On the menu tonight – Roasted Italian Meatballs!
Usually, if I have meatballs, they are over spaghetti. But, I’ve also had meatballs served as an appetizer. However you want them, these Roasted Italian Meatballs are DELICIOUS!
I made mine with ground beef, pork, and veal, a pound each. If you’re thinking that’s the same mix used for meatloaf, you’re right! You could use the recipe I’m giving for a meatloaf and it would be fantastic. Ask me how I know. 😉 This time, I decided to make roasted meatballs and served them as an appetizer. They would be great in spaghetti or over polenta.
However you decide to serve them, I hope you make this dish!
Roasted Italian Meatballs
(1 votes, average: 5.00 out of 5)
Loading...Roasted Italian Meatballs
Ingredients
- 1lb ground beef
- 1lb ground pork
- 1 lb ground veal
- 2 eggs, beaten
- 2 cups Italian seasoned bread crumbs
- 1/2 cup grated Pecorino Romano cheese
- 1/2 cup grated Parmesan cheese
- 4 garlic cloves, minced
- 3-4 Tbsp Italian Parsley, chopped
- 1 cup red wine, one you would drink - not cooking wine
- 1/3 cup whole milk
- 2 tsp Kosher salt (More or less to taste)
- 2 tsp freshly ground black pepper (More or less to taste)
- 1/2 cup olive oil
Instructions
Pre-heat oven to 400 degrees
In a large bowl, combine the ground meats and gently break apart with your fingers
Gently fold in the bread crumbs, cheeses, garlic, parsley, eggs, wine, milk, salt and pepper
Make sure everything is well combined, but not over-mixed - otherwise the meat balls (or meatloaf) will be tough
Prepare two rimmed baking sheets with parchment paper and measure out 2-3 oz balls about 1-2 inches apart. I used a small ice cream scoop
Brush the meatballs with olive oil
Bake the meatballs for 25-30 minutes, until golden brown.
At this point, you could add them to a pot of marinara sauce for an additional 10-15 minutes or so and server over pasta.
Otherwise serve meatballs on a plate with a little marinara sauce and either Parmesan or Pecorino cheese.
