How to Make Italian Meatballs
My Italian meatballs recipe is just like a giant hug from Nonna. A mixture of quality veal and pork mince combined with the perfect amount of fresh parsley and cheese (a tonne of both!) as well as moist artisan bread will create the most delicious meatballs you have ever tasted, period. This recipe uses my Nonna’s soffrito (blended my way) which adds the sweetest aroma and flavour hit you can imagine. Try my recipe for your next Meatballs night and compare them to yours…I bet they will quickly become your families new favourite (don’t worry you can pass the recipe as your own – what’s important, is you pass it on to your family to share too!).
How to Make ITALIAN MEATBALLS RECIPE Like an Italian
Vincenzo’s Top Tips To Make Italian Meatballs
Pick the Whisk
You can whisk the egg separately before adding it to the bowl too if you prefer!
BEST way to mix it
The are the best utensil in the kitchen is none other than… Your HANDS! It can definitely massage and combine ingredients really well!
Save some for later!
If the batch from this Italian meatballs recipe is too big, you can cook them all and leave some in the fridge for the next day OR, leave a portion uncooked and place them in an air tight container in the freezer for up to 3 months.
- 1 Large-medium pot
- Pyrex dish or similar Baking tray
- Baking Paper
- wooden spoon
- Hand blender
- Garlic press (if you have one)
- Large mixing bowl
- 1 Bowl to soak bread slices in water
- 500 grams Organic grass fed veal mince 17.65oz
- 500 grams Organic grass fed pork mince 17.65oz
- 2 Organic eggs Free range
- 1 Carrot
- 1 celery stick
- ½ Brown onion Diced into small cubes
- 2 Garlic cloves
- 2 Bottles Italian Passata Homemade or organic if possible
- Bunch Parsley Fresh and choppes
- Basil Fresh
- 4 slices Italian/Artisan/Sourdough bread Crusts left on
- Salt & Pepper
- 5 tbsp Grated Pecorino or Parmigiano Reggiano Plus more for serving
- Extra virgin olive oil EVOO
- Water to soak bread
- HOW TO MAKE THE SAUCE:
- Homemade Italian meatballs must be smothered in a delicious tomato sugo – follow the steps below to create the perfect sauce for this dish.
- Cut the celery, carrot and onion into chunks and add to your blender. Pulse/blend until you get a thick/creamy consistency.
- Put the large pot on your stove at a low-medium heat and add half of the mixture you just made along with 2 tablespoons extra virgin olive oil (EVOO).
- Leave to slowly simmer for approx. 5 minutes or until cooked stirring so it doesn’t stick to the bottom.
- Add 2 bottles of tomato passata and stir using a wooden spoon so the base mixture (soffrito) combines well.
- Add salt and pepper, mix through and leave to cook slowly with the lid on and heat at medium-low.
- Stir the sauce every 15 minutes making sure it does not stick to the bottom and to help create a beautiful consistency.
- Allow this to cook through for up to 1 hour.
- HOW TO MAKE THE ITALIAN MEATBALLS:
- Add the pork and veal mince to your mixing bowl and break down using your hands. You must use beautiful quality meat.
- Put the slices of Italian bread in a bowl with warm water and leave to the side. This is my favourite ingredient for this meatballs recipe because it helps create the right texture.
- Add the remaining soffrito mixture to the bowl of mince along with the breadcrumbs, salt and pepper and 1 x egg.
- Add the crushed garlic and parsley.
- Next take the slices of bread from the bowl with water and squeeze excess water out before breaking it down into small pieces and adding it to the mixture too.
- The best way to mix this together? Your HANDS! They are the best utensil in the kitchen. Massage and combine ingredients really well.
- Wash your hands and leave a small bowl with water next to you so you can keep your hands moist as you create the individual meatballs.
- Prepare your tray with baking paper (you can also use a tray to prep the meatballs even if you choose to fry them).
- Wet the palms of your hands and scoop up some mince mixture using your fingers or a tablespoon. Press the mixture down in your hands, moving from one to the other before rolling them out.
- Roll the meatballs (size is a personal preference, mine are always big!) using the palms of your hands and place on the tray.
- Repeat steps 16 & 17 until you have finished your mixture.
- HOW TO COOK THE ITALIAN MEATBALLS:
- This italian meatballs recipe can be baked or fried.
- Preheat your oven to 180°C/356°F and bake the meatballs for 15-20 minutes depending on their size/how many you cook.
- After this time, add fresh basil leaves to your pot of sauce and mix through, then gently place your meatballs in the sauce.
- Don’t stir them! Lift up your pot and gently swirl it around holding on to both sides (being careful not to burn your hands), until you cover all the meatballs with this sauce.
- Cook the meatballs on a very low heat for 30-40 minutes (again depending on size and quantity).
- Stir the meatballs as described in step 23 every 15 minutes so they cook evenly and infuse in the sauce.
- After 25-30 minutes check the meatballs by removing one from the pot, cutting it down the middle and checking it is cooked through and also that it is delicious and moist!
- E ora si mangia, Vincenzo’sPlate….Enjoy!
How to serve Italian Meatballs
Add a scoop of sauce to a flat plate and place the desired number of meatballs on top. Then add more sauce because this Italian meatballs recipe sauce is super flavoursome.
Garnish with grated pecorino or parmigiano cheese along with some freshly chopped parsley and basil leaves.
It needs absolutely nothing on top – devour as it is!
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