Classic Italian Meatballs (Extra Soft and Juicy

• Meat

  • 14 oz Ground beef
  • 3 oz Ground pork

• Produce

  • 4 Garlic clove
  • 1/2 cup Onion, white or yellow brown
  • 3/4 cup Onion, brown or yellow white
  • 1/4 cup Parsley, fresh
  • 1 Parsley
  • 24 oz Tomato passata

• Refrigerated

  • 1 Egg

• Pasta & Grains

  • 1 Pasta

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 Black pepper
  • 3 tsp Italian herb mix, dried
  • 1 tsp Red pepper
  • 1 3/4 tsp Salt

• Oils & Vinegars

  • 2 1/2 tbsp Olive oil

• Bread & Baked Goods

  • 1 lightly packed cup White sandwich bread

• Dairy

  • 1/4 cup Parmigiano reggiano
  • 1 Parmigiano reggiano

• Liquids

  • 1/4 cup Water

Found on recipetineats.com

Description

Ingredients

• 1 lightly packed cup of sliced white sandwich bread, torn into small pieces, crusts removed (Note 1)
• ½ cup grated onion (brown, white or yellow)
• 14 oz / 400 g ground beef (beef mince)
• 3 oz / 100g ground pork (mince) or substitute with ground beef (beef mince) (Note 2)
• 1 egg
• ¼ cup fresh parsley, finely chopped (Note 3)
• 2 garlic cloves, minced
• ¼ cup Parmigiano-Reggiano (or parmesan), freshly grated
• ¾ tsp salt
• ¼ tsp black pepper
• 1½ tbsp olive oil
• 1 tbsp olive oil
• ¾ cup onion, finely chopped (white, brown or yellow)
• 2 garlic cloves, minced
• 24 oz / 700 g tomato passata (also known as Tomato Puree in America - Note 4)
• ¼ cup water
• 1 tsp red pepper (chili) flakes
• 3 tsp dried Italian herb mix (parsley, basil, thyme, oregano)
• 1 tsp salt
• Black pepper
• Pasta of choice (I like spaghetti and twirls!)
• Parmigiano-Reggiano (or parmesan), freshly grated
• Parsley, finely chopped (optional)

Directions

• Place the bread and onion in a large bowl. Mix to combine so the onion juice soaks the bread.
• Add all the remaining Meatball ingredients except the olive oil. Use you hands to mix well.
• Measure out a heaped tablespoon and roll lightly to form a ball. Repeat with remaining mixture. (Note 5)
• Heat 1½ tbsp olive oil in a large non stick fry pan over medium high heat. Add the meatballs and brown all over - about 5 minutes. I prefer to shake the pan gently to roll the meatballs around, rather than using a spoon (they hold their shape better).
• When they are browned but NOT cooked through, carefully transfer them onto a plate.
• Heat 1 tbsp of olive oil into the fry pan. Add the onion and garlic and sauté for 2 to 3 minutes until translucent. Add the remaining Sauce ingredients. Bring to a simmer, then turn down to medium low so it bubbles gently rather than splattering everywhere.
• Carefully transfer the meatballs and any juices that have pooled on the plate into the Sauce.
• Cook the meatballs for 10 minutes, turning and stirring occasionally. Adjust Sauce salt and pepper to taste.
• While the meatballs are cooking, cook your pasta of choice.
• Serve the meatballs on pasta, garnished with extra Parmigiano-Reggiano and parsley if using.

Nutrition