This is long overdue. I'm alone in my kitchen making meatballs, and it hits me - I've never blogged my favorite meatball recipe before! How can this be? We have spaghetti and meatballs once every other week! Oh well - better late than never. One of the keys to amazing meatballs is simmering them in your favorite sauce for hours. The longer, the better. These meatballs are juicy on the inside and full of flavor. You won't be disappointed!
Note: I have included instructions on how to both fry and bake the meatballs. My preferred method is frying.
- 2 tbsp avocado oil (if frying)
- 28 oz tomato sauce
- 1/2 lb 80/20 ground beef
- 1/2 lb ground pork
- 1/2 lb ground veal
- 1 large egg
- 1 tbsp Worcestershire sauce
- 2 tbsp milk
- 1/4 c seasoned bread crumbs
- 2 tbsp grated Parmesan cheese
- 1/4 c fresh parsley, finely chopped
- 1/2 tsp garlic powder
- 1/4 tsp onion salt
- 1/4 tsp salt
- 1/4 tsp pepper
- Optional: 1/4 tsp crushed red pepper flakes
If frying the meatballs, heat the avocado oil in a large skillet over medium heat. If baking the meatballs, preheat oven to 350 degrees. Pour your favorite tomato sauce in a medium-sized pan and heat over low heat.
In a large bowl, add the beef, pork, veal, egg, Worcestershire, milk, bread crumbs, Parmesan, parsley, garlic powder, onion salt, salt, pepper, and optional pepper flakes. Mix well with your hands to combine. Shape into meatballs.
Frying method: Place the meatballs on the preheated skillet. Cook the meatballs on all sides in batches until deep brown and slightly crispy.
Baking method: Place the meatballs on a lightly greased baking sheet. Bake in a preheated oven for 35 minutes (or until no longer pink in the center), turning once halfway through cooking.
Place the meatballs in the tomato sauce. Make sure the sauce is nearly covering the meatballs in the pan. Bring the sauce to a boil and reduce the heat to low. Cover and simmer for 3 to 6 hours (the longer, the better!), stirring occasionally.
Serve over hot pasta or in a sandwich. Garnish with parsley.