Is there anything more comforting than Italian meatballs simmered in fragrant San Marzano marinara? Italian dishes are my first choice on cold winter nights – and this meatball recipe is one of my husband’s favorites. Having not come from an Italian family (or even married into one), I may be committing sacrilege by saying that this meatball recipe is one of the best – robustly seasoned and extra tender. In my opinion, the key to getting extra juicy and tender meatballs is the use of “fresh” breadcrumbs rather than store bought. By soaking a few slices of bread in whole milk, you impart a beautiful richness that rounds out all of the traditional Italian flavors of this dish. I hope that you enjoy these meatballs either on their own or paired with your favorite pasta ~ and be sure to let me know how it compares to your Nonna’s recipe.
Mouthwatering Italian Meatballs
Beef and pork meatballs made with homemade breadcrumbs, simmered in marinara and topped with fresh mozzarella and basil.
Ingredients
- For the meatballs:
- 1lb ground beef (grass fed)
- 1/2lb ground pork (organic)
- 1 large egg (organic)
- 1/2 to 1 cup of freshly grated parmesean cheese
- 1 to 2 Tbsps minced garlic
- 1/2 Tsp dried oregano
- 1/2 cup freshly chopped parsley
- Homemade “breadcrumbs”, see recipe below
- Salt & Pepper to taste
- Flour on hand if needed
- 2 Tbsps good olive oil (for searing)
- Marinara Sauce, see recipe below
- Fresh mozzarella, thinly sliced
- 2-3 slices of stale bread, crusts removed
- 1/4 cup of whole milk
- See simple marinara sauce recipe (or use your own)
- Micro plane/cheese grater, cast iron skillet, mixing bowls
For the breadcrumbs:
For the marinara:
Tools needed:
Directions
- Preheat cast iron skillet on medium-high heat, add olive oil
- Tear or chop stale bread into small pieces, add to bowl to soak in whole milk
- In a large bowl, mix by hand the ground meat, egg, cheese, garlic, oregano, and parsley
- Add in soaked breadcrumbs to ground meat
- Form meatballs slightly larger than a golf ball (optional – coat balls in flour for a more seared texture)
- Carefully add meatballs to hot skillet, turning over every 2-3 minutes for a nice sear (you may skip this step if you like non-seared meatballs)
- Reduce heat to low and add marinara sauce
- Simmer for 20-30 minutes
- (Optional) During the last 5 minutes of cooking, add thin slices of mozzarella to the top of meatballs, allow to melt before serving
- Serve immediately with extra marinara or in addition to your favorite pasta dish
