Pete'S Meat Balls
Juicy, flavorful meatballs with a blend of beef, pork, and veal, seasoned with herbs and Parmesan, perfect for family dinners or casual gatherings served with your favorite sauce.
Ingredients
- 1/2 lb. ground sirloin ⓘ
- 1/4 lb. ground pork
- 1/4 lb. ground veal ⓘ
- 1/2 large onion, chopped ⓘ
- 1/2 c. Italian bread crumbs ⓘ
- 1/2 c. grated Parmesan/Romano cheese ⓘ
- 1 Tbsp. parsley, chopped ⓘ
- 2 Tbsp. olive oil ⓘ
- 2 garlic cloves, minced ⓘ
- 1/2 c. 1% milk ⓘ
- 1 egg, beaten ⓘ
- 1 tsp. salt or salt substitute ⓘ
- 1/4 tsp. oregano ⓘ
- 1/4 tsp. thyme ⓘ
- 1/4 tsp. basil ⓘ
- 1/2 tsp. pepper ⓘ
- 1/2 tsp. paprika ⓘ
Instructions
- Preheat oven to 375°F.
- Mix together ground sirloin, ground pork, and ground veal in a large bowl.
- Add chopped onion, bread crumbs, grated Parmesan/Romano cheese, chopped parsley, and olive oil to the meat mixture. Blend well.
- Stir in minced garlic, milk, beaten egg, salt, oregano, thyme, basil, pepper, and paprika until all ingredients are evenly combined.
- Roll the mixture into meatballs of desired size.
- Place meatballs on a baking sheet and bake in the preheated oven for 12 minutes or until cooked through.
- Serve with Pete's famous sauce!
Tips & Substitutions
For a moist meatball, avoid overmixing the meat and ingredients. You can substitute the ground veal with more ground pork or sirloin if unavailable. For a gluten-free version, use gluten-free bread crumbs. If you prefer a spicier flavor, add a pinch of red pepper flakes. This recipe can easily be doubled for larger gatherings.
Serving Suggestions
Serve Pete's Meat Balls with Lorene'S Spaghetti Sauce over a bed of spaghetti for a classic pairing. They also complement dishes like Talagrini Primavera or can be served as an appetizer with toothpicks. A side of garlic bread and a fresh salad would round out this meal beautifully.
Storage & Reheating
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 10-15 minutes, or until heated through. They can also be microwaved in short intervals, but be careful not to dry them out.
Nutrition & Diet Analysis (per serving)
Each serving of Pete'S Meat Balls contains roughly 514 calories, with 25g protein, 45g carbohydrates, and 29g fat. It is an excellent source of vitamin C (94% of the Daily Value), iron (76% of the Daily Value), and protein (50% of the Daily Value). Note that it is relatively high in sodium, at 605mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatballs?
Yes, you can freeze the meatballs before or after baking. If freezing raw, form the meatballs, place them on a baking sheet to freeze individually, then transfer to a freezer bag. For cooked meatballs, store in an airtight container. They can be frozen for up to 3 months.
What can I use instead of ground pork?
If you don't have ground pork, you can substitute it with additional ground sirloin or ground turkey. This will alter the flavor slightly but will still yield delicious meatballs. For a richer taste, consider adding some bacon bits or use ground chicken.
How do I know when the meatballs are done?
Meatballs are done when they reach an internal temperature of 160°F. Alternatively, they should be firm to the touch and no longer pink in the center. A simple way to check is to cut one open after baking for visual confirmation.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).