Growing up in an Italian family, meatballs were a constant staple at the dinner table. Everyone had their own recipe — some more dense, some sweeter, and some an entire meal in themselves!
When I started really getting into cooking, in high school, I would visit my aunt, my dad’s oldest half-sister, who was the hands down best cook in the bunch. I wanted to learn all of the traditional recipes – meatballs, red sauce, fried doughs (with a name so Italian I have no idea how to spell it), and morning pastries.
Over the years, I’ve adjusted the meatball recipe to become my own – added a few things, subtracted a few things, and adjusted amounts. Now I’ve decided to share it here with you!
I like to double the below recipe and freeze in bags of 9 or 10 – enough for 2-3 people to mix with pasta for dinner, plus leftovers. Please note the amounts are rough estimates — I usually do this by sight or feel, and you can tweak as necessary.
Italian Style Meatballs
1 lb ground meatloaf mix (1/3 pork, 1/3 veal, 1/3 beef)
1/2 small onion, diced
2 cloves garlic, diced
1/3 cup grated Parmesan cheese
1 cup Italian-Style Breadcrumbs
Plain Breadcrumbs (up to 1 cup)
Salt to taste
Mix all ingredients except plain breadcrumbs by hand in a bowl. Add plain breadcrumbs until able to roll mixture into balls without large pieces sticking to hands.
Bake on 350 for 10-30 minutes, based on size of meatball, until both sizes are browned and the entire ball is cooked through.