Italian Meatballs

Italian meatballs food and gladness

One of my favorite foods Mike makes for me are Italian meatballs.  We came across this Lidia Bastianich recipe several years.  I can honestly say these are the best meatballs I've ever eaten.  The meatball is tender, flavorful, and oh so filling.  

Mike made these meatballs for a office party two weeks ago, and thankfully there was about a dozen or so left over.  I suspect the reason for the leftovers is that there are quite a few vegans in his office, not because the meatballs were not well liked.  Anyway, for the next 3 days I was in meatball heaven; I had meatballs sprinkled with parmesan cheese, a meatball sandwich, and linguine with meatballs.  Feeling bad that I was hogging the food and Mike didn't get any leftover meatballs thus far, I let him have the last four.  

Because Mike made these for an office party, he browned them in a large skillet at home, then warmed them through with the tomato sauce in a crockpot.  This allowed the sauce to thicken and produced a lip-smacking smoky, savory sauce.  

I hope you enjoy these as much as I did!  Here's to good food and gladness!

CLICK HERE for a printer friendly recipe.

Ingredients for Italian Meatballs

  •  1 lb ground pork
  •  1 lb ground beef
  •  1 lb ground veal
  •  2 cups fine dry white bread crumbs
  •  2 cups freshly grated parmigiano-reggiano cheese
  •  1/2 cup chopped fresh Italian parsley
  •  3 garlic cloves, peeled and chopped fine
  •  2 large eggs
  •  2 teaspoons salt
  •  2 teaspoons fresh ground black pepper
  •  all-purpose flour
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1 jar of your favorite tomato sauce

Directions for Italian Meatballs

  1. Crumble the pork, beef and veal into a mixing bowl. 
  2. Sprinkle the bread crumbs, 2/3 cup grated cheese, the parsley, and garlic over the meat. 
  3. Beat the eggs with 2 teaspoons salt and 1 teaspoon black pepper in a small bowl until blended. Pour over the meat mixture. Mix the ingredients with clean hands just until evenly blended. Don't overmix. 
  4. Shape the meat mixture into 1-1/2 inch balls. 
  5. Dredge the meatballs in the flour until lightly but evenly coated. 
  6. Heat 1/2 cup olive oil and the vegetable oil in a large, heavy skillet over medium-high heat. 
  7. Place meatballs into the skillet, but do not over crowd. Fry, turning as necessary, until golden brown on all sides, about 6 minutes. Adjust the heat as the meatballs cook to prevent them from over browning. 
  8. Remove the meatballs and place onto a paper towel line baking sheet or tray to drain the excess oil.  Repeat until all meatballs are cooked. 
  9. Into a crock pot or large sauce pan, add the browned meatballs to the tomato sauce and simmer until no trace of pink remains at the center of the meatballs, about 30 minutes.(on stove top use medium heat or medium-high setting on crock pot).  Stir meatballs gently in the crock pot with a wooden spoon  or shake the pan to move the sauce and meatballs, but not break them.    When the meatball finish cooking, if using a crock pot, reduce heat temperature to warm setting and allow guests to serve themselves.