Homemade Italian meatballs are pure comfort—tender, richly savory, and perfumed with fresh garlic, parsley, and basil. Freshly ground meat and delicate breadcrumbs create a juicy, cloud-soft center, while Parmigiano-Reggiano adds a rich, nutty finish. Simmered in a silky sauce of ripe tomatoes, sweet onions, and olive oil, each meatball delivers beautifully browned edges, a velvety interior, and the kind of comforting flavor that keeps you coming back for another bite.

• ½ pound of ground pork
• ½ pound of veal (see Note below regarding meat)
• ½ pound of ground beef chuck (85% lean)
• ½ cup of grated Parmesan cheese
• ¼ cup flat-leaf Italian parsley, finely minced
• 2 teaspoons of kosher or sea salt
• ½ cup of grated onion (food processor works great)
• 3 cloves of garlic, pressed or minced
• 1 large egg, beaten
• 1 cup of dried breadcrumbs
• 1/3 cup of milk
• ¼ teaspoon black pepper
• 1/3 cup olive oil for frying. See methods of cooking below

Process

1. In a large bowl, combine breadcrumbs and milk to rehydrate. Set aside for 5 minutes.
2. Mix in the meat, egg, Parmesan, parsley, salt, onion, and garlic, and mix until well combined.
3. Shape the meat mixture into golf ball-sized balls. Handle gently and avoid packing the balls too tightly, as this can make them tough. Arrange the meatballs on a baking tray, then refrigerate them for 1 hour before cooking.

Cooking Methods: 

Method #1: Bake raw meatballs at 350°F for 15 minutes. They are ready when the center is no longer pink and the internal temperature reaches 160°F.

• If the meatballs have not reached 160°F, finish cooking them in marinara sauce. This ensures they are fully cooked while adding flavor to both the meatballs and the sauce.

Method #2: Fry the meatballs in olive oil, following the traditional method. Heat two tablespoons of olive oil in a non-stick skillet over medium-high heat. Add half the meatballs and cook for about 6 minutes, turning occasionally, until browned on all sides. Transfer them to a plate. Drain the oil, wipe the skillet clean, and return it to the heat. Add the remaining oil and meatballs. Cook until all the meatballs are evenly browned.

Method #3: Cooking raw meatballs in marinara sauce.

This method is safe if you keep the food gently simmering, check its internal temperature, and cook the meat completely. This method is popular because it is flavorful and convenient.

• Simmer the marinara gently so the meatballs cook evenly.
• Use evenly sized meatballs (about 1.5 inches) for consistent cooking.
• Avoid undercooking: In sauce, heat transfer is slower than in dry‑heat methods, so cooking times are longer — often 20–30 minutes for even cooking.   Ground beef, pork, or veal meatballs must reach 160°F (71°C) 

Note: Meat: Using 85% lean ground beef is the perfect amount of fat. If you do not eat beef, you can substitute ground turkey, ground chicken, venison, or veal. You can also add Italian sausage to the mixture for a different flavor note. 

Tagged: beef, dinner, Entree, Food, meatballs, Moxy, pasta, pork, recipe, recipes