Mama’s best Italian meatballs

Mama’s best Italian meatballs are a delicious blend of rich savory flavors that bring back Italy and childhood memories. Made with a mix of ground  beef, veal and pork, these meatballs are seasoned with a blend of garlic, fresh Italian parsley and parmesan cheese. Bread crumbs and eggs add the tender and juicy texture.

Simmered in my easy marinara sauce, Mama’s meatballs are prefect for serving over  pasta in a sub or as an appetizer.

Here are some tips for making Mama’s meatballs

1. Choose the right meat: A mix of ground beef, pork and veal fora good balance of flavor and moisture.
2. Don’t over mix: Mix the ingredients just until combined. Over mixing can make the meatballs dense and tough.
3. Soak the bread: soak the breadcrumbs in milk before adding to the meat mixture. This helps to keep the meatballs soft.
4. Use a light touch:  when forming the meatballs , handle them gently and don’t pack them too tightly.
5. Don’t over cook: When prebaking the meatballs only bake until just beginning to turn brown use a cookie sheet for even browning,

Ingredients

• 1 lb. lean ground beef
• 1/2 Lb. ground veal
• 1/2 lb. ground Italian sausage
• 3 large eggs
• 1/2 cup milk
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 2 Tbsp. minced garlic
• 1/2 cup finely chopped onion
• 1/2 cup Italian parsley
• salt and pepper to taste

Instructions

1. In a bowl add the milk, breadcrumbs and parmesan cheese let sit for 10 minutes. Then add the rest of the ingredients up to the meat. Mix until well combined. Then add all the meats and mix just until combined.
2. With wet hands roll the meatball mixture into golf size balls.
3. Place the meatballs on a lightly greased cookie sheet and bake in a preheated 375-degree oven for 10 minutes.
4. Simmer the meatballs in your favorite marinara sauce for 1 hour.