Classic Italian Meatballs: A Nostalgic Recipe for Chris from Michigan
Chris, we hear you lost your grandma’s famous meatball recipe during your move. That must have been tough! Those family recipes hold so many memories. Well, don’t worry – we’ve got you covered with this classic Italian meatball recipe. It’s packed with flavor and sure to bring back those cozy Sunday dinner vibes.
Get ready to roll up your sleeves and make some magic in the kitchen. These meatballs are juicy, tender, and perfect for soaking up sauce. You’ll be the star of your next family gathering with this crowd-pleasing dish. Let’s dive in and recreate those cherished moments one meatball at a time!
Exact Ingredients List
Chris, here’s the list of ingredients you’ll need to recreate those classic Italian meatballs you remember from your grandmother’s kitchen. I’ve broken it down into easy-to-follow measurements:
- 1/2 cup fresh breadcrumbs (from 1-2 slices of white bread, crust removed)
- 1/4 cup milk
- 2 egg yolks
- 1/2 cup grated pecorino Romano or Parmesan cheese
- 2 garlic cloves, finely chopped or grated
- 1 teaspoon salt (or 2 teaspoons if using Diamond brand kosher salt)
- 1 teaspoon ground black pepper
- 1 pound ground beef chuck
- 1 pound ground pork (or veal if you prefer)
- 1/4 cup grated onion (optional)
- 1/3 cup chopped parsley or basil
- Olive oil for cooking
These ingredients will make about 16 meatballs. Feel free to double the recipe if you’re cooking for a crowd or want leftovers. Remember, the key is in the mix of meats and the fresh herbs. Happy cooking, Chris!
Instructions
Hey Chris, let’s make those meatballs! First, mix the breadcrumbs and milk in a bowl. Let them soak for 5 minutes.
Add the egg yolks, cheese, garlic, salt, and pepper. Mash it all up to make a paste.
In a big bowl, mix the beef, pork, and onion (if you’re using it). Add the bread mixture and parsley. Blend it all together with your hands or a big spoon.
Time to shape the meatballs! Use a ¼-cup measure to scoop the mix. Roll it into balls, but don’t worry if they’re not perfect.
To cook, coat a large skillet with oil. Heat it over medium-high heat. Add the meatballs and cook for about 5-7 minutes. Turn them often so they brown evenly.
Once they’re browned, you can finish cooking them in your favorite sauce. Simmer for about 10-15 minutes until they’re cooked through.
There you have it, Chris! Your grandma would be proud. Enjoy these with your family, just like old times!
Possible Substitutes List & Recipe Variations
Chris, here are some ways you can tweak this recipe to make it your own:
Meat options:
- Ground turkey or chicken for a leaner meatball
- All beef if you prefer
- Mix in some Italian sausage for extra flavor
Cheese swaps:
- Grated Asiago instead of Pecorino Romano
- Grated Grana Padano in place of Parmesan
You can also play with the herbs and spices. Try adding:
- Dried oregano
- Red pepper flakes for a kick
- Fresh basil instead of parsley
For a gluten-free version, use gluten-free breadcrumbs or almond flour. To make them dairy-free, swap the milk for unsweetened almond milk.
Want to change up the texture? Try these:
- Add finely chopped mushrooms for moisture
- Mix in some grated zucchini
- Use panko breadcrumbs for extra crunch
Remember, the best meatballs are the ones you enjoy most. Feel free to adjust the seasonings to your taste. Happy cooking!
Tips, Tricks & Storing
Chris, here are some handy tips to make your meatballs even better:
Wet your hands before rolling the meatballs. This prevents sticking and makes shaping easier.
Don’t overwork the meat mixture. Mix just until combined to keep the meatballs tender.
For extra flavor, try adding a pinch of dried herbs like oregano or basil to the mix.
Storing your meatballs is simple:
Refrigerate cooked meatballs in an airtight container for up to 3 days.
Freeze raw or cooked meatballs for up to 3 months. Lay them on a baking sheet to freeze, then transfer to a freezer bag.
To reheat, thaw overnight in the fridge and warm in sauce on the stove.
Remember, you can make the mixture ahead of time. Just cover and refrigerate for up to 2 days before shaping and cooking.
For a time-saving trick, double the recipe and freeze half for later. You’ll thank yourself on busy weeknights!