Nonna Lina’s Italian Meatballs
Nonna Lina’s Italian Meatballs
Ingredients
For the Meatballs
- 500 grams mince, (beef recommended)
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese
- 2 eggs
- 1/2 onion, finely diced
- 2 garlic cloves, finely diced
- 1/4 cup fresh parsley, chopped, as needed
- 1 teaspoon salt, as needed
- 1/2 teaspoon pepper, as needed
- 1/2 cup milk, as needed, for soaking breadcrumbs
For Cooking and Sauce
- 2 tablespoons olive oil, as needed, for frying
- 700 grams passata, as needed, for sauce
- 1/4 cup fresh basil, torn, as needed, for sauce
- 1/2 cup water, as needed, for sauce
Instructions
- 1
In a medium bowl, place the 1 cup of breadcrumbs and pour in enough milk to just cover them. Let them soak for a few minutes until softened, then gently squeeze out any excess milk.
⏱️ 5 min
- 2
In a large mixing bowl, combine the 500 grams mince, the soaked breadcrumbs, 1/2 cup Parmesan cheese, 2 eggs, 1/2 finely diced onion, 2 finely diced garlic cloves, chopped fresh parsley, salt, and pepper.
⏱️ 5 min
- 3
Using your hands, mix all the ingredients thoroughly until well combined. Be careful not to overmix, as this can make the meatballs tough.
⏱️ 3 min
- 4
Take small portions of the mixture and roll them into uniform balls, about 1 1/2 inches in diameter, to form the meatballs.
⏱️ 7 min
- 5
Heat 2 tablespoons of olive oil in a large, deep pan or Dutch oven over medium-high heat. Once hot, carefully add the meatballs in batches, ensuring not to overcrowd the pan. Fry the meatballs until they are browned on all sides, about 5-7 minutes per batch. Remove browned meatballs and set aside.
⏱️ 10 min
- 6
Once all meatballs are browned, return them to the pan. Add the passata, fresh basil, and 1/2 cup of water to the pan. Stir gently to combine and ensure the meatballs are mostly submerged in the sauce.
⏱️ 5 min
- 7
Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pan, and let the meatballs cook in the sauce for 45 minutes, stirring occasionally to prevent sticking.
⏱️ 45 min
- 8
Serve the Nonna Lina’s Italian Meatballs hot, traditionally with your favorite pasta.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Nonna Lina’s Italian Meatballs
For the Meatballs
- 500 grams mince, (beef recommended)
- 1 cup breadcrumbs
- 1/2 cup Parmesan cheese
- 2 eggs
- 1/2 onion, finely diced
- 2 garlic cloves, finely diced
- 1/4 cup fresh parsley, chopped, as needed
- 1 teaspoon salt, as needed
- 1/2 teaspoon pepper, as needed
- 1/2 cup milk, as needed, for soaking breadcrumbs
For Cooking and Sauce
- 2 tablespoons olive oil, as needed, for frying
- 700 grams passata, as needed, for sauce
- 1/4 cup fresh basil, torn, as needed, for sauce
- 1/2 cup water, as needed, for sauce
Instructions
- 1
In a medium bowl, place the 1 cup of breadcrumbs and pour in enough milk to just cover them. Let them soak for a few minutes until softened, then gently squeeze out any excess milk.
⏱️ 5 min - 2
In a large mixing bowl, combine the 500 grams mince, the soaked breadcrumbs, 1/2 cup Parmesan cheese, 2 eggs, 1/2 finely diced onion, 2 finely diced garlic cloves, chopped fresh parsley, salt, and pepper.
⏱️ 5 min - 3
Using your hands, mix all the ingredients thoroughly until well combined. Be careful not to overmix, as this can make the meatballs tough.
⏱️ 3 min - 4
Take small portions of the mixture and roll them into uniform balls, about 1 1/2 inches in diameter, to form the meatballs.
⏱️ 7 min - 5
Heat 2 tablespoons of olive oil in a large, deep pan or Dutch oven over medium-high heat. Once hot, carefully add the meatballs in batches, ensuring not to overcrowd the pan. Fry the meatballs until they are browned on all sides, about 5-7 minutes per batch. Remove browned meatballs and set aside.
⏱️ 10 min - 6
Once all meatballs are browned, return them to the pan. Add the passata, fresh basil, and 1/2 cup of water to the pan. Stir gently to combine and ensure the meatballs are mostly submerged in the sauce.
⏱️ 5 min - 7
Bring the sauce to a gentle simmer, then reduce the heat to low, cover the pan, and let the meatballs cook in the sauce for 45 minutes, stirring occasionally to prevent sticking.
⏱️ 45 min - 8
Serve the Nonna Lina’s Italian Meatballs hot, traditionally with your favorite pasta.
⏱️ 2 min