Italian Meatballs- seriously good stuff

Friday, April 20, 2012

That's right- spaghetti and meatballs. These aren't your average meatballs, they're so much better. I think too many people cut corners and try to add salt and pepper to some beef and call it good, but really by just adding a few simple ingredients, you can make them really tasty and tender. Also I learned from both my uncle and cousins (all great Italian cooks), that simmering the meatballs in sauce after frying them helps develop their flavor and keep them moist (preventing them from turning into hard little rocks). One of the best things about this recipe is that it makes the perfect amount of leftovers to use for meatball subs the next day. Give these a try, I'm sure you'll love them!

Italian Meatballs
1.25 lb ground chuck
1/2 c. Italian bread crumbs
2 large eggs, lightly beaten
1 tsp. milk
1/4 c. grated parmesan romano cheese
2 cloves garlic, minced
1 tbsp. parsley, finely chopped
1/8 tsp. dried oregano
1/4 tsp. red pepper flakes
1/4 tsp. ground black pepper
1/2 tsp. salt
(4 tbsp. olive oil for frying)

3 c. traditional Prego pasta sauce (or 1 (28 oz whole tomatoes, pureed)
1/2 of a yellow onion, diced
2 cloves garlic, minced
1 tbsp. parsley, finely chopped
1/2 tsp. basil, finely chopped
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. red pepper flakes

1 lb. pasta of choice, cooked and drained

1. In a medium size mixing bowl, lightly beat two eggs. Add ground chuck, bread crumbs, milk, grated cheese, minced garlic, parsley, oregano, red pepper, black pepper and salt. Gently combine until incorporated. Overmixing will pack the meat and create dense meatballs.
2. In a large skillet, over medium-low, heat olive oil. Once the oil is hot toss meatballs in. Turn every two minutes or so (when they turn brown), being careful not to burn them. When the meatballs have been browned, transfer to a plate covered with a paper towel.
3. As the oil cools, transfer to a large pot by pouring it through a mesh sieve (depending on how much there is left, you may not want to put it all in). Toss in onion and garlic. This will be the start of your sauce. Let the onion and garlic cook, then add the Prego. Stir until combined. Add parsley, basil, sugar, salt and red pepper. Turn heat on to low and let sauce simmer for 2-3 minutes, then carefully place the meatballs over top. Cover with a lid and simmer for 30-45 minutes.
4. While meatballs are simmering, cook pasta. Drain and divide between bowls or plates. Scoop a ladle of sauce over each 'bed' of pasta, then top with 3-5 meatballs. Garnish with additional parmesan romano cheese. Serve immediately.
Stephen + Natalie | Makes approximately 4-6 servings


  1. These look AMAZING. I'm hungry. (Hopped over here from Baking with Blondie!)


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