Italian Meatballs

This Italian Meatballs post has been updated from its original 2/1/14 publication with new photographs, text, recipe clarification and general grammar. 

Italian Meatballs are my FAVORITE food in the world.

They are delicious, small, and just the right amount of heavenly goodness that makes my heart sing.  I have had epic failures along with “I did it” moments when making them.

My “I did it” moments come when I make a ball that tastes like it did when I was 7 and at my Grandma’s house.

Her weeknight meatballs just consisted of ground beef, no other meats were involved in the ball making process.  However, when she was feeling fancy or having a special meal, she would add ground pork (or if it was on sale at the market.)

Well, ground pork happened to be on sale at the market for me, so I chose to make the ‘fancy’ version of my grandma’s meatballs.  I loved them, I think you will too.

What makes a great Meatball?

Well, that can be answered so many different ways. My grandma would say love, but I don’t think that answer will fly here.

To make a great meatball, the key is to season and cook it properly. Under or over seasoning and/or cooking is the death of a great meatball, just like any other dish.

Additionally, you do not want too lean or too fatty of meat. This recipe is a blend of both pork and beef, therefore using 90-93% lean ground beef is acceptable.

How to make Italian Meatballs?

You will need the following to make these Italian Meatballs:

• Ground beef
• Ground pork
• Eggs
• Garlic
• Parmesan Cheese
• Parsley
• Bread
• Milk

Can I cook meatballs in the sauce?

Yes you can. Place the formed meatball individually into the seasoned simmering sauce GENTLY.   This is a delicate process. The meatballs will fall apart if they are dropped in roughly or if they are stirred roughly before having a chance to cook.

Meatballs placed raw into the simmering sauce will be incredibly tender when serving.

Can I cook meatballs in the slow cooker?

Yes you can. Just as you would place them in the sauce on the stovetop or oven, gently place them into the slow cooker AFTER the sauce is personally perfectly seasoned.

Replace the lid and allow to cook for at least 1 hour on high and 2 on low.

The meatballs cooked in the slow cooker will also be tender and soft like the stovetop method.

Can I cook meatballs in the oven?

Yes. Place a baking rack on a baking sheet if possible, this will allow the fat to drop down, however it is not a necessary step.

Bake at 375°F oven for 30 minutes, flipping over at 15 minutes. Once the meatballs are cooked through, drain off the renderings and gently stir into the ready sauce.

Can I fry meatballs?

Yes. And it’s messy. Heat a large frying pan or skillet over medium heat. If you’re using super lean beef and pork, a small amount of olive oil should be added to the hot pan before frying to prevent sticking.

Place the as many meatballs as can comfortably fit in the skillet and allow them to get a really nice sear before turning them, a good 2-3 minutes, depending on how mindful you’re being to the flame/heat.

Continue to turn the meatballs, so each ‘side’ of the meatball not only cooks but develops a nice sear or crust.

To fry the meatballs all the way through to doneness, it can take up to 15 minutes, depending on how large the balls have been rolled.

Conversely, if only a nice crust is wanted but you’d like to finish the meatballs in the oven or in the sauce, just quickly sear each side of the meatball on a medium high flame-3-4 minutes total for each meatball, and them finish cooking them by another method.