Authentic Italian Meatballs
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Learn how to make authentic Italian meatballs with a secret soffritto blend for an explosion of flavors. This recipe, passed down and refined through generations, promises the best meatballs you've ever tasted.
02:10:00 total
Serves 8
medium
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Ingredients
- ground beef or veal - 500 g
- ground lean pork - 500 g
- carrot - 1 (halved)
- celery stick - 1 (roughly chopped)
- brown onion - 1/2 (roughly chopped)
- garlic cloves - 2
- egg - 1
- Pecorino Romano or Parmigiano Reggiano - 5 Tbsp (Grated)
- dry herb mix - 20-30 g
- bread - 5 (slices)
- bread crumbs - 3 Tbsp
- salt - 3 Tsp
- pepper - to taste
- tomato passata - 2 bottles
- fresh basil - a bunch
- Extra Virgin Olive Oil (EVOO) - as needed
Instructions
- Prepare Soffritto: Blend sliced celery, carrot, onion, garlic, a drizzle of EVOO, and a splash of water, until thick and creamy, then set aside.
- Mix Meat: In a large bowl, mix ground pork and beef mince using your hands.
- Prepare Bread: Soak the bread in water, squeeze out the excess liquid and tear into small pieces. Add to the meat mixture.
- Combine Ingredients: Add dried herbs, half of the soffritto, breadcrumbs, cheese, salt, pepper, and egg to the meat mixture. Mix until smooth.
- Shape Meatballs: Wet your hands and form the meat mixture into meatballs. Place on a tray lined with parchment paper.
- Make the Sauce: In a deep pot, cook the remaining soffritto in EVOO. Add water and cook for 10 minutes. Add tomato passata, stir, cover, and simmer for 1 hour.
- Cook Meatballs in Sauce: Drop meatballs into boiling sauce one at a time. Cover and cook for 30-40 minutes on low heat.
- Serve: Tear fresh basil leaves over the cooked meatballs and sauce. Serve with a generous amount of sauce and basil on top.
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