Homemade Italian Meatballs
These Classic Italian-Style Meatballs are juicy and melt-in-your-mouth tender!
Servings: 30 meatballs
- 2 slices white sandwich bread roughly torn
- 1/3 - 1/2 cup whole milk start with 1/3 cup and use more if needed
- 6 cloves garlic minced
- 1 tsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp dried basil
- 3 Tbsp minced fresh parsley
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded Asiago cheese
- 2 large eggs
- 1/2 lb ground beef I like to use 80/20
- 1/2 lb ground pork
- 1/2 lb ground veal
Make panade mixture
Roughly tear the bread into large pieces, then add to food processor.
Add garlic, milk, asiago cheese, Parmesan cheese, parsley, Italian seasoning, salt, pepper, basil, and eggs. Pulse a few times until well combined and a paste-like consistency forms. If the mixture is still dry, add a bit more milk.
*** if you don't want to use a food processor or don't have one, rip the bread into much smaller pieces, about the size of 2 peas. Add to a bowl, then add the milk and stir. Let sit for a few minutes, then mash with a fork. Stir in the other ingredients.
To a large mixing bowl, add ground beef, pork and veal. Add panade mixture to the bowl and mix together with your hands until just combined.
Use a small cookie scoop (I use the 1.5 tbsp size) to scoop out evenly sized meatballs, then use your hands to roll into round balls. Add meatballs to prepared baking sheet.
Serve or store
Use immediately, with spaghetti and marinara sauce, or with marinara sauce on sandwich rolls, or cool completely and store in the refrigerator in an airtight container.
- Recipe makes approximately 30-32 meatballs (when using a 1.5 Tbsp cookie scoop - other sizes or eyeballing it will result in a different total number of meatballs).
- Calorie count listed is an estimate for 1 meatball, with no sauce or pasta, just the meatball.
- If you'd prefer not to use ground veal (which I completely understand), use an extra 1/4 lb of both the beef and pork to substitute (that's a total amount used of 3/4 lb ground beef, and 3/4 lb ground pork).
- Pro tip for rolling the meatballs: Use the cookie scoop, and use disposable gloves (such as latex or nitrile) to finish rolling them into ball shapes. You can also skip the gloves and just get your hands slightly wet (and this will help prevent the meat from sticking to your hands).
Cooking meatballs in a skillet:
- Heat enough olive oil to thoroughly coat the bottom of a large skillet, and heat over MED HIGH heat.
- Add meatballs, in batches so you don't overcrowd the skillet, and cook for about 3-4 minutes per side.
- Remove meatballs to a plate, and repeat with remaining batches of meatballs.
- Drain oil, then add marinara sauce to the skillet. Nestle the meatballs into the sauce and simmer on LOW for about 15-20 minutes, stirring occasionally, until cooked through.
Calories: 96kcal | Carbohydrates: 2g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 197mg | Potassium: 102mg | Fiber: 1g | Sugar: 1g | Vitamin A: 217IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 1mg