When. you're craving Italian food, nothing satisfies like big, juicy, tender, homemade meatballs.
This easy Italian meatball recipe uses pork, veal and beef with seasonings, eggs and a simple panade which keeps the meatballs moist and tender.
These baked meatballs are great simmered in marinara sauce or pan sauteed for extra browning. Just bake them for about 5-8 minutes less, so they're par-cooked and finish the Italian meatballs in your favorite sauce or a skillet.
You can also enjoy them hot from the oven, just bake for the full 25 minutes, to ensure they're cooked through.
Ingredients:
1/2 cup finely chopped Italian parsley allowed to dry at room temperature for 30 minutes.
3 cups stale Italian bread crusts trimmed, cut into 1/2" cubes
~1/2 cup water (more or less depending on texture of panade)
1/2 pound ground beef 80/20 chuck preferably
1/2 pound ground veal
1/2 pound ground pork
1/2 teaspoon Morton's kosher salt or 1 teaspoon Diamond Crystal's kosher salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoons onion powder
1 teaspoons dried minced garlic or two cloves freshly minced
2 extra large eggs lightly whisked
1 cup grated Parmigiano Reggiano
Instructions
Preheat oven to 350°.
MAKE THE PANADE:
In a large bowl combine the stale bread and about half of the water. Work the mixture with your hands for 3-4 minutes to moisten all the bread. Add water a little more at a time and continue kneading until it has a smooth but doughy texture.
ASSEMBLE THE MEATBALL MIXTURE:
Add the beef, veal and pork to the breadcrumb mixture and use your hands to combine them completely.
Add the kosher salt, pepper, oregano and onion powder, and work the spices into the meat mixture until evenly combined.
Add the eggs, cheese and Italian parsley. Mix well to combine.
FORM ITALIAN MEATBALLS FOR BAKING:
Use a 1/4 cup cookie scoop to portion out the meatballs and transfer to a platter to cook.
TO BAKE MEATBALLS:
Arrange the meatballs about 1 to 2 inches apart on two rimmed half sheet pans. Bake meatballs for 18-20 minutes if you're going to simmer them in sauce or brown in a skilet. Bake for 25 minutes if you're enjoying them straight from the oven.
TO FRY MEATBALLS:
Heat 1/4 cup of olive oil in a large skillet (preferably nonstick) over medium high heat. Add par-baked meatballs (working in batches) and fry them for 2-3 minutes per side, using a pair of tongs to flip them occasionally.
TO SIMMER MEATBALLS:
Transfer to a pot of marinara sauce or other pasta sauce to simmer for 10-15 minutes to cook through. Serve with cooked spaghetti or other pasta.
For more tips on how to make these Italian meatballs, check out the blog post at: www.garlicandz...
7 сен 2024
