Homemade meatballs hold a revered place in American cuisine, much like they do in Italy. There is a difference though. While we cherish a plate of spaghetti and meatballs in the U.S., it’s not something you will likely find together in traditional Italian households or restaurants in Italy.
Though I’ll never turn my nose up at meatballs served with pasta. I grew up in northern New Jersey with pasta and meatballs as a Sunday staple, and we carry that Italian-American tradition into our own home now, too. I make my meatballs the way my grandmother did: soaking breadcrumbs in milk, using a beef, pork and veal mixture, and following two rules that will ensure a perfect meatball.
Two Important Rules
1 egg for every pound of meat and 1 teaspoon of salt for every pound of meat (unless adding parmesan which is naturally salty, then scale it back). Following these rules will ensure a well-flavored meatball that will hold its shape.
Homemade Meatballs – Fry & Braise
Partially frying the meatballs until the outside is just golden before finishing the meatballs in a homemade sauce is a timeless, authentically Italian approach. It is our ritual on Sunday mornings, letting the simmering fragrance permeate the house for hours. The process begins by lightly frying the meatballs in a large skillet, followed by gently simmering them in a piping hot pot of homemade tomato sauce until they reach perfection. Braising the meatballs in a thick sauce ensures they remain tender, while allowing the flavors to harmonize, resulting in a truly sumptuous dish. This is a perfect meal as-is, served alongside potatoes or thick, homemade bread. Or, in true Italian-American fashion alongside your favorite pasta.
About the Sauce
Make sure you are making or using a nice hearty sauce. These meatballs are best in a nice big pot of (homemade) sauce to ensure the meatballs are well coated and there’s room to stir. If buying a jar of sauce, one will likely not be enough. Equally worth noting is that the natural juices in the meatballs will release while braising and will thin-out an already thin sauce. So if you are not making your own sauce be ready to thicken up a store bought variety if necessary.
Family & Cultural Variations
Sometimes I make these with sausage, sometimes I add a handsome dollop of homemade ricotta cheese to the mixture, sometimes I do both. In any event, meatball recipes vary by family and region. Any person you meet who counters how they should be made is absolutely correct in their own kitchen. As I wrote in the intro to my cookbook, “cooking is personal and taste is subjective” – every Italian family has a version that is steeped in region and sentiment.
My grandmother made them the way I am sharing with you today. Lightly fried, just barely, creating a caramelized hold and an additional layer of flavor, and then finished cooking low and slow in a piping hot pot of homemade sauce, resulting in an incredibly tender and flavorful meatball.
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Ingredients
- 1 ½ cups seasoned breadcrumbs Recommend homemade seasoned breadcrumbs from rustic bread or store-bought panko Italian seasoned (SEE NOTES)
- 1 cup whole milk
- 1 lb ground beef
- 1/2 lb ground veal
- 1/2 lb ground pork
- 1 ½ tsp fine sea salt
- freshly ground pepper, to taste
- 1 cup grated parmesean cheese
- 3 garlic cloves, minced
- 1 ½ tbsp dried parsley use fresh when in season, finely chopped
- 2 eggs, lightly beaten
- 1 cup olive oil
Instructions
Have a large pot of homemade simmering tomato sauce ready before adding the meatballs. As a point of reference, I usually have more than 56 oz. of sauce simmering.
- Add the breadcrumbs to a medium bowl and add the milk. Use a fork to mix it and help it along. The milk should be just enough to cover and soak the breadcrumbs thoroughly. Set aside to absorb and soften. See notes.
- In a large mixing bowl combine the meat by hand. Add the salt and pepper evenly over the meat. Add the parmesan cheese, garlic, parsley and the soaked breadcrumbs (they should be soft and tender now). Mix together well with clean hands. Add the eggs and continue to mix again gently.
- Taking care not to overwork the meat, roll the meatballs out lightly, don't make a compact hard ball. Keep it somewhat loose and shaggy. The craggy surface will help the sauce cling nicely. Add the meatballs to a large plate to prepare to fry them.
- In a large skillet with deep sides, heat the olive oil over low-medium heat. Working in batches, lightly fry the meatballs on both sides until just lightly golden, don't overdo it. Briefly drain on paper towels or use a slotted spoon to lift from the oil and add the meatballs to the pot of nearby simmering tomato sauce to finish cooking. Carefully stir occasionally, taking care not to break the meatballs apart. Continue to cook on a gentle simmer for 1-2 hours – simmering bubbles should just barely break the surface of the sauce, don't overcook the meatballs.**
Notes
© chasingtheseasons. All images & content are copyright protected. Please do not use my photography without prior written permission. If you would like to republish this recipe, please re-write the recipe in your own words, or kindly link back to this post for the recipe.
2 Comments
Carol Jean Wolick
Outstandin!! We found our new meatball recipe! Thank you for sharing!
Chasing the Seasons
I’m so happy you loved it! Thank you so much for your kind feedback Carol, I appreciate it :).