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Sharing our food heritage with you

Italian meatballs

Italian meatballs

 

Soft and juicy, Italian meatballs are super easy to make. People are often mistaken about this – Even though they look similar, traditional Italian meatballs are different than the commonly known spaghetti and meatballs. We love both versions of meatballs.

We think Italian meatballs is a great dish for any occasion that all your friends and family will love. These soft and juicy meatballs can be enjoyed in various ways. Our favorite way is to have some of it with warm bread rolls on the side.

There are two parts to making Italian meatballs – preparing the meatballs and the sauce. When you roll the meatballs it is important that they have the right consistency. You can use our recipe as a guide. Remember if they are too soft they may fall apart. In that case add more flour or bread crumbs to hold the meatballs together. 

On the other hand, if they are too firm then they will taste dry. In that case add another egg.

Now let’s get to the recipe in detail. 

 

Ingredients you need for Italian meatballs

 

Ingredients for italian meatballs

500 gm Mince Veal/Pork 

100 gm Italian breadcrumb mixture  

50 gm OO Flour 

1 Large Free Range or Organic Egg 

½ Tsp Grated Nutmeg or Grounded Nutmeg 

50 gm Freshly grated Parmesan cheese 

2 tsp Sea salt 

1 tsp Cracked Black Pepper 

2 tbsp Fresh Parsley, Basil & Rosemary finely chopped 

50 ml Extra Virgin (EV) Olive Oil 

100 gm Buffalo Mozzarella cheese

 

 

Ingredients for the meatball sauce

750 ml Napoli sauce

250 ml liquid (water or chicken or beef stock, or red or white wine)

 

Instructions

In a large bowl, add minced meat, bread crumbs, egg, parmesan cheese, salt, pepper, chopped herbs (rosemary, basil and parsley) and flour together. Mix well till it is all combined. If you feel that the mixture is to wet add more breadcrumbs and flour. If it is to dry add another egg. 

Take a small piece of the mixture and roll into a golf ball size. Repeat this step until you have rolled up all the mixture. Cooking tip 1! Take a small bowl and fill it with some water. Each time you roll a ball, wet your hands a little bit, then roll each ball in your hands. This will give you a smooth surface on the meatballs to make them look good and give a more even heat when frying the meatballs.

In a fry pan add EV olive oil, and the meatballs. Cook the meatballs until they are brown on high heat. This will take about five minutes.

Once the meatballs have been partially cooked, take them out and drain on kitchen paper. Deglaze the pan with some liquid (in this case chicken stock).

Deglazing here simply means scraping from the bottom of the pan to pick up all the residue from the meatballs. Then, add the Napoli sauce and mix together thoroughly. Then add the partially cooked meatballs.

Cook for about 30 minutes on a low heat. Every 5 minutes turn the meatballs over and stir the sauce occasionally. 

Once the meatballs are cooked you can serve them in a few ways. We love eating meatballs with mashed potatoes, or you can use a nice bread roll – top it with the meatball mixture spread evenly and top with Buffalo Mozzarella cheese and grill in the oven for 5 – 10 minutes. 

Italian meatballs

5 from 2 reviews

Italian meatballs

December 16, 2020
: 4
: 20 min
: 30 min
: 50 min
: Easy

Nothing can beat the hearty fresh taste of Italian meatballs

By:

Ingredients
  • 500 gm Mince Veal/Pork
  • 100 gm Italian breadcrumb mixture
  • 50 gm OO Flour
  • 1 Large Free Range or Organic Egg
  • ½ Tsp -Grated Nutmeg or Grounded Nutmeg
  • 50 gm Freshly grated Parmesan cheese
  • 2 tsp Sea salt
  • 1 tsp Cracked Black Pepper
  • 2 tbsp Fresh Parsley, Basil & Rosemary finely chopped
  • 50 ml Extra Virgin (EV) Olive Oil
  • 100 gm Buffalo Mozzarella cheese
  • For Meatball Sauce
  • 750 ml Napoli sauce
  • 250 ml liquid (water, chicken or beef stock, red or white wine.)
Directions
  • Step 1 In a large bowl, add minced meat, bread crumbs, egg, parmesan cheese, salt, pepper, chopped herbs (rosemary, basil and parsley) and flour together. Mix well till it is all combined. If you feel that the mixture is too wet add more breadcrumbs and flour. If it is to dry add another egg.
  • Step 2 Take a small piece of the mixture and roll into a golf ball size. Repeat this step until you have rolled up all the mixture. Cooking tip: Take a small bowl and fill it with some water. Each time you roll a ball, wet your hands a little bit, then roll each ball in your hands. This will give you a smooth surface on the meatballs to make them look good and give a more even heat when frying the meatballs.
  • Step 3 In a fry pan add EV olive oil, and the meatballs. Cook the meatballs until they are brown on high heat. This will take about five minutes.
  • Step 4
  • Step 5
  • Step 6 Once the meatballs have been partially cooked, take them out and drain on kitchen paper. Deglaze the pan with some liquid (in this case chicken stock). Deglazing means scraping from the bottom of the pan to pick up all the residue from the meatballs, then add the Napoli sauce and mix together thoroughly. Then add the partially cooked meatballs. Cook for about 30 minutes on a low heat. Every 5 minutes, turn the meatballs over and stir the sauce occasionally.
  • Step 7
  • Step 8 Once the meatballs are cooked you can serve them in a few ways. We love eating meatballs with mashed potatoes, or you can use a nice bread roll – top it with the meatball mixture spread evenly and top with Buffalo Mozzarella cheese and grill in the oven for 5 – 10 minutes.

How did you like the Italian meatballs, let us know in the comments below.

We hope you will love them as much as we do.

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