Yield: 4 servings
Classic Italian Meatballs
These classic italian meatballs in red sauce are tender, flavorful, and simmered to perfection. Made with fresh herbs, garlic, and a creamy touch of kefir farmers cheese, they’re paired with rich tomato sauce and served over sourdough pasta for the ultimate comforting dinner.
Ingredients
- 1 lb ground beef
- ½ cup sourdough bread crumbs
- ¼ cup lifeway farmers cheese
- 1 tsp salt
- dash black pepper, ground
- 3 cloves garlic, minced
- 3 tbsp fresh parsley, minced
- 3 tbsp fresh basil, minced
- 2 tbsp olive oil
- jar red sauce
- pasta
Instructions
- Prepare the meatballs. In a large bowl, whisk together the egg, kefir farmers cheese, garlic, onion, parsley, basil, salt, and pepper. Add the ground beef and mix until everything is evenly combined.
- Form the meatballs. Using a spoon, scoop about ¼ cup of the mixture and roll into balls using your hands. Repeat until all the mixture is used—you should have about 12 meatballs.
- Sear the meatballs then add sauce. Heat olive oil in a skillet over medium heat. Once hot, add half of the meatballs and sear for 4–5 minutes, turning until browned on all sides. Pour the red sauce into the skillet with the meatballs.
- Simmer in sauce. Reduce heat and let the meatballs simmer in the sauce for 25–30 minutes, until fully cooked and tender.
- Serve. Serve these classic italian meatballs over sourdough pasta with plenty of sauce. Top with freshly grated parmesan and extra herbs if desired.
Notes
- For best results, serve hot over fresh pasta with fresh parmesan. You can also serve meatballs with warm crusty bread.
- Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.
- Prep all ingredients before starting to make the process smooth and stress-free.
- Let the meatballs simmer gently for maximum flavor and tenderness.
- Add a splash of pasta water to the sauce if it gets too thick.
- Don’t overmix the meat—this keeps the meatballs tender.
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