Forgive me for the photo, I can cook, but cant take good photos. With that said, This is the best meatballs are the best I've tasted. Now, I know when I say it is the BEST, it can be a very subjective statement. Try them and let me know what you think.
I love to make meatball subs, meatball pizza, as a side, or on pasta, really any way to them in my mouth.
The BEST Meatball
This is the best meatball recipe I've come across perfect for the Meatball sub or just by themself. Of course, I couldn't help myself, I had to change some things around.
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Servings: 8
Calories: 1385kcal
Ingredients
Step 1:
- 1 each italian loaf about a pound
- ½ cup milk
Step 2:
- ½ lbs beef ground 80/20*
- ½ lbs veal ground*
- ½ lbs pork ground*
- 2 teaspoon black pepper ground
- 2 tsp white pepper
- 2 cloves garlic minced
- 2 teaspoon garlic powder
- 2 teaspoon salt kosher
- 2 tsp red pepper flakes
Step 3:
- 1 each egg
- ½ cup Italian Parsley roughly chopped, or finer if you like
- ½ cup Parmigiano Reggiano grated
Step 4:
- ½ cup bread crumbs
Instructions
Step 1:
- pintch ¼ inch pieces and soak them in milk (or water)
- Let sit for 10 min, and squeeze the excess milk from the bread.
Step 2:
- Add all step three ingredients and need again.
Step 3:
- Add step 3 ingredients nd need again
Step 4:
- Add step 4 ingredients and need again
Step 5:
- Form in 6 to 8oz balls, Be gentle, If you compact them hard, they will be tough when you cook them.m..
Step 6: Par cooking meatball options:
Cook 1 meatball for tastein a pan with a little oil. Check of taste.
Pan sear (my goto):
- Place in a dutch oven with a little bit of olive oil. And turn till all sides are browned. Do this in batches.
Oven (some times):
- place in 350 F oven for 30 mins
Pan deep-fry (only if nessisary, or large batches and the oven isn't avaliable)
- Add about ½ cup of vegetable oil to the pan and fry on all sides, till brown. We are not worried about them being done at this point. Do this in batches.
Step 7:
- Place all marinara in a Ducth oven, then the meatballs. If you have drippings from doing them in the oven, use them here.
- Simmer on low heat for at least an hour.
Notes
I need to credit Steve Martorano's meatball videos I've seen. It defiantly got me on the right path. I wish I had a hard copy of his recipe. I had to change some things, of course. I use fresh bread, not stale, and soak it in milk. I've seen this in a couple of places, and I think it helps create a moister meatball, but I still use some bread crumbs.
**** Shortcut that I usually do. I have meatball mix at my local grocery store: beef, veal, pork, and no spices. So I use two packages, which are about 2lbs total. Then I up the egg count to 2 and bumped up the rest just a little.
Nutrition
Calories: 1385kcal | Carbohydrates: 98g | Protein: 97g | Fat: 67g | Saturated Fat: 28g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 23g | Trans Fat: 0.3g | Cholesterol: 185mg | Sodium: 60546mg | Potassium: 2034mg | Fiber: 8g | Sugar: 44g | Vitamin A: 4328IU | Vitamin C: 41mg | Calcium: 1094mg | Iron: 14mg
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