Maria’s Italian Meatballs
Yield: 4–6 servings (approximately 25–30 meatballs)
Ingredients
meatball
600 g lean ground beef
400 g lean ground pork
150 grams of breadcrumbs
100 gr grated Parmesan cheese
50 gr grated Pecorino Romano
3 whole eggs
2 cloves of garlic, finely chopped
2 tbsp fresh parsley, finely chopped
1 tsp salt
¼ tsp nutmeg
Freshly ground black pepper
Tomato sauce
2 tbsp olive oil
2 cloves of garlic, finely crushed
800 ml tomato sauce (preferably San Marzano)
Salt to taste
Preparation
1. Prepare the meatball mixture
In a large bowl, combine ground beef and ground pork.
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Add the breadcrumbs, grated parmesan, pecorino romano, minced garlic, chopped parsley, salt, nutmeg and freshly ground black pepper.
Crack 3 eggs into a bowl.
Using your hands, gently mix all the ingredients until evenly mixed.
2. Form meatballs
Lightly wet your hands and roll the mixture into egg-sized meatballs (approx. 30–35 g each).
You should have about 25–30 meatballs.
3. Prepare tomato sauce
Heat 2 tablespoons olive oil in a large saucepan over medium heat.
Add the crushed garlic cloves and cook for about 1-2 minutes, until fragrant and golden.
Add the tomato sauce, season lightly with salt, and simmer over low heat for about 20 minutes, stirring occasionally.
4. Cook the meatballs
Gently add the raw meatballs directly into the simmering tomato sauce.
Partially cover and cook over low heat for 20-25 minutes, occasionally pouring the sauce over the meatballs.
The meatballs should reach an internal temperature of 71°C (160°F) and be tender and fully cooked.
5. Serve
Serve hot meatballs with tomato sauce, extra grated parmesan and fresh parsley.
They can be enjoyed alone, with crusty bread, or with pasta.
Note that pork can be substituted for ground beef.
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