Description
Classic Italian meatballs made with a flavorful blend of ground beef and pork, soaked breadcrumbs, Parmesan, and fresh herbs, pan-fried to develop a golden crust, then simmered gently in a rich marinara sauce until tender and juicy. Perfect served over pasta, polenta, or in sandwich rolls for a hearty meal.
Ingredients
Scale
Meatball Mixture
- 1 lb ground beef
- 1 lb ground pork
- 2 large eggs
- 1 cup breadcrumbs
- 1/2 cup whole milk
- 3 cloves fresh garlic, minced
- 1 small yellow onion, grated
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Cooking
- 2 tablespoons olive oil (for frying)
- 28 oz crushed tomatoes or marinara sauce
Instructions
- Soak Breadcrumbs: In a small bowl, combine the breadcrumbs and whole milk. Let them soak for 5–10 minutes until the breadcrumbs have softened, ensuring they will keep the meatballs moist.
- Mix Meatball Ingredients: In a large bowl, add the ground beef, ground pork, soaked breadcrumbs, eggs, grated onion, minced garlic, Parmesan cheese, parsley, Italian seasoning, salt, and black pepper. Mix gently with your hands until just combined to avoid tough meatballs.
- Form Meatballs: Shape the mixture into 1.5-inch diameter balls and place them on a lined baking sheet, spacing them evenly.
- Brown Meatballs: Heat olive oil in a skillet over medium heat. Fry the meatballs in batches, turning them to brown all sides. They do not need to be cooked through at this stage, just develop a golden crust for flavor.
- Simmer in Sauce: Transfer the browned meatballs into a pot containing simmering crushed tomatoes or marinara sauce. Cover and let simmer on low heat for 25–30 minutes until the meatballs are fully cooked and juicy.
- Serve: Serve meatballs hot over your favorite pasta, creamy polenta, or inside sandwich rolls for a delicious Italian meal.
Notes
- Do not overmix the meatball mixture to keep the meatballs tender.
- Using a mix of ground beef and pork enhances flavor and texture.
- Allowing the breadcrumbs to soak in milk adds moisture and softness to the meatballs.
- Brown the meatballs to develop a rich flavor before simmering.
- The simmering sauce keeps the meatballs juicy and infuses them with delicious tomato flavor.
- These meatballs can be made ahead and refrigerated for up to 2 days or frozen for up to 3 months.
