Teresa's Recipes
Authentic Italian Meatballs
Delve into the heart of Italian cuisine with these authentic, mouth-watering meatballs. Crafted from a blend of succulent ground beef, crispy breadcrumbs, creamy Parmesan cheese, and a medley of aromatic herbs, these meatballs are a showstopper. They make a hearty main course over a bed of pasta or a crowd-pleasing appetizer on their own. Each meatball is a bite of Italy, bursting with flavors that transport you to an Italian grandma's kitchen.
Ingredients
- 1 pound Ground beef
- 1 cup Breadcrumbs
- 1/2 cup, grated Parmesan cheese
- 1 Egg
- 2 cloves, minced Garlic
- 1/4 cup, chopped Fresh parsley
- 1 teaspoon Dried oregano
- to taste Salt and pepper
- 2 tablespoons Olive oil
- 2 cups Marinara sauce
Dietary Notes
- Servings: 4
- Dish Type: Main Course/Appetizer
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 455
- Fat: 25g
- Carbs: 24g
- Protein: 35g
- Sodium: 1020mg
- Sugar: 4g
Instructions
- In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, salt, and pepper. Mix the ingredients until they are evenly incorporated. The mixture should hold together well when shaped.
- Using your hands, shape the meatball mixture into 1-inch diameter balls. You should have about 24 meatballs.
- Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the meatballs. Cook them until they are browned on all sides, which should take about 5 minutes.
- Once the meatballs are browned, add the marinara sauce. Reduce the heat to low, cover the skillet, and let it simmer for 20-25 minutes. The meatballs should be cooked through and the sauce should be bubbling.
- Serve the meatballs hot, either over pasta or as an appetizer with toothpicks. Garnish with extra parsley and Parmesan cheese if desired.
Tips
- For a gluten-free version, replace breadcrumbs with gluten-free breadcrumbs or cooked quinoa.
- You can also bake the meatballs in the oven at 375°F (190°C) for 20-25 minutes instead of frying them.
- For a spicier kick, add a pinch of red pepper flakes to the meatball mixture.