Recipe Index

Italian | Meatballs with Toscano Sauce

Posted on March 11, 2011

Tasty comfort food. I served the meatballs with the Toscano Sauce. I listed the bread crumbs and saltine crackers as optional because I don't use them. I feel that the 4 slices of bread is enough. I like to saute my onion before adding it to the meat mixture. This makes a moist and tasty meatball.

Yield: 6 servings

meatballs with Toscano sauce


1/2 pound ground chuck

1/2 pound ground pork

1/2 pound ground veal

4 slices white bread, Country Style, torn into pieces

1 1/2 cup seasoned bread crumbs (optional)

10 saltine crackers, crushed (optional)

1 cup whole milk

3/4 cup Parmesan Reggiano, grated

2 eggs, beaten, room temperature

kosher sea salt, to taste

freshly ground pepper, to taste

1 medium white onion, small dice (saute in olive oil if you want a mellower taste)

6 cloves garlic, minced

1/2 bunch Italian parsley, minced

3 sprigs oregano leaves, minced

7 basil leaves, minced

3 tablespoons ketchup



Preheat the oven to 350 degrees F.

Mix all three meats together until thoroughly combined. Don't overmix, you will get tough meatballs.

Combine bread pieces, bread crumbs, and crushed crackers in a bowl and soak with milk and set aside for 10 minutes. (When you are ready to use the mixture, the milk should be thoroughly absorbed. Lightly squeeze out excess liquid.)

Combine all ingredients in a large mixing bowl. Mix together until the ingredients form a cohesive mixture. It is very important to not over mix, or the meatballs will come out tough and dry.

Form the meatballs with your hands or ice cream scoop to a medium size and transfer to a greased baking sheet or baking sheet with silpat.

Bake at 350 degrees F for about 20 to 30 minutes, depending on the size of your meatballs. Meat is cooked at 165 degrees F.

Combine with the Toscano sauce and serve.


(Ref. Sur La Table's "Nana's Meatballs" recipe, "Favorite Italian Pastas" class.)