Italian Meatballs

4 June 2020

I’ve never been to Italy, but I know there’s nothing better than a good Italian Meatball. Someday I hope to eat meatballs while sitting at a restaurant in Italy. But for now, I’ll settle with making Italian food at home.

My fiancé and I have been working on this recipe for a long time — tweaking it and making it our own, and I’d say it’s pretty close to perfect now. As you can see, our favorite meatballs are the gigantic kind.

These Italian meatballs are half beef, half pork, and they have bread and milk in them. They are so hearty and so delicious! We paired it with the delicious Tiberino one pot linguine with pesto genovese and a nice glass of wine.


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Italian Meatballs

Course Main Course

Ingredients

  • 1 lb ground beef
  • 1 lb ground pork
  • 3 slices bread
  • 1 cup milk
  • 2 eggs
  • ½ cup shredded parmesan
  • ½ cup ricotta cheese
  • 2 teaspoons Worcestershire sauce
  • 1 teaspoon red pepper flakes
  • 2 teaspoons dried oregano
  • 3 cloves garlic, minced
  • ½ cup fresh flat leaf parsley, finely chopped
  • 2 fat drizzles of olive oil
  • Kosher salt and pepper to taste

Instructions

  • To make the meatballs, soak the bread slices in the milk for 5 minutes. When they are thoroughly soggy, squeeze out the excess milk and discard the milk.
  • Add the bread and all other ingredients to a large bowl and combine.
  • Roll into 3 inch balls, and place on a lightly greased pan.
  • Bake at 400°F for 20 minutes.
  • Enjoy with your favorite pasta and white wine!

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