Italian Meatballs
This meatball recipe will make a difference in your day. Every bite is light, every morsel is chewy and every single ball carries savory notes of garlic and parsley to your palate.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
Italian Meatballs
Prep Time15 Minutes
Servings24
Cook Time20 Minutes
Ingredients
¾ pound ground beef
¾ pound ground veal
⅓ cup milk
2 cups Italian or white bread, cubed with crusts removed
1 egg
1 tablespoon extra-virgin olive oil, plus more for greasing pan
1 tablespoon L&B Italian Tuscan Seasoning
1 ½ teaspoons kosher salt
½ teaspoon black pepper
¼ teaspoon crushed red pepper
2 tablespoons grated Parmesan, plus some for garnish
3 garlic cloves, grated
¼ cup grated onion
1 tablespoon minced fresh parsley, plus some for garnish
Directions
- Heat oven to 350 F.
- In a large bowl, break up the beef and veal evenly with a wooden spoon or your fingers.
- In a separate smaller bowl, combine the milk and cubed bread, and use a wooden spoon or your fingers to mash the bread and milk mixture until all of the bread is saturated and about the size of rice grains.
- Whisk the egg and olive oil into the bread mixture, and set it aside.
- Add the Italian Tuscan seasoning, kosher salt, black pepper, crushed red pepper, parmesan, garlic, onion and parsley to the meat mixture and combine it with a wooden spoon or your hand until the seasoning is evenly distributed.
- Add in half the egg and bread mixture, stir to incorporate, and then add in the second half. Stir until all of the ingredients are incorporated.
- Using your hands, roll the meatballs into 1 ½-inch balls and place them on a lightly oiled sheet pan.
- Bake for 20 to 25 minutes or until the internal temperature reaches 165 F on an instant-read thermometer.
- Toss the meatballs in your favorite L&B tomato sauce, garnish with parmesan and parsley, and enjoy.
15 minutes
Prep Time
20 minutes
Cook Time
24
Servings
Shop Ingredients
Makes 24 servings
L&B Fresh 85% Lean Premium Ground Beef, 16 Ounce
$7.49$0.47/oz
Catelli Brothers Ground Veal, 1 Pound
$10.99 avg/ea$10.99/lb
L&B Classic Whole Milk, 0.5 Gallon
$2.59$5.18/gal
Brownberry Premium Italian Bread, 20 Ounce
$4.29$0.21/oz
Egg Beaters Egg Whites Liquid Egg Product, 16 Ounce
Deal
$3.99 was $4.49$0.25/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
$12.99$0.77/oz
L&B Italian Tuscan Seasoning, 1.6 Ounce
Deal
$5.99 was $6.99$3.74/oz
Morton Coarse Kosher Salt, 3 Pound
$5.69$1.90/lb
McCormick Coarse Ground Black Pepper, 1.5 Ounce
$2.99$1.99/oz
L&B Crushed Red Pepper Flakes, 1.5 Ounce
Deal
$4.99 was $5.99$3.33/oz
L&B Parmigiano-Reggiano Cheese, 1 Pound
$24.99/lb$24.99/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
Yellow Onions Bagged, 3 Pound
Huge Deal
$2.99 was $3.99$1.00/lb
Curly Parsley Bunch, 1 Each
$1.99
Directions
- Heat oven to 350 F.
- In a large bowl, break up the beef and veal evenly with a wooden spoon or your fingers.
- In a separate smaller bowl, combine the milk and cubed bread, and use a wooden spoon or your fingers to mash the bread and milk mixture until all of the bread is saturated and about the size of rice grains.
- Whisk the egg and olive oil into the bread mixture, and set it aside.
- Add the Italian Tuscan seasoning, kosher salt, black pepper, crushed red pepper, parmesan, garlic, onion and parsley to the meat mixture and combine it with a wooden spoon or your hand until the seasoning is evenly distributed.
- Add in half the egg and bread mixture, stir to incorporate, and then add in the second half. Stir until all of the ingredients are incorporated.
- Using your hands, roll the meatballs into 1 ½-inch balls and place them on a lightly oiled sheet pan.
- Bake for 20 to 25 minutes or until the internal temperature reaches 165 F on an instant-read thermometer.
- Toss the meatballs in your favorite L&B tomato sauce, garnish with parmesan and parsley, and enjoy.