Homemade Meatballs
Traditional Italian meatballs lightly fried until golden and finished cooking in tomato sauce for a tender and perfect meatball.
Servings: 20 Meatballs, depending on size.
Ingredients
- 1 ½ cups seasoned breadcrumbs Store-bought panko Italian seasoned OR lightly packed day old seasoned bread from rustic loaf (SEE NOTES)
- 1-1½ cups 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
BREAD:
If using homemade or day old bread, 3-4 slices should do (3-4 oz) remove the crust and dice, add to a medium bowl. Season with salt and Italian dried herbs and add enough milk to come halfway up and let the bread sit to absorb. Note that the excess milk will likely have to be squeezed out before adding the bread to the meatball mixture. I keep the excess milk on hand and will add a few tablespoons to the meat mixture, if I think it can use it.
Dried Italian seasoned Panko breadcrumbs are a wonderful substitute, use the amount referenced in the recipe, noting that they will likely absorb all the milk.
TWO RULES TO REMEMBER:
1 egg per pound of meat AND 1 teaspoon of salt per pound of meat, unless using parmesan, then scale it back (like I did in this recipe).
Do not over fry the meatballs. Frying should produce a light golden color and not cook the meatball through at all. Over-frying will produce a hard meatball, no one likes that. A light caramelized outside will soften in the sauce when braising and will produce another layer of flavor. The craggy shape helps the sauce to seep through.
You can forgo a light fry altogether and toss the meatballs straight into the sauce. Make sure there is enough sauce and room to coat the meatballs with room to stir.
PRO TIP:
If your butcher sells meatloaf mix, you can use that - it is likely a combination of the meats listed.
Also consider 1.5 pounds of combined ground beef, pork and veal and an additional 1/2 pound of ground country sausage (not spicy), sometimes called breakfast sausage.
Make sure you have a big pot with plenty of sauce to adequate hold the meatballs for stirring and serving. Leftover sauce can always be used during the week.
If using jarred sauce be ready to thicken it up with a little tomato paste, if you think it needs it, as braised meatballs will release their juices and will thin out the sauce.