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Meatball Recipes Recipe

Recipe by Pedro M. A. Neves

This authentic Italian meatball recipe yields tender, flavorful polpettine that work equally well in tomato sauce, served with pasta, or enjoyed on their own. The combination of ground beef and pork with fresh herbs and breadcrumbs creates a light, balanced texture that's characteristic of traditional Italian home cooking. These meatballs freeze beautifully and reheat perfectly, making them ideal for weeknight dinners or entertaining.

Ingredients

• 400 g ground beef (85/15 blend)
• 200 g ground pork
• 80 g fresh breadcrumbs
• 50 ml whole milk
• 1 large egg
• 40 g Parmigiano-Reggiano, finely grated
• 3 cloves garlic, minced
• 15 g fresh flat-leaf parsley, chopped
• 5 g fresh thyme leaves, chopped
• 7 g kosher salt
• 3 g black pepper
• 60 ml olive oil
• 400 g canned San Marzano tomatoes
• 1 small onion, halved
• 1 bay leaf
• 5 g sugar

Instructions

1. Soak 80 g breadcrumbs in 50 ml milk for 3 minutes until fully softened, then squeeze out excess milk gently.

2. Combine 400 g ground beef, 200 g ground pork, squeezed breadcrumbs, 1 egg, 40 g grated cheese, minced garlic, chopped parsley, thyme, 7 g salt, and 3 g pepper in a large bowl.

3. Using your hands, gently fold and combine the mixture 15-20 times until just incorporated; do not overwork or meatballs will be tough.

4. Shape 60 ml olive oil over medium heat in a large heavy-bottomed skillet (12-inch or 30 cm) until shimmering.

5. Divide meat mixture into 16 equal portions and gently roll each into a compact ball using both palms; place on a plate.

6. Working in two batches to avoid crowding, add meatballs to the hot oil and sear undisturbed for 2-3 minutes per side until golden brown.

7. Remove meatballs and set aside. Pour off half the oil, then add halved onion to the skillet and cook for 1 minute until fragrant.

8. Add 400 g canned tomatoes with juice, 1 bay leaf, and 5 g sugar; gently stir and bring to a simmer.

9. Return meatballs to the sauce, reduce heat to low, and simmer uncovered for 15 minutes, stirring occasionally, until sauce thickens slightly and meatballs are cooked through.

10. Remove and discard onion halves and bay leaf. Taste and adjust seasoning with salt and pepper. Serve warm with pasta, crusty bread, or as directed in your recipe.

Substitutions

• Use 300 g ground beef and 300 g ground veal for a lighter flavor profile
• Replace 80 g breadcrumbs with 80 g grated zucchini (squeezed dry) for lower carbohydrate content
• Substitute ground pork with 200 g ground lamb for Mediterranean variation
• Use almond flour or gluten-free breadcrumbs in place of standard breadcrumbs for gluten-free preparation

Tips

• Do not overwork the meat mixture; gentle folding preserves light texture and prevents dense meatballs
• Searing meatballs in batches prevents steam from forming, which develops a golden crust and improves browning
• Meatballs can be shaped and frozen on a baking sheet for up to 2 months; add 2-3 minutes extra cooking time if cooking from frozen
• The sauce intensifies in flavor if made 1 day ahead and refrigerated; reheat gently before serving

Italian polpettine are a cornerstone of cucina casalinga (home cooking), varying by region from small cocktail-size balls to larger dinner portions. Traditionally eaten as a second course (secondo) rather than with pasta, though modern Italian cooking often combines them into a single pasta dish.

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