Best Italian Meatballs (Printer-Friendly)
Juicy meatballs featuring ground beef and pork, fresh parmesan, and herbs simmered in savory marinara sauce.
# What You’ll Need:
→ Meat
01 -
1 lb ground beef (85% lean, 15% fat)
02 -
1 lb ground pork
→ Binder and Moisture
03 -
1 cup milk-soaked white bread, crust removed
04 -
⅓ cup freshly grated Parmesan cheese
→ Aromatics and Herbs
05 -
3 cloves garlic, finely minced
06 -
2 tbsp fresh parsley, chopped
07 -
1 tbsp fresh basil, chopped
08 -
1 tsp salt
09 -
½ tsp freshly ground black pepper
→ Sauce
10 -
4 cups marinara sauce
# Steps to Follow:
01 -
Submerge white bread in milk and allow it to soak completely to ensure moisture retention in the mixture.
02 -
In a large bowl, gently mix ground beef, ground pork, minced garlic, chopped parsley, chopped basil, salt, and pepper until just combined.
03 -
Squeeze excess milk from soaked bread, crumble it finely into the meat mixture, then fold in the grated Parmesan cheese without overmixing.
04 -
Using a #50 cookie scoop or spoon, portion the mixture evenly and roll into uniform meatballs. Arrange them on parchment paper to rest while preheating the pan.
05 -
Preheat a large skillet over medium-high heat. Add meatballs and sear on one side until a golden crust forms, approximately 2 minutes, then carefully flip.
06 -
Pour marinara sauce evenly over the meatballs in the skillet. Transfer skillet to a preheated oven at 175°C (350°F) and bake for 20 minutes to finish cooking and meld flavors.
07 -
Remove meatballs from the oven and serve hot atop spaghetti, in sandwiches, or with your preferred sides.
# Helpful Hints:
01 -
Use a cookie scoop for consistent meatball size to ensure even cooking. Avoid overmixing to maintain tender texture.
02 -
Fresh herbs and garlic provide a more vibrant flavor compared to dried alternatives.