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International Recipes

Italian Meatballs Recipe

26 agosto, 2024
Italian Meatballs
Index

    Ingredients

    Meatballs

    • 1 pound ground beef
    • 1/2 pound ground pork
    • 1/2 cup breadcrumbs
    • 1/4 cup grated Parmesan cheese
    • 1/4 cup chopped fresh parsley
    • 2 cloves garlic, minced
    • 1 large egg, beaten
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon red pepper flakes (optional)
    • 2 tablespoons olive oil (for cooking)

    Tomato Sauce

    • 1 tablespoon olive oil
    • 1 small onion, finely chopped
    • 2 cloves garlic, minced
    • 1 can (28 ounces) crushed tomatoes
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/4 teaspoon sugar (optional)
    • 1/4 cup chopped fresh basil (optional)

    Serving

    • Spaghetti or your favorite pasta
    • Grated Parmesan cheese
    • Chopped fresh parsley

    Instructions

    Preparing the Meatballs

    1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, chopped fresh parsley, minced garlic, beaten egg, dried oregano, dried basil, salt, black pepper, and red pepper flakes (if using). Mix gently with your hands until just combined.Tip: Avoid over-mixing to keep the meatballs tender.
    2. Form the mixture into 1-inch meatballs, placing them on a baking sheet or large plate as you go.

    Cooking the Meatballs

    1. Heat olive oil in a large skillet over medium-high heat.
    2. Add the meatballs to the skillet, working in batches if necessary, and cook until browned on all sides, about 5-7 minutes. Transfer the browned meatballs to a plate and set aside.

    Making the Tomato Sauce

    1. In the same skillet, add the olive oil and heat over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
    2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
    3. Stir in the crushed tomatoes, dried oregano, dried basil, salt, black pepper, and sugar (if using). Bring to a simmer.
    4. Add the browned meatballs to the sauce, reduce the heat to low, and let the sauce simmer for 25-30 minutes, until the meatballs are cooked through and the flavors have melded.Tip: For a thicker sauce, simmer uncovered. For a thinner sauce, cover the skillet.

    Serving the Meatballs

    1. Cook the spaghetti or your favorite pasta according to the package instructions. Drain well.
    2. Serve the meatballs and sauce over the cooked pasta.
    3. Garnish with grated Parmesan cheese and chopped fresh parsley.

    Tips and Tricks

    Adding Extra Flavor

    For added depth of flavor, you can add a splash of red wine to the tomato sauce when adding the crushed tomatoes.

    Making Ahead

    You can prepare the meatballs and sauce ahead of time and refrigerate them for up to 3 days. Reheat gently on the stove before serving.

    Freezing Instructions

    Both the meatballs and sauce freeze well. Allow them to cool completely, then transfer to airtight containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat before serving.

    Nutritional Information

    • Calories: 450 per serving
    • Protein: 25g
    • Carbohydrates: 40g
    • Fat: 20g
    • Fiber: 5g
    • Sugar: 8g
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