Classic Italian Meatballs
2 lbhamburger 80/20
2 sliceitalian or white bread
1/3 citalian parsley chopped
2 clovegarlic minced
1/2 smallonion grated
1/2 citalian bread crumbs
3/4 cparmigiano-reggiano, grated
·salt and pepper to taste
How to Make Classic Italian Meatballs
- Pre-heat oven to 350°
- Place the meat, parsley, garlic, bread crumbs, cheese, and salt & pepper into a large bowl. Break all the eggs in a separate bowl and scramble them together then add them to the mixture. Don’t mix it up yet. Take the 2 slice of bread and dip them in the milk to soak it up. There may be some milk left over depending on what type of bread you are using but that is fine. Then crumble up, with your hand, the milk soaked bread into the mixture. If there is milk left over, pour that into the bowl also. Then grate the ½ onion into the bowl. I use a cheese grater. Once all the ingredients are in the mixture, mix it up, with your hand. Trust me, this is the best method. A mixing spoon just won’t work here. Do not over mix, mix just until everything is happy and combined.
- Roll the meatballs into about 2 inch balls. I toss them back and forth between my hands until I get a nice circle shape. Place the meatballs onto a baking sheet.
- Here is where you need to decide what you are doing with your meatballs, that will help you decide how long to cook them.
- If you are going to be putting your meatballs into your spaghetti sauce, then cook them at 350° for 20 minutes and let them finish cooking in the sauce. This helps flavor the sauce and the meatballs don’t overcook.
- If you are going to be throwing them into a sandwich or just eating them out of the oven, then cook them at 350° for 35 - 40 minutes to be sure they are cooked through.