Italian Style Meatballs in Tomato Sauce
Tender beef and pork meatballs with Parmesan and parsley, browned and simmered in tomato sauce.
Equipment
- Large bowl
- Large skillet
- Large pot
Ingredients
Main Ingredients
- 16 oz ground beef
- 16 oz ground pork or mild Italian sausage for extra flavor
- 1 cup plain breadcrumbs soaked in the milk
- ½ cup whole milk
- 2 large eggs
- 1 cup grated Parmesan cheese or pecorino
- 2 tbsp fresh parsley chopped
- 2 cloves garlic minced
- ½ tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil for browning
- 4 cup tomato sauce for simmering
Instructions
Cooking
- Soak. Stir the breadcrumbs into the milk and let them soften for a few minutes.
- Mix. Gently combine the beef, pork, eggs, Parmesan, parsley, garlic, salt, pepper, and soaked breadcrumbs until just combined.
- Shape. Roll the mixture into golf ball size meatballs.
- Brown. Heat the olive oil in a large skillet over medium heat and brown the meatballs on all sides in batches.
- Simmer. Move the meatballs into simmering tomato sauce and cook 20 to 25 minutes until the center reaches 160 degrees F.
Notes
Substitutions: Use mild Italian sausage in place of pork, pecorino in place of Parmesan, or panko in place of regular breadcrumbs.
Tips: Mix gently for tender meatballs and bake them instead of frying if you prefer a hands off method.
Storage: Refrigerate in sauce up to 4 days or freeze in meal sized portions up to 3 months.