absolute best italian meatballs
This is by far the best Italian Meatball you'll ever taste. Flavor through the roof!!! They are a huge hit at all my family functions. I hope you enjoy them as much as we do. P.S. I use this same recipe to make my meatloaf. I just add about 3/4 cup of fresh grated mozzarella and 1/2 cup shredded provolone to the meat mixture. Delicioso!!
prep time
cook time
method
Bake
yield
5-6 people, makes about 23-24 meatballs
Ingredients
- 10 ounces ground pork
- 10 ounces sweet italian sausage, remove casing
- 2 ounces pancetta, minced
- 4 cups cubed white bread, crusts taken off
- 1/2 cup fresh flat leaf parsley, chopped
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds
- 1 1/2 teaspoons kosher salt
- 2/3 cup ricotta cheese
- 3 - eggs, slightly beaten
- 1/4 cup fresh basil, chopped finely
- 28 ounces can of crushed tomatoes, fire roasted
- 1 cup grated parmesean cheese
- - olive oil, extra virgin
How To Make absolute best italian meatballs
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Step 1In a large bowl, add the pork, Italian sausage, pancetta, bread cubes, parsley, oregano, fennel, red pepper flakes, salt and half of the basil as well as half of the parmesean. Use your hands to mix until the ingredients are evenly distributed. Don't over-work.
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Step 2Whisk the beaten eggs and ricotta together in a separate bowl until there are no more large clumps. Pour into the bowl of the meat mixture. Mix with your hands until just incorporated. Again, do not over-mix.
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Step 3Preheat oven to 425°F. Coat the bottom of a large roasting pan with olive oil. Form meatballs in your hand, about 1 1/2-inches in diameter, using about 3 Tbsp of the mixture to form each meatball. Arrange in pan so there is some space between them. If they are too crowded they will steam and not brown.
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Step 4Roast meatballs in the oven for about 30 minutes, turning the meatballs after about 20 minutes, until the meatballs are beginning to brown.
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Step 5Remove pan from oven. Use a metal spatula to dislodge meatballs from being stuck to the bottom of the pan. Add the crushed tomatoes to the pan. Carefully cover the pan with aluminum foil.Return the pan to the oven. Lower the heat to 300°F. Cook for an additional hour to 1 1/2 hours.
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Step 6Sprinkle the rest of the basil and the rest of the parmesean into the sauce and over meatballs before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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