Classic Italian Meatballs
Yield: About 20 meatballs
  • 1 pound ground pork
  • 1 pound ground veal
  • 1 egg
  • 1 shallot, finely diced
  • 4 cloves garlic, finely minced
  • 1 handful fresh parsley (about 1 cup, loosely packed), finely chopped
  • 1 cup Italian bread crumbs
  • ½ cup freshly grated Parmesan cheese
  • Salt
  • Olive oil for frying
  • 2 jars pasta sauce
  1. In a large bowl, combine the meat, egg, shallot, garlic, parsley, a pinch of salt, and ⅓ of the cheese and ¼ of the breadcrumbs. Mix until just barely combined, then add another ⅓ of the cheese and ¼ 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.
  2. Roll meatballs into golf ball-sized balls. You should be able to get around 20 meatballs.
  3. Add your favorite pasta sauce into a large saucepan and bring to a simmer. Cover.
  4. Meanwhile, in a large nonstick skillet, add about ¼-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.
  5. 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.
  6. Serve warm over pasta or as a meatball sub.
You may use any combination of beef, pork, or veal. Pork and veal is our favorite combination, but any combo of the three will work well.
Recipe by Stephie Cooks at