How to Make the Best ITALIAN MEATBALLS Ever

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.

Blend the carrot, celery, garlic, and onion with a nice amount of extra virgin olive oil and a splash of water until well combined.

Set aside half of this mixture for the sauce and add the other half to the meat mixture.

Soak the bread in water (or milk) and squeeze out the excess liquid before adding it to the meat mixture.

Mix the ground beef and ground pork in a bowl, then add the soaked bread, the mixed herbs, half of the carrot-celery-onion mixture, breadcrumbs, pecorino cheese, salt, and pepper.

Break the egg into the mixture and mix everything thoroughly until well combined.

Shape the mixture into meatballs, about 40 g each, ensuring your hands are wet to prevent sticking.

Place the shaped meatballs on a tray lined with baking paper and freeze them to reduce moisture.

Prepare the sauce by heating extra virgin olive oil in a deep pot and adding the reserved sofrito mixture, cooking on medium-low heat for about 10 minutes.

Add the tomato passata to the sofrito and mix well, then cover and cook on low heat for at least 1 hour.

After 1 hour, add the frozen meatballs directly into the boiling sauce, ensuring the sauce is aggressive and hot.

Cook the meatballs in the sauce for about 30 to 40 minutes, depending on their size.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens