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–+ servings
American Meatballs A bowl of perfectly cooked meatballs drenched in rich marinara sauce, garnished with a sprinkle of fresh parsley. These meatballs are the epitome of comfort food, offering a tender and juicy bite with every forkful. The steaming sauce and herbs add a delightful touch to this classic Italian-American dish.

Juicy Italian-American Meatballs

These meatballs are light, tender, and bursting with juicy flavor, perfect for any family dinner or special occasion.
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Prep Time 50 minutes
Cook Time 25 minutes
Chilling Time 30 minutes
Total Time 1 hour 45 minutes
Servings: 6
Course: Dinner, Main Dish
Cuisine: American, Italian
Calories: 778
Ingredients Method Nutrition Notes

Ingredients
  

  • ¼- ounce 7 g packet unflavored gelatin (optional, see note)
  • ½ cup 120 ml homemade chicken stock or low-sodium broth (optional, see note)
  • 6 ounces 170 g crustless fresh white bread, cut into ½-inch cubes (about 2 ½ unpacked cups)
  • ⅓ cup 80 ml buttermilk, plus more as needed (for panade, helps keep meatballs moist)
  • 2 cups finely minced yellow onion 9 ounces; 265 g from 1 large 10-ounce onion
  • 3 ounces 85 g fatty pancetta, finely minced (about ¾ cup, adds flavor and moisture)
  • 2 ounces 55 g Parmigiano-Reggiano, grated (about 1 ¼ cups, adds richness and flavor)
  • 8 medium cloves garlic about 1 ¾ ounces; 50 g, finely minced (adds aromatic depth)
  • ½ cup loosely packed fresh flat-leaf parsley leaves ½ ounce; 15 g, minced (fresh flavor)
  • 4 large egg yolks binds mixture and adds richness
  • 1 teaspoon dried oregano classic Italian seasoning
  • 1 teaspoon ground fennel seed optional, adds subtle sweetness and flavor
  • 1 tablespoon Diamond Crystal kosher salt 9 g, adjust for salt types
  • ½ teaspoon freshly ground black pepper adds a mild heat
  • 1 pound 455 g ground beef (at least 25% fat; provides flavor and texture)
  • 1 pound 455 g ground pork (at least 25% fat; provides tenderness and juiciness)
  • 5 cups 1.2 L tomato sauce (homemade or store-bought, your choice)

Method
 

  1. Sprinkle the gelatin over the surface of the chicken stock and let it sit for 5 minutes. prep
  2. Microwave the stock, stirring halfway through, until the gelatin dissolves, about 1-2 minutes. prep
  3. Pour the stock into a wide bowl and refrigerate until fully set, about 30 minutes. prep
  4. Combine the bread cubes and buttermilk in a stand mixer bowl, tossing to coat. Let it sit for about 10 minutes, stirring occasionally. prep
  5. Once the bread is fully soaked, mash it between your fingers or with a spoon to ensure it’s moist throughout. If dry spots remain, add more buttermilk, 1 tablespoon at a time. prep
  6. Add onion, pancetta, Parmigiano-Reggiano, garlic, parsley, egg yolks, oregano, fennel, salt, and pepper to the bread mixture. If using, finely mince the gelled stock and add it as well. mix
  7. Attach the paddle to the stand mixer and blend everything at low speed, increasing to medium-high, for about 1 minute until thoroughly mixed. prep
  8. Add ⅓ of the ground beef and pork to the mixture and continue beating at medium-high until fully incorporated. mix
  9. Remove the bowl from the stand mixer and gently mix in the remaining ground meat by hand, making sure it’s evenly distributed without over-mixing. mix
  10. Preheat the broiler and position the oven rack in the upper third. Line two baking sheets with foil. Form the meat mixture into tight balls, about 2 inches in diameter, weighing about 3 ounces each. You should get around 20 meatballs. prep
  11. Broil the meatballs on the prepared baking sheet for 7-10 minutes until the tops are browned. Broiling time may vary depending on your oven's broiler strength. bake
  12. Meanwhile, heat the tomato sauce in a medium pot over medium heat until simmering. add
  13. Add half of the browned meatballs to the sauce and simmer for about 10-12 minutes until the meatballs reach 145°F (63°C) internally. Use an instant-read thermometer to check. finish
  14. Transfer the cooked meatballs to a serving dish and repeat with the remaining meatballs. finish
  15. Serve the meatballs with sauce and sprinkle additional grated Parmigiano-Reggiano on top. finish

Nutrition

Serving: 1gCalories: 778kcalCarbohydrates: 62gProtein: 28gFat: 46gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 120mgSodium: 1000mgPotassium: 700mgFiber: 3gSugar: 3gVitamin A: 15IUVitamin C: 8mgCalcium: 15mgIron: 15mg

Notes

These meatballs are incredibly tender thanks to the combination of beef, pork, pancetta, and buttermilk-soaked bread. The broiling method ensures a beautifully caramelized exterior while keeping the inside juicy and flavorful.

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