How to Make Italian-style Meatballs

Italian-style meatballs are a natural accompaniment to spaghetti and red sauce.

Hearty Italian-style meatballs on a brisk fall or winter day provide a comfort food that few other recipes can match. Whether you use these meatballs with the traditional spaghetti and sauce, in a meatball sub or with a meatball parmigiana recipe, they will be a flavorful addition to your dinner table. You can make these meatballs in advance and freeze them for easy reheating whenever you like. This recipe makes about four servings, depending on how you are using the meatballs.

Things You'll Need

• 2 lbs. ground beef
• 1 cup bread crumbs
• 1/2 cup finely grated Parmesan cheese
• 1 tbsp. chopped fresh basil
• 1 tbsp. chopped fresh parsley
• 1 tsp. salt
• 1/2 tsp. fresh ground black pepper
• 1/8 tsp. ground cayenne pepper
• 2 cloves garlic, finely minced
• 2 eggs
• 3 tbsp. olive oil
• Deep skillet

Instructions

1. Mix basil, parsley, salt, black pepper, cayenne pepper, garlic, Parmesan and bread crumbs together in a large bowl.

2. Add eggs and beef to mixture and combine thoroughly by hand.

3. Take a small portion of the meat mixture and roll it between your palms to form a ball that is firm, but not too compressed. Repeat, forming balls to a size of your liking. For 16 meatballs, each should be about 2 inches in diameter.

4. Heat the olive oil in a large, deep pan over medium heat until it begins to shimmer.

5. Add meatballs in batches, taking care not to crowd them. Brown the meatballs all over, turning as necessary.

6. Remove batches when finished and cool before eating or refrigerating.

Tips & Warnings

• Brown the meatballs well before flipping the first time or they will crumble.

• Freeze the meatballs in zip-top freezer bags for up to six weeks.

• Store meatballs in a covered container in the refrigerator for up to three days.

• The olive oil in the pan and on the meatballs will be very hot. Allow time to cool before sampling.

References

• Food Network: Italian-American Meatballs
• Martha Stewart: Meatball Parmigiana Sliders