Italian Meatballs

Italian Meatballs! What makes these Italian? That’d be 50g of parmesan and 50g of grana padano in these meatballs.

Meatballs are one of those dishes that transcend cultures. They’re enjoyed in different parts of the world, each given its own name and fun twists.

Regardless of what they’re called or where they’re served (maybe at that new restaurant in town or while traveling another country), I love how they never fail to bring the hearth and home to you.

Wouldn’t you agree? ;)

Preparation Time 20 minutes

(+ 1hr resting)

Cooking Time 15 minutes Serving Size 6 servings

Ingredients

1 cup (approx. 120g) of Bread Crumbs
1/4 cup (about 60ml) of Milk
2 lb (approx. 900g) of Ground Beef and Pork
1/2 Onion, finely chopped
4 Garlic Cloves, grated or minced
2 Large Eggs
2 lb (approx. 900g) of Marinara Sauce, or sub any other tomato-based sauce

Seasoning

50g of Grated Parmesan Cheese
50g of Grated Grana Padano
1 tbsp of Extra Virgin Olive Oil
1 tsp of Salt
1/2 tsp of Ground Black Pepper
3 tbsp of Fresh Parsley, chopped, or sub any other Italian herbs
3 tbsp of Fresh Basil, chopped, or sub any other Italian herbs

Instructions

1. In a large bowl, soak bread crumbs in milk for 10 minutes.

2. Add all the remaining ingredients: ground meat, onion, eggs, and seasonings, and mix gently using a fork or your hand. Mix until they're just meshed together. (Do not over-mix here!) If you have time, place this in the refrigerator for 1 hour. The ingredients will bind and it will become easier to form the meatballs. Shape the mixture into meatballs of roughly similar sizes, about 1″ to 1 and a 1/4″ (approx. 2.5 to 3cm) in diameter.

3. In a large skillet, heat oil over medium heat.

4. Place the meatballs on the skillet without overcrowding the pan. They should be well-distanced from each other, say 2″ (5cm) apart from each other, so that you do not steam the meatballs but only sear.

5. Sear the meatballs on all sides to create a crust.