These authentic Italian meatballs are the real deal! This well-loved family recipe, originating in Italy and passed down through generations, will make you think you're dining in a little Italian village.
Add breadcrumbs to the mixing bowl and top with milk. Using your hands, mix all ingredients together for several minutes until well combined, then form into balls.
If you are cooking in sauce:
Heat 1 tablespoon of olive oil over medium-low heat in skillet. Add meatballs and brown on all sides, turning frequently to avoid scorching. Cook just until fully browned, then remove and cook in pasta sauce for at least 90 minutes, until fully cooked through.
If you are baking:
Line large baking sheet with parchment paper and place meatballs on top of parchment paper. Bake in 400 degree preheated oven for 20 minutes or until internal temperature reaches 165 degrees on a meat thermometer.
If you are pan frying:
Heat 1 tablespoon of olive oil over medium-low heat in a large skillet. Add meatballs and cook, turning frequently to brown evenly and avoid scorching. Cook 15-20 minutes depending on the size of the meatballs, until internal temperature is 165 degrees on a meat thermometer.
Notes
If the meat mixture is too dry, add another egg, or add milk or water by the tablespoon and mix in until it reaches desired level of moisture.If the meat mixture is too wet, add breadcrumbs by the tablespoon and mix in until it reaches desired consistency.
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