My mother-in-law, who is a gourmet cook, always cooked her meatballs right in the sauce. This is the ONLY way my husband will eat them because cooking them this way retains both the moisture and the flavor. If the meatballs are simmered in the sauce for 3 hours as in this fine recipe, they will never turn out mushy! I have tried SEVERAL recipes but this is the 1st recipe that I feel truly tastes authentic! One small change I made was to use a mix of ground beef, veal and pork. This enhanced the great flavor in this recipe. ;0) Thank you so much for sharing!! I will use it again and again.... And I am certain my family and friends will enjoy it for years to come!
FAQs
What are authentic Italian meatballs made of? ›
These easy-to-make meatballs are made with ground beef and pork, strewn with fresh parsley, garlic and grated cheese. But the “secret” to good meatballs comes down to their juicy, delectable texture. And that is the result of including soft, milk-soaked breadcrumbs.
What's the difference between Italian style meatballs and regular meatballs? ›Italian-style meatballs often include additional ingredients such as milk, olive oil, ground pork, fresh parsley, red pepper flakes, Italian herb seasoning, and sometimes a combination of ground beef, veal, and pork [2].
What is the secret of a tender meatball? ›They are super flavorful but what makes them so so tender and moist is this: Plain Greek Yogurt. The lactic acid from the yogurt tenderizes the meat while adding subtle flavor. The addition of egg and parmesan cheese help keep the meat together so that you get delicious weeknight meatballs in minutes.
Is it better to fry or bake Italian meatballs? ›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.
How do real Italians eat meatballs? ›Although meatballs cooked in tomato sauce and served with pasta is likely what most Americans first imagine when they think of them, this meatball preparation is virtually nonexistent in Italy. In most regions, meatballs are just fried and eaten as is—enjoyed as a snack or served as a second course without any sauce.
What are Maggianos meatballs made of? ›Our meatballs and meat sauce are made with 100% ground beef. They do not contain any pork.
What are Sicilian meatballs made of? ›Raisins and pignoli nuts are mixed with ground chuck, parsley, breadcrumbs, egg, garlic, and Pecorino Romano for a flavorful twist on the traditional meatball.
How are Swedish meatballs different from Italian meatballs? ›Italian Meatballs vs Swedish Meatballs: Swedish Meatballs are typically smaller in size than Italian meatballs and they are usually made with a 50-50 ratio of ground pork and ground beef.
Why are my Italian meatballs hard? ›More Reasons Your Meatballs are Hard
Sticky hands can result in an overworked farcemeat. Too much time spent forming the balls can also make them tough, and you're more likely to overwork them if you can't get them off your hands.
- Not seasoning the meat.
- Not adding any moisture to the meat.
- Over-mixing the meat.
- Not shaping the meatballs correctly.
- Not forming evenly-sized meatballs.
Is it better to bake meatballs at 350 or 400? ›
- 350°F wall oven:
- 8–14 minutes for 1-inch meatballs.
- 14–18 minutes for 2-inch meatballs.
- 400°F wall oven:
- 6–10 minutes for 1-inch meatballs.
- 10–14 minutes for 2-inch meatballs.
- 425°F wall oven:
The Key to Tender Meatballs
Here, we're soaking fresh or dried breadcrumbs in a little milk until the bread becomes soggy, then mixing that right into the meat. This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough.
Yes, you should partially cook the meatballs before putting in the pot of sauce. The texture and flavor of the meatballs is enhanced by either frying them in hot oil, or baking them in a hot oven first.
What are the ingredients in cooked perfect Italian style meatballs? ›Ingredients. Beef And Pork, Water, Textured Soy Flour, Bread Crumbs (Wheat Flour, Salt), Soy Protein Concentrate, Less Than 2% Of: Parmesan Cheese (Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Oregano, Basil, Black Pepper, Natural Flavors, Salt, Dextrose, Sodium Phosphate.
Why roll meatballs in flour before frying? ›Roll the finished meatballs in plain flour before frying. This is, hands down, one of the easiest ways I've discovered to prevent meatballs from falling apart when cooking.
What are the ingredients in Armour Italian meatballs? ›Ingredients: Pork, Mechanically Separated Chicken, Water, Textured Soy Flour, Bread Crumbs (Wheat Flour, Bleached Wheat Flour, Leavening [Sodium Bicarbonate, Sodium Aluminum Phosphate], Dextrose), Soy Protein Concentrate, Contains 2% or Less of: Beef, Salt, Parmesan And Romano Cheeses (Cow's Milk, Part-Skim Cow's Milk, ...