ITALIAN MEATBALLS!

Juicy, crunchy, and MOIST meatballs! This is my absolute favorite recipe for meatballs. I serve these to guests on the regular and always get asked for my recipe.

These little delights can be served family style on a large platter with sauce and parmesan. I like to bathe the meatballs in the sauce, just plop them in spaghetti/marinara sauce and let them finish cooking. Adding the meatballs will make them so juicy and flavorful!

 

 

I like to serve this dish with a great salad and bread sticks or sliced French bread. French bread dipped in extra olive oil with a splash of balsamic vinegar is the perfect accompaniment to these great meatballs. 

You can use whatever spaghetti sauce you like or try my homemade marinara. Classic Marinara <— Click here. 

Let’s get started!

INGREDIENTS:

• 1 lb. ground grass-fed beef.
• 2 handfuls of Italian style breadcrumb or panko. (Italian is great because it has seasoning added)
• 1 tsp Italian seasoning 
• 2 handfuls of grated parmesan cheese
• 1 egg
• 1 tbsp. minced garlic 
• 1 1/2 tbsp. Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup flour
• 1/2 cup extra virgin olive oil
• Minced parsley for garnish 
• Homemade or store bought marinara/spaghetti sauce, my recipe is above. 
• Spaghetti noodles cooked al-dente. 

MEATBALL DIRECTIONS:

1. In a mixing bowl combine the ground grass-fed beef, breadcrumbs, cheese, egg, 1 tbsp. garlic, Worcestershire sauce, salt and pepper. With your hands mix together well.
2. Grab some of the meat mixture and roll into a ball about a 1 1/4-inch diameter ball.
3. Wash up. Then in a shallow dish pour in the flour. Take each ball and roll it in the flour until covered. Shake off the excess and then set on a plate. Continue with all of the balls.
4. In a cast-iron or large skillet, heat the oil over med-high heat.
5. Take each ball and carefully place in the pan.
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8. Cook for about 6-8 minutes and carefully roll over. There should be a great brown crust forming.
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10. Continue to cook the meatballs, I like to use a spatula and roll the meatballs around to get a nice crust forming. 
11. The outside should be golden brown and crunchy. I cut a meatball open to see if it is cooked through, and if there is a little pink left that is ok because they will continue to cook in the sauce. 
12. I like to move the meatballs to a paper towel on a plate and when the sauce is ready add the meatballs in and let them simmer for 10 minutes. 
13. Serve over al-dente spaghetti noodles. 

ENJOY!!

 

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