The Ultimate Homemade Italian Meatball Recipe: Restaurant-Worthy Flavors Made Easy
Ah, the humble meatball. A comfort food classic, a versatile ingredient, and a symbol of Italian cuisine. But let’s be honest, not all meatballs are created equal. Some end up dry and crumbly, others lack flavor depth, and some are just…meh.
Here at Cooking Sessions, we’re on a mission to elevate your meatball game! This homemade Italian meatballs recipe bathed in a delicious caramelized onion glaze takes inspiration from traditional Italian flavors but adds a few secret weapons to create juicy, flavorful meatballs that will rival any restaurant dish.
The Secret to Insanely Delicious Meatballs:
So, what sets this homemade Italian meatballs recipe apart from the rest? Here’s the breakdown:
- The Meat:Â We use a classic 80/20 ground beef blend for the perfect balance of fat and leanness. This ensures juicy meatballs that stay moist even after cooking.
- Moisture Masters: We don’t want dry meatballs, so we incorporate finely chopped cremini mushrooms. They release moisture as they cook, keeping the meatballs juicy and adding a subtle earthy note.
- Flavor Powerhouse: Fresh herbs like oregano, Italian flat-leaf parsley, and basil leaves pack a punch of Italian flavor.
- Aromatic Magic: Garlic, a cornerstone of Italian cooking, adds its pungent deliciousness.
- Perfect Binding: Panko breadcrumbs provide a light and airy texture without getting soggy.
- Cherish the Cheese:Â Don’t skip the grated Parmesan cheese! It adds a touch of salty richness that complements all the other flavors beautifully.
- Secret Ingredient: Here comes the secret weapon – minced prosciutto! This adds a layer of rich, savory umami flavor that takes the meatballs to a whole new level.
Beyond the Basics: Caramelized Onion and Sherry Glaze
These delicious meatballs deserve an equally impressive presentation. We’ll elevate them with a decadent caramelized onion and sherry glaze. The sweetness of the caramelized onions perfectly balances the savory meatballs, while the sherry adds a touch of complexity and depth.
Watch how to make this homemade Italian meatballs recipe!
Want to see this recipe come to life? Check out this video where I walk you through the entire process, step-by-step!
Ready to Roll? A Step-by-Step Guide:
Now, let’s get cooking! This homemade Italian meatballs recipe might seem like a lot, but fear not – it’s surprisingly straightforward.
- Mix meatball ingredients in a large bowl, thoroughly combining.
- Form meatballs into 1 1/2 inch balls and place on baking sheet. Cover with plastic and refrigerate about 30 minutes.
- Heat a large saute pan. Add 4 tablespoons of extra virgin olive oil. Add 1 cup diced white onion. Saute for 2 minutes until soft.
- Add meatballs to onion mixture. Brown on all sides, turning occasionally.
- Add 3/4 cup chicken stock or water. When it comes to boil, cover and simmer 5-8 minutes, or until cooked through.
- Remove meatballs with slotted spoon to a platter.
- Deglaze pan with 1/4 cup white wine or sherry wine. Stir well and reduce by half. After it reduces turn off the heat, and pour over the meatballs. Serve immediately.
- Forming Perfect Meatballs: Wet your hands to prevent sticking. Scoop out a portion of the meatball mixture and roll it gently between your palms to form a ball, about 1-2 inches in diameter. Repeat with the remaining mixture.
- Searing for Flavor: Heat olive oil in a large skillet over medium-high heat. Once hot, carefully add the meatballs and sear on all sides until golden brown. This creates a flavorful crust that seals in the juices.
- Serving Ideas: Serve this with my Italian chopped salad or caprese salad for a nice weekend meal!
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Homemade Meatballs
Recipe by Jason Hill – CookingSessions.comIngredients
- 1 pound ground beef 80/20
- 1 egg
- 1/4 cup diced crimini mushrooms
- 3 tablespoons grated parmesan cheese
- 1 teaspoon dried oregano
- 4 tablespoons minced Italian flat leaf parsley
- 14 basil leaves chopped (about 3 tablespoons)
- 1/4 cup minced proscuitto
- 2 cloves minced garlic
- 1/3 cup panko bread crumbs
- 1 teaspoon salt
- 1/2 teaspoon cracked fresh pepper
- Crushed red pepper flakes to taste optional
Onion Glaze
- 4 tb extra virgin olive oil
- 1 cup diced white onion
- 3/4 cup chicken stock
- 1/4 cup white wine or sherry
Instructions
- Mix meatball ingredients in a large bowl, thoroughly combining.
- Form meatballs into 1 1/2 inch balls and place on baking sheet.
- Cover with plastic and refrigerate about 30 minutes.
- Put large saute pan on heat. Add 4 tablespoons of extra virgin olive oil. Add 1 cup diced white onion. Saute for 2 minutes until soft.
- Add meatballs to onion mixture. Brown on all sides, turning occasionally.
- Add 3/4 cup chicken stock or water. When it comes to boil, cover and simmer 5-8 minutes, or until cooked through.
- Remove with slotted spoon to a platter.
- After removing meatballs, deglaze pan with 1/4 cup white wine or sherry wine. Stir well and reduce by half. After it reduces turn off the heat, and pour over the meatballs. Serve immediately.
