Italian Beef Meatballs

I’m writing a book. In the meantime, when my writing power is elsewhere, I’ll be bringing my favorite home cooked scratch recipes to the Substack.

I first made these with no recipe, all instincts. However, my boyfriend said they were the best he’s ever had and asked me to make them for his family. I watched my mom make meatballs a ton growing up. A combination of those memories (and spiritual guidance from my Italian ancestors?) brought us this recipe. 

Ingredients

2 lbs ground beef (I use an 85-15, and the impossible fake beef for myself)

1.5 cups breadcrumbs (some people swear by home made, I like Italian Progresso in the blue container)

1.5 cups whole milk

1 cup fresh parsley, chopped (divided)

½ cup fresh basil, chopped

1 tbsp salt

1 tsp black pepper

1 cup chopped vidalia onion (about ½ large onion)

2 egg yolks

2 tbsp oil (I like olive or avocado)

¼ cup parmesan (optional)

2 cup mozzarella (optional)

1. Put the breadcrumbs and milk in a bowl and combine with fork

2. Let the breadcrumbs absorb all of the milk. This is called panade, rehydrating the breadcrumbs makes the meatballs moist and fluffy

3. Mix in ⅔ cup parsley and all of the basil, salt, pepper, and onion. Mix until well combined

4. Mix in beef. I like using my hands here. (This is the point where I divide my mix into two bowls—one bowl for real beef, one bowl for impossible.)

5. Mix in egg yolks, combine well. Still using hands

6. Form 3 inch spheres, about 16 meatballs

7. Heat a pan on med-high

8. Once hot, add oil

9. Wait about 20 seconds for oil to heat, then add 8 meatballs

10. Cook until browned on each side, about 1.5 mins. Cover the pan between turning

11. Turn and cook on each side (I end up turning them about 5-6 times, trying to get entire surface browned)

12. Remove and put on plate, repeat steps 9-11 for next batch of meatballs

13. Be sure to test a meatball to ensure it is cooked through

14. Next, I like to add the meatballs all in the pan, then cover in marinara sauce and simmer on low about 5 minutes

15. Turn off the burner, add parmesan, mozzarella, and remaining parsley on top

16. Eat it!