Perfect Italian Meatballs (made with Love)

Beautiful soft meatballs made with pork, beef, cheese and wine baked in the oven. Which is why we call them perfect. Can be served on pasta, rolls, even salads!

 

Perfect Italian Meatballs made with a mixture of beef and pork. And a touch of wine.
I married an Italian boy. He turns his nose up at most Italian restaurants. Their meatballs are never as good as his mom’s. He makes an exception for a tiny Italian place in Pittsburgh called Enrico Biscotti, thank goodness. And these.
These meatballs started as Mr. LAM’s grandpa’s recipe. His mom made these meatballs her whole life. I tweaked the recipe a little to bring it into the 21st century. Some of that was borrowed from Enrico himself. Mr. LAM approves.
Instead of milk like most Italian meatball recipes, we use wine. I usually use a Merlot or a Pinot. Use something you would drink. I usually have a glass while I make these. I hate for the meatballs to drink alone!
These meatballs are perfect — in sauce over pasta, on sandwiches, in that ridiculous grape jelly and chili sauce meatball appetizer. They are just meat, breadcrumbs and seasonings. My kids wolf these down because there are no offensive pieces of vegetable in them. The grow ups wolf them down because, well, they’re perfect.

Perfect Italian Beef Pork Meatballs

Beautiful soft meatballs made with pork, beef, cheese and wine baked in the oven. Which is why we call them perfect. Can be served on pasta, rolls, even salads!

Ingredients

  • 2 lbs ground beef (85% beef/15% fat)
  • 1 lb ground pork
  • 1/2 cup plain bread crumbs
  • 1 cup  Grated Parm. Cheese
  • 1 1/2 tsp  Garlic powder
  • 1 tbsp Steak seasoning
  • 1 tbsp Onion powder
  • 1/3 cup Chopped fresh parsley (this is my MIL's measurement, I usually just use a handful)
  • 1/2 tsp Dry basil
  • 1/2 tsp Dry oregano
  • 1/2 tsp allspice
  • 1 egg
  • 1 cup Red Wine see note

Instructions

  1. Preheat oven to 350 degrees
  2. Put the meat into a large mixing bowl.  Add the breadcrumbs and cheese.
  3. In a large measuring cup, beat the egg. Add the wine, garlic powder, steak seasoning, onion powder,  parsley, basil, oregano and allspice. Mix to combine and pour over the meat and bread crumbs. Allow to sit for 2 minutes (this lets the breadcrumbs absorb a little bit of the liquid.)
  4. Spray a large cookie sheet with sides with non stick spray.
  5. Combine with your hands until well mixed.
  6. Form meatballs into the size you like.  (I use a 1 1/2" portion scoop to make them a consistent size.)
  7. Bake in oven at 350 degrees for 15 to 20 minutes.

Recipe Notes

Makes 30 1 1/2" meatballs

Once baked can be added to tomato sauce.

Be sure to use a wine you would drink -- I like to use a Merlot or a Zinfandel

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