Meltingly-Tender Italian Meatballs
Ultra-tender Italian meatballs with wine-soaked bread, pan-browned and oven-finished. Tips for texture, substitutions, make-ahead and reheating.
These meatballs are ridiculously tender and so intensely flavorful. Old World Italian Spice Blend pops the flavors of the meat, or does the meat pop the flavors of the spice blend? It is hard to say, but we can’t stop eating these meatballs. Serve topped with Sundried Tomato Pesto
Yield: Serves 4 as an entrée or 6-8 as an appetizer
- Soaking bread in egg yolks and white wine makes the mixture moist and keeps meatballs tender.
- Handle the mixture gently, brown in a hot pan for crust, then finish in the oven to the correct internal temp.
- You can swap meats, use gluten-free bread, and make or freeze ahead with simple steps.
Spices
Featured in this Recipe
Preparation Instructions:
Line a baking sheet with parchment paper.
Place bread in a large mixing bowl. Whisk together yolks, white wine, parsley, garlic, extra virgin olive oil, and sundried tomato pesto together. Mix yolk mixture with bread and allow to soak for 10 minutes.
Add ground beef with bread mixture and gently mix thoroughly being careful not to smash or compress. The mix should be light and very moist.
Scoop meatball mixture about 2 ounces each, and gently roll to form a meatball. Place on lined sheet pan and continue with remaining mixture.
Heat a medium sauté pan, lightly coated with extra virgin olive oil, over medium-high heat. Brown meatballs, a few at a time, until well caramelized and slightly crispy. Transfer to lined sheet pan.
Before serving, heat oven to 350F. Roast meatballs to medium, about 6-8 minutes, or longer for well-done.
Serve topped with Sundried Tomato Pesto.
thespicehouse.com
More About This Recipe
We serve our meatballs with a Sundried Tomato Pesto, generously spiced with Old World Italian Rustic Fennel & Herb Seasoning.
Frequently Asked Questions
Why soak the bread in egg yolks and white wine?
Soaking the bread in yolks and wine adds fat, moisture, and flavor so the meatballs stay soft and juicy. The wine boosts taste and helps the seasoning spread evenly without making the meat dense.
Can I use whole eggs instead of egg yolks?
Yes. Use about 2 large whole eggs to replace 4 yolks. Whole eggs add more egg white, so expect a slightly firmer texture and less richness. If you use whole eggs, you may want to cut back a little on extra liquid.
Can I make these ahead or freeze them?
Yes. For raw meatballs: shape them, flash-freeze on a sheet until firm, then transfer to a sealed bag for up to 3 months. Cook from frozen, adding 5 to 8 minutes to the oven time. For cooked meatballs: cool, freeze up to 3 months, and reheat covered in a 350F oven until heated through.
Do I have to pan-brown them first?
No, but browning adds a caramelized crust and deeper flavor. If you skip searing, roast at 400F on a lightly oiled sheet pan for about 12 to 20 minutes, checking doneness with a thermometer. Searing is recommended for best taste and texture.
How do I keep the meatballs tender and not dense?
Mix gently and avoid compressing the meat. Let the soaked bread fully hydrate, fold the meat in until just combined, and roll loosely. Use fattier ground beef like 75 percent lean and keep the mixture moist as written.
Can I use different meats or a meat blend?
Yes. Blends like beef and pork work great. You can use ground pork, veal, or turkey. If using lean poultry, add an extra yolk or a tablespoon of oil to prevent dryness.
How can I tell when the meatballs are done?
Use an instant-read thermometer. Ground beef should reach 160F. After searing, roast at 350F for about 6 to 8 minutes for medium doneness. Larger meatballs will need more time.
How do I make these gluten-free?
Swap the soft bread for gluten-free soft bread or 1 to 1 1/4 cups gluten-free breadcrumbs. Make sure the bread soaks fully. You may need to adjust seasoning because some gluten-free products taste milder.
Why soak the bread in egg yolks and white wine?
Soaking the bread in yolks and wine adds fat, moisture, and flavor so the meatballs stay soft and juicy. The wine boosts taste and helps the seasoning spread evenly without making the meat dense.
Can I use whole eggs instead of egg yolks?
Yes. Use about 2 large whole eggs to replace 4 yolks. Whole eggs add more egg white, so expect a slightly firmer texture and less richness. If you use whole eggs, you may want to cut back a little on extra liquid.
Can I make these ahead or freeze them?
Yes. For raw meatballs: shape them, flash-freeze on a sheet until firm, then transfer to a sealed bag for up to 3 months. Cook from frozen, adding 5 to 8 minutes to the oven time. For cooked meatballs: cool, freeze up to 3 months, and reheat covered in a 350F oven until heated through.
Do I have to pan-brown them first?
No, but browning adds a caramelized crust and deeper flavor. If you skip searing, roast at 400F on a lightly oiled sheet pan for about 12 to 20 minutes, checking doneness with a thermometer. Searing is recommended for best taste and texture.
How do I keep the meatballs tender and not dense?
Mix gently and avoid compressing the meat. Let the soaked bread fully hydrate, fold the meat in until just combined, and roll loosely. Use fattier ground beef like 75 percent lean and keep the mixture moist as written.
Can I use different meats or a meat blend?
Yes. Blends like beef and pork work great. You can use ground pork, veal, or turkey. If using lean poultry, add an extra yolk or a tablespoon of oil to prevent dryness.
How can I tell when the meatballs are done?
Use an instant-read thermometer. Ground beef should reach 160F. After searing, roast at 350F for about 6 to 8 minutes for medium doneness. Larger meatballs will need more time.
How do I make these gluten-free?
Swap the soft bread for gluten-free soft bread or 1 to 1 1/4 cups gluten-free breadcrumbs. Make sure the bread soaks fully. You may need to adjust seasoning because some gluten-free products taste milder.
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