Is there a perfect meatball? This may be it. A mixture of beef, pork, and veal creates flavor and texture when mixed with onions, garlic, breadcrumbs, grated cheese, and traditional Creole Italian seasonings, resulting in a melt-in-your-mouth, lighter-than-air meatball. Try them, you won't find any better!
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Tips for Making a Great Meatball
A great meatball is special. It's moist. tender, flavorful, and melts in your mouth. If this is what you're looking for, here are some tips:
- Use a blend of ground beef (80/20 or 90/10) for its hearty flavor, ground pork for its fat content, and ground veal for its tenderness and high gelatinous properties.
- Grate or run your onions and garlic through a food processor until they are almost liquified. Make sure to capture and use all the onion juice.
- Use dry wine and water to add moisture before rolling.
- The eggs, grated parmesan cheese, and bread crumbs will help bind the ingredients and help distribute moisture throughout the meatball.
- Make sure each ingredient is evenly distributed throughout the mixture. You do this by mixing everything thoroughly after each ingredient step.
- When rolling the mixture into balls, use a cookie scoop or meatballer so all the balls are approximately the same size.
- Handle the meat mixture gently. Press the mixture gently with your hands to squeeze out some of the air before rolling the mixture into balls.
- If freezing some meatballs for later, do this after baking the meatballs.
- Bake or fry your meatballs before placing them in the sauce to finish cooking. This will help seal in the moisture and firm up the meatball.
Check out the Hints and Tips (FAQs) section below for more on freezing meatballs.
Here’s What You Need
Here are some of the key ingredients for this recipe:
Ingredient Notes
- Meats: This recipe uses equal amounts of ground beef (80/20), pork, and veal. The beef provides substance and flavor, the pork provides fat and a sweetness of flavor, and the veal provides moisture and tenderness with a mild flavor. There's more information below on the benefits of using a three-meat blend.
- Wine: I use a dry red wine, like Cabernet Sauvignon, to add flavor and moisture. I prefer red wine when cooking meat, but you can use whatever wine you like, even white wine. If you to skip the wine, use more water or beef stock. Add a teaspoon of white vinegar or lemon juice to replace the acid from the wine.
- Parmesan Cheese: Use finely grated cheese so it distributes evenly throughout the mixture. You can substitute Romano Cheese for the Parmesan. You can also leave the cheese out and add half a cup of breadcrumbs.
- Eggs: We use eggs in this recipe to help bind the meats and other ingredients into a cohesive mixture. If you want to explore egg substitutes, check out this article from MedicalNewsToday.com.
- Salt: I developed this recipe using Le Bon Papa Creole Seasoning. This is a general-purpose Creole or Cajun seasoning that contains no salt. If your seasoning contains salt, you may want to reduce the additional salt you add.
Equipment
You won't need any special equipment for this recipe. You can make this recipe without any of these, but I find a small food processor, parchment paper, and a meatballer or cookie scoop very helpful while putting this recipe together.
Lagniappe Tip: Using a tool like a cookie scoop or a meatballer, will save time and help make all the meatballs the same size so they cook at the same rate.
Why Use a Three Meat Blend?
Some meat-centric recipes benefit from elevating the meat ingredient to provide a balanced flavor and texture not provided by ground beef or pork alone. Using a blend of equal parts ground beef, ground pork, and ground veal elevates the meat ingredient's flavor and texture, particularly in recipes for meatballs, meatloaves, and meat fillings. A ratio of 1:1:1 provides a balance where each ingredient can contribute its uniqueness to the blend without taking over.
- Ground beef provides a foundational flavor and texture that is rich, satisfying, and familiar. Use a well-marbled cut with an 80/20 or 90/10 ratio of lean to fat.
- Ground pork provides a distinct taste and succulence due to its tender texture and high-fat content. Ground from the shoulder or a blend including pork belly will prove versatile and flavorful.
