My dad and I LOVE Italian food. We can eat pasta for every meal. Growing up I used to help my dad make pasta for his homemade lasagna and now we have moved on to meatballs. I was shocked how easy these were to make. You only need one bowl! The mixture of meats gives an awesome flavor and the consistency is perfect, not too dry or tough. I discovered that I have a minor phobia of touching raw meat when it is square shaped so my dad started the kneading and I jumped in after it was all mixed together. The recipe says it makes 30 and we ended up with 31.
Homemade Meat Balls
3/4 cup milk (we used whole milk but you can use any that you have)
3 Tbsp finely chopped garlic (4 cloves)
1/4 + 1/8 cup chopped fresh parsley
3/4 cup Italian bread crumbs
3 cups (one package) Pecorino Romano Cheese grated (chopped through the grated cheese after grating. If the strands are too long they stick out of the meatballs.)
2 Tbsp sugar
2 Tbsp Italian seasonings
3/4 tsp black pepper
1 tsp red pepper flakes
1 lb lean ground beef
1 lb ground veal
1 lb ground pork
- Mix all the dry ingredients together in a large bowl
- Mix the wet ingredients into the dry until the eggs are thoroughly mixed in.
- Add the meats and knead until just combined. (I’ve heard that extensive mixing makes them tough but I’m not sure if that’s true)
- Scoop mixture into 1/4 cup measuring cup. Use your fingers to scoop the meat out into your hands and roll until they are nice and round.
- Place meatballs on a wire rack over a cookie sheet and bake at 350 degrees F for 35 minutes. Meatballs should be brown and have an internal temperature of 160 degrees F.
- They can be frozen and reheated in the oven or pasta sauce of your choice. Reheating them in past sauce is my recommendation because they don’t dry out.