Italian Meatballs with Nduja
You will most likely have your own favorite meatball recipe, but let’s stop playing it safe, and shake things up a little bit. These Italian meatballs with nduja are a must-try. The nduja is a spicy, spreadable Calabrian sausage and is mixed right into the meat, adding a subtle kick and a rich, savory depth.
Ingredients
- 8 ounces ground beef
- 5 ounces ground pork
- 4 ounces Nduja
- 2 tablespoons breadcrumbs
- 2 tablespoons broth or milk or water
- 2 tablespoons Parmigiano Reggiano cheese grated
- 1 egg
- 1/4 onion finely chopped
- 1 clove garlic minced
- 1 tablespoon parsley finely chopped
- 1 teaspoon oregano
- 1 teaspoon paprika powder
- 1/2 teaspoon nutmeg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 400 degrees F.
- In a bowl, combine all ingredients, plus salt & pepper. Mix with a fork or your hands until the mixture is homogeneous. Try not to overmix.
- With an ice cream/cookie scoop or your hands form equally sized meatballs. Any size is a good size, but keep in mind that the bigger the meatball, the longer it takes to cook the through. (NOTE 1)
- Place the meatballs on a baking sheet lined with parchment paper.
- Slide the baking sheet in the oven for about 20 minutes.
- Transfer the meatballs and as much as the juices from the baking sheet to a sauce and keep warm until you serve. I made a tomato sauce. (NOTE 2)
- Serve the meatballs on a plate of polenta or pasta. Sprinkle with some Parmigiano Reggiano cheese.
Notes
- I used a scoop with a diameter of 2″.
- Instead of a tomato sauce, you can make a gravy sauce, or mushroom, a garlic sauce or a creamy lemony sauce or any sauce you like with a spicy meatball.
Nutrition
Calories: 583kcalCarbohydrates: 12gProtein: 38gFat: 42gSaturated Fat: 16gPolyunsaturated Fat: 3gSodium: 1526mgFiber: 2gSugar: 2g