Cook1 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.
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.
Surprised this recipe only had one review. These meatballs turned out perfect. As stated in the description, they add flavor to the sauce and to the meatballs themselves. You won't be disappointed if you try this method. The only comment is that it says it makes 16 small meatballs. I made medium size and had to stop at 21. Running out of room in the sauce pot.