Entrée: Italy – Polpette Italiane (Classic Italian Meatballs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) extra lean ground beef
1 / 2 cup (60 g) breadcrumbs
1 / 4 cup (25 g) grated Parmesan cheese
2 cloves garlic, minced
1 / 4 cup (15 g) chopped fresh parsley
1 large egg
1 tsp (5 ml) salt
1 / 2 tsp (2.5 ml) black pepper
1 tsp (5 ml) dried oregano
1 tsp (5 ml) dried basil
1 tbsp (15 ml) olive oil
Your favorite marinara sauce, to taste
Cooked spaghetti, to taste

Show original ingredient measurements

1 lb (450 g) extra lean ground beef
1 / 2 cup (60 g) breadcrumbs
1 / 4 cup (25 g) grated Parmesan cheese
2 cloves garlic, minced
1 / 4 cup (15 g) chopped fresh parsley
1 large egg
1 tsp salt
1 / 2 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
1 tbsp (15 ml) olive oil
Your favorite marinara sauce, to taste
Cooked spaghetti, to taste

Instructions

1. **Mix the Ingredients**: In a large bowl, combine the extra lean ground beef, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, egg, salt, pepper, oregano, and basil. Mix until everything is well combined.
2. **Cook the Meatballs**: Shape the mixture into small, equal-sized balls. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, cooking until browned on all sides, about 5 minutes. Once browned, add them to a pot of your favorite marinara sauce and let simmer for about 20 minutes on low heat to ensure they cook through. Serve over cooked spaghetti and enjoy!