Not Your Grandma’s Italian Meatballs - No Baking, No Frying

To make life easier, click on any underlined items and there is a direct link to purchase - these are the items I swear by…

MEATBALL INGREDIENTS:

1½  lb Meatball Mix - (equal parts beef, pork, veal) - usually available to purchase as a mix but I have also made by purchasing ½ pound of each individual meat 

2 Eggs - regular size brown (or 1 jumbo brown + additional yolk from 2nd egg)  

⅔ Cup Breadcrumbs (I use Italian Style and Panko if preferred) 

1 Tablespoon Fresh Crushed Garlic  - can be adjusted based on preference (If using garlic powder, I use ½ Tablespoon) 

½ Teaspoon Onion Powder

1 Tablespoon fresh chopped parsley (dried parsley is also ok)

1 Teaspoon oregano (fresh is great but I usually use dried) 

⅓ Cup parmesan cheese

½ Cup skin milk

½ Teaspoon salt

SAUCE/GRAVY INGREDIENTS:

(I’m partial to sauce but some refer to it as gravy…)

2 Tablespoons Olive Oil

3 Cloves of fresh pressed garlic

1 Chopped medium yellow onion 

2 x 29 oz Can crushed tomatoes with basil

3 oz sausage meat (not in casing) - calling this ‘meats 4 sauce’ in instructions to make it easy

3 oz meatball mix meat - calling this ‘meats 4 sauce’ in instructions to make it easy

1 Tablespoon Oregano

1 Teaspoon Onion Powder

1 Teaspoon parsley

1 Teaspoon Basil

1 Teaspoon Kosher Salt - fine

½ Teaspoon celery salt

Thyme Sprig (tied with twine like shoelace - one end should be about an inch longer than the side on outside of pot and the other side would be long enough to have the thyme in the pot)

KITCHEN ESSENTIALS FOR THIS RECIPE:

Mixing Bowl

Garlic Press

Measuring cups 

8-10 quart pot

Parchment paper

Kitchen twine

I usually have an extra bowl to throw all the skins, peels, etc into so I’m not dripping anything on the floor transferring things to the garbage when prepping or cooking...

SAUCE COOKING DIRECTIONS :

I cook the meatballs in the sauce so I made the sauce first: 

1. Heat Pot on high, add 2 table olive oil and add ‘meats 4 sauce’, stirring until they brown - about 5-8 min on med/high heat 

2. Tie the sprig of thyme to the pot handle and let the longer side with thyme on the end touch the bottom of the pot.  Add  onion and garlic and saute with the meats,  simmer until the onions are a golden brown with darker edges

3. Add the 2 can of crushed tomatoes and bring to a slow boil - stirring frequently

4. Add the remainder of the herbs, salt, etc.  and simmer on med-low for 20 min

5. Taste and check for saltiness or if anything needs to be added - sometimes I add a tiny sprinkle of ground mustard (but that’s personal preference)

NOW FOR THE FUN PART - COOKING THE MEATBALLS!

1. Once your sauce is slowly simmering, remove the sprig of thyme & gently place the meatballs into the pot 

2. Avoid stirring too much, just try placing the spoon between them so they stay separated

3. Simmer on low for 20-25 min - once the meatballs feel like they have a slightly firm texture, continue to simmer on low for another 30 min. 

Taste one of the large to ensure they are cooked thru and then enjoy!

…And sometimes while attempting to transfer the sauce from the pot to a freezer bag - you spill the sauce!