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Italian style meatballs in a white bowl with grated cheese, being held over a table.
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5 / 4 votes

Italian-Style Meatballs

The key to these great Italian meatballs is the combination of ground veal and pork, or ground pork and turkey. The mustard gives them a little zing, too. The meatballs without the sauce are perfect for lunch boxes.
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Course: Mains
Cuisine: Italian
Servings: 4 servings
Calories: 530

Ingredients

  • 2 tablespoons olive oil, divided
  • 1 (3 1/2 oz) onion, finely diced
  • 1 garlic clove, crushed or grated
  • 1 pound 2 ounces ground veal and pork (or use pork and beef or turkey)
  • 1 3/4 ounces breadcrumbs
  • 1 tablespoon Dijon mustard
  • 4 sprigs flat-leaf parsley, leaves picked, finely chopped
  • 1 large egg
  • 1/2 teaspoon salt, plus more if needed
  • Freshly ground pepper, to taste
  • 1/4 cup all-purpose flour
  • 2 cans (14 ounce) diced tomatoes
  • Pasta of your choice, to serve
  • Grated Parmesan, to serve
US - Metric

Instructions

  • In a large skillet over medium-low heat, warm 1 tablespoon of the oil. Add the onion and garlic and cook until softened, but not browned, 5 to 7 minutes. Dump the onion mixture into a large bowl and let cool. Wipe the skillet clean.
  • Add the meat, breadcrumbs, mustard, parsley, egg, salt, and some pepper to the cooled onions and mix.
  • Use your hands to roll the mixture into 1-1/4 inch (3 cm) meatballs. You should have about 15 meatballs.
  • Place the flour on a plate or in a baking dish and roll the meatballs in the flour to coat. Dust off any excess.
  • In the same large skillet over medium-high heat, warm the remaining 1 tablespoon olive oil. Working in batches, if necessary, add the meatballs and brown on all sides.
  • Return all the meatballs to the skillet, then carefully add the canned tomatoes and 3/4 cup (200 ml) water. Be cautious: the skillet will be hot and might spit.
  • Cover and simmer until the meatballs are cooked through to an internal temperature of 160°F (71°C) and the flavors have melded, 20 to 25 minutes. Taste and adjust the seasoning with more salt, if needed.

    ☞ TESTER TIP: If you prefer a spicy sauce, season with some red pepper flakes.

  • While the meatballs are cooking, cook the pasta in a large saucepan of boiling salted water according to the package instructions.
  • Drain the pasta in a colander, and transfer to a serving bowl. Top with the meatballs and sauce and sprinkle with Parmesan.

Nutrition

Serving: 1serving | Calories: 530kcal | Carbohydrates: 23g | Protein: 27g | Fat: 36g | Saturated Fat: 12g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 534mg | Fiber: 3g | Sugar: 6g