The Best Italian Meatballs Recipe in the World

I can’t remem­ber where I found this Ital­ian meat­balls recipe, as I’ve been mak­ing it for years and years. It was one of those direc­tions writ­ten in a note­book, old-​school style, from when I first started to cook. I have never tasted any meat­balls that were lighter, fluffier and more full of fla­vor. The recipe has two steps: broil­ing the meat­balls first until browned on both sides, then sim­mer­ing for 20 mins in a sim­ple mari­nara sauce. The brown­ing is very impor­tant — you will def­i­nitely taste that fla­vor later, and seal­ing the meat­balls by brown­ing means we don’t need to use eggs.

Best Italian Meatballs in the World

If you have a freezer stocked with some ground meat and pantry with pas­sata then you’ll be able to make an impromptu yummy din­ner in no time.

The Best Ital­ian Meat­balls Recipe in the World
Cui­sine: Ital­ian
  • 1 lb lean ground beef (Beef is the clas­sic com­po­nent, but I actu­ally use ground turkey thighs for lighter flavor)
  • ½ cup sea­soned Ital­ian breadcrumbs
  • ⅓ cup water
  • ¼ cup grated Parme­san cheese
  • 1 medium onion, finely chopped
  • gar­lic (4 cloves for me), minced
  • salt
  • pep­per
  1. Mix all ingre­di­ents together, but don’t add all of the water at one time. Mix­ture should be moist but not so that the meat­balls fall apart.
  2. Shape meat­balls to desired size and place on a broiler pan (I wet my hands before shap­ing each meat­ball and it helps to make my palms not sticky) Broil until they’re browned on one side and then turn and broil the other side. When fin­ished, add to the mari­nara sauce and sim­mer at least 20 minutes.
  3. Serve with pasta, plenty of fresh sweet basil and more parme­san. And don’t for­get a glass of red wine!



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