Italian Meatballs (2024)

FAQs

What are authentic Italian meatballs made of? ›

Ground beef, pork and veal are the most common choices in Italy when making meatballs. Some prefer just one, others a mix. It's really up to you. We definitely recommend staying away from chicken or turkey, though.

American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!

Baking will result in meatballs with a crunchy exterior, though the caramelisation achieved from frying will be superior. Baked meatballs take the least amount of effort, as you'll only need to turn them once or twice throughout the cook and you can make a larger batch at once.

They are super flavorful but what makes them so so tender and moist is this: Plain Greek Yogurt. The lactic acid from the yogurt tenderizes the meat while adding subtle flavor. The addition of egg and parmesan cheese help keep the meat together so that you get delicious weeknight meatballs in minutes.

The traditional spaghetti and meatballs dinner is a creation of the American household and has no actual roots in Italian culture. Italy does have their own version of meatballs, but they're very different from what we know here. Known as polpettes, they're very rarely eaten alongside pasta.

Ideal for meatloaf and meatballs, ground chuck holds its shape during cooking. The cooked meat should be moist, juicy and slightly firm.

Some people like to drop the raw meatballs directly in a pot of Italian tomato sauce and let them simmer. Some people like to cook the meatballs in the oven first and then put the browned meatballs in the tomato sauce.

Although the meatballs are not browned first, they still cook though in the sauce and it is safe to add them to the sauce raw, as long as the sauce is kept at a simmer until the meatballs are cooked through. Cooking the meatballs this way means that they stay quite tender even when cooked.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

Egg and breadcrumbs are common mix-ins to add moisture and tenderness. Another binder option that people swear by is a panade, which is fresh or dry breadcrumbs that have been soaked in milk.

What do you put in meatballs so they don't fall apart? ›

Add a lightly beaten egg, but not too much. Egg acts as a binder for the ingredients, but you only need a small amount. One small egg will do for one pound of minced meat. Alternatively, if you're following an egg-free diet, you could soak fresh bread in milk, squeezing out any excess milk, to use as a binder.

In most regions, meatballs are just fried and eaten as is—enjoyed as a snack or served as a second course without any sauce.

Ingredients. Beef And Pork, Water, Textured Soy Flour, Bread Crumbs (Wheat Flour, Salt), Soy Protein Concentrate, Less Than 2% Of: Parmesan Cheese Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes), Oregano, Basil, Black Pepper, Natural Flavors, Salt, Dextrose, Sodium Phosphate.

BEEF, PORK, WATER, TEXTURED SOY FLOUR, ONIONS, BREAD CRUMBS (WHEAT FLOUR, SALT, YEAST), DEXTROSE, CONTAINS LESS THAN 2% OF THE FOLLOWING: SOY PROTEIN CONCENTRATE, SALT, SPICES, COLOR ADDED, GRATED PECORINO ROMANO CHEESE (MADE FROM SHEEP'S MILK, SALT, ENZYME), SODIUM POLYPHOSPHATE, DRIED GARLIC, DRIED ONION, CANOLA OIL, ...

Ingredients: Pork, Mechanically Separated Chicken, Water, Textured Soy Flour, Bread Crumbs (Wheat Flour, Bleached Wheat Flour, Leavening [Sodium Bicarbonate, Sodium Aluminum Phosphate], Dextrose), Soy Protein Concentrate, Contains 2% or Less of: Beef, Salt, Parmesan And Romano Cheeses (Cow's Milk, Part-Skim Cow's Milk, ...