Classic Italian Meatballs
This weekend, I had my mom and stepdad over for dinner. I took a stab at making my own meatballs for the first time. Needless to say, they came out really delicious and I knew I needed to share them with you. These meatballs would make an awesome protein to serve alongside a pasta dish or, if you are avoiding starch, spiralized zucchini “noodles.”
Be sure to purchase a reputable grass-fed beef , use pasture-raised egg and organic milk. I believe the quality of the ingredients contributes to a better finished product and you have the piece of mind knowing what you are eating is top notch as far as nutrition goes. This recipe for classic Italian meatballs is full of aromatic Italian seasonings like basil, oregano and fennel seed. Most of the ingredients you probably have in your pantry. Mangia!
Ingredients
- 1 lb. 90% lean ground beef
- 1/2 c Italian bread crumbs
- 1/4 c white onion, minced
- 1 tsp fennel seed
- 1/2 tsp garlic, minced
- 1 tsp oregano
- 1 tsp basil
- 1 tsp dried parsley
- 1/4 tsp sea salt
- 1 egg, lightly beaten
- 1/2 c whole milk
- 1/2 c grated Parmesan cheese
- 2 tbsp Olive oil for cooking
- 1 jar of pasta sauce
Instructions
- Combine milk and breadcrumbs in a small bowl. Set aside.
- Combine ground beef, egg, Parmesan cheese, onion and seasonings in a large bowl. Mix well yet gently to ensure meatballs are tender not tough.
- Pour milk/breadcrumb mixture into ground beef mixture. Mix again gently.
- Form mixture into a little larger than golfball sized balls using a light touch.
- Heat olive oil in a skillet over medium heat.
- Place meatballs in skillet and cook 3-5 minutes. Roll each meatball over and lightly brown the other side. Remove from heat.
- Add pasta sauce in the saucepan with meatballs over medium heat. Bring sauce to a low simmer, cover and cook 1 hour.
