The Juiciest Italian Meatballs I&ve Ever Made
Video Stats
Recipe Overview
Overview
These Italian meatballs are a delightful combination of flavors and textures, making them a standout dish for any occasion. The use of both ground beef and Italian sausage creates a rich, savory base that is further enhanced by the addition of fresh herbs like basil, parsley, and tarragon. The incorporation of ricotta cheese not only adds moisture but also lightens the meatballs, ensuring they remain tender and flavorful.
As you prepare the meatballs, the process is straightforward and approachable. Grating the onion helps to distribute its flavor without overwhelming the mixture with moisture, while the breadcrumbs provide the necessary binding. The addition of red pepper flakes gives a subtle kick, balancing the richness of the meat.
While the meatballs bake, the creamy polenta serves as a perfect accompaniment. Made with a blend of milk and heavy cream, it creates a luxurious base that complements the meatballs beautifully. The final touch of parmesan and a drizzle of olive oil elevates the dish, making it not just a meal but a comforting experience.
This recipe is not only easy to follow but also allows for customization. Whether you prefer smaller meatballs or a different blend of herbs, the possibilities are endless. Serve these meatballs at your next family gathering or cozy dinner, and watch as they become a new favorite.
Recipe Details
Steps & Tips
Gather a pound of hot Italian sausage and ground beef.
Add a cup of breadcrumbs to the meat mixture.
Add kosher salt and pepper to the mixture.
Incorporate fresh chopped basil, tarragon, and parsley.
Tip: Add red pepper flakes for extra flavor.
Mix in two tablespoons of marinara sauce.
Add a couple of eggs to help bind the mixture.
Incorporate ricotta cheese to lighten the mixture.
Grate a quarter of a white or yellow onion and remove excess moisture.
Tip: Grate onion to avoid excess moisture in the meatballs.
Combine all ingredients in a bowl and mix well.
Form the mixture into meatballs and place them on a parchment-lined pan.
Bake meatballs in a preheated oven at 375°F for about 45 minutes.
Tip: Use parchment paper to help keep meatballs in the pan.
In a pot, heat a half cup of heavy cream, a half cup of milk, and a cup of water.
Add salt to the boiling mixture.
Stir in half a cup of polenta and continue stirring to avoid lumps.
Cover and simmer the polenta for about 20 minutes, stirring occasionally.
After 15 minutes, turn the meatballs for even cooking.
Lightly brush some meatballs with soy sauce for added flavor.
Tip: Stir polenta frequently to prevent lumps.
Add a couple tablespoons of butter to the polenta.
Stir in a third of a cup of Parmesan cheese to the polenta.
Add a couple tablespoons of ricotta and mix well.
Tip: You can use chicken broth or vegetable stock instead of water for more flavor.
Tip: Soy sauce can enhance umami without making the dish taste Asian.
Serve the meatballs on a bed of creamy polenta.
Garnish with olive oil, basil, and parsley.
Tip: Cook meatballs until they reach an internal temperature of 160°F.
Ingredients
Ingredient: Dairy
→ Substitution: Almond Milk
Ingredient: Eggs
→ Substitution: Chia Egg
Ingredient: Gluten
→ Substitution: Gluten-Free Breadcrumbs
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
Got a Recipe Question? Ask Away!
Interesting Tidbits
- •Using a mix of ground beef and Italian sausage enhances the flavor and texture of the meatballs.
- •Grating the onion helps to incorporate it into the meat mixture without adding excess moisture.
- •Ricotta cheese adds moisture and lightness to the meatballs, making them tender.
- •Cooking meatballs at a lower temperature for a longer time helps them cook evenly and stay juicy.
