Italian Meatballs
fromwhitneybond.comwhitneybond.com/wprm_print/italian-meatballs
Say hello to THE BEST recipe for Italian Meatballs that you'll ever try! They're bursting with flavor, easy to make and have been TESTED and PERFECTED over the last 10 years. The options are endless with these juicy, tender, melt-in-your-mouth meatballs! Serve them as an appetizer, in meatball subs, with spaghetti or added to soup.
Ingredients
Instructions
Preheat the oven broiler to high.
Add the olive oil to a large skillet on the stove over medium high heat.
Add the onions and cook for 4-5 minutes.
Add the garlic and cook for another minute.
Remove from the heat and set aside.
In a large bowl, combine the ground beef, Italian sausage, panko breadcrumbs, parmesan cheese, egg yolks, Italian seasoning, salt and pepper.
Add the cooked onions and garlic, then use your hands, or a spatula, to combine all of the ingredients.
Once the ingredients are combined, form the mixture into about 40 golf ball sized meatballs.
Place the meatballs on a foil lined baking sheet and under the broiler in the oven for 5-7 minutes. Alternatively, you can bake the meatballs at 400°F for 15-20 minutes.
Remove the meatballs from the oven and immediately toss with your favorite sauce, add to soups or subs, or freeze them for later.
Notes
- This recipe makes 40 small (golf ball sized) meatballs or 8 jumbo (baseball sized) meatballs. If making the jumbo size meatballs, bake them in a 400°F oven for 20-25 minutes. These meatballs can be frozen raw or cooked. I recommend only freezing them for up to 6 months. They can be defrosted overnight in the refrigerator or in a microwave, using the defrost function. To make gluten free meatballs, simply swap out the panko breadcrumbs for gluten-free panko bread crumbs. For instructions on how to pan fry or air fry the meatballs, refer to the blog post above.
