Italian Meatballs
These tasty Italian Meatballs are perfect served alone as an appetizer, with a side of pasta or in an Italian roll topped with provolone or parmesan cheese for a quick meatball sub. No matter how you serve it, it’s sure to be a crowd-pleaser!
Servings 4 people
Ingredients
- 1 lb Prairie Legacy Ground Beef
- 1/4 cup panko bread crumbs - or gluten-free bread crumbs
- 3 tablespoons whole milk
- 1 large egg - lightly beaten
- 1 clove finely chopped garlic
- 2 tablespoons chopped fresh flat-leaf parsley
- 1 teaspoon onion powder
- 3 tablespoons grated parmesan cheese
- 1-1/4 teaspoons salt
- 1/2 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- 1 28-oz can crushed tomatoes
- 2 teaspoons Italian Seasoning
- 1 teaspoon garlic powder
- 1/2 cup fresh basil leaves
Instructions
- Combine panko (or gluten-free bread crumbs) and milk in a large bowl and let sit until softened, about 5 minutes.
- Add egg, garlic, parsley, onion powder, parmesan cheese, beef, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Use hands to mix thoroughly and form into 16 1-1/2-inch meatballs. Place the meatballs on a parchment lined baking sheet.
- Heat a large high-sided skillet over medium-high heat. When hot add 1 tablespoon oil and half of the meatballs to the skillet. Gently brown on all sides, about 6 to 8 minutes and transfer to a plate. Repeat with remaining meatballs and 1 tablespoon oil. Reserve skillet.
- Reduce heat to medium. Add remaining 1 tablespoon oil to the reserved skillet along with the tomatoes, Italian seasoning, garlic powder, ½ teaspoon salt, and 1/4 teaspoon pepper. Use a large spoon to stir and combine while scraping up the bottom of the pan. Bring to a simmer and add the meatballs.
- Reduce heat to low, cover and simmer, gently stirring once or twice until meatballs are tender and sauce is thickened slightly, about 25 minutes.
- Transfer to a serving dish and garnish with fresh basil leaves.
Notes
Kid friendly. Gluten-free, if made with gluten-free breadcrumbs.