Authentic Italian Beef Meatballs (Print Version)
# Ingredients:
→ Meatball Mixture
01 -
2 cups diced white bread, crusts removed (approximately 4 slices)
02 -
120ml water
03 -
4 extra large eggs
04 -
1 cup freshly grated Romano cheese
05 -
4 garlic cloves
06 -
2 tablespoons chopped fresh parsley
07 -
1 ½ teaspoons black pepper
08 -
1 ½ teaspoons salt
09 -
900g 85% lean ground beef (preferably grass-fed & organic)
→ For Frying
10 -
60ml canola oil, plus extra if needed for second batch
→ Tomato Sauce
11 -
3 quarts Homemade Marinara Sauce (2 cans/28-ounce crushed tomatoes, 1 can/28-ounce whole peeled tomatoes)
# Instructions:
01 -
Remove crusts from white bread and cut into small cubes until you have two cups. Place in a small mixing bowl, pour water evenly over bread, and set aside to soak while preparing remaining ingredients.
02 -
In a large bowl, lightly beat eggs with a fork. Add chopped fresh parsley and finely minced garlic. Incorporate Romano cheese, salt, and pepper.
03 -
Squeeze soaked bread cubes together to create a mushy paste (panade), breaking apart any hard chunks. Add to bowl with other ingredients. Incorporate ground beef and mix gently with hands until evenly combined, taking care not to overwork the mixture.
04 -
Shape mixture into meatballs approximately 6cm wide, rolling gently between palms. You should yield 16-17 meatballs. Wash hands thoroughly after handling raw meat.
05 -
In a 6-quart pot or larger, prepare the marinara sauce using two 28-ounce cans of crushed tomatoes and one 28-ounce can of whole peeled tomatoes (mashed with a potato masher). Keep sauce simmering over low heat.
06 -
Heat oil in a 12-inch skillet over medium-high heat until rippling. Add half the meatballs, ensuring they don't touch. Allow first side to cook undisturbed for 5-7 minutes until a dark crust forms. Carefully turn to brown all sides, approximately 3 minutes for second side and 2 minutes for remaining surfaces. Use a splatter screen if available.
07 -
Transfer browned meatballs to paper towel-lined platter. Check oil level and clarity before cooking second batch, replacing if necessary. Fry remaining meatballs until completely browned and drain on paper towels.
08 -
If preferred, bake meatballs at 175°C (350°F) on a foil-lined, greased baking sheet for 30 minutes instead of frying.
09 -
Carefully place browned or baked meatballs into simmering tomato sauce. Prop lid slightly open with wooden spoon and simmer for at least two hours, stirring occasionally to prevent sticking. This extended cooking time allows meatballs to impart flavor to sauce while becoming tender and juicy.
10 -
Serve meatballs with sauce and pasta if desired. Refrigerate leftovers for up to four days or freeze for longer storage.
# Notes:
01 -
For best results, avoid overworking the meat mixture which can make meatballs tough.
02 -
The meatballs should develop a very dark crust when frying for optimal flavor.
03 -
The extended simmering time in sauce is crucial for developing rich flavor and tender texture.