There are very few dishes, like meatballs, that can please everyone, absolutely everyone, young and old.
Shutterstock: Paul Cowan
Here in Italy meatballs are with you from an early age. My grandmother would preparing them in many different ways, depending on the age and also the state of health of herself and the person eating them. 
- Steamed meatballs are seasoned with fresh pureed tomato for young children
- Baked meatballs are made for a lighter meal without sacrificing any flavor
- Fried meatballs are always made for a “party” atmosphere and are ideal for a lunch or dinner between friends
- Meatballs can also be cooked in any sauce that they will eventually be served with for great, versatile flavor
In short, so many variations, not to mention the various ingredients contributing to what (for us) is the perfect meatball: bread, potatoes, bread crumbs, milk …
And then there is the size, that can vary according to their use:
- Very small for baked pasta with meatballs (south of Italy style)
- Medium for a main course, and to fry them
- Large, almost like small hamburgers, if we want to take them with us to a picnic, to the beach, for a trip …
And so we like to eat the meatballs … you’ll never see them on spaghetti, unless some restaurant should bend to this not Italian trend.
Meatballs’ versatility means that we do not ever get tired of them , and their flavor changes with the seasons, just like the ingredients that we put inside this dish.
Today I prepared these kinds of meatballs:
- Steamed in tomato sauce (recipe for tomato sauce is here)
- Baked, instead of being fried
With this recipe below, you can choose the meatballs form of cooking you prefer.
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Classic Italian Beef and Parmesan Meatballs
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
A simple, traditional recipe for tender and flavorful Italian meatballs made with ground beef, parmesan, and fresh parsley. Perfect for baking and serving with your favorite sauce.
Ingredients
- 1 pound (454g) beef minced meat
- 2 eggs
- 2 ounces (57g) stale bread
- 2 ounces (59ml) whole milk
- 1 ounce (28g) parsley
- 1 garlic clove
- 2 ounces (57g) grated parmesan cheese
- Extra Virgin Olive Oil to taste
- salt to taste
- pepper to taste
Instructions
- Soak the bread in milk for about ten minutes.
- Meanwhile, chop the parsley and the garlic.
- Squeeze the bread.
- Mix together and stir in a large bowl (by hand or with a large fork): meat, bread, salt and pepper, parmesan, parsley, and garlic.
- Add the eggs, continuing to stir to mix all together.
- Let the mixture rest for about 20 minutes.
- Form meatballs (about 3 cm / 1.2 inches in size) using your hands.
- Season with olive oil and cook them:
- Cook for Twenty minutes (if steaming).
- Cook for Twenty minutes (if baking at 400 °F / 200 °C).
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Cuisine: Italian
Frequently Asked Questions
What is the best way to cook the meatballs if I want a lighter option?
Baked meatballs are recommended for a lighter meal without sacrificing flavor.
How can I adjust the size of the meatballs for different dishes?
You can make very small meatballs for baked pasta, medium-sized for a main course, and large ones for picnics or beach trips.
Can I use different types of bread or breadcrumbs in the meatball mixture?
Yes, you can use various types of bread, bread crumbs, or even add potatoes and milk to create the perfect meatball texture.
