How to Make the Best ITALIAN MEATBALLS Ever

By Vincenzo's Plate · 90 min

Ingredients

Instructions

1. Blend the celery, carrot, onion and garlic with a drizzle of olive oil and a splash of water until thick and creamy; set aside.
2. Mix the ground pork and beef together with your hands.
3. Soak the bread in water, squeeze out the excess liquid, tear it into small pieces and add to the meat.
4. Mash and squeeze the meat and bread together until well combined.
5. Add the dried herbs, half of the blended soffritto, the breadcrumbs, grated cheese, salt, pepper and the egg. Mix until smooth.
6. With wet palms, form the meatballs and place them on a parchment-lined tray.
7. For the sauce, heat olive oil and the remaining soffritto over medium-low heat for 3–4 minutes, add a splash of water and cook 10 more minutes.
8. Add the tomato passata, stir, cover and simmer on low for at least 1 hour, until it reaches the thickness you want.
9. Bring the sauce to a hard boil over medium-high heat. Drop in the meatballs one at a time with space between them, cooking in batches if needed.
10. Cover, reduce to low and cook for 30–40 minutes.
11. Tear in a few basil leaves, stir gently and serve.

Summarized from Vincenzo's Plate's video. Watch it for the details.

More recipes with

GarlicOnionEggCheeseCarrotParmesan cheeseBreadCelery