but I'm determined to do everything I can "Your meatball recipe is the same as my Italian Nonna! Love the idea of soaking the bread in onion. Grandma's Italian meatball recipe is the ultimate comfort food dish to share! You can cook Italian Meatballs using 21 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Italian Meatballs

You need 1 lb of Ground beef.
Prepare 1 lb of Ground pork.
Prepare 2 cup of Sliced or torn bread.
You need 1 1/2 cup of Milk.
It's 1 of Chicken egg.
Prepare 1 cup of Freshly grated parmesan cheese (medium grate) (plus more for service presentation).
It's 1 medium of White onion, finely diced.
It's 2 clove of Garlic, minced.
Prepare 1 1/2 tbsp of Fennel seed.
You need 1 tbsp of Italian Seasoning.
Prepare 1 tbsp of Extra virgin olive oil.
Prepare 1 pinch of Red pepper flake.
It's 1 of Your favorite marinara sauce.
Prepare 1 1/2 tbsp of Kosher salt.
Prepare 1 1/2 tbsp of Freshly-ground black pepper.
You need 2 pinch of Kosher salt.
Prepare of "Meatball" Subs.
You need 12 of provolone or mozzarella (or both) slices.
It's 6 of Hoagie buns.
It's of Meatballs for Pasta.
Prepare 6 of Servings cooked pasta.

Tender and juicy meatballs are simmered in a simple yet rich tomato sauce and placed over spaghetti noodles or the. Make a Double Batch for Your Future Self. Meatballs freeze incredibly well, so go ahead and make a double batch of this recipe. Just arrange any you want to freeze in a single.

Italian Meatballs step by step

Heat a large saute pan on low to medium-low heat. Toast the fennel seeds and red pepper flake in the pan for one to two minutes, taking care to not burn the spices. Add the olive oil and raise heat on the pan to medium..
Add the diced onion to the sauté pan and one pinch of Kosher salt. Sweat onions for 5-6 minutes and add minced garlic. Sweat for another 5-6 minutes. Stir in Italian seasoning, sweat another minute or two and remove from heat and allow to cool to around room temp..
Soak the bread pieces in the milk. In a large mixing bowl, beat the egg with a pinch of salt and a few grinds of black pepper. After the bread pieces have soaked up as much milk as possible, drain the excess and mash the bread with a fork so there are no large or medium sized chunks. Stir the bread and grated parmesan to combine in the large mixing bowl with the beaten egg mixture..
Add cooled onion mixture to bread mixture and stir to combine. Add ground pork and ground beef to the mixture along with the 1/2 TBSP of Kosher salt and 1/2 TBSP of freshly-ground black pepper. It's easiest (for me, anyway) to mix this with your hands. Don't worry about over-mixing. Make sure the entire mixture is as homogeneous as possible..
For Meatballs and pasta: Turn on your oven's broiler and put a rack about 3/4 of the way to the top. Form the meat mixture into 3-4 ounce balls (you'll have about 12-15 meatballs) and place them in a 9x13 roasting pan. Place them under the broiler for about 20 minutes or until the internal temperature is 165°F. The inside of the meatball will remain juicy, tender and flavorful. Serve with pasta and marinara and garnish with parmesan cheese..
For "Meatball" Sandwiches: Form the meat mixture into patties. Fry in a pan on the stove top. Melt cheese over the patties. Toast a split hoagie roll. Assemble sandwich with a few tsps of marinara..

My great-grandmother started this easy meatball recipe with our family. We use ground beef and turkey for these meatballs, and the flavor's so good. What makes these these the best Italian meatballs you might ask. There are several key reasons this recipe works. Enjoy them with pasta or on a sandwich.