- The balance is achieved when ground veal is added. Veal is lean meat from a young calf. It loses less moisture than beef and pork while cooking. Veal provides a delicate flavor with a tender, smooth, and almost gelatinous texture.
Hints and Tips (FAQs)
Yes, these meatballs can be frozen. I recommend freezing them after you bake or fry them, but freezing them before you bake or fry them also works. For best results, allow the meatballs to cool down (if needed), before placing them on a baking sheet in the freezer. Once the meatballs are frozen, transfer them to a freezer bag or use a vacuum sealer. This method helps the meatball keep their shape. You can cook them without defrosting, but if you want to defrost, place the frozen meatballs in the fridge overnight or in cold running water. Frozen meatballs will maintain their best flavor for 3 to 4 months.
Allow the meatballs to cool down (if needed), then place them in the freezer as described above for 3 to 4 months, or hold them in the refrigerator for up to three days. The meatballs should be placed in an airtight container.
Yes, but this method is a lot messier and does not save much time. Place a large cast iron skillet over medium-high heat. When the pan is hot, add the meatballs and carefully turn every five minutes (or so) until all sides are browned. Baking will provide a nice browned texture on all sides. It is less oily than frying. The center will finish cooking in a sauce.
No, you can cook raw meatballs in a sauce. Baking or frying them first is recommended to maintain their moisture and texture. These meatballs will have a delicate texture and may fall apart in the sauce if not previously baked or fried.
For best results, use all three types of meat (beef, pork, and veal), use eggs to help bind the ingredients, add moisture with wine or water, and use breadcrumbs to add starch and help spread the moisture throughout the mixture. Most of all, love your meatballs...handle them gently while mixing and rolling.
Here’s What You Do
First…you have a beer. This recipe is best done with a friend. Get a couple of beers and read the recipe all the way through. Learn what you need, make sure you have it all. Learn what you will do with each ingredient and each piece of equipment. Perform your mise en place, then all that's left is mixing and rolling the meatballs and sipping on some beer!
Mise en place
Prepare all your ingredients as the first step.
- Set out the three ground meats and eggs to get the chill off.
- Grate the onions and garlic. Alternately you can run them through a small food processor, but either way, make sure to capture all the liquid generated.
- Measure and place the bread crumbs, parmesan cheese, red wine, and water in separate bowls or measuring cups.
- Combine the Herb and Spice Blend into a small bowl.
- Preheat the oven to 400 degrees Fahrenheit.
Blend the Ingredients
What Happens in this Step? The key to moist and tender meatballs is distributing the ingredients evenly throughout the mixture.
Lagniappe Tip: Combine the mixture as you add ingredients in each step. This helps ensure that each ingredient is evenly distributed throughout the mixture.
- In a large bowl, crumble the three ground meats. Using your hands or a large spoon, gently combine the meats until they are thoughtfully combined.
- Add the eggs and mix well.
- Next, add the grated onions and garlic. Combine thoroughly.
- Mix in the wine until it is completely incorporated.
- Add the Herb and Spice Blend, seasoned breadcrumbs, and grated parmesan cheese. Combine completely.
- Once all the ingredients have been completely combined, add some water, starting with about ¼ cup. When thoroughly combined, place the bowl of meat mixture in the fridge for about 15 minutes to firm up.
Lagniappe Tips: The meatball mix should be sticky and easy to press into a ball. If needed add a little more water. If the mixture is too wet or loose, add more breadcrumbs. By placing the mixture in the fridge to firm up, the meatballs will be easier to roll.
Form the Meatballs
What happens in this step? Roll the meat mixture into whatever size you want and parcook for a delicious, juicy meatball.
Lagniappe Tip on the size of the meatballs: I usually roll the meatballs into 1 ½" to 2" diameter balls (approximately 1 ¾ to 2 ounces each). There is no rule as to what size the meatballs should be. You may want large meatballs or smaller cocktail meatballs. The cooking time may need to be adjusted depending on the size you choose.
