5 Tips for Italian Meatballs that are Tender and Juicy #1. Use a 50/50 blend of high-quality ground beef and Italian Sausage. Most meatball recipes call for a mix of ground meats, generally some ...

Add the meatballs in batches, without overcrowding, and brown on all sides, about 5 minutes, turning as needed. (The meatballs will not be cooked through at this point. They will continue to cook ...

In a large bowl, mix breadcrumbs and milk. Add ground beef, cheese, eggs, parsley and garlic and mix together, using your hands. Season with salt and pepper and mix well.

Use an ice cream scoop for uniformity, if desired, then wet your hands to shape mixture into meatballs, placing on a baking sheet. Bake, shaking pan occasionally, until they are browned, 20 to 30 ...

Pino Luongo, Strausman's co-author of Two Meatballs in the Italian Kitchen (Artisan, $35), couldn't make it because he had planned a getaway for his wedding anniversary.

Add ricotta, 1 cup Parmigiano-Reggiano, 1/2 teaspoon garlic, 2 teaspoons Italian seasoning, and 1 1/2 teaspoons salt; stir to combine. Add chicken and mix gently with a fork until incorporated (do ...

Divide meatballs among 4 shallow bowls and top with about 3 tablespoons of the garlic-butter sauce. Garnish with parsley and serve immediately with lemon wedges.