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This easy Italian meatballs recipe is made with a blend of ground beef, Italian sausage, cheese, breadcrumbs, and the perfect blend of seasonings that will have your whole family asking for more.
One of my favorite things about this recipe is the way you make the meatballs. Using a muffin tin to bake them in saves on a lot of cleanup time. It’s also an easy way to keep all of the meatballs separate for better, even cooking.
Don’t you love meatballs? Who doesn’t love homemade meatballs?
One of my favorite recipes is this Italian meatball recipe. It has so much flavor and is crazy delicious. It’s even kid-approved over at this house! Why is it so good? You will have to make a batch and see for yourself!
Using a muffin tin to bake them in saves on a lot of cleanups when you are finished making this recipe. It’s also an easy way to keep all of the meatballs separate for better cooking.
What Ingredients you will need for an Italian Style Meatballs Recipe
ground beef
Italian sausage
plain breadcrumbs
minced garlic
eggs
finely chopped (fresh) flat leaf parsley
freshly grated Parmigiano-Reggiano
salt
fresh ground pepper
Now that you have all of your ingredients together let’s make some meatballs. See below for my step-by-step instructions on how to make the best meatballs ever.
Step 2: In a medium-sized mixing bowl, add each of your ingredients into the bowl and mix well after each addition. I find it best to use my hands versus a spoon.
Step 3: Make slightly more substantial than golf ball sized meatballs and place them into a Muffin pan like this one.Place a coat of non-stick cooking spray. (Make sure not to overpack meatballs as you want them to cook evenly and all the way through.)
Step 4: Place in the oven and cook for 30 minutes, flipping them when you are halfway through.
Italian Style Meatballs
You can serve these meatballs naked without sauce.
Or serve them with your favorite marinara sauce.
Serve with noodles and sauce for meatballs and spaghetti, or on a hoagie for a meatball sub. We also like to double the recipe and freeze leftovers for future meals.
This is such a delicious recipe, and while it may take a little prep, it is very worth the time and effort you put into it.
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If you enjoyed this easy homemade Italian meatballs recipe, you might also enjoy these other recipes:
Taco Spaghetti
Sweet Chili Chicken Meatballs
Easy Instant Pot Meatballs
Easy Cheesy Garlic Bread
Instant Pot Meatloaf
If you make this recipe, we would love it if you would come back and give it a rating. It lets us and our other readers know what you think! If you snap a photo and post it on Instagram, make sure to tag us @pinkwhenjen. We love to see what you’re making!
Italian Style Meatballs
Jennifer
Delicious and easy to make, these Italian Style Meatballs will be your new favorite recipe.
1/2cupplain bread crumbsKETO – use panko or almond flour
1tspminced garlic
2eggs
2tspfinely chopped flat leaf parsley
1/2cupgrated Parmigiano-Reggiano
1tspsalt
1tspfresh ground pepper
Instructions
Heat oven to 350
Add meat, breadcrumbs (or Keto substitute), eggs, salt, pepper, parsley, and cheese to a medium bowl. Mix well.
Make larger than golf ball sized balls and keep them loosely packed. Toss them back and forth in your hands to help them form and keep them from packing to tightly.
Place in a muffin tin for easier cooking, and turn them 15 minutes in to the 30 minute cook time.
TIP: Replace the breadcrumbs with Panko or Almond Flour to make this recipe KETO friendly.
Notes
The secret to cooking evenly is by LIGHTLY packing the meatballs. I do this by tossing them back and forth in my hands from left to right, right to left. Don’t pack tightly or they will cook unevenly.
For easy cleanup, bake the meatballs in a muffin tin.
For extra flavor, you can also grill these meatballs on the grill before adding them to any spaghetti or favorite dishes.
Serve with your favorite marinara or serve naked without sauce.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.
Ground beef can be pink inside after it is safely cooked. The pink color can be due to a reaction between the oven heat and myoglobin, which causes a red or pink color. It can also occur when vegetables containing nitrites are cooked along with the meat.
Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk. “The soaked breadcrumbs help keep the proteins in the meat from shrinking,” as food writer Tara Holland explained in the Kitchn.
Place the sheet pan with the meatballs into the 350 degree f oven for 25-30 minutes. Remove the baking sheet from the oven. Check the meatballs with a meat thermometer to make sure they are 165 degrees in the middle.
If you don't have a meat thermometer, there are three visual checks that must done. Pierce the thickest part of the meat with a fork or skewer and check that: The juices run clear. It is piping hot all the way through (it should be steaming)
Milk: Milk adds moisture, ensuring the meatballs don't dry out during the cooking process. Onion: An onion lends bold flavor. Meat: You'll need a pound of ground beef and a pound of ground pork. Egg: An egg adds moisture and helps bind the meatballs together.
The only way to prevent your meatballs from falling apart is to add some flour in the precooked seasoned ground beef. once you season the ground beef to your taste, you then add some flour, not too much but at least half of a handful.
American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!
Overcrowding can prevent the meat from browning properly, so it's best to work in smaller batches rather than trying to squeeze them all into the pan at one time. Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior.
Usually if meatballs are dense or heavy then it is because the meatball mixture has been handled too much and the minced (ground) meat has become compacted. It may help to use beef with a slightly higher fat content, as the extra fat will provide a little extra moisture.
While water and broth may keep the meatballs moist throughout the cooking process, milk's extra fat and luscious consistency add an unmatched level of complexity to any classic meatball recipe.
Baking soda, otherwise known as sodium bicarbonate, appears often in köfte recipes. It raises the PH level of the meat, making it harder for the meat's protein molecules to bond. This in turn allows the meat to retain water as it cooks. And more water means a moist meatball.
When thoroughly cooked, the myoglobin, oxymyoglobin, and metmyoglobin pigments of normal meat are converted (i.e. denatured) to denatured hemichrome, the grey pigment of cooked meat. Meat with a pH of 6.0 or higher can remain pink at 159.8 °F.
Exteriors should be lightly browned. Your wall oven may not brown them as much as pan-frying, but they should take on a light golden-brown exterior. The inside texture will be firm but tender when the meatballs are done. There should be no pink color remaining inside.
Cook all raw ground pork to an internal temperature of 160°F (71.1 °C) as measured with a food thermometer. If fresh pork has reached 145°F (62.8 °C) throughout, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients.
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