Ah, meatballs! Is there anything more comforting than a steaming plate of Italian meatballs simmered in a rich marinara sauce? I’ve always had a special place in my heart (and stomach) for Chef John’s Italian Meatballs. I can vividly recall the delightful aroma wafting through the kitchen when my mom used to whip up her version of this classic dish on Sunday afternoons. It was our little family tradition, and every bite felt like a warm hug.
What I adore about this recipe is how it seamlessly blends flavors and textures—the juicy combination of ground beef and pork, the aromatic garlic, and the zesty herbs come together in perfect harmony. Plus, the satisfaction of shaping those meatballs with my own hands? Well, let’s just say it’s therapeutic! So, if you’re ready to roll up your sleeves and indulge in some delicious Italian goodness, let’s dive into the details of this mouthwatering recipe!
What’s in Chef John’s Italian Meatballs?
Let’s break down what you need for this fantastic dish:
Ground Beef: I prefer using 85% lean beef because it results in juicy meatballs without being overly fatty. Trust me, you want that perfect balance!
Ground Pork: The addition of pork adds fantastic richness and flavor that makes these meatballs unforgettable.
Fresh Breadcrumbs: Fresh breadcrumbs are my go-to for extra moisture. If you can’t find them, dry breadcrumbs work just as well—just adjust the quantity.
Grated Parmesan Cheese: This savory goodness doesn’t just add flavor; it also gives the meatballs that perfect Italian flair.
Fresh Parsley: A sprinkle of chopped parsley adds a nice pop of color and freshness.
Eggs: These bind everything together, making sure your meatballs stay in one piece.
Garlic: Because let’s be real, is there even an Italian dish without garlic? I usually go for fresh, minced garlic to pack a punch.
Dried Oregano: This herb brings in that quintessential Italian flavor.
Salt and Black Pepper: Essential seasonings to enhance the overall taste.
Red Pepper Flakes (optional): If you like a little kick to your meatballs, toss these in! Just a half teaspoon will do wonders.
Marinara Sauce: This is the magic elixir that brings everything together. I prefer a jarred sauce that I trust—no shame in that!
Olive Oil: Used for frying, makes the meatballs beautifully golden and delicious.
Is Chef John’s Italian Meatballs Good for You?
Absolutely, but like everything, moderation is key! Here’s a quick health rundown:
Ground Beef and Pork: Rich sources of protein, which helps in muscle repair and growth. Opting for leaner meat minimizes saturated fat for a healthier option.
Parmesan Cheese: While it adds a delightful flavor, it’s also good for your bones thanks to all that calcium! Just keep an eye on portions if you’re watching your sodium intake.
Fresh Garlic: Not only does it bring flavor but it also has some heart-healthy benefits. It’s known to boost the immune system too!
Breadcrumbs: Whole-grain breadcrumbs can be a healthier alternative, adding fiber to the mix.
While this dish is certainly indulgent, pairing it with a side salad or some whole-grain pasta can round out your meal nicely.
Ingredients
– 1 pound ground beef (85% lean)
– 1/2 pound ground pork
– 1 cup fresh breadcrumbs (or 1/2 cup dry breadcrumbs)
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– 2 large eggs
– 4 cloves garlic, minced
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon red pepper flakes (optional)
– 1 jar (24 oz) marinara sauce
– Olive oil (for frying)
*Serves about 4-6 people.*
How to Make Chef John’s Italian Meatballs?
1. In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, eggs, garlic, oregano, salt, black pepper, and red pepper flakes (if using). Use your hands and mix until everything is well combined, but don’t overdo it—no one likes a tough meatball!
2. Shape the mixture into meatballs, about 1.5 inches in diameter. You should get around 12-15 meatballs, depending on how big you make them.
3. Heat a few tablespoons of olive oil in a large skillet over medium heat. Once it’s hot, carefully add the meatballs in batches to avoid crowding. Cook for about 5-6 minutes, or until they are browned all over.
4. Once browned, transfer the meatballs to a plate and set them aside.
5. In the same skillet, pour in the marinara sauce and bring it to a simmer. Gently place the meatballs back into the skillet, and spoon some sauce over them—because who doesn’t love a sauce bath?
6. Cover and let them simmer for about 20-25 minutes, or until they’re cooked through—this step allows all those lovely flavors to meld together.
7. Serve the meatballs hot, garnished with additional parsley and cheese if desired. Enjoy them with some spaghetti, in a sub roll, or just dive right in with some crusty bread!
Meatball Magic Tips!
– If you want to switch things up, try using ground turkey or chicken for a lighter version.
– Feel free to add other herbs like basil or thyme for extra flavor.
– Make a big batch and freeze the meatballs! They reheat beautifully and are a lifesaver for busy weeknights.
– Pair them with a fantastic glass of red wine. Trust me, it elevates every bite!
I can’t wait for you to try these Italian meatballs! They’re perfect for gatherings or those evenings when you just need a little comfort food. Don’t forget to share your experience with me—I’d love to hear how they turned out for you! Happy cooking!
