Classic Italian Meatballs

Classic Italian Meatballs... just like your grandmother made! These meatballs are tender, juicy, and best of all, so easy to make. Delicious all on their own or with your favorite pasta and sauce!

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Prep Time: 20

Cook Time: 15

Servings:

Calories: 312kcal

Author: Cathy Trochelman

Ingredients

1 pound ground beef
1 pound ground pork
1 pound ground veal
2 large eggs
3/4 cup breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup parsley finely chopped
6 cloves garlic minced
1 Tablespoon Italian seasoning
1 Tablespoon onion powder
1 Tablespoon salt
1 teaspoon pepper

Instructions

Preheat oven to 425° F.
Combine all ingredients in a large mixing bowl. Use your hands to gently combine, mixing just until ingredients are incorporated.
Form the mixture into 1 1/2 inch meatballs, gently rolling between your hands to shape them. Space meatballs evenly apart on a rimmed baking sheet lined with parchment paper or aluminum foil.
Continue until all the meatballs are formed (about 36 total.) *You may need to use multiple baking sheets.
Bake at 425° for 15-20 minutes, until the internal temperature reaches 165° F.
Remove from oven and enjoy with your favorite pasta and sauce.

Notes

Tips for Success

- Use a combination of meats for the most tender, flavorful meatballs.

- Be generous with seasonings. The meatballs should taste great even without sauce!

- Don't overwork the mixture. Overworking the mixture will toughen the meat. Mix just until the ingredients are incorporated.

- Use a cookie scoop for uniform size. Although a scoop isn't necessary, meatballs that are the same size will cook more evenly.

- Don't over-bake. Use a meat thermometer and cook meatballs just until they reach an internal temperature of 165° F.

Storing, Freezing & Reheating

Refrigerating: Leftover meatballs can be stored in an airtight container in the refrigerator for 3-4 days.

Freezing: To freeze meatballs, let them cool slightly, then transfer them to a freezer bag or freezer-safe container lined with parchment paper. Meatballs can be frozen with or without sauce and should be used within 6 months.

Reheating: To reheat from the refrigerator, transfer to a small skillet or saucepan with sauce. Add a small amount of liquid to keep meatballs from drying out, then reheat over medium heat until warmed through. To reheat from the freezer, thaw in the refrigerator overnight. If meatballs already have sauce, follow the instructions above. If they don't, add them to sauce and heat in a saucepan over medium heat until warmed through.

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