Italian Meatballs (The Real Deal!)

January 17, 2013


Here they are, the counter puncher to yesterday’s Chicken Meatballs.  These baby’s are the real deal!  I did not skimp on anything!  The men in my family were very happy!  I stuck to my healthy version:).  We were all happy, what can I say?  I should think more about pleasing the guys when I’m cooking, but I figure since I’m doing all the hard work, please Me first!

5.0 from 2 reviews
Italian Meatballs (The Real Deal!)
  • For the Meatballs
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 1 pound ground beef
  • 1 pound ground pork
  • 4 large eggs
  • 1 cup 2% milk
  • 1 cup grated Romano cheese
  • ¼ cup red wine
  • 2 cups bread crumbs
  • 2 teaspoons kosher salt
  • ½ teaspoon pepper
  • pinch red pepper flakes
  • For the Marinara
  • 1 28 ounce can chopped tomatoes with basil
  • 2 tablespoons tomato paste
  • ½ tsp oregano
  • ½ tsp basil
  • pepper to taste
  • 1 tbsp. olive oil
  • ¼ tsp.cider vinegar
  1. In a medium saucepan, combine tomatoes, tomato paste, oregano,, basil and black pepper. Simmer 20 minutes (do not boil). Stir in olive oil and vinegar and continue to simmer for 10 more minutes.
  2. Meanwhile, In a large skillet over medium heat add the oil and the onions and cook until just beginning to brown, about 15 minutes. Let the onions cool.
  3. In a large bowl combine the remainder of the ingredients with the cooled onions. Mix everything using your hands.
  4. Shape the mixture into golf ball sized meatballs.
  5. Heat a large skillet with a bit more oil. Sear the meatballs on all sides working in batches as to not overcrowd the pan. Transfer the seared meatballs to a glass baking dish and cover with marinara sauce. Bake for 20-30 minutes in a 400 degree oven, until no longer pink inside.


Adapted from Not without Salt

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