Italian-American Meatballs

Recipe by
Total Time:
1 day
Serves:10
Rated 4 based on 100 votes
4
Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

  • 2 - slices white sandwich bread, stale
  • 500g - ground Pork
  • 500g - ground veal
  • 500g - ground Beef chuck
  • 1/2 cup plus 2 tbsp - grated parmesan
  • 1/4 cup - chopped flat-leaf Parsley
  • 2 tsp - kosher salt
  • 1/2 medium onion, grated (about 1/4 cup)
  • 2 - Cloves garlic, minced
  • 1 - large egg, beaten
  • Freshly ground black pepper
  • 1/3 cup - Olive oil, divided
  • Quick marinara sauce
  • 1 kg - cooked spaghetti
  • 1/3 cup - Milk

How to Make Italian-American Meatballs

  • Grate the bread or pulse into crumbs in a food processor.
  • In a small bowl, toss the bread crumbs with 1/3 cup cold milk to re-hydrate.
  • In a large bowl, combine the bread crumbs, pork, veal, beef, parmesan, parsley, salt, onion, garlic, and egg and mix until combined.
  • Season the meat mixture with pepper.
  • With your hands, gently form the meat mixture into 18 golf ball-sized balls.
  • Refrigerate for at least 1 hour or up to 24 hours.
  • Heat half the oil in a large non-stick skillet over medium-high heat.
  • Add half of the meatballs and cook, turning occasionally, until well browned on all sides, about 6 mins.
  • Transfer the meatballs to a plate.
  • Drain the oil, wipe out the skillet and place it again on heat, and repeat with the remaining oil and meatballs.
  • Drain and wipe out the skillet again.
  • Return all the meatballs to the skillet and pour in the marinara sauce.
  • Lower the heat, boil and simmer covered, swirling the pan occasionally, until the meatballs are cooked through in about 15 mins.
  • The cheese in the meatballs will start to melt when the meatballs are ready.
  • Serve immediately with the marinara sauce and spaghetti or on sandwiches.