Soy-Free Classic Italian Meatballs
Savor the comfort of authentic Italian cooking with this Soy-Free Classic Italian Meatballs recipe, a perfect option for those avoiding soy without sacrificing flavor. Crafted with a blend of ground beef and pork, these tender meatballs are enriched with fresh breadcrumbs, creamy milk, and aromatic garlic, then seasoned with Parmesan cheese and parsley for a burst of classic Italian taste. Pan-seared for a golden crust and simmered in rich, velvety tomato sauce, this dish takes traditional meatball perfection to a new level. Whether served over pasta, nestled into crusty bread, or enjoyed solo, these homemade delights are ideal for weeknight dinners or special gatherings. Ready in under an hour and featuring wholesome ingredients, they’re a must-try for anyone seeking soy-free comfort food packed with bold flavors.
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Recipe Information
Ingredients
- 500 g Ground beef
- 250 g Ground pork
- 120 g Fresh breadcrumbs
- 120 ml Milk
- 2 large Eggs
- 50 g Parmesan cheese, grated
- 3 cloves Garlic, minced
- 30 g Fresh parsley, chopped
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 500 ml Tomato sauce
Instructions
In a small bowl, combine the fresh breadcrumbs and milk, and let them soak for about 5 minutes until the mixture becomes a paste.
In a large mixing bowl, combine ground beef, ground pork, eggs, grated Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper.
Add the breadcrumb mixture to the meat mixture and gently mix with your hands until just combined. Be careful not to overmix to keep the meatballs tender.
Preheat your oven to 200°C (400°F).
Shape the meat mixture into 1.5-inch balls and place them on a large baking sheet lined with parchment paper.
Heat the olive oil in a large skillet over medium-high heat.
In batches, add the meatballs to the skillet and brown them on all sides for 3-4 minutes per batch. They do not need to be cooked through at this point.
Remove the browned meatballs and place them on the baking sheet.
Once all meatballs are browned, transfer the baking sheet to the preheated oven and bake for 15 to 20 minutes until the meatballs are cooked through.
In another saucepan, heat the tomato sauce over low-medium heat.
Add the cooked meatballs to the tomato sauce and simmer for 5 minutes to let the flavors meld.
Serve hot with your choice of pasta or crusty bread.
Nutrition Facts
Calories |
3122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.3 g | 268% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 990 mg | 330% | |
| Sodium | 6588 mg | 286% | |
| Total Carbohydrate | 112.9 g | 41% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 23.6 g | ||
| Protein | 205.7 g | 411% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1131 mg | 87% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2034 mg | 43% | |
*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.
