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     Classic Italian Meatballs Header

                          Classic Italian Meatballs
   Classic Italian Meatballs Photo
Category: Meat, Meatballs
Servings: 6 - 8
Total time: 1 hr
Level: Easy
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An authentic Italian recipe from our kitchen to yours. Buon Appetito!

Ingredients for the Meatballs

- 1 pound lean ground sirloin

- 1/2 pound ground pork shoulder

- 1/2 pound ground veal

- 3 cloves garlic, minced

- 1 tablespoon parsley, minced

- 3 slices bread, crusts removed and broken up into bite size pieces

- 1/3 cup milk

- 2 large eggs

- 1/3 cup Parmigiano Reggiano cheese, grated

- 2 teaspoons extra virgin olive oil

- Salt and pepper

Ingredients for the Meatball Sauce

- 1 medium onion, diced

- 3 cloves garlic, minced

- 2 medium bay leaves

- 1/3 cup extra virgin olive oil

- 1/2 cup white wine


1.  To a small bowl, add the broken bread pieces and the milk. Toss the ingredients together and then set the bowl aside to let the bread absorb the milk.

2.  In the meantime, in a mixing bowl, add the meats, minced garlic, minced parsley, eggs, Parmigiano, olive oil and a pinch of salt and pepper.

3.  Once the bread has absorbed the milk, add it to the mixing bowl containing the meat and other ingredients.




4.  With your hands or a heavy spatula, proceed to mix all ingredients together thoroughly until you have a uniform mixture and all ingredients are evenly distributed. The mix should be easily pliable and should not stick to your hands very much. If it does, add more Parmigiano to the mixture.

5.  Prepare a plate or baking sheet lined with parchment paper or foil to set the formed balls on once they are rolled.

6.  Then, take about 2 generous tablespoons of the meat mixture into your hands and roll it into a ball. Set the finished ball onto the plate or baking sheet. Continue this process until all of the meat has been rolled into balls.

7.  To cook the meatballs, in a large saute pan over medium high heat, add all of the ingredients for the sauce. Bring the liquids to a quick simmer and saute the garlic and onions until the onions begin to turn translucent.

8.  Add the meatballs to the pan, leaving enough space so that they can be easily turned. Lower the heat to medium and cover the pan to let the meatballs cook for 8 - 10 minutes. If, during that time, the liquid begins to evaporate from the pan, add a 1/2 cup water to the pan.

9.  After 8 - 10 minutes, turn the meatballs so that they cook on the opposite side. Cover the pan and cook another 5 - 7 minutes.

10.  After about 7 minutes, uncover the pan. To brown the meatballs, raise the heat to medium high and saute them until the liquid in the pan has almost evaporated and the meatballs are a golden brown on all sides. If the pan gets too hot at any point, lower the heat to medium and add a couple of tablespoons of water.

11.  When the meatballs have browned to your preference, remove them from the heat, plate them and serve hot.