These are the best Italian meatballs I’ve made (And I have made a lot). Competition, incredibly juicy and generous size. This recipe serves all you want in classic meatballs.

These homemade Italian meatballs are large, juicy and tender. One pound of land is four generous meatballs. You can serve them like spaghetti with pasta. Homemade pastaor on a plate next to the extra bread with such bread focusI also used the same recipe for our Spaghetti and meatballsWhich uses the same meatball mixture but makes a lot less meatballs.

Our recipe guarantees the perfect texture. They are soft, juicy, tender and not so thick in the middle. They almost melt in your mouth. We don’t even say homemade sauce that is furious. I can’t wait to try this recipe.

The main components

• Ground Beef (85/15) and soil pork. I use this perfect Combo for classic Italian meatballs. The 85/15 beef ratio keeps them juicy, while pork adds wealth and incredibly tenderness.
• Onions and garlic. No Italian dish is complete without them. They add so much to your meatballs.
• Salt crackers and milk. Although many Italian authentic recipes use bread as a connector, I use crushed salt crackers and milk. Adds lightness in salt in salt (they do the same in us) Meatloaf recipe)
• Italian herbs. The combination of dill, Italian spices and parsley injects these meatballs with real Italian flavor. Especially I love dill with this recipe.
• Parkesan cheese. I use salt mixture salt into salt, but I like to spice them with Parmigiano-Reggiano cheese. It adds so much odor.
• Homemade tomato sauce. You can use the store purchased sauce, but try my simple, homemade tomato sauce for a really delicious dish. It’s perfect with these meatballs and incredibly easily. We have included the recipe below. I also love this Homemade red pasta sauceA number

How to make Italian meatballs

This recipe provides incredibly fragrant Italian meatballs, perfect, tender tissue. It starts with salt crackers that are absorbed in milk (my favorite trick to keep a meatball contest). Then we add sautéed onion, garlic, land dill, those who are amazing to Italian herbs, and very cheese minced beef and pork minced. A good mixture with his hands is convinced that all the spices combine.

This recipe is not about small meatballs. We make four giant. Because these meatballs are so big, they stay in the middle of a tender and juicy. For small meatballs, see our Spaghetti and meatball recipewhich use these Italian meatballs as inspiration.

Fast Baking in the oven is delicious crusts to meatballs, keeping them juicy.

While the meatballs are baked, prepare our simple but incredibly fragrant tomato sauce. It is made with beads, garlic, wine, stock, crushed tomatoes and sprinkle with fresh basil. It works beautifully with our meatballs.

Finish, Nestle Thoususty The Partically baked meatballs just sauce. They will finish cooking when wet all that deliciousness. I finish them in the oven, but gently cooked in the stove.

Ways to serve Italian meatballs

• Spaghetti and meatballs – classic. After making your meatballs, remove them from the curtain, then prepare a sauce in the sauce before serving.
• Meatball subsections or slides
• Serve as an independent dish with bread. I love Homemade focus or garlic breadA number
• Lift above high Milk polenta or Homemade Grits: (Non-traditional, I know, but so delicious).