Italian Meatball Recipe

1 pound ground beef
1 pound ground pork
or 2 pounds “meatloaf mix” (beef, pork and veal)
2 Italian sausage links (removed from the casing)
5 slices of fresh, sliced bread
1/2 cup grated Parmesan cheese
1 egg (beaten)
1 onion
2 cloves garlic
1 jalapeno pepper (optional)
1/2 teaspoon dried thyme
1 tablespoon parsley flakes (or more)
1 pinch red pepper flakes
2 teaspoons black pepper
1.5 teaspoons salt
1 tablespoon sugar

Grate onion and seeded jalapeno with a cheese grater. Finely chop the garlic. In a pan, heat some oil and slowly cook the grated onion and jalapeno until soft and all the water has cooked off (note, do not brown! Just soften until translucent). Add the garlic, cook for 30 more seconds and turn off heat. Next, add thyme, parsley, plus red and black pepper to the onion mixture. Mix and let sit in the refrigerator for at least 30 minutes but an hour is better.

Cut crusts off bread, cube the remainder and cover with milk in a bowl (wait 5 minutes).

In a big bowl combine ground meat and sausage, your (cool) onion-herb mixture, salt, sugar, Parmesan cheese and beaten egg. Using your hands, grab the now soaked bread and squeeze off as much excess milk and you can and add to the bowl. Mix thoroughly (should take at least 2 minutes if not longer). Once incorporated, cover and refrigerate for at least one hour.

Preheat your oven to 450 degrees Fahrenheit.

Wet your hands with water and form racket-ball sized meatballs and place on a baking pan/sheet. Place meatballs in preheated oven for about 30 minutes (until there is some nice browning on the surface of the meatballs) then reduce heat to 275 degrees Fahrenheit for an additional 20-30 minutes or until the meatballs are browned all over. Remove from oven and rest for 5 minutes then remove meatballs from pan and discard fat.

Your meatballs are now ready for adding to spaghetti sauce, the freezer or anything else you want to do with them.

About Joe Graff

President and co-owner of DC based design studio, icon werx, inc. Lived in Thailand for 8+ years (2003-2011). Rheumatoid arthritis and quintuple joint replacement patient.
This entry was posted in Beef, Chicken, Italian, Main Dish and tagged , , , . Bookmark the permalink.

5 Responses to Italian Meatball Recipe

  1. Pingback: Joe’s Neapolitan Ragù Recipe (aka Spaghetti and Meatballs and Sausage) | Joe Graff's Recipe Blog

  2. Joe, these meatballs look great. Since I enjoy your blog so much, I have nominated you for the Sunshine Blogger’s Award. Details can be found at Terri

    • Thanks, Terri! Any advice on getting more followers? I only have like 5 (you were the first!). I can’t ever get my mom to follow! 😉

      • You’re welcome. I suggest you select areas of interest on wordpress and read all the blogs you possibly can. Like any posts that you like, comment if something catches your attention, follow blogs that might be of interest. That should trigger an increase in interest and activity on your blog. That’s how I got going. Let me know if it works for you, and be patient or you’re lost.

      • OK. I will give it a try and let you know! Thanks Terri!

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