Planning your Superbowl shindig? Guys, these Italian meatballs are a must! Plump, juicy, moist and flavorful, they’ll surely be the hit of the party.
I usually serve them with different kinds of sauces such as BBQ, sweet and sour, and marinara on the side so everyone can help themselves to the flavor boosts they prefer. Guests seem to appreciate the choices because these delicious appetizers are the first to go at every gathering I bring them to!
If you’re looking for meatballs that are super tender and carry big flavors, these are it! By following these simple tips, you’ll be amazed by the taste and texture of your next batch:
- Use equal parts of ground pork and ground beef for a good ratio of fat. G
- Grate the onions instead of chopping for an extra depth of flavor and moisture.
- Add a teaspoon of fennel seeds along with the other herbs to nicely complement the ground pork.
- To keep the meatballs moist and tender, bind the meat mixture with bread soaked in milk.
- Mix ingredients until just combined. Do not overmanipulate the meat mixture and do not pack the meatballs too tightly or they will turn tough and rubbery.
These Italian meatballs are not only great as party appetizers but are equally wonderful served swimming in a hearty tomato sauce over a bed of pasta. They are also amazing sandwiched between sturdy french loaves and topped with marinara sauce and gooey cheese. Whichever way you like them, they are sure to please hearty appetites in the family.
Good thing the recipe can be easily doubled and the meatballs keep well in the freezer. Just arrange the shaped meat mixture in a single layer on a baking sheet, freeze until firm and then transfer to resealable bags or airtight containers for future use.
- 2 slices sourdough bread, crusts removed
- ⅓ cup milk
- 1 large egg
- 2 cloves garlic, peeled and grated
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ pound ground beef
- ½ pound ground pork
- ½ cup Reggiano cheese, freshly grated
- 1 onion, peeled and grated
- ½ cup Italian parsley, finely chopped
- 1 teaspoon fennel seeds, toasted
- Line a baking sheet with foil.
- In a bowl, combine bread and milk and with hands, mash together until bread slices are moistened and paste like. Soak for about 10 minutes. Squeeze milk from bread.
- In a bowl, whisk together egg, garlic, salt, and pepper.
- In a large bowl, combine ground beef and ground pork and gently break up to chunks. Add bread, egg mixture, Reggiano cheese, onions, Italian parsley and fennel seeds. With hands, gently mix together until just combined. DO NOT OVER HANDLE AND OVER MIX.
- With lightly oiled hands, shape meat into the size of a golf ball by rolling between the palm of hands. Arrange in a single layer on prepared baking sheet.
- Bake meatballs in a 425 F oven for about 10-12 minutes or until internal temperature of 160 F is reached. Remove from pan and keep warm. Serve with marinara, BBQ or sweet and sour sauce.