This recipe for Italian homemade meatballs is easy and delicious! I’m coating them with panko bread crumbs and a special blend of Italian spices. It’s one of the best meatball recipes around, and I hope you enjoy it!
Serve this with my Italian chopped salad or caprese salad for a nice weekend meal!
Homemade Meatballs
Recipe by Jason Hill – CookingSessions.comThis recipe for homemade Italian meatballs is easy and delicious, made with panko bread crumbs and a special blend of Italian spices. It's one of the best meatball recipes around, and we hope you enjoy it! Pair this with some marinara sauce or my Italian pink sauce recipe for the ultimate spaghetti and meatballs dinner.
Ingredients
- 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.
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