Description
This classic meatball recipe combines ground beef and pork with flavorful Italian seasoning, Parmesan cheese, and fresh herbs. The meatballs can be perfectly baked in the oven or pan-fried on the stovetop, then simmered in marinara sauce for a tender, juicy finish. Ideal for serving over pasta or in a sub, these savory meatballs promise a satisfying homemade meal.
Ingredients
Scale
Meatball Mixture
- 1 cup Panko bread crumbs (60g)
- ¾ cup whole milk (180ml)
- ½ cup grated Parmesan cheese (40g)
- 2 teaspoons dried Italian seasoning
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 large egg
- ½ medium onion, finely chopped (70g)
- ¼ cup chopped Italian parsley
- 4 garlic cloves, minced
- 1 pound ground beef (450g)
- 1 pound ground pork (450g)
Cooking
- ¼ cup olive oil (60ml), divided
- 3 to 4 cups marinara sauce (optional, 680 to 900g)
Instructions
- Preheat Oven: Preheat the oven to 400°F and line a rimmed baking sheet with aluminum foil for easy cleanup.
- Soften Bread Crumbs: In a large bowl, mix together the panko bread crumbs, whole milk, grated Parmesan cheese, dried Italian seasoning, salt, and black pepper. Allow this mixture to sit for 10 minutes so the bread crumbs absorb the milk and soften.
- Combine Ingredients: Stir in the egg, finely chopped onion, chopped parsley, and minced garlic. Add the ground beef and pork. Using your hand shaped like a claw, gently mix the ingredients until combined, being careful not to overwork the meat for tender meatballs.
- Form Meatballs: Divide the mixture evenly, rolling into 24 meatballs of about 2 ounces each.
- Prepare Baking Sheet: Lightly grease the foil-lined baking sheet with 2 tablespoons of olive oil to prevent sticking.
- Arrange Meatballs: Place the meatballs on the baking sheet spaced about 1 inch apart. Drizzle the remaining 2 tablespoons of olive oil evenly over the top of the meatballs.
- Bake: Bake the meatballs in the preheated oven for 18 to 20 minutes, or until a meat thermometer inserted into the center reads 160°F.
- Broil to Brown: Increase oven temperature to broil and cook the meatballs for an additional 1 to 3 minutes to develop a browned, caramelized crust. Serve immediately or proceed to sauce.
- Stovetop Option – Heat Oil: In a 12-inch skillet over medium heat, warm all the olive oil until hot but not smoking.
- Brown Meatballs: Add meatballs in batches without crowding the pan. Turn meatballs gently every minute to brown all sides evenly.
- Simmer Covered: After browning, reduce heat to medium-low, cover the skillet, and cook until the internal temperature reaches 165°F.
- Serve or Sauce: Serve immediately or add to marinara sauce.
- Prepare Sauce: Bring marinara sauce to a simmer over medium-low heat in a large pot.
- Simmer Meatballs in Sauce: Add cooked meatballs to the sauce, cover the pot leaving the lid slightly vented, and simmer gently for 20 to 30 minutes to infuse flavor and tenderize further.
Notes
- Do not overmix the meat mixture to keep meatballs tender.
- Using a meat thermometer ensures perfectly cooked meatballs.
- Simmering meatballs in marinara sauce after cooking greatly enhances flavor and moisture.
- For a leaner option, substitute ground turkey or chicken.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
