CLASSIC ITALIAN MEATBALLS 2 WAYS

Classic Italian Meatballs 2 Ways

This recipe is full of classic Italian flavors and memories. Enjoy on pasta, in a hero, on top of creamy polenta, or any way you like.

Makes: 25 Meatballs

Prep time: 15 mins

Cook time: 45 mins

Ingredients:

For Meatballs:

1 pound mix of Ground Beef, veal and pork (all beef works just fine)
1 cup Italian Bread Crumbs (may be substituted for panko or gluten free breadcrumbs)
1 cup Parmigiano Reggiano Cheese, grated
1/2 cup Ricotta Cheese
1 large Egg, beaten
3 cloves garlic, minced
1 large shallot, minced
1 Tablespoon fresh Basil (about 4 leaves), chopped
2 teaspoons fresh Parsley, chopped
1 1/2 teaspoon Italian seasoning
1 teaspoon Paprika
1/4 teaspoon ground Pepper

For Sauce:

1 30-ounce can whole steamed San Marzano tomatoes
3/4 cup Raw Onion, diced
3/4 cup raw Baby Bella mushrooms, diced
1.5 cups of Fresh Baby Spinach
2 cloves of Garlic
1 Tablespoon Olive Oil
1 Tablespoon Fresh Basil (about 4 leaves), chopped
Salt and pepper to taste

Tools:

Large Mixing bowl
Medium mixing bowl
Measuring cups
Measuring spoons
Chef’s knife
Sauté pan (or fry pan and a stock pot)
Sheet pan or plate
Tongs
If baking them: baking sheet
Parchment paper or silicone liner

Stove Top Directions:

Our Favorite method, makes meatballs and sauce in one. A few more steps, but yields moist, tasty meatballs and sauce!

Let all ingredients come to room temperature. Empty can of tomatoes into a bowl and crush them with your hands, breaking apart the tomatoes into smaller pieces. Set aside for later. (If you chose pre-crushed tomatoes skip this step.)
Combine all ingredients for meatballs into a large mixing bowl and mix until all ingredients are evenly distributed. Do not over-mix.
Roll meatballs into 1 ½ inch balls (about the size of a golf ball) and place on sheet pan. (If you plan to cook them in the oven, then place a sheet of parchment paper, add meatballs, and drizzle olive oil over top.)
Heat 1 teaspoon olive oil in sauté pan over med heat. Sear meatballs in pan for 1 minute, flip and repeat until at least 3 sides of each ball are lightly browned. Remove meatballs from pan, set aside, and repeat until all meatballs are browned.
Add 1 teaspoon of olive oil to pan and sauté onions for 3 minutes, add the diced mushrooms and minced garlic and sauté for another 1-2 minutes. Being careful not to burn the garlic.
Add crushed tomatoes and meatballs; making sure to cover the meatballs with the sauce. Cover pan and simmer for 15 minutes. After 15 mins, take a handful of baby spinach and tear and add to pan. Cover and cook for an additional 10 minutes or until meatballs are cook through.

Stove-top and Oven Directions:

This method is my favorite if I am making plain meatballs and have a little more time to spare. These are moist on the inside because we sealed the juices in through searing them before baking.

Preheat oven to 350-degrees and line a baking sheet with parchment paper.
Combine all ingredients into a large mixing bowl and mix until all ingredients are evenly distributed. Do not overmix.
Roll meatballs into 1 ½ inch balls (about the size of a golf ball) and place on sheet pan. (If you plan to cook them in the oven, then place a sheet of parchment paper, add meatballs, and drizzle olive oil over top.)
Heat 1 teaspoon olive oil in sauté pan over med heat. Sear meatballs in pan for 45 seconds, flip and repeat until at least 3 sides of each ball are lightly browned. Remove meatballs from pan, place on baking sheet lined with parchment paper (or a silicone pan liner), and repeat until all meatballs are browned.
Place partially cooked meatballs into pre-heated oven and cook until the internal temperature reaches 155oF internally (about 15-20 minutes).
Remove from oven and serve immediately or refrigerate/freeze for later use.

Notes:

Refrigerate for 3 days, freeze for 3 months.
If you plan to serve the meatballs immediately, but want to cook them in the oven vs stove-top, you can cook them in a 425-degree oven 15 minutes, then transfer to stock pot with your favorite sauce and simmer on medium-low heat for 1-2 hours.
You can also cook these meatballs your favorite way. Just make sure they are cooked thoroughly to 155 degrees internally.
These also taste great when reheated in a crockpot with your favorite sauce.

Allergen Warning: