I have tasted a LOT of meatballs in my time. I’ve hit up all those chain restaurants, the olive gardens, carrabbas, macaroni grills of this world, and while some are good and some are horrifying, there is nothing that beats a home made meatball. Points are added if made by a grandma.
I learned this from a combination of my father’s guidance and innate expertise to make my own meatball recipe to have on Sundays, and what else is better than a mid-week meatball sandwich?
Get all of your ingredients together and put them into a bowl.
Use your hands and GET IN THERE. Don’t get too excited about it though- just like hamburgers, you want everything just mixed, or else the meat will get tough.
Brown them in a non stick skillet with a bit of olive oil. This will give them the crispy exterior and prevent a mushy meatball- a nice crispy exterior, with a succulent, tender center.
Cook these babies in your favorite pot of sauce for at least 30 minutes, sit back, and feel the fat stubborn Italian grandma spirit overcome you.
Classic Italian Meatballs
Makes 12-14 meatballs
- 8 oz ground pork*
- 16 oz ground sirloin
- 1/2 cup italian breadcrumbs
- 2 large eggs
- about 1/4 cup grated parmesean or pecorino romano cheese
- salt and pepper, to taste
- 2-4 tbsp chopped fresh parsley
- Your favorite pasta sauce
- Combine all ingredients in a bowl, mixing until just combined
- Roll into even sized balls while a non stick pan is preheating with 2 tbsp olive oil
- Brown meatballs (roll them around until all sides are brown and crisp with no pink visible on the exterior)
- Cook in pasta sauce for 30 minutes, until tender and cooked through