These are simply beautiful meatballs with many uses. I make huge batches and freeze them; pulling them out during the month to put them to use. I have lightened up the original recipe, using the same ingredients, just a lighter variety. You are certainly welcome to replace the egg whites with whole eggs, the fat free chicken stock with regular chicken stock and the panko crumbs with regular plain bread crumbs. Please see the photo gallery to the left for all of the ways I serve these wonderful meatballs.
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Units: US | Metric
- 1 cup fat-free chicken broth
- 3/4 yellow onion
- 3 garlic cloves
- 3/4 cup flat-leaf Italian parsley, chopped fine
- 1 1/2 lbs lean ground beef
- 1 1/2 lbs ground lean pork (can substitute ground turkey or chicken)
- 1 1/2 lbs lean ground veal (can substitute ground turkey or chicken)
- 1 cup panko breadcrumbs
- 6 egg whites, beaten
- 3/4 cup parmigiano-reggiano cheese, grated
- 3 teaspoons red pepper flakes
- 3 teaspoons salt
- 8 cups marinara sauce
- 2 teaspoons extra virgin olive oil
- 1Place the chicken stock, onion, garlic and parsley in a blender of food processor and puree.
- 2In a large bowl, combine the pureed stock mix, meat, bread crumbs, eggs, Parmigiano-Reggiano, red pepper flakes and salt. Combine with both hands until mixture is uniform. Do not over mix.
- 3Heat oven to 375 degrees. Put a little olive oil on your hands and form mixture into balls about the size of golf balls. If you prefer bigger or smaller, it will only affect the browning time.
- 4Place 2 teaspoons of extra virgin olive oil a baking sheet. Add the meatballs to the pan (working in batches if necessary). Place the meatballs in the oven and bake for 20-25 minutes.
- 5While the meatballs are browning, heat the marinara sauce in a stockpot over medium heat. Transfer the baked meatballs to the marinara sauce. Stir gently. Simmer for 5 minutes or until meatballs are cooked through.
- 6Serve with a little extra Parmigiano-Reggiano sprinkled on top. Serve alone over spaghetti.
- 7FREEZING INSTRUCTIONS: No matter what method of packing you decide to use, it is important once they have completely cooled, to place the meatballs on a baking sheet and freeze them before packing. You want the meatballs to be independent from one another for ease when you want to use them. If you have a vacuum sealer at home, please proceed packing the meatballs according to the manufacturers directions. If not, place the meatballs in airtight containers or freezer bags. You can pack the meatballs with the marinara sauce after you've frozen them, or you can pack the marinara separate from the meatballs.
- 8SERVING SUGGESTIONS: Please see photo gallery for all the different ways I have served these meatballs.
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Nutritional Facts for Authentic Northern Italian Meatballs
Serving Size: 1 (307 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 406.9
- Calories from Fat 195
- Total Fat 21.7 g
- Saturated Fat 7.5 g
- Cholesterol 80.7 mg
- Sodium 1446.8 mg
- Total Carbohydrate 23.5 g
- Dietary Fiber 1.4 g
- Sugars 13.6 g
- Protein 27.9 g