How to Make Homemade Italian Meatballs

One of the simplest, most beloved dinners is a big old-fashioned plate of spaghetti and meatballs. Homemade meatballs, called "polpettine" in Italian, are easy to make. You can fry them in olive oil, simmer in tomato sauce, bake in the oven or any combination of the three. Use a mixture of ground beef, ground pork and ground veal for the maximum flavor and texture.

Things You'll Need

• 2 slices day-old white bread, crusts removed
• 1/2 cup milk
• Olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tbsp. fresh flat-leaf parsley, chopped
• 1/2 lb. each ground beef, ground pork and ground veal
• 1 egg, beaten
• 1/2 cup Parmesan cheese, freshly grated
• Pinch of ground nutmeg
• Salt and pepper, to taste
• 1/2 cup dried breadcrumbs

Instructions

Recipe

1. Soak the bread in the milk.

2. Heat the olive oil in a skillet over medium heat and add the onion, garlic and parsley. Cook until the onions are soft and translucent, about five minutes. Remove from heat and let cool.

3. Combine the ground beef, ground pork and ground veal in a large bowl. Add the egg, Parmesan cheese, nutmeg, salt and pepper.

4. Wring out the soaked bread to remove moisture and add to the mixture along with the cooled onions, garlic and parsley.

5. Mix all ingredients with your hands just long enough to combine so you don't overwork the meat and make it too tough.

6. Working with a little bit at a time, gently roll the mixture between your hands into round balls about 1 or 2 inches in diameter.

7. Place the dried breadcrumbs in a shallow bowl to roll the meatballs in until lightly covered.

8. Heat the olive oil in a large skillet over medium-low heat. Carefully add the meatballs and brown them on all sides, about 10 minutes.

9. Use a slotted spoon to remove meatballs from pan and drain on paper towels.

10. Simmer the meatballs for 25 to 30 minutes in your tomato sauce, or spoon a little tomato sauce over each meatball and bake in a preheated 350 degree oven for 15 minutes.

Tips & Warnings

• Make your own breadcrumbs by crumbling two or three slices of day-old bread in a blender or food processor. For an extra kick, insert a small piece of mozzarella into the center of each meatball. Some other additions: ground pine nuts to kick up the flavor; a pinch of cayenne pepper to pump up the heat. You can store the meatballs in the refrigerator for several days.

• Use a slotted spoon to gently lower the meatballs into the pan so you don't splatter hot oil all over yourself and your stove. As always, wash your hands thoroughly before and after handling meat.

References

• The Classic Italian Cookbook; Marcella Hazan; 1973
• Food Network