– Authentic Italian meatball recipe that’s been in my family for generations.
– Easy to prepare and make in large batches – make and freeze them for later!
– Finely grated fresh onion and garlic melt into the meat, adding moisture and flavor.
– Baked instead of pan-fried for beautifully browned meatballs that hold their shape.
– Can be used in a number of different ways – as an entree, with pasta, in a sub, or for an appetizer!
These juicy Italian polpettes infused with traditional flavors and simmered in a rich tomato sauce are a staple in Italian cuisine! This is my Sicilian family's traditional meatball recipe using beef, pork, and veal - and they're the best Italian meatballs you'll ever taste!
In a large bowl, combine breadcrumbs, salt, grated cheese, and parsley. Add grated onion and garlic. Then add milk and eggs to the mixture and mix until well combined.
Next, incorporate the meat into the mixture, being careful not to overmix. Wet your hands and form the meat into desired-size balls. Place them on the baking sheet.
Once cooked, place the meatballs directly into the sauce and let them simmer on low heat for about 1 hour. If needed, keep them warm by turning off the heat and letting them sit in the sauce until ready to serve.