These classic Italian meatballs are perfect for spaghetti and meatballs, inside a calzone, or on a sub. Just make them. Trust me.
So last week, two friends and I went to The Chopping Block and took the Mystic Pizza class. It was so much fun, and we ended up with a ton of food.
Of course we were all so hungry by the time the food was ready that we managed to eat most of it. This weekend, I’m making the roasted garlic foccaccia, but last night I made meatballs.
Granted, these meatballs were originally supposed to be inside calzones, but I don’t do meat with my cheese unless it’s a hamburger, which I suppose technically makes it a cheeseburger.
Whatever.
Instead, I made them and had spaghetti and meatballs, which I knew the wee ones would chow on. And they did.
Little Miss proclaimed these The best meatballs ever, Mommy! right before she decided she didn’t feel like eating anymore and told me she didn’t like them.
She was lying. They were good.
Mister Man concurred saying Mommy, you make the best meatballs ever. Yeah, I’ve got them trained well. And I didn’t even do the training!
Regardless, these classic Italian meatballs totally rocked, although I forgot to buy the pork, so add that when you make them.
How to Make Classic Italian Meatballs
1 1/2 pounds ground chuck
1/2 pound ground pork
2 eggs
1 cup Panko flakes
1 c grated Parmesan
1 t salt
Black pepper to taste
1/2 c chopped fresh parsley, basil or oregano
Preheat the oven to 375 degrees.
Put all ingredients in a bowl.
Very gently mix the ingredients together until you can no longer see the egg. Don’t squish and overwork the meat, or you’ll end up with dry meatballs.
Shape into small ping pong sized balls. This makes about 24 meatballs, which is enough for two meals in our house. Fortunately, I like leftovers.
Place meatballs on a parchment or silpat lined baking sheet. Alternatively, invest in a rack that fits inside your jelly roll pan and bake them on top of that.
Bake about 15 or so minutes until nicely browned.
Let any leftover meatballs fully cool, then place in a tightly sealed container in the fridge for two to three days. Reheat covered on the stovetop or microwave, as needed.
My son’s all time favorite thing to eat is meatballs! I’ll try your recipe. It sounds great especially after your kids’ rave reviews! It must be fun going to a cooking class. I’ll have to try a class one of these days. You get so many great tips and ideas 🙂
Thanks! I’ve been looking for a good meatball recipe, and I LOVE your little “cooking notes.”
Amy ~ The Salty Momma