Meatballs
Meatballs…they’re spaghetti’s favorite accessory. They’re hard to make to perfection if you don’t know what you’re doing. I love a tender, cozy meatball that’s packed with love. We Italians, or at least my Mom and I, have a little secret when it comes to making the meatballs of your dreams. Of course, what goes in the meatballs, matters. The types of meats used and everything else creates that perfect ball. But, the secret is in the cooking. How you cook your meatball matters, and unfortunately, there are no shortcuts. If you want a good meatball, you’re in it for the long haul, but that labor of love shows. The recipe below will impress anyone, and let me know if you can detect the secret instruction. Happy balling!
Meatballs
Your favorite Italian's secret meatball recipe.
Ingredients
- 1 lb. meatloaf mix They have meatball mix at my Italian market already made. But, if they don't have it at yours, it's equal parts veal, pork, and ground beef.
- ½ lb. veal
- 2 eggs
- ½ cup Italian seasoned breadcrumbs If towards the end, the meatball mixture starts to get too wet, you can add more breadcrumbs.
- ½ t pepper
- ½ t salt
- 5 cloves garlic minced
- ¼ cup parsley fresh
- ¼ cup pecorino romano
- ¼ cup milk
- 28 oz. tomato sauce This tomato sauce should already be done up with whatever you normally like in your tomato sauce. I usually do garlic, basil, parsley, oregano, salt, pepper, etc!
Instructions
- Combine all of the ingredients, except the tomato sauce, together.
- Heat your tomato sauce in a big pot over low/medium heat.
- Form your meat into meatballs.
- Add the meatballs to the tomato sauce. Cook for at least 3 hours, stirring frequently. The longer they simmer the better.
