Description
Classic Italian Meatballs that are tender, juicy, and packed with savory flavors from a blend of ground beef and pork, Parmesan cheese, and Italian seasonings. Perfectly browned and simmered in tomato sauce to serve alongside spaghetti or enjoyed on their own.
Ingredients
Scale
Meatball Mixture
- 1 lb lean ground beef
- ½ lb lean ground pork
- 2 slices white bread, crust removed and chopped
- ¼ cup milk
- 2 large egg yolks
- ½ cup Parmesan cheese, shredded or grated
- 2 garlic cloves, minced
- ½ tsp Italian seasoning
- ¼ tsp onion powder
- 1 tbsp parsley flakes
- ½ tsp salt
- Ground black pepper to taste
For Cooking
- 1 tbsp olive oil
Optional for Serving
- Tomato sauce (quantity as preferred)
- Freshly cooked spaghetti (as desired)
- ½ tsp Italian seasoning (for tomato sauce)
- 1 tbsp chopped parsley (for tomato sauce)
Instructions
- Soak Bread: In a large bowl, combine the chopped white bread and milk. Let them sit for a couple of minutes so the bread absorbs all the milk, creating a soft base for the meatballs.
- Mix Flavorings: Add the egg yolks, Parmesan cheese, minced garlic, Italian seasoning, parsley flakes, onion powder, salt, and ground black pepper to the soaked bread. Mix these ingredients together thoroughly to evenly distribute the flavors.
- Add Meat: Using your hand, gently incorporate the ground beef and ground pork into the mixture until everything is well combined but not overmixed, which helps keep the meatballs tender.
- Form Meatballs: Divide the meat mixture into 16 equal portions and roll them into smooth balls for even cooking.
- Brown Meatballs: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the meatballs in batches if needed and brown them on all sides until a golden crust forms, about 5-7 minutes. If serving only meatballs, cook thoroughly through at this stage.
- Simmer in Sauce (Optional): If serving with tomato sauce and spaghetti, pour your favorite tomato sauce over the browned meatballs in the skillet. Sprinkle ½ teaspoon of Italian seasoning and 1 tablespoon of chopped parsley over the sauce. Cover and let simmer for 10 minutes to allow flavors to meld and meatballs to cook completely.
- Serve: Remove meatballs from the heat and serve them over freshly cooked spaghetti or as desired. Garnish with additional parsley or Parmesan cheese if preferred.
Notes
- For juicier meatballs, avoid overworking the meat mixture to keep it tender.
- Use fresh garlic and good quality Parmesan for the best flavor.
- If cooking in batches, keep browned meatballs warm on a baking sheet in a low oven (around 200°F) while finishing the rest.
- The tomato sauce simmer step is optional but adds extra moisture and flavor when serving meatballs with pasta.
- These meatballs can also be baked in an oven at 400°F for 20 minutes as a hands-off alternative to pan-frying.
