Servings: 25 Servings
Calories: 97kcal
Equipment
- Oven
- Large bowl
Ingredients
- ½ pound ground pork
- ½ pound ground veal
- ½ pound ground beef
- 2 large eggs gently whisked
- ¼ cup finely grated Parmesan cheese
- 4 cloves garlic minced
- ¼ cup fresh parsley finely chopped
- ¼ cup homemade Italian breadcrumbs
- Kosher salt and freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1 teaspoon Worcestershire sauce
- Homemade Sauce
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic minced and sautéed
- 1 Spanish onion diced
- 56 oz. crushed tomatoes
- 1 bay leaf
- 1 bunch parsley
- 1 pinch red pepper flakes
- Kosher salt and freshly cracked black pepper to taste
- 6 basil leaves chiffonade
- 1 tablespoon balsamic vinegar
Instructions
Step 1: Prepare the Meatballs
- Start by preheating your oven to 375°F (190°C). This temperature ensures an even cook on your meatballs.
- In a large bowl, combine the ground pork, veal, and beef. Don’t be afraid of getting your hands dirty! It’s the best way to mix and ensure an even texture.
- Add the whisked eggs to the mix. Then sprinkle in the grated Parmesan cheese, minced garlic, fresh parsley, and breadcrumbs. Season generously with kosher salt and freshly cracked black pepper. Add the Worcestershire sauce for an additional layer of flavor.
Step 2: Form the Meatballs
- Using your hands, gently mix all the ingredients until they’re just combined. Overworking can lead to dense meatballs, and nobody wants that.
- Now, roll the mixture into meatballs. Aim for about 1½ inches in diameter — not too big, not too small. Arrange them on a parchment-lined baking sheet. You can also lightly oil the sheet to prevent sticking.
Step 3: Bake the Meatballs
- Transfer your baking sheet to the oven once it’s preheated. Allow the meatballs to bake for 20-25 minutes. You’re looking for a beautiful golden-brown color on the outside. To check if they’re done, the internal temperature should reach 160°F (71°C).
Step 4: Start the Sauce
- While your meatballs are baking, let’s whip up that fantastic sauce. Heat the olive oil in a large pan over medium heat. Sauté the minced garlic and diced Spanish onion until fragrant. This usually takes about 3-4 minutes.
- Next, pour in the crushed tomatoes. Add bay leaves, parsley, red pepper flakes, and season with salt and pepper. Allow it to simmer for at least 15 minutes. Simmering releases the flavors and thickens the sauce.
Step 5: Combine the Meatballs and Sauce
- Once the meatballs have baked to perfection, gently transfer them into the sauce. Let them simmer together for about 10 minutes, ensuring they soak in that delicious sauce.
Step 6: Finish with Fresh Herbs
- Turn off the heat. Stir in the chiffonade basil and balsamic vinegar to finish things off. The heat from the sauce will wilt the basil just enough to release its essential oils, giving it a vibrant aroma that’s simply irresistible.
Notes
- To ensure you nail this recipe the first time, keep these tips in mind:
- Chill the Meat Mixture: If you have a bit of time, chilling the combined meat mixture for 30 minutes helps to firm it up for better handling.
- Taste Test: Before cooking all the meatballs, cook a small spoonful of the mixture in a pan to adjust seasoning if needed.
- Sauce Variations: Add a splash of red wine to the sauce for deeper complexity. It’s a game changer!
- Cheese Options: If you’re out of Parmesan, try Pecorino Romano cheese for a sharper taste.
- Freezing: These meatballs freeze well. Prepare a big batch, freeze them on a baking sheet, and transfer to a bag once solid. They can be reheated directly from frozen.
Nutrition
Calories: 97kcal
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