Italian Meatballs
A classic Italian Meatball recipe that has been developed from years in professional kitchens and secrets from generations of Italian Grandma's.
Servings 22 4oz Meatballs
Ingredients
- 2 lbs ground chuck
- 1 lb ground pork
- 1.5 cup panko breadcrumbs
- 1.5 cup Whole Milk
- 1/2 each vidalia onion diced small
- 1.5 tsp granulate garlic
- 2 tsp granulated onion
- 6 cloves Fresh Garlic
- 2 each Large Eggs
- 2 Tbsp Italian seasoning
- 1 cup Parmesan cheese
- 1/3 cup fresh Italian parsley chopped
- 1.5 tsp salt
- 1 tsp Pepper
Instructions
- Combine the breadcrumbs, milk, granulated garlic and onion in a separate bowl. MIx well and allow bread to soak up all the milk. Mixture should create a paste like substance. This is called a panada.
- In a large mixing bowl combine meats and the other ingredients.
- To the meat mixture fold in the panada to mix well. Be careful to not over mix.
- Scoop out mix into consistent sized meatballs onto unprepared sheet tray. I used a disher to scoop 4oz meatballs.
- Once all mixture is scooped, roll balls in two hands to form nice, tight, round spheres.
- Bake in a preheated 375° oven for 45 minutes and place into gravy if desired.
- Serve with parmesan cheese or pasta of your choice. Enjoy!