Here’s a great, classic recipe for Italian-Style Meatballs.
These moist, tender Italian-Style Meatballs are a savory combination of ground beef, perfectly seasoned onions, garlic, Parmesan cheese and other herbs and seasonings.
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
Serves:28 meatballsPrep time:15 minsCook time:45 minsTotal 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
- Soak bread in milk in a large bowl.
- After the bread soaks for 4-5 minutes, add eggs and beat with the wet bread.
- Add onions, garlic, Parmesan, parsley, salt and pepper and stir to combine.
- Add the beef and gently work the mixture to combine the ingredients but do not over mix.
- 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.
- 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)
- 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.
- 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.