Description
This classic meatball recipe combines ground beef and pork with soaked bread crumbs, parmesan cheese, and fresh herbs to create tender, flavorful meatballs. Perfectly seared on the stovetop or baked in the oven, these meatballs can be served as a main dish, in pasta, or as part of your favorite recipes.
Ingredients
Scale
Meatball Mixture
- 3 slices white bread, crusts removed, diced
- 2/3 cup milk or cold water
- 1 lb lean ground beef, 85/15 fat content
- 1 lb ground pork
- 1/4 cup parmesan cheese, shredded
- 1 large egg
- 3 garlic cloves, minced
- 2 Tbsp parsley, finely chopped
- 1 tsp sea salt
- 1/2 tsp black pepper
For Cooking
- 2 Tbsp olive oil, to sauté
Instructions
- Soak Bread: Combine the diced bread with 2/3 cup milk or cold water in a large bowl. Let it soak for 5 minutes, then mash it with a fork to create a soft bread mixture.
- Mix Meatball Ingredients: To the mashed bread crumbs, add ground beef, ground pork, parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Use your hands to gently mix everything together just until well combined, careful not to overmix.
- Form Meatballs: Portion the meat mixture onto a lined baking sheet using about 2 tablespoons per meatball (an ice cream scoop helps). With wet hands, roll each portion into a 1 1/2 inch diameter ball.
- Cook Meatballs by Sautéing: Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Once hot, add meatballs in batches to avoid crowding. Sauté, turning every 2 minutes for a total of 6-8 minutes, or until they are evenly browned and reach an internal temperature of 160˚F.
- Alternatively, Bake Meatballs: Arrange meatballs 2 inches apart on a lined baking sheet. Bake in a preheated oven at 400˚F for 20-23 minutes, until cooked through and 160˚F internally. For a golden brown finish, broil for an additional 2-3 minutes.
- Serve: Enjoy meatballs as they are or use them in your favorite dishes such as pasta, sandwiches, or soups.
Notes
- Use cold water instead of milk if you want a dairy-free option.
- Do not overmix the meat mixture to keep meatballs tender.
- Use an instant-read thermometer to ensure meatballs are cooked safely to 160˚F.
- For even cooking by sautéing, cook meatballs in batches and do not overcrowd the pan.
- Broil briefly at the end of baking for a crisp, golden crust.
- Store leftover meatballs in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
- Serving Size: 3 meatballs
- Calories: 328
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 24 g
- Cholesterol: 95 mg
