Everyone wants to know how to make Italian Meatballs and this recipe is delicious, simple and sure to become a family favorite.
This recipe is definitely a Stafford Family Favorite. I love to make it during the winter, its a perfect winter comforts food, filling, satisfying and great to serve to a crowd.
We like it best on Sundays to enjoy while we watch football. It is easy to assemble and your whole house smells divine all day long.
I like to bake the meatballs versus frying them in a pan, to help cut back on the fat, without sacrificing flavor. I scoop the meatballs off the baking sheet when they are finished and add them to a big pot of marinara sauce and put it on a low simmer, just to keep everything warm. Then throughout the day friends and family can grab a plate to enjoy. This also adds a great flavor to the marinara because your meatballs release more juices into the sauce while simmering.
For a family dinner serve with a salad and a crunchy loaf of Italian bread.
The extra can be frozen for a second dinner. Great on pasta or on a Chunky piece of bread for a Hoagie, with a bit more of Parmesan cheese for a topping.
- 1 cup Italian bread crumbs
- ¾ cup whole milk
- 1 large yellow onion, peeled and diced
- 3 garlic cloves, minced
- ½ cup parsley chopped
- ¾ cup finely grated Parmesan Cheese
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground veal
- 3 large eggs
- Marinara sauce, I use either San Marzano Vodka Sauce or Schiavone's Marinar Sauce
- Preheat oven to 375 °.
- Line two baking sheets with foil
- In one large bowl add eggs and whip add milk and combine. Stir in bread crumbs, stir together and set aside to allow milk to soak breadcrumbs.
- Once soaked and thickened add onion, garlic, parsley, parmesan cheese, italian seasoning, salt, pepper and red pepper flakes. Stir to complete combine
- In another large bowl add meat and using fingers, break apart meats and combine so you have a nice mix.
- Add the breadcrumb mix into the meat mix. I do this in thirds to make it easy to combine. Use your hands its the easiest.
- Once you have a nice mix, form into 2" balls, layout on baking sheets so that there is about 1" space in between your meatballs.
- Place baking sheets in oven and bake for 30 minutes.
- You can serve on plate topped with marinara. On top of your favorite pasta and marinara.
- I like to fill a large stock pot with marinara and gently place meatballs in pot with marinara sauce and keep warm on the stove top.
You might also like:
Winter Comforts By The Garden Charmers
Please visit my friends for more projects, recipes, and ideas, and leave a comment saying hello!
- Carol The Secret To Perfect Mashed Potatoes – The Ultimate Comfort Food
- Barb Winter Comforts At Our Fairfield Home & Garden
- Lynne Comfort Food: Greek Style Pizza
- Heather Winter Comforts: Fireside Supper
- Jacki How To Plan A Garden
- Melissa Creative Handwork Ideas
- Judy Roasted Chicken Soup
- Shelley 5 Recycled Blue Jean Projects
- Amy How To Make Italian Meatballs