Prep 25 mins
Cook 1 hr 30 mins
This is a recipe I was given from a lady from Italy. She told me that the secret of mouth watering meatballs is not to cook them before adding them to the sauce, as cooking them in the sauce will not only add more flavor to the sauce, but also to the meatballs. What I do is make these a day ahead of time, with my sauce. Then, I refrigerate it over-night, which makes any fat rise to the top and harden, where it is easily removed. This process also allows all of the flavors to "marry" together, making it especially delicious!
- 1 lb lean ground beef
- 1⁄2 lb ground pork
- 2 large eggs
- 1 cup onion, finely chopped
- 4 garlic cloves, minced
- 1⁄2 cup bell pepper, finely chopped
- 3⁄4 cup fresh parmesan cheese, grated
- 1⁄3 cup Italian breadcrumbs
- 1 1⁄2 teaspoons salt
- 1 teaspoon cayenne pepper
- 1⁄4 cup milk
- 1 tablespoon Worcestershire sauce
- 1 1⁄2 teaspoons fresh oregano, chopped
- 1 teaspoon fresh basil, chopped
- 1⁄4 cup fresh parsley, chopped
- 2 teaspoons anise seeds (optional)
- Mix all ingredients together in a large bowl.
- Shape into small meatballs.
- Drop the meatballs into simmering sauce. It is important not to stir the sauce for at least 25 minutes. This will allow the meatballs to firm up enough as not to break up in the sauce. Make sure your burner is low enough so that your sauce does not scorch during this process.
- Continue simmering until sauce reaches desired consistency and meatballs are cooked through.
This recipe is amazing. The only thing I found not to my likening was the bell pepper. It gave it extra zest but with the onion garlic and bread crumbs it made the meatballs too chunky. Many people skipped the anise but I found that this ingredient is neccessary to combat the spicy-ness that the cayenne pepper gave. The only other thing I would do is use lean ground beef and pork because much of the fat is left in the sauce since there is no way to drain the oil. I didn't mind the fatty sauce but it make it look orange instead the traditional red of tomato sauce. But that's the brilliance of these recipes is that some of the weird things work for some and others not. It is then up to you to make the final touches to make it your "World's Best".
Phenomenal! I am usually weary of recipes preceded by 'the best' but this one is no joke. This is going to be my go to recipe for meatballs. The only two things I omitted were the anise and the green pepper but only because I forgot.
These meatballs live up to their name. I did not add anise NOR did I add the green peppers, but they were the best meatballs I have ever made and I have been making meatballs for 25 years. I will never use another recipe.