The Best Italian Meatballs - Authentic and Homemade

Step 1

Before you start the meatballs, get the sauce done and simmering.

Step 2

Heat the olive oil in a large oven-safe pot over medium-low heat and add garlic and a sprinkle of salt. Saute for 1 minute and then add tomatoes, oregano, and bay leaves.

Step 3

Increase heat to medium-high and bring sauce to a boil, reduce to low and let simmer while you make the meatballs.

Step 4

Move oven rack to lower middle position. Heat oven to 300F.

Step 5

Combine all the meatball ingredients in a large bowl and mix well, but gently. If you think it needs some more breadcrumbs or the egg yolk, add them now and mix in the additions.

Step 6

To portion out the meat, I like to use a cookie scoop. It goes very fast and they all end up the same size. However you portion them, take each portion and roll it between your hands until it is well shaped and then lay it out on a cookie sheet or a plate.

Step 7

Heat oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches and brown them all over, about 5-6 minutes per batch. (One pound of meat takes me two batches.)

Step 8

As you finish browning, add to the sauce. Once all have been browned and added to the sauce, cover the pot and put it in the oven. Braise the meatballs for at least 2 hours, but they can sit in the oven at that temperature for 4-6 hours.

Step 9

When you are ready to eat, serve with pasta, on rolls, or by themselves as an appetizer or on a buffet.