ITALIAN-STYLE MEATBALLS

This recipe makes a generous amount of meatballs so you’ll have lots of options for how to use them – and they freeze quite well!  Whether you are making spaghetti and meatballs with your favorite tomato sauce, or a classic Italian Meatball Soup, or eating them as is, this is a great go-to meatball recipe for you to have in your recipe collection.

Italian-Style Meatballs
Picture: afamilyfeast.com
Serves:28 meatballs
Prep time:15 mins
Cook time:45 mins
Total time:1 hour
Ingredients
  • 85g (in weight) Spelt bread/normal bread. Crusts removed
  • ⅓ cup whole milk/Almond milk
  • 3 eggs
  • ¾ cup finely minced onions
  • 1 ½ tablespoons fresh garlic finely minced
  • ¾ cup freshly grated Parmesan cheese
  • ¼ cup finely chopped fresh Italian flat leaf parsley
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 500g ground beef
  • ¼ cup extra virgin olive oil
Instructions
  1. Soak bread in milk in a large bowl.
  2. After the bread soaks for 4-5 minutes, add eggs and beat with the wet bread.
  3. Add onions, garlic, Parmesan, parsley, salt and pepper and stir to combine.
  4. Add the beef and gently work the mixture to combine the ingredients but do not over mix.
  5. Wet your hands and roll out the meatballs into a round shape. Place in the refrigerator to firm up if the mixture gets too warm. They will keep their shape better when cooking if not too soft.
  6. Gently place the meatballs in an oven baking dish and place in the oven with 220 degrees for 45min – 1 hour. (Depending on the size of the meatballs and your oven)
  7. The meatballs are fully cooked and can be used in a variety of recipes. For spaghetti and meatballs, put the meatballs directly into a pot of your favorite tomato sauce and continue to cook in the sauce for another five to ten minutes. Or place them into hot stock for an Italian Meatball soup.
  8. These meatballs freeze well. Freeze on a single layer in a dish or pan. Once frozen, place in zip lock bags and place back into the freezer.

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