Original Italian Meatballs. Discover hundreds of ways to save on your favorite products. Serve Homemade Italian Meatballs for an easy dinner and leftovers on a bun for lunch. Authentic Italian meatballs make a great freezer meal and the meatball recipe is perfect paired with our easy homemade spaghetti sauce.
But every so often we just have to take it. Meatball recipes are often challenged by chefs who claim, "Mine are the best!" Even though my meatballs ARE the best, I will make no such claim. This meatball recipe was given to me by my father who got it from a little old lady from Italy that he knew. You can cook Original Italian Meatballs using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Original Italian Meatballs
- You need 300 grams of ground beef.
- You need 200 grams of ground pork.
- You need 100 grams of breadcrumbs.
- It’s 100 grams of parmigiano reggiano.
- You need 2 of eggs.
- You need of Salt and pepper.
- Prepare of Parsley.
So lesson learned, I'm passing you my authentic, winning Italian meatballs recipe, from my trials and errors game. Bake up a batch, mix them with your favorite spaghetti dish, and dinner is served!. The ingredient list now reflects the servings specified. Juicy, flavorful Italian meatballs bathed in rich marinara, smothered in mozzarella and Parmesan and baked to golden cheesy deliciousness – AKA my new deliciously comforting obsession!
Original Italian Meatballs instructions
- In a big bowl, start mixing ground beef, pork, parmigiano and breadcrumbs..
- Add eggs, salt, pepper and parsley. Mix everything with your hands for a few minutes..
- Put the bowl in the fridge for an hour..
- Divide the mix into small pieces and make them round using your hands..
- Add oil in a pan and start frying your polpette. Buon appetito!.
These Authentic Italian Meatballs will be the only Italian meatballs you ever want to eat and they make the BEST spaghetti and meatballs ever! Because this recipe comes from an Italian – read on! You won't find Spaghetti and Meatballs in Italy … Yes, really! In Italy, meatballs are called Polpette. Though the ingredients are typically the same as what I am using (except for my grated onion technique) along with a similar tomato sauce, they are larger (about the size of golf balls) and they are served with bread rather than pasta.