Easy Italian Meatballs in Sauce Recipe - Big Bear's Wife (2024)

FAQs

What are authentic Italian meatballs made of? ›

These easy-to-make meatballs are made with ground beef and pork, strewn with fresh parsley, garlic and grated cheese. But the “secret” to good meatballs comes down to their juicy, delectable texture. And that is the result of including soft, milk-soaked breadcrumbs.

When it comes to adding liquid to meatball mixtures, milk is often used for its versatility, depth of flavor, and richness. Without the use of milk, you may be faced with a plate of dry meatballs. Milk adds a certain level of moisture that helps produce perfectly tender meatballs.

As the collagen in the meat dissolves over time, it transforms into gelatin, which not only adds a silky texture to the sauce but also contributes to the overall richness and depth of flavor. The longer the simmer, the more tender and succulent the meatballs become.

American meatballs are the biggest in size, with Italian and Swedish meatballs following on the depth chart. Italian meatballs call for seasonings like grated parmesan and oregano, while Swedish ones use seasonings like nutmeg and allspice. While it doesn't sound like a huge distinction, you'll notice it in the taste!

Our meatballs and meat sauce are made with 100% ground beef. They do not contain any pork.

After all of the Italian meatballs I've been making lately, I consider myself a meatball expert. A good rule of thumb is to bake meatballs for 25-30 minutes at 350 degrees fahrenheit.

You can brown the uncooked meatballs in a sauté pan before adding them to the sauce. You can brown them in the oven. Or you can skip browning altogether and put the raw meatballs straight into the sauce to cook.

ANSWER: Usually when meatballs fall apart, it's the binder that is the problem. Most meatball recipes call for using bread crumbs and eggs. But too much bread crumbs make them too loose, and not enough bread crumbs won't help them hold together either.

Can meatballs be overcooked in sauce? ›

Don't overcook your meatballs! Most recipes instruct us to bake the meatballs until they are completely cooked. Next, we are to let them simmer away in some kind of sauce for hours. It should be no surprise that your meatball is going to be completely overcooked and dry by the time you eat it.

While water and broth may keep the meatballs moist throughout the cooking process, milk's extra fat and luscious consistency add an unmatched level of complexity to any classic meatball recipe.

An egg is usually a good start, as that can help with the tenderness and texture, but the king of meatball binders is breadcrumbs soaked in milk (also known as a panade). Soaking the breadcrumbs first makes them pliable and soggy, which allows them to easily and evenly mix into the ground meat.

This process allows the baking soda to neutralize acid on the surface of the meat, resulting in less toughness and a cooked meat that is juicy on the inside while remaining crispy on the outside. Note: Some cuts of meat may take longer to soak in the baking soda to fully tenderize.

Milk: Adds moisture and tenderizes the meat, making our meatballs juicy and tender once cooked. Egg: Adds more moisture and helps the mixture firm up once cooked. Parmesan: My secret ingredient for the best meatballs! Parmigiano-Reggiano adds flavor and salt to our mixture.

Filler ingredients like breadcrumbs or flour are important too because they stop the meatballs becoming dry. The breadcrumbs absorb the juices from the meat as it cooks, trapping them within the meatball. Again quantity is important here; too much and your meatball will be more like stuffing or a dumpling.

The Key to Tender Meatballs

This binder (aka panade) helps add moisture to the meatballs and also prevents the meat proteins from shrinking and becoming tough. (Eggs also contribute to tenderness, so don't skip them!)

More Reasons Your Meatballs are Hard

Sticky hands can result in an overworked farcemeat. Too much time spent forming the balls can also make them tough, and you're more likely to overwork them if you can't get them off your hands.