This meatball recipe was adapted from Chef Anne Burrell's recipe. Her original recipe was enhanced with some tweaks to create the most flavorful, juicy meatballs that you have ever had. You'll make your Italian grandmother proud with this recipe.
- 2 tablespoons olive oil
- 1 onion, very finely diced
- 3 cloves garlic, smashed and minced
- 1/2 lb ground veal
- 1/2 lb ground pork
- 1/2 lb ground beef
- 2 eggs
- 1 cup grated Parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/2 tsp crushed red pepper
- 1 cup seasoned breadcrumbs
- 1/2 cup milk
- Preheat the oven to 350 degrees F.
- Add the olive oil to a large pan and place over medium-high heat. Add the onions, season them with about a half teaspoon of salt, and cook for 5 minutes, or until translucent. Add the minced garlic and saute for about 30 seconds, or until browned.
- In a large bowl, add the veal, beef, pork, eggs, cheese, herbs, and bread crumbs. Using your hands, combine the ingredients. Add the onion and garlic and season with another teaspoon or so of salt. Mix again, using your hands. Then, add the milk, and mix once more.
- Shape the meatballs to whatever size you’d like. You can use an ice cream scoop if you find it important that all of your meatballs are the same size. I just wing it.
- Oil a large pan and place over medium-high heat. Give the pan a few minutes to heat up. Add the meatballs, turning them occasionally to ensure that all sides of the meatball are browned.
- Place the browned meatballs on a cookie sheet and bake for 18 minutes. Larger meatballs may require additional time.
- Add to marinara sauce as it simmers, freeze for later, or eat them plain!
- Prep Time: 6 mins
- Cook Time: 30 mins
- Category: Main
- Cuisine: Italian