Three Meat Italian Meatballs Recipe

Ground beef: Provides a rich, hearty base for the meatballs.

Ground pork: Adds a bit of fat and flavor, making the meatballs juicy.

Ground veal: Offers a tender texture and mild flavor that complements the other meats.

Breadcrumbs: Helps to bind the meatballs and give them structure.

Parmesan cheese: Adds a salty, umami flavor to the mix.

Eggs: Acts as a binder to hold the meatballs together.

Garlic: Provides a robust, aromatic flavor.

Parsley: Adds a fresh, herbal note to the meatballs.

Salt: Enhances all the flavors in the meatballs.

Black pepper: Adds a bit of heat and depth to the flavor profile.

When mixing the ground beef, pork, and veal together, make sure to handle the meat gently to avoid overworking it. Overmixing can lead to tough meatballs. Instead, use your hands to lightly combine the ingredients until just mixed. This will help maintain a tender texture in the final product.

• ground beef - Substitute with ground turkey: Ground turkey is a leaner option and still provides a similar texture and flavor profile.

• ground pork - Substitute with ground chicken: Ground chicken is a lighter alternative that can still offer a good amount of moisture and flavor.

• ground veal - Substitute with ground lamb: Ground lamb has a rich flavor that can mimic the tenderness and depth of veal.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can provide a similar binding effect and texture in the meatballs.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano has a similar salty and tangy flavor that works well in meatballs.

• beaten eggs - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binder similar to eggs, making it a good vegan alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlic flavor if fresh garlic is not available.

• chopped fresh parsley - Substitute with dried parsley: Dried parsley can be used in a smaller quantity to provide a similar herbaceous note.

• salt - Substitute with soy sauce: Soy sauce can add both saltiness and umami flavor to the meatballs.

• black pepper - Substitute with white pepper: White pepper can provide a similar heat and flavor without altering the color of the meatballs.

• Allow the meatballs to cool completely after baking. This helps prevent condensation, which can make them soggy when stored.
• Place the cooled meatballs in an airtight container or a resealable plastic bag. If stacking them, separate layers with parchment paper to avoid sticking.
• Store the meatballs in the refrigerator for up to 3-4 days. Make sure the container is sealed tightly to maintain freshness.
• For longer storage, freeze the meatballs. Arrange them in a single layer on a baking sheet and place in the freezer until solid, about 1-2 hours. This prevents them from sticking together.
• Once frozen, transfer the meatballs to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• Frozen meatballs can be stored for up to 3 months. When ready to use, thaw them in the refrigerator overnight.
• Reheat the meatballs by baking in a preheated oven at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, you can simmer them in marinara sauce on the stovetop until warmed.
• For a quick meal, microwave the meatballs on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.
• Enjoy your Three Meat Italian Meatballs with your favorite pasta, salad, or as a meatball sub.

• Oven Method: Preheat your oven to 350°F (175°C). Place the meatballs in a baking dish and cover with aluminum foil to prevent them from drying out. Heat for about 15-20 minutes, or until they are warmed through. For an extra touch, you can add a bit of marinara sauce over the top before covering them.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the meatballs in the skillet and cover with a lid. Turn them occasionally to ensure even heating. This should take about 10-15 minutes. If you prefer, you can add some tomato sauce to the skillet to keep them moist and add extra flavor.

• Microwave Method: Place the meatballs in a microwave-safe dish and cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power for 2-3 minutes, checking and stirring halfway through. If they are not heated through, continue in 30-second increments until warm.

• Slow Cooker Method: If you have more time, place the meatballs in a slow cooker and cover them with marinara sauce. Set the slow cooker to low and heat for 2-3 hours. This method is perfect for keeping the meatballs moist and infusing them with additional flavor.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the meatballs in the basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will give the meatballs a slightly crispy exterior while keeping the inside juicy.

• Oven: Used to bake the meatballs at a consistent temperature of 375°F (190°C) until they are cooked through and golden brown.

• Large mixing bowl: Essential for combining the ground meats, breadcrumbs, parmesan cheese, eggs, garlic, parsley, salt, and pepper thoroughly.

• Baking sheet: Provides a flat surface to place the meatballs on for baking in the oven.

• Measuring cups: Used to measure out the breadcrumbs and parmesan cheese accurately.

• Measuring spoons: Necessary for measuring out the salt and black pepper.

• Knife: Used for chopping the fresh parsley and mincing the garlic.

• Cutting board: Provides a safe surface for chopping parsley and mincing garlic.

• Mixing spoon: Useful for mixing the ingredients together in the large mixing bowl.

• Egg beater: Used to beat the eggs before adding them to the meat mixture.

• Meat thermometer: Optional but useful for checking that the internal temperature of the meatballs has reached a safe level (usually 160°F or 71°C for ground meats).

• Parchment paper: Optional but can be used to line the baking sheet for easier cleanup.

• Tongs: Useful for handling the hot meatballs when they come out of the oven.

Prepare ingredients in advance: Chop parsley, mince garlic, and measure out breadcrumbs and parmesan cheese ahead of time.

Use a cookie scoop: To ensure uniform meatballs, use a cookie scoop to portion the mixture quickly.

Mix efficiently: Combine all ingredients in one bowl and use your hands to mix thoroughly but quickly.

Preheat the oven early: Start preheating your oven before you begin mixing the ingredients.

Line the baking sheet: Use parchment paper or a silicone mat to line your baking sheet for easy cleanup.