Description
This classic Italian Meatballs recipe features a flavorful blend of ground beef and pork, infused with fresh herbs, Parmesan cheese, and garlic. The meatballs are seared to develop a perfect crust and then baked in a rich marinara sauce, delivering tender, juicy, and aromatic meatballs perfect for any pasta dish or as a hearty appetizer.
Ingredients
Scale
Meatballs:
- 1 lb ground beef (85% lean, 15% fat)
- 1 lb ground pork
- 1 thick slice of bread soaked in milk, milk squeezed out
- 2 eggs
- 1/2 cup yellow onion, minced
- 3 garlic cloves, pressed
- 1/2 cup fresh grated Parmesan cheese
- 2 tbsp fresh basil, minced
- 1 tbsp fresh parsley, minced
- 1 tsp kosher coarse or sea salt (to taste)
- 1/4–1/2 tsp black pepper (to taste)
Sauce and Cooking:
- 3 cups good quality marinara sauce, warmed (homemade or store-bought)
- 2–3 tbsp olive oil for cooking
Topping:
- 2 tbsp fresh basil, minced
- 2 tbsp fresh grated Parmesan cheese
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the meatballs after searing.
- Mix the meatball ingredients: In a large mixing bowl, combine the ground beef, ground pork, eggs, Parmesan cheese, minced yellow onion, pressed garlic, minced fresh basil, minced fresh parsley, kosher salt, and black pepper. Squeeze out the soaked bread and crumble it into the mixture. Gently mix until just combined, being careful not to overwork the meat.
- Preheat the pan: Heat a large oven-safe pan over medium to medium-high heat and add 2-3 tablespoons of olive oil to coat the bottom.
- Form the meatballs: Lightly grease your hands or use cooking spray. Using a #40 cookie scoop or a spoon, portion and roll the meat mixture into uniform meatballs. Adjust size to your preference, using a #30 scoop for larger meatballs.
- Sear the meatballs: Place all rolled meatballs into the preheated pan. Cook for a couple of minutes on one side until they develop a golden brown crust. Flip the meatballs and let them sear for a few seconds on the other side.
- Add marinara sauce: Pour the warmed marinara sauce evenly over the seared meatballs. Gently shake or tilt the pan to distribute the sauce well.
- Bake the meatballs: Transfer the pan to the preheated oven and bake for about 20 minutes, or until the meatballs are cooked through and the sauce is bubbling.
- Garnish and serve: Remove the pan from the oven, sprinkle minced fresh basil and grated Parmesan cheese over the meatballs, and serve hot.
Notes
- For a gluten-free version, substitute the regular bread with gluten-free bread (you may need to use two smaller slices).
- If using store-bought marinara sauce, a 24 oz jar is recommended. Favorites include La San Marzano Marinara Sauce or Rao’s Homemade Marinara Sauce.
- Store leftover cooked meatballs in an airtight container in the refrigerator for up to 5 days.
- To add a spicy kick, mix 1/2 to 1 teaspoon of crushed red pepper flakes into the meat mixture before forming the meatballs.
Nutrition
- Serving Size: 3 meatballs with sauce (approx. 150 g)
- Calories: 310
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 22 g
- Cholesterol: 110 mg
