Classic Italian-style meatballs made with beef, pork, or veal and plenty of garlic are just what your spaghetti needed.
In the interest of full disclosure, I must tell you something: This is not my recipe.
Nope, not even a little bit. I stole am borrowing it from Boyfriend. He makes the meatballs in this house.
Please, try to suppress any “balls” jokes. I know I’m trying.
In all seriousness, this is a recipe that has been tweaked and retweaked and tweaked some more to basic perfection. This recipe has been made so many times that we have a system down: While Boyfriend makes the meatballs, I heat up the oil, set the sauce to simmering, and get the pasta water boiling. He assembles, I fry. Everybody eats. We both clean up. <– That last part is only true sometimes.
Teamwork, baby.
We, of course, love this recipe with spaghetti, but they also make killer (killer!) meatball subs. Just keep a napkin within arm’s reach – trust me, if you’re anything like me, you’ll need it.
Classic Italian Meatballs
Ingredients
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Instructions
- In a large bowl, combine the meat, egg, shallot, garlic, parsley, a pinch of salt, and 1/3 of the cheese and 1/4 of the breadcrumbs. Mix until just barely combined, then add another 1/3 of the cheese and 1/4 of the breadcrumbs. Repeat mixing and adding one more time. At this point, you may need to add the rest of the breadcrumbs or you may not - if the mixture still seems pretty wet, add them and finish mixing. Otherwise, reserve them for another recipe.
- Roll meatballs into golf ball-sized balls. You should be able to get around 20 meatballs.
- Add your favorite pasta sauce into a large saucepan and bring to a simmer. Cover.
- Meanwhile, in a large nonstick skillet, add about 1/4-inch of olive oil. Heat over medium-high heat, then add 5-6 meatballs. Cook for 1-2 minutes, until the bottoms are golden brown, then flip and repeat. Depending on the size of your meatballs and how much oil you have in your pan, you may want to do a third side. Once cooked, add the meatballs to the simmering pasta sauce and cover again. Repeat with the remaining meatballs.
- Once all meatballs are browned and simmering in the sauce, allow to simmer for 10-15 more minutes while you prep the rest of your meal. This will allow all of the meatballs enough time to finish cooking through.
- Serve warm over pasta or as a meatball sub.
Notes
About Stephie
Stephie is the creator of Stephie Cooks, a food blog that focuses on creating memories around the food we share, with family recipes at the site’s heart. Stephie lives in Central Illinois with her husband, daughter, and a menagerie of cats and dogs. When she’s not in the kitchen or at her computer writing, you can usually find her curled up with a book or working on one of her many grandma-esque hobbies. Learn more >
OOoooooh girrrrrl! You have a KEEPER!!! These meatballs look and sound mouthwateringggg! (Although I’m a weirdo and I prefer all beef meatballs. Michael consistently berates me for this. It’s how my family makes them and I like em that way! dunno whyyyy!)
Was just listening to an Alton Brown podcast where he went into detail about making meatballs…and I’ve been craving them ever since. This post isn’t helping, either! I may try this recipe for a meatball sub. Have you ever stuffed them with cheese? Not sure if that throws anything off balance or not 🙂
I actually was JUST pondering stuffing these with cheese. I can’t see how extra cheese could so anything but bring the world more into balance, really. 🙂
Also, I need to get my ears onto that podcast! I adore Alton!