Everyday Meals

ITALIAN MEATBALLS

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READY IN: 1hr 20minsYIELD: 35 meatballs

INGREDIENTS

  • MEATBALLS
  • 1⁄2 cupmilk
  • 4slicesbread, torn in small pieces
  • 1lbItalian sausage, casing removed
  • 1lblean ground beef
  • 1lbground pork
  • 2largeeggs, beaten
  • 2cupswhite onions, finely chopped
  • 1⁄2 cupparmigiano-reggiano cheese, grated
  • 1⁄4 cupparsley, chopped
  • 3largegarlic cloves, pressed
  • 2teaspoonsitalian seasoning
  • 1teaspoonsea salt
  • 1⁄2 teaspoonred pepper flakes
  • 1⁄2 teaspoonblack pepper, to taste
  • TOMATO SAUCE
  • 1tablespoonolive oil
  • 1 1⁄2 cupswhite onions, finely chopped
  • 1 1⁄2 cupsred peppers, finely chopped
  • 3largegarlic cloves, pressed
  • 2 (24 ounce) cans tomato sauce
  • 1tablespoontomato paste
  • 1tablespoonbrown sugar
  • 1⁄4 cupdry red wine
  • 1teaspoonred pepper flakes
  • 3teaspoonsitalian seasoning
  • 1⁄2 teaspoonsea salt, to taste
  • 1⁄2 teaspoonblack pepper, to taste
  • 2tablespoonsparsley, chopped

    • NUTRITION INFO

    Serving Size: 1 (4041) g

    Servings Per Recipe:1

    Calories: 146.3

    Calories from Fat 80 g 55 %

    Total Fat 8.9 g 13 %

    Saturated Fat 3.3 g 16 %

    Cholesterol 37.1 mg 12 %

    Sodium 522.3 mg 21 %

    Total Carbohydrate7.1 g 2 %

    Dietary Fiber 1.2 g 4 %

    Sugars 3.3 g 13 %

    Protein 9.2 g 18 %

    DIRECTIONS

  • In a small pot on medium, add milk and heat until just warm. Soak torn bread in hot milk and stir gently until mixture is combined. Transfer to a bowl to cool off.
  • In a large bowl, combine all the ingredients including the milk/bread mixture. Place cling film on top, making sure it touches meat to prevent from dryness. Transfer to the fridge for 1 hour.
  • Preheat oven to 425ºF. 60 minutes later, wet hands slightly and form mixture into 2-inch balls. Place them on a large baking sheet lined with foil, slightly greased. Transfer to preheated oven and bake for 20 minutes.
  • Remove from heat and flip meatballs. Reduce heat to 375ºF and place them back in the oven; bake for 20 minutes. Remove from heat and let them rest for 5 minutes before adding to a tomato sauce. Makes 35 meatballs.

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