Ultimate Three Meat Italian Meatballs Recipe

Introduction

There’s something magical about a perfectly cooked Italian meatball—juicy, flavorful, and just the right amount of tenderness. For me, the secret lies in the blend of three different meats: beef, pork, and veal. This combination creates a rich depth of flavor and a texture that is simply irresistible.

Growing up, Sunday dinners at my grandmother’s house were always a special occasion, and her meatballs were the star of the show. She would spend the entire afternoon in the kitchen, crafting these little spheres of perfection. The aroma of garlic, herbs, and simmering tomato sauce would fill the house, creating a sense of warmth and comfort that I still cherish to this day.

Now, I’m thrilled to share this recipe for three meat Italian meatballs that brings back those fond memories. Whether you’re making them for a big family dinner, a special occasion, or just because you’re craving some comfort food, these meatballs are sure to satisfy. They’re easy to make, full of flavor, and perfect for serving with your favorite pasta, in a sub sandwich, or even on their own as an appetizer.

Recipe Overview

Name of the Recipe

Ultimate Three Meat Italian Meatballs

Brief Description

This recipe for three meat Italian meatballs combines beef, pork, and veal to create a rich and flavorful meatball that’s perfect for any Italian-inspired meal. They’re seasoned with garlic, herbs, and Parmesan cheese, then baked to perfection and served with your favorite marinara sauce.

Ingredients List

Ingredients

• 1 lb ground beef
• 1/2 lb ground pork
• 1/2 lb ground veal
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped
• 1/4 cup whole milk
• 1 large egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)
• 1 tbsp olive oil (for cooking)

Substitutions

If you need to make adjustments based on dietary preferences or ingredient availability, here are some substitution options:

• Meat Variations: If veal is not available or preferred, you can use all beef and pork in equal parts or substitute the veal with ground turkey for a leaner option.
• Dairy-Free: Replace the Parmesan cheese with a dairy-free alternative, and use almond milk or another plant-based milk instead of whole milk.
• Gluten-Free: Use gluten-free breadcrumbs to make this recipe suitable for a gluten-free diet.

Step-by-Step Instructions

Detailed Steps

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it with olive oil.
2. In a large mixing bowl, combine the ground beef, pork, and veal. Use your hands or a spoon to mix the meats together until well combined.
3. Add the grated Parmesan cheese, breadcrumbs, minced garlic, chopped parsley, chopped basil, milk, egg, salt, black pepper, and red pepper flakes (if using) to the meat mixture.
4. Gently mix all the ingredients together until just combined. Be careful not to overmix, as this can make the meatballs tough.
5. Using your hands, shape the mixture into meatballs, about 1.5 inches in diameter. Place the meatballs on the prepared baking sheet, spacing them evenly apart.
6. Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking each side until browned (about 2-3 minutes per side). You may need to do this in batches to avoid overcrowding the pan.
7. Once browned, transfer the meatballs back to the baking sheet and bake in the preheated oven for 15-20 minutes, or until cooked through.
8. Remove the meatballs from the oven and let them rest for a few minutes before serving.

Tips and Tricks

• For extra flavor, consider adding a splash of Worcestershire sauce or a teaspoon of Italian seasoning to the meat mixture.
• If you prefer your meatballs with a crispy exterior, you can broil them for the last 2-3 minutes of baking.
• To ensure even cooking, try to make the meatballs as uniform in size as possible. This will help them cook evenly and at the same rate.

Cooking Times

• Preparation Time: 15 minutes
• Cooking Time: 20-25 minutes
• Total Time: 35-40 minutes

Serving Suggestions

This recipe makes about 20-24 meatballs, depending on the size. Here are some serving ideas:

• Classic Spaghetti and Meatballs: Serve the meatballs over a bed of spaghetti with your favorite marinara sauce, and top with extra Parmesan cheese.
• Meatball Sub: Place the meatballs in a toasted sub roll, top with marinara sauce and melted mozzarella cheese for a delicious sandwich.
• Appetizer: Serve the meatballs with toothpicks and a side of marinara or garlic aioli for dipping at your next party.

Nutritional Information

Here is the approximate nutritional information per serving (3 meatballs):

• Calories: 320
• Fat: 23g
• Carbohydrates: 5g
• Protein: 22g
• Sodium: 420mg

Storage and Reheating

Storage Tips

Store any leftover meatballs in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions

To reheat, place the meatballs in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat them in a microwave or simmer them in marinara sauce until warmed.

Frequently Asked Questions (FAQs)

Common Issues

Q: My meatballs fell apart during cooking. What went wrong?

A: If your meatballs fell apart, it’s likely due to not enough binding agents like egg or breadcrumbs. Be sure to include these ingredients and mix until the meat mixture holds together.

Q: Can I freeze the meatballs?

A: Yes! You can freeze the meatballs before or after cooking. To freeze before cooking, place the formed meatballs on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container. When ready to cook, thaw them in the refrigerator before following the cooking instructions. To freeze after cooking, allow the meatballs to cool completely, then place in a freezer-safe container and freeze for up to 3 months. Reheat from frozen in a simmering sauce or in the oven.

Additional Tips

• If you’re in a rush, skip the browning step and bake the meatballs directly in the oven. They’ll still be delicious!
• These meatballs can be made ahead of time and stored in the refrigerator until ready to cook. This is perfect for busy weeknights.

Conclusion

These ultimate three meat Italian meatballs are a true classic that never fails to impress. Whether you’re serving them over pasta, in a sub, or as an appetizer, they’re sure to become a favorite in your household. The combination of beef, pork, and veal creates a depth of flavor that’s simply unmatched.

I hope you enjoy making and eating these meatballs as much as I do. Don’t forget to leave a comment below with your thoughts or any variations you tried. If you loved this recipe, be sure to follow my blog for more delicious recipes and cooking tips. Buon appetito!