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Italian Meatballs
10 ratings
Recipe video above. These are my idea of "perfect" meatballs. I make them extra soft and juicy by using bread instead of breadcrumbs, and the grated onion is my secret tip for adding extra flavour into this. Plus, no need to sauté diced onion before mixing it in! Served with a rich tomato sauce made extra tasty by cooking it in the same pan that the meatballs are browned in.
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Ingredients
Meat
• 14 oz Ground beef
• 3 oz Ground pork
Produce
• 4 Garlic clove
• 1 Onion, small white or yellow brown
• 3/4 cup Onion, brown or yellow white
• 1/4 cup Parsley, fresh
• 1 Parsley
• 24 oz Tomato passata
Refrigerated
• 1 Egg
Pasta & Grains
• 1 Pasta
Baking & Spices
• 1/4 tsp Black pepper
• 1 Black pepper
• 3 tsp Italian herb mix, dried
• 1 tsp Red pepper flakes
• 1 3/4 tsp Salt
Oils & Vinegars
• 2 1/2 tbsp Olive oil
Bread & Baked Goods
• 1 lightly packed cup White sandwich bread
Dairy
• 1 Parmesan
• 1/4 cup Parmigiano-reggiano
Liquids
• 1/2 cup Water