How to Make Homemade Italian Meatballs from Scratch - by Laura Vitale - Laura in the Kitchen Ep 85

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is lower in fat, while ground pork is often more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and provides a cheesy flavor, while pecorino is usually less expensive.

In a large bowl, combine fresh homemade breadcrumbs with 1 tablespoon of whole milk to moisten.

Add 1 egg to the breadcrumb mixture.

Grate garlic into the mixture using a microplane.

Finely mince fresh basil leaves and add to the mixture.

Season the mixture with salt and pepper, being cautious with salt due to the cheese.

Mix the ingredients using a fork to avoid overworking the meat.

Form the mixture into meatballs, being careful not to compress them too much.

Heat 3 tablespoons of olive oil in a high-sided pan over medium-high heat.

Sear the meatballs in batches, turning them to brown on all sides without overcrowding the pan.

Remove the meatballs and set aside carefully as they are fragile.

In the same pan, add finely chopped onion and a pinch of salt, cooking for about 5 minutes until softened.

Pour in 3/4 cup of red wine and let it cook for about 1 minute.

Add about 1.5 cans of tomato puree to the pan, along with a bit of water to rinse out the cans.

Mix the sauce well before adding the meatballs back in.

Submerge the meatballs in the sauce, cover partially, and reduce the heat to low.

Braise the meatballs in the sauce for about 1 hour and 45 minutes, stirring gently to avoid breaking them.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens