Ingredients for Best Ever Italian Meatballs
- 2 pounds lean ground beef
- 1 pound ground pork
- 2 large eggs
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1/2 medium bell pepper, finely chopped (red, green or yellow)
- 1/2 cup fresh parmesan cheese, grated
- 3/4 cup Italian breadcrumbs
- 1 tablespoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 cup milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh oregano, chopped
- 1 teaspoon fresh basil, chopped
- 1 teaspoon fresh parsley, chopped
- 1/2 teaspoon anise seeds, ground (or fennel seeds)
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How to Make Best Ever Italian Meatballs
- In a large bowl, gently combine all ingredients until just mixed. Do not overmix.
- Roll the mixture into 1-inch meatballs.
- Carefully add the meatballs to your simmering sauce (recipe not included, but a simple marinara works wonderfully!).
- Resist the urge to stir! Let the meatballs simmer undisturbed for at least 25 minutes to allow them to firm up.
- Reduce heat to low to prevent scorching. Continue simmering gently, ensuring the sauce doesn't boil rapidly.
- Simmer until the sauce has reached your desired consistency and the meatballs are cooked through (about 75-90 minutes total simmering time).
- Once cooked, remove from heat and let stand for 15 minutes before serving. This allows the flavors to meld even further.
- Refrigerate overnight to allow fat to rise and the flavors to fully develop. Skim off any hardened fat before reheating and serving.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
3g
Fat
17g
Carbs
1g
