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Meatball Recipe
5 from 354 votes

Meatball Recipe

This Meatball Recipe combines ground beef and pork with fresh herbs, garlic, onion, and Parmesan cheese bound with eggs and moistened breadcrumbs. The mixture is shaped into small meatballs and can be baked or fried. The fresh herbs and cheese add aroma and depth, while the breadcrumbs soaked in milk help keep meatballs tender. These meatballs serve as a versatile base for pairing with sauces and pasta.

Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins
Servings: 10
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 cups (5.2 oz) bread crumbs fresh
  • 3/4 cup whole milk then more if needed
  • 1 lb. ground beef 85% lean
  • 1 lb. ground pork
  • 2 large egg
  • 1/2 cup onion yellow, finely minced
  • 2 garlic minced (2 tsp, cloves
  • 2 Tbsp basil finely chopped, fresh
  • 2 Tbsp parsley finely chopped, fresh
  • 1 Tbsp oregano fresh, finely chopped
  • 1 cup Parmesan Cheese finely shredded
  • salt freshly ground
  • black pepper freshly ground
  • 3/4 cup olive oil only if using the fried method

Instructions

    Cup of Yum
  1. In a large mixing bowl stir together bread crumbs and milk while adding more milk 1 Tbsp at a time to moisten bread fully. Let rest while you prep ingredients (or at least 5 minutes).
  2. To breadcrumb mixture add beef, pork, eggs, onion, garlic, basil, parsley, oregano, parmesan and season over top of ingredients evenly with salt and pepper (I only use 3/4 tsp salt if I plan on using jar sauce to coat since it can be salty).
  3. Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed.
  4. Shape mixture with greased hands into even size meatballs, about 1 1/4-inches each (or about 38g).
Oven Baked Method
  1. Preheat oven to 400 degrees before you begin preparing meatballs.
  2. Spray two dark coated non-stick pans well with non-stick cooking spray (see note 4), or brush with olive oil.
  3. Place formed meatballs on baking sheets, fitting about 20 per each and spacing evenly apart. Bake in upper and lower third of oven 10 minutes.
  4. Remove and turn meatballs if browned already on bottom (use a thin metal spatula to scrape from baking sheet). Transfer pans to opposite racks and bake until cooked through, about 8 - 12 minutes longer (should register 165 degrees in center of meatballs).
  5. Stir into warmed marinara sauce. Simmer on low heat if desired for even more tender meatballs (about 10 - 20 minutes, toss occasionally gently).
Pan Fried Stovetop Method
  1. To pan fry meatballs pour 3/4 cup olive oil into a 12-inch non-stick skillet, heat over medium heat.
  2. Cook meatballs in 3 batches (so they aren't overcrowded) until golden brown on bottom, about 4 - 6 minutes. Then turn to opposite side and cook opposite side until golden brown. Transfer to paper towels to drain.
  3. Transfer meatballs to warmed marinara sauce (see note 5) in a large pot, submerge in sauce. Cover and simmer over low heat until meatballs are 165 degrees in center, gently tossing meatballs occasionally, about 15 - 20 minutes.

Notes

  • Make fresh bread crumbs by pulsing stale hearty bread in a food processor if fresh crumbs are unavailable.
  • Meat combinations can be varied; ground veal, beef, and pork can be used in equal parts or just all beef if preferred.
  • Finely mince the onion to ensure it cooks fully and blends smoothly in the meatballs.
  • Using darker baking sheets helps achieve better browning during baking than standard light aluminum pans.
  • For the sauce, plan on two 24-ounce jars of tomato basil sauce or a homemade marinara, plus 16-20 ounces of cooked spaghetti.
  • Nutrition estimates apply mainly to the baked preparation; frying adds additional oil and calories.