Best Italian Meatballs
We went to Rome and stayed in a wonderful apartment for two weeks. One day we took an Italian Cooking Class in Trastevere, one of the oldest parts of Rome.
The main lesson was on how to make Italian meatballs. This is the best meatball recipe I have every tried. This is a very easy meatball recipe because of how the meat is cooked. These amazing meatballs are juicy and flavorful. Once you see how they are made you will understand how these are deliciously different meatballs.
There are two things that make these the most flavorful and delicious meatballs. One is the combination of meats. Adding pork and veal to the beef add multiple flavors. Second, cooking the meatballs in a marinara sauce allows the wonderful tomato flavor to soak into the meatball and breadcrumb mix.
Preparing it this way enables you to skip a step and cook your meatballs and heat your marinara sauce at the same time.
1 LB. Meatloaf mixture prepared by your grocery store:
1/3 ground beef
1/3 ground pork
1/3 ground veal
1 ½ C. Italian breadcrumbs
½ cup marinara sauce
¼ C chopped onion
1 tsp salt
½ tsp pepper
1 tsp basil
1 C water to use as needed later.
Put all the ingredients except the water into a bowl. Mix with your fingers until all the ingredients are well mixed.
Roll into small balls about the size of golf balls.
Pour the remainder of the marinara sauce in a large pan. Add ½ C water to make the sauce thinner. It will be cooking for 20 minutes and the sauce gets thicker as they cook, and liquid evaporates. Simmer for 20 minutes on medium so the sauce bubbles slightly, turning them every five minutes. Cut one open to be sure they are cooked through. They will be tender.
Make your spaghetti and serve the meatballs and sauce from the pan over the pasta. I love to put some freshly grated parmesan cheese on top! You can add our
You can put the remaining meatballs in a zip lock bag and freeze for another meal. I usually separate them into serving sizes and I get a few more meals from this.
If you like your meatballs larger be sure to cook them longer and check them before you take them out of the sauce.