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Authentic Italian Meatballs for Sunday Gravy

A close-up shot of several rich, browned italian meatballs generously coated in bright red tomato sauce on a white plate.
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Make tender, flavorful Italian meatballs from scratch using a blend of meats and traditional herbs. These are perfect for simmering in your favorite pasta sauce or serving in a sub.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend)
  • 1/2 lb ground pork
  • 1/2 lb ground veal
  • 1 cup plain breadcrumbs
  • 1/2 cup whole milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon crushed red pepper flakes
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil (for browning)

Instructions

  1. In a small bowl, soak the breadcrumbs in the milk for 5 minutes until fully saturated. Squeeze out any excess liquid gently.
  2. In a large bowl, combine the ground beef, pork, and veal. Add the soaked breadcrumbs, Parmesan, Pecorino Romano, eggs, minced garlic, parsley, oregano, marjoram, red pepper flakes, salt, and pepper.
  3. Mix all ingredients gently with your hands until just combined. Do not overmix, as this results in tough meatballs.
  4. Roll the mixture into balls, about 1.5 inches in diameter, for classic Italian meatballs for pasta sauce.
  5. Heat the olive oil in a large, heavy-bottomed skillet over medium heat.
  6. Carefully place the meatballs in the hot oil, ensuring not to overcrowd the pan. Brown them on all sides until a nice crust forms, about 5 to 7 minutes total. They do not need to be cooked through at this stage.
  7. Transfer the browned meatballs directly into your simmering Sunday gravy or marinara sauce.
  8. Simmer the meatballs in the sauce, covered, on low heat for at least 1 hour, or up to 3 hours, to allow them to become soft and absorb the sauce flavor.

Notes

  • For the best meatball blend for Italian sauce, use a mix of beef, pork, and veal for moisture and flavor.
  • If you prefer baked Italian meatballs, place them on a rack over a baking sheet and bake at 400°F (200°C) for 15 minutes before adding them to the sauce.
  • To make Italian meatball subs, use slightly larger meatballs and simmer them longer in a thicker sauce.

Nutrition

Find it online: https://pureplatepath.com/italian-meatballs-recipe-tender-authentic/