No matter what new recipe I create, these classic Italian Meatballs will always remain my family’s absolute favorite. Going by the word from all my family and friends, these are the best meatballs and I invite you to try them and let me know. These meatballs are tender, juicy, and made with simple ingredients for the best flavor.
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When I say that this is my most famous (and the most asked) recipe, I’m not exaggerating. Just about every one of my co-workers and family member have tried these meatballs and immediately asked how I make them.
Every party that we host, I have to make the meatballs. If I took some meatballs to work for lunch, I had to share with my friends so I made sure to pack extra. Every one of my close friends fell in love with these meatballs and it’s the only recipe they now use.
As a matter of fact, this was one of the first recipes that I posted on this site 7 years ago, when I first started my blog. Through the years, I’ve posted hundreds of recipes and this is still the first one my husband asks for.
I wanted to resurrect this classic dish from the years of newer recipes and share it with all my readers. It’s a dish worth re-sharing over and over again.
TIPS FOR MAKING THE BEST ITALIAN MEATBALLS:
BEST WAYS TO SERVE ITALIAN MEATBALLS:
HERE ARE SOME MORE EASY RECIPE YOU MIGHT ENJOY:
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Preheat oven to 350.
Combine the ground beef, ground pork, egg, minced onion, pressed garlic, herbs, salt, and pepper in large mixing bowl. Squeeze out the slice of bread, break it up, and add it to the bowl. Mix everything very well.
Preheat a large cooking pan that is also oven-safe over medium heat. Add a little oil for cooking meatballs.
Grease your hands with some cooking spray. Scoop out some meat using a cookie scoop and roll meatballs. (You can make meatballs bigger or smaller according to your own preference. Just remember to adjust cooking time if making bigger or smaller meatballs.)
Roll all the meatballs before adding them to the pan. Once all the meatballs are rolled, add them to the hot pan.
Cover with a lid and cook for a few minutes, then flip.
Pour marinara sauce over the meatballs and slowly stir.
Bake meatballs for about 20 minutes.
Add a little more minced basil over the top once the meatballs are done.
**Milk-soaked bread can be substituted with 1/2 cup Italian Bread Crumbs if needed.***
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.
**This recipe was originally posted on Will Cook For Smiles on March 4, 2011.**
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