Perfect Italian Meatballs
User Reviews
5
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
6 people
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Calories
894 kcal
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Course
Main Course
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Cuisine
Italian
Perfect Italian Meatballs
Description
Perfect Italian Meatballs use a mixture of ground beef sirloin and ground pork to create a well-balanced rich flavor and tender texture. The mixture includes fresh herbs processed into a pesto-like paste with olive oil, parmesan, garlic, and pine nuts, which infuses the meatballs with aromatic depth. After shaping and coating with panko crumbs, pan-frying seals a flavorful crust around each meatball. The simmered crushed tomato sauce, seasoned and reduced in the same pan, keeps the meat moist during baking. Topped with fresh mozzarella that melts over the hot sauce, the dish delivers warm, hearty bites with a blend of savory, nutty, and herbal flavors. It’s best served hot, garnished with torn basil, for a classic comfort meal experience.
These meatballs are suited for serving with pasta, crusty bread, or as a main course with a salad. Their size and texture make them a substantial and satisfying protein option.
If making ahead, doubling the batch and freezing the extras before adding sauce is convenient. When ready to eat, thaw then cook with sauce and mozzarella as directed. This approach saves prep time while maintaining freshness and flavor.
Ingredients
- 1 pound ground beef sirloin
- 1 pound ground pork
- 1 ½ cup panko bread crumbs divided
- 4 tablespoon milk
- 4 egg
- 1 parsley loosely packed, fresh
- 1 basil loosely packed cup or bunch, fresh
- 4 cloves garlic finely chopped
- ½ cup olive oil plus extra for drizzling
- ¾ cup Parmesan Cheese freshly grated
- ⅓ cup pine nuts
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 28 ounces crushed tomatoes
- 1 mozzarella cheese medium ball, fresh
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl combine the beef, pork, ½ cup panko bread crumbs, milk and eggs and set aside. In a food processor, combine the parsley, basil, garlic, olive oil, parmesan and pine nuts. Process for 30-45 seconds until almost pesto like. Add the herb mixture to the meat and mix until evenly combined. Season with salt and pepper. Shape the meatballs into large balls then roll them in the remaining panko bread crumbs.
- In a large skillet heat the olive oil over medium high heat until it shimmers. Fry the meatballs on all sides to seal the crust. Transfer to a baking dish.
- To the same pan, add the crushed tomatoes and season with salt and freshly cracked black pepper and some extra basil. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomato mixture over the meatballs and top with torn mozzarella. Drizzle with olive oil and freshly cracked black pepper. Bake for 25 to 35 minutes. Garnish with extra torn basil and parsley.
Notes
- Double the meatball batch and freeze the extras before baking to save time for future meals.
- Thaw frozen meatballs before adding sauce and baking to ensure even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 894 kcal
% Daily Value*
| Calories | 894kcal | 45% |
| Carbohydrates | 26g | 9% |
| Protein | 49g | 98% |
| Fat | 67g | 103% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 31g | 155% |
| Trans Fat | 1g | 50% |
| Cholesterol | 257mg | 86% |
| Sodium | 884mg | 37% |
| Potassium | 1084mg | 23% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 1883IU | 38% |
| Vitamin C | 27mg | 30% |
| Calcium | 450mg | 45% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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