Meatball Recipe

By Ellie

8 Person

55 Minutes

0 Calories

A meatball recipe that rivals that of your favorite Italian restaurant! These meatballs always come out amazingly tender, perfectly moistened, deliciously flavorful and they're always sure to impress! Makes for such a classic, comforting dinner.

Ingredients

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

Method

01

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).
02

Oven-Baked Method: Preheat oven to 400℉ before you begin preparing meatballs.
03

Pan-Fried Stovetop Method: To pan-fry meatballs pour 3/4 cup olive oil into a 12-inch non-stick skillet, heat over medium heat.
04

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).
05

Oven-Baked Method: Spray two dark-coated non-stick pans well with non-stick cooking spray (see note 4), or brush with olive oil.
06

Pan-Fried Stovetop Method: Cook meatballs in 3 batches (so they aren't overcrowded) until golden brown on the bottom, about 4 - 6 minutes. Then turn to the opposite side and cook opposite side until golden brown. Transfer to paper towels to drain.
07

Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed.
08

Oven-Baked Method: Place formed meatballs on baking sheets, fitting about 20 per each and spacing evenly apart. Bake in the upper and lower third of oven 10 minutes.
09

Pan-Fried Stovetop Method: 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.
10

Shape mixture with greased hands into even size meatballs, about 1 1/4-inches each (or about 38g).
11

Oven-Baked Method: Remove and turn meatballs if browned already on the bottom (use a thin metal spatula to scrape from baking sheet). Transfer pans to opposite racks and bakes until cooked through, about 8 - 12 minutes longer (should register 165 degrees in the center of meatballs).
12

Oven-Baked Method: Stir into warmed marinara sauce. Simmer on low heat if desired for even more tender meatballs (about 10 - 20 minutes, toss occasionally gently).

Related Tags

Meatball Recipe

3.6

( By Ellie )

01 Information

Grade easy
Serving 8 servings
Prep Time 35 Mins
Cook Time 20 Mins
Total Time 55 Mins

02 Ingredients

3/4 cup olive oil, only if using the fried method

Salt and freshly ground black pepper

1 cup finely shredded Parmesan cheese

1 tbsp. finely chopped fresh oregano

2 tbsp. finely chopped fresh parsley

2 tbsp. finely chopped fresh basil

2 garlic cloves, minced (2 tsp)

1/2 cup finely minced yellow onion

2 large eggs

1 lb. ground pork

1 lb. 85% lean ground beef

3/4 cup whole milk, then more if needed

2 cups (5.2 oz) fresh bread crumbs

03 Method

Step 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).

Step 2

Oven-Baked Method: Preheat oven to 400℉ before you begin preparing meatballs.

Step 3

Pan-Fried Stovetop Method: To pan-fry meatballs pour 3/4 cup olive oil into a 12-inch non-stick skillet, heat over medium heat.

Step 4

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).

Step 5

Oven-Baked Method: Spray two dark-coated non-stick pans well with non-stick cooking spray (see note 4), or brush with olive oil.

Step 6

Pan-Fried Stovetop Method: Cook meatballs in 3 batches (so they aren't overcrowded) until golden brown on the bottom, about 4 - 6 minutes. Then turn to the opposite side and cook opposite side until golden brown. Transfer to paper towels to drain.

Step 7

Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed.

Step 8

Oven-Baked Method: Place formed meatballs on baking sheets, fitting about 20 per each and spacing evenly apart. Bake in the upper and lower third of oven 10 minutes.

Step 9

Pan-Fried Stovetop Method: 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.

Step 10

Shape mixture with greased hands into even size meatballs, about 1 1/4-inches each (or about 38g).

Step 11

Oven-Baked Method: Remove and turn meatballs if browned already on the bottom (use a thin metal spatula to scrape from baking sheet). Transfer pans to opposite racks and bakes until cooked through, about 8 - 12 minutes longer (should register 165 degrees in the center of meatballs).

Step 12

Oven-Baked Method: Stir into warmed marinara sauce. Simmer on low heat if desired for even more tender meatballs (about 10 - 20 minutes, toss occasionally gently).

04 Author

Ellie

1078 Recipes

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