The Juiciest Italian Meatballs In Tomato Sauce

A proper meatball should be juicy, incredibly tender without falling apart, and packed with mouth-watering flavor. That's exactly what you'll get when making my recipe for Italian meatballs in tomato sauce.

This recipe skips the step of pre-hydrating breadcrumbs or stale bread in milk. Instead, I use whole milk ricotta in the meatball mixture. This simple adjustment not only saves time, but it introduces a thicker, creamier ingredient that lends more moisture and flavor to the meatball.

I also skip the traditional step of adding pre-cooked onion and garlic, and instead opt for including a series of dry spices and garlic powder to flavor my meatballs. This speeds up the preparation and provide a really nice, flavorful twist that I think you'll enjoy.

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JUICIEST ITALIAN MEATBALLS RECIPE
(Makes 15, 2oz. meatballs)
Ground Pork, 228g (or 8 oz.)
Ground Beef, 228g (or 8 oz.)
Breadcrumbs, 42g (1.5oz. or 0.5 Cup)
Parmesan, 28g (1oz. or 3 tbsp.)
Sea Salt, 12g (0.5oz. or 2 tsp.)
Fresh parsley, 15g (1.5oz. or 0.5 Cup)
Cinnamon, 0.25 tsp.
Allspice, 0.25 tsp.
Fennel Seed, 0.25 tsp.
Dried oregano, 1 tsp.
Crushed Red Chile, 1 tsp.
Garlic Powder, 0.5 tsp.
Eggs, 1 each
Ricotta Cheese, 113g (4oz. or about 0.5 Cup )

FOR THE TOMATO SAUCE
Extra Virgin Olive Oil, 28g (1oz. or 2 tbsp.)
Yellow Onion, 64g (2.25 oz. or 1/2 cup)
Fresh Garlic, 14g (0.5 oz. or 1 heaping tbsp.)
Tomato Paste, 14g (0.5oz. or 1 tbsp.)
Canned San Marzano Tomatoes, 794g (or 28 oz.)
Kosher Salt, 3g (or 1 tsp.)
Ground Black Pepper, to taste

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MY KITCHEN EQUIPMENT (Affiliate Links)
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*(Non-Affiliate Links)*
Anryu Kurouchi Gyuto 240mm - https://tinyurl.com/y5rn3b8c

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TIMESTAMPS
Intro - 00:00
Mixing the Ingredients - 00:14
Portioning the Meatballs - 02:27
Browning the Meatballs - 02:54
Making the Tomato Sauce - 03:29
Braising the Meatballs - 04:26
Results, Plating and Taste Test - 04:52
Outro - 07:26

#meatballs #kitchenandcraft #cookingshow

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