- Form the meatballs using a meatballer, cookie scoop, or your hands into 1 ½" to 2" diameter balls (approximately 1 ¾ to 2 ounces each). Place each meatball on a baking sheet lined with parchment paper or sprayed with cooking spray.
- Once all the meatballs have been rolled, place the baking sheet in the preheated 400-degree Fahrenheit oven for about 30 minutes, turning over at about 15 minutes. Remove the baking sheet from the oven and let the meatballs rest for at least 5 minutes.
Lagniappe Tip: I find it helpful to use a meatballer or cookie scoop, and a friend to form the meatballs. This is labor-intensive, but having some help and the right tool will speed things up. You'll still want to finish rolling by hand for a smooth, consistent shape.
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Serving Suggestions
Creole Italian Meatballs can be served in many ways. The traditional serving is over spaghetti or your favorite pasta with a tomato-based sauce such as these:
Serve with some grated Parmesan Cheese for the top, a crisp green salad (a Sensation Salad is excellent with Spaghetti and Meatballs), and garlic bread.
Meatball Po-Boy! Another great way to serve these Creole Italian Meatballs is sliced in half, then piled up on fresh, crispy Po-Boy Bread with a little Red Gravy. Add a little provolone cheese and copious amounts of mayonnaise. You may want it dressed (that's South Louisiana-speak for lettuce, tomatoes, mayonnaise, and pickles!) That's a Meatball Po-Boy, but if you can't get po-boy bread, you can use other types of bread for a fantastic Meatball sandwich.
Forego the Red Gravy and serve these meatballs with a sweet sauce as an appetizer.
Leave a comment on how you like to serve these delicious Creole Italian Meatballs!
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Recipe
Creole Italian Meatballs
Here's What You Need
- 1 lbs ground chuck
- 1 lbs ground veal
- 1 lbs ground pork
- 1 cup yellow onion grated
- 2 tablespoons crushed garlic
- 1 cup Italian Bread Crumbs
- 1 cup Parmesan cheese grated
- ½ cup dry red wine
- ¼ to ½ cup water
- 2 eggs
Herb and Spice Blend
- 1 teaspoon Creole Seasoning
- 1 teaspoon Oregano
- 1 teaspoon Basil
- ½ teaspoon Thyme
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1 tablespoon fresh parsley chopped
Here's What You Do
Preparations:
- Preheat oven at 400 degrees.
- Grate the onion and retain all the juices. Put the garlic cloves through a garlic press and set aside.
Mix all ingredients thoroughly but gently by hand in this order:
- Incorporate all the beef, pork, and veal together completely in a large bowl.
- Add the eggs, and mix well.
- Add the grated onions and garlic, and mix well.
- Add the wine and mix well.
- Next, mix in the Herb and Spice Blend, bread crumbs, and parmesan cheese. Make sure that each ingredient is evenly distributed throughout the mixture. Mix some water into the meatball mixture, starting with ¼ cup water and mix until the desired consistency is reached.
- Set the bowl of meatball mixture in the fridge for 15 minutes. This will allow the mixture to firm up and be easier to roll.
Roll 'em up:
- The meatball mix should be sticky and easy to press into a ball. If needed add a little more water or a little more breadcrumbs.
- Form meatballs by hand or a scoop to 1 ½" and 2" diameter balls. Place them on a baking sheet sprayed with cooking spray or lined with parchment paper. Bake in a 400-degree oven for about 30 minutes, turning over at about 15 minutes.
Recipe Notes
Nutrition Estimate
It's Me!
Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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Ben Cariollo
Nice recipe Except NOLA Italians almost always use Pecorino Romano in Meatballs, are you sure you’re not from NYC
Sweet Daddy D
Now that's a low blow! It's a personal choice. Use Romano if that's what you want. Thanks Ben.
Keith
When does the spice blend get added?
Sweet Daddy D
Thanks, Keith. I seem to have left that out! Put the Herb and Spice Blend in when you mix in the breadcrumbs and parmesan cheese. I made the corrections in the article as well as the recipe card. Much appreciated.