Italian Style Meatballs: (Plus Instructions for Grinding Your Own Beef)
Italian Style Meatballs that are quick and easy to make! You can use ground beef from the market or check out my video and instructions for grinding your own beef!
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Servings: 13 meatballs
Ingredients
Liquid Mixture:
- 1/4 cup buttermilk or regular milk
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon Italian herb seasoning blend
- 2 teaspoons worcestershire sauce
- 1 large egg
Ground Beef Mixture: (pre-ground beef)
- 1 pound lean ground beef
- 1/2 cup panko bread crumbs
- 1/4 cup finely minced onion
- 1/4 cup grated parmesan cheese
- 2 tablespoons minced flat leaf parsley
- 1 teaspoon finely minced garlic
Grinding Your Own Beef Mixture:
- 1 pound Beef Chuck Roast cut into 1" x 2 1/2" strips
- 2 slices toasted sandwich bread completely dried, broken into pieces
- 4 1" x 1" pieces onion
- 1 ounce Parmesan cheese cut into 3 slices
- 4 sprigs flat leaf parsley
- 1 medium garlic​ ​clove cut in half
Instructions
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper or spray with non-stick baking spray.
Liquid Mixture
- Whisk together liquid mixture ingredients in a liquid measuring cup.
Mix Together the Beef Mixture
- (To grind your own beef, see instructions below.) To use pre-ground beef: Combine all ground beef mixture ingredients in large bowl and mix gently until partially combined. ( I use my stand mixer with the flat beater on stir speed.) Then add your liquid ingredients and mix again until just fully combined. Don't overmix.
To Grind Your Own Beef Mixture:
- Lay beef pieces out on parchment lined tray that will fit in your freezer. Freeze for 20 minutes. I used the KitchenAid Food Grinder Attachment with the finer grinding plate. I set my mixer to speed 4. Add pieces of beef one at a time to grinder, alternating with bread, onion, Parmesan, parsley and garlic.
- Place your ground beef mixture in your stand mixer bowl and attach the flat beater. Add your liquid ingredients to the bowl. Mix on stir speed until just combined. Let mixture rest for 5 minutes, so the bread particles can absorb the liquid. Mix again just for a few turns.
Form & Cook the Meatballs:
- Portion and roll your meatballs. I use a 1/4 cup or 2-ounce scoop for mine.
- Place on prepared baking sheet, leaving 2" between them. Bake for 15-20 minutes or until cooked through. If I am transferring them to a pot of marinara sauce, I will only cook them until they are browned on the outside as they will cook the rest of the way in the sauce.
Notes
They can be made ahead and refrigerated for 3 days or frozen for up to 6 months. Sometimes I'll freeze them on a baking tray and then transfer to a zip top bag. This way they're not frozen and stuck together - you can take out a few at a time. Sometimes I freeze them in the marinara sauce.
This recipe multiplies easily and they are great for simmering in marinara sauce in your slow cooker for a large crowd!
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