Northern Italy Meatballs
Transport your taste buds straight to the heart of Northern Italy with these tender, flavor-packed Northern Italy Meatballs, a comforting classic brimming with authentic Italian character. Made from a luscious blend of ground beef and pork, these meatballs are infused with Parmesan cheese, fresh parsley, and a hint of nutmeg for a subtle depth of flavor. Soaked breadcrumbs ensure a perfectly moist texture, while searing in olive oil creates a golden, caramelized crust. Nestled in a rich tomato sauce simmered with sautéed onions, dried oregano, and optional red wine for added sophistication, these meatballs are an irresistible centerpiece for any meal. Serve them over creamy polenta, fresh pasta, or with crusty bread to soak up every last drop of the sauce. Perfect for family dinners or dinner parties, this recipe captures the essence of traditional Northern Italian cooking.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 120 g Breadcrumbs
- 120 ml Whole milk
- 70 g Grated Parmesan cheese
- 3 cloves Minced garlic
- 3 tbsp Chopped fresh parsley
- 1 large Egg
- 0.25 tsp Nutmeg
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 800 ml Tomato passata
- 1 medium Yellow onion, finely chopped
- 1 tsp Dried oregano
- 2 pieces Bay leaves
- 60 ml Red wine (optional)
Instructions
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to soak up the milk.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, Parmesan cheese, minced garlic, parsley, egg, nutmeg, salt, and black pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture.
Using a tablespoon or small scoop, portion the mixture into evenly sized meatballs (about 1.5 inches in diameter) and roll them gently between your palms.
In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the meatballs in batches, being careful not to overcrowd the pan. Sear the meatballs for about 2-3 minutes on each side, until they are golden brown. Remove the seared meatballs from the pan and set them aside.
In the same pan, add the chopped yellow onion and sauté for 3-4 minutes until softened. If using red wine, deglaze the pan by pouring it in and scraping up any browned bits from the bottom. Allow the wine to simmer for 2 minutes.
Stir in the tomato passata, dried oregano, and bay leaves. Bring the sauce to a gentle simmer.
Return the meatballs to the pan, nestling them into the sauce. Cover with a lid and let simmer on low heat for 25-30 minutes, occasionally spooning sauce over the meatballs.
Taste the sauce and adjust seasoning with additional salt or pepper if needed. Discard the bay leaves before serving.
Serve the meatballs hot over creamy polenta, fresh pasta, or alongside crusty bread for dipping.
Nutrition Facts
Calories |
839 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.0 g | 69% | |
| Saturated Fat | 20.3 g | 102% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 196 mg | 65% | |
| Sodium | 1210 mg | 53% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 12.8 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 326 mg | 25% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1156 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
