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–+ servings
Homemade Italian Meatballs

Homemade Italian Meatballs

Savor the rich flavors of Homemade Italian Meatballs simmered in marinara sauce. Juicy, tender, and perfect for pasta or sandwiches. Try this classic recipe today!
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Prep Time 30 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 cups homemade marinara sauce
  • 4 slices Italian bread, crusts removed and left to dry for about an hour
  • 1 cup whole milk
  • 450 g ground beef (85% lean)
  • 450 g ground turkey
  • 225 g ground veal
  • 2 large eggs, lightly beaten
  • 1/2 cup fresh breadcrumbs made from slightly dry Italian bread
  • 3 tablespoons fresh parsley, chopped plus extra for garnish
  • 2 tablespoons fresh basil, chopped
  • 3 cloves garlic, finely minced
  • 1 tablespoon kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 cup grated Parmesan cheese plus extra for serving

Equipment

  • Large Mixing Bowls
  • Baking Sheet
  • Parchment Paper
  • Skillet or Baking Dish
  • Tongs

Method
 

  1. Start by preparing your marinara sauce if you haven’t already.
  2. Tear the dried bread into small pieces and pour the milk over it; let it soak for about 5 minutes.
  3. In a large mixing bowl, combine the ground beef, turkey, and veal with the beaten eggs and mix just until combined.
  4. Add breadcrumbs, parsley, basil, garlic, salt, and pepper to the meat mixture; stir until well incorporated.
  5. Mix in the soaked bread and Parmesan, being careful not to overmix.
  6. With wet hands, shape the mixture into meatballs about 85g each and place them on a parchment-lined baking sheet.
  7. Refrigerate the meatballs for 15–60 minutes for easier handling.
  8. Preheat your oven to 375°F (190°C) and bake the meatballs for 30 minutes, flipping halfway, then transfer them to the simmering marinara sauce for an additional 20–30 minutes.

Nutrition

Calories: 200kcalCarbohydrates: 10gProtein: 22gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 200IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

For a lighter option, use turkey or chicken only. Use day-old bread for the best texture. Store leftovers in an airtight container in the fridge for up to a week or freeze for up to 3 months. Don't skip chilling the meatballs to prevent them from falling apart while cooking.
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