For over 100 years these Classic Italian Meatballs have been a staple in my family. Authentic, famous and truly delicious! Look no further!
Italian meatballs, a timeless culinary delight, evoke memories of family gatherings and delicious meals. These Classic Italian Meatballs have been around for generations in my family and my great-grandmother was one of the original creators. When I was a kid, there was nothing better than coming home to find Nana (my grandmother) in the kitchen donned with an apron, frying fresh, homemade meatballs over the stove. There’s something magical and nostalgic about crafting these savory spheres from scratch, and today we’ll dive into the art of making these irresistible meatballs at home. Whether you’re a seasoned chef or a kitchen novice, join us on a flavorful journey as we break down the essential ingredients and provide step-by-step instructions for mastering this recipe.
Understanding the Ingredients in Classic Italian Meatballs
To create the perfect Italian meatball, start with top-notch ingredients. Opt for high quality ground beef (85-90%) for a rich flavor profile. Stale Italian bread, grated Parmesan cheese, fresh garlic, parsley other seasonings help to round out the flavor profile. Eggs act as the binding agent, ensuring the meatballs hold their shape and stay moist.
Why use leaner cut ground beef?
The reason for using 85-90% ground beef is so that you still have lots of flavor but the meatballs are not too greasy and saturated with fat. If you use leaner cuts, the meatball may be drier.
These Classic Italian Meatballs call for stale Italian bread?
Yes! Stale Italian bread is used in this Classic Italian Meatball recipe. It’s the secret ingredient that makes these meatballs irresistible! Before we dive into why we use stale Italian bread in this recipe, let’s get a little history as to why?
Quick history of using stale Italian bread in recipes
If you’ve ever taken a trip to Italy, you’ll quickly realize that stale bread is the star in many authentic Italian recipes, Ribollita, Pappa Al Pomodoro and Panzanella to name a few. Since medieval times, Italians have adopted the philosophy called, “cucina povera” which refers to cooking with as little food waste as possible. Not wanting to waste bread that had become stale, Italians created new dishes featuring this ingredient.
Ways to use stale Italian bread
Here are some of the Italians favorite ways to use up stale bread:
- Meatballs: stale bread is the secret ingredient in these Classic Italian Meatballs. In this recipe, a parade or a paste is first made by soaking stale bread in milk or water and then adding it to the meat mixture. By doing so, this helps prevent the meatballs from shrinking and drying out. The end result? Moist, delicious and irresistible meatballs!
- Breadcrumbs: grind up that stale bread and make your own homemade breadcrumbs.
- Croutons: cut up the bread into chunks, bake and add them to salads and soups.
- Soups: Stale bread is used in many Italian soups such as Ribollita (white bean soup made with stale bread) and Pappa Al Pomodoro (tomato and bread soup).
- Panzanella (Bread Salad): is a fresh dish that goes back to the habit of soaking Tuscan stale bread and mixing it with garden vegetables.
How to quickly stale Italian bread
To stale Italian bread, leave it out overnight. The bread should feel hard to the touch.
Classic Italian Meatballs-Ingredients
- 2 3/4 lbs ground beef (85-90% lean)
- 1 loaf Italian bread (staled)
- 3-5 fresh garlic cloves (pressed, grated/diced fine)
- 2 eggs
- 2 tsp salt
- 1/4 tsp fresh ground pepper
- 1/3 cup fresh parsley (chopped)
- 3/4 cup fresh parmesan cheese (grated)
- 1/2 cup corn or vegetable oil (for frying, add additional oil if needed)
Classic Italian Meatballs-Instructions
- In a large bowl, soak the Italian bread in cold water. Let soak for about 10 minutes.
- While the bread is soaking, in a large mixing bowl combine, ground beef, fresh garlic, eggs, salt. pepper, parsley and parmesan. Mix until combined.
- Once bread has soaked for 10 minutes, peel/take off the outer crust. Squeeze out about 2/3 of the water from the bread, leaving the bread moist.
- Add bread to the meat mixture and mix until all the white of the bread is barely visible.
- Roll meat mixture into balls, roughly the size of the palm.
- Heat oil in a large frying pan, and add meatballs in batches.
- Fry 3-4 minutes per side, until crisp and cooked through reaching an internal temperature of 160-165 °F.
- Place cooked meatballs on paper towels to drain off excess oil.
- Top with your favorite sauce.
- Serve and enjoy!
Cooking Options
Explore different methods – bake for a healthier option or fry for a crispy exterior. Each technique has its advantages; choose based on your preference. Remember, reaching the right internal temperature (160-165 °F) guarantees both safety and ensure that the meatball will be both moist and delicious!
Baking: Preheat your oven to 375°F (190°C). Place the meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until golden brown, ensuring they are cooked through.
Frying: For a crispier exterior, heat oil in a skillet/frying pan over medium-high heat. Fry the meatballs for 3-4 minutes per side or until they develop a dark-brown crust.
Serving Suggestions
Once your meatballs are cooked to perfection, the fun part begins! Serve them over a bed of al dente spaghetti, in a hearty sub sandwich, or as delightful appetizers. Pair with marinara sauce, a Simple Homemade Tomato Sauce or your favorite jar sauce. Experiment and see what sauce you like best.
Storing and Freezing
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To freeze, place cooled meatballs in a freezer bag for up to 3 months. Thaw, reheat and add your favorite sauce!
Gather your ingredients and let’s get started!
Congratulations! You’re now ready to master the art of crafting these Classic Italian Meatballs. The combination of high-quality ingredients and traditional cooking methods ensures a dish that pays homage to the rich culinary heritage of Italy. Give it a try, and relish the satisfaction of creating a classic from scratch. Share your experiences and variations with us — we’d love to hear about your kitchen adventures! Buon Appetito! And remember…
Life’s too short to eat bad food!
For additional Italian recipes try:
Cheesy Stuffed Shells Casserole
Healthy Pasta and Sausage Casserole
Try these delicious Italian desserts too!
Homemade Italian Pizzelles with Anise
Homemade Italian Chocolate Pizzelles
Classic Italian Meatballs
Equipment
- frying pan
- Baking sheet
Ingredients
- 1 loaf Italian bread staled
- 2 3/4 lbs ground beef 85-90% lean
- 3-5 fresh garlic cloves pressed, grated/diced fine
- 2 eggs
- 2 tsp salt
- 1/4 tsp fresh ground pepper
- 1/3 cup fresh parsley chopped
- 3/4 cup fresh parmesan cheese grated
- 1/2 cup corn or vegetable oil for frying, add additional oil if needed
Instructions
- In a large bowl, soak the Italian bread in cold water. Let soak for about 10 minutes.
- While the bread is soaking, in a large mixing bowl combine, ground beef, fresh garlic, eggs, salt. pepper, parsley and parmesan. Mix until combined.
- Once bread has soaked for 10 minutes, peel/take off the outer crust. Squeeze out about 2/3 of the water from the bread, leaving the bread moist.
- Add bread to the meat mixture and mix until all the white of the bread is barely visible.
- Roll meat mixture into balls, roughly the size of the palm.
- Heat oil in a large frying pan, and add meatballs in batches.
- Fry 3-4 minutes per side, until crisp and cooked through.
- Place cooked meatballs on paper towels to drain off excess oil.
- Top with your favorite sauce.
- Serve and enjoy!
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