Holiday Potluck Ideas: Perfect Italian Meatballs

5 from 1 vote

Holiday Potluck Ideas: Perfect Italian Meatballs

Buckle up - these are the most perfect italian meatballs that will ever grace your kitchen. Go ahead and double the recipe if you're bringing them to a holiday potluck, everyone will want seconds.

Prep Time10

Cook Time45

Total Time55

Course: Main Course

Cuisine: Italian

Servings: people

Author: Gaby Dalkin

Ingredients

1 pound ground beef sirloin
1 pound ground pork
1 ½ cup panko bread crumbs divided
4 tablespoon milk
4 eggs
1 loosely packed cup fresh parsley
1 loosely packed cup s bunch basil
4 cloves garlic finely chopped
½ cup olive oil plus extra for drizzling
¾ cup freshly grated Parmesan
⅓ cup pine nuts
Kosher salt and freshly ground black pepper
28 ounces crushed tomatoes
1 medium ball fresh mozzarella

Instructions

Preheat the oven to 350 degrees F.
In a large bowl combine the beef, pork, ½ cup panko bread crumbs, milk and eggs and set aside. In a food processor, combine the parsley, basil, garlic, olive oil, parmesan and pine nuts. Process for 30-45 seconds until almost pesto like. Add the herb mixture to the meat and mix until evenly combined. Season with salt and pepper. Shape the meatballs into large balls then roll them in the remaining panko bread crumbs.
In a large skillet heat the olive oil over medium high heat until it shimmers. Fry the meatballs on all sides to seal the crust. Transfer to a baking dish.
To the same pan, add the crushed tomatoes and season with salt and freshly cracked black pepper and some extra basil. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomato mixture over the meatballs and top with torn mozzarella. Drizzle with olive oil and freshly cracked black pepper. Bake for 25 to 35 minutes. Garnish with extra torn basil and parsley.

Notes

Want to save time later on? Double the meatballs and freeze the second batch. Then when you're ready, thaw and add the sauce and cook. Quick and easy!

Nutrition