Classic Italian Meatballs
Classic Italian Meatballs
Ingredients
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground pork
- 1 large egg
- 1/2 cup Panko breadcrumbs
- 1/4 cup whole milk
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
For Cooking
- 2 tablespoons olive oil
- 24 fluid ounces marinara sauce, store-bought or homemade
Instructions
- 1
In a large mixing bowl, combine the ground beef and ground pork. Use your hands to gently break up the meat.
⏱️ 2 min
- 2
In a separate small bowl, whisk together the large egg, Panko breadcrumbs, and whole milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to soften.
⏱️ 5 min
- 3
Add the breadcrumb mixture, grated Parmesan cheese, chopped fresh parsley, minced garlic, salt, black pepper, and red pepper flakes (if using) to the meat mixture.
⏱️ 2 min
- 4
Gently mix all ingredients together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
⏱️ 3 min
- 5
Roll the mixture into 1 1/2-inch meatballs. You should get approximately 18-20 meatballs.
⏱️ 8 min
- 6
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 3 min
- 7
Sear the meatballs on all sides until nicely browned, about 5-7 minutes total. They don't need to be cooked through at this stage.
⏱️ 7 min
- 8
Pour the marinara sauce over the browned meatballs. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the meatballs are cooked through and tender.
⏱️ 25 min
- 9
Serve hot with your favorite pasta, on a sub roll, or as an appetizer. Garnish with extra Parmesan cheese and fresh parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Italian Meatballs
For the Meatballs
- 1 pound ground beef, 80/20 lean
- 1/2 pound ground pork
- 1 large egg
- 1/2 cup Panko breadcrumbs
- 1/4 cup whole milk
- 1/4 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1/4 teaspoon red pepper flakes, optional
For Cooking
- 2 tablespoons olive oil
- 24 fluid ounces marinara sauce, store-bought or homemade
Instructions
- 1
In a large mixing bowl, combine the ground beef and ground pork. Use your hands to gently break up the meat.
⏱️ 2 min - 2
In a separate small bowl, whisk together the large egg, Panko breadcrumbs, and whole milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to soften.
⏱️ 5 min - 3
Add the breadcrumb mixture, grated Parmesan cheese, chopped fresh parsley, minced garlic, salt, black pepper, and red pepper flakes (if using) to the meat mixture.
⏱️ 2 min - 4
Gently mix all ingredients together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
⏱️ 3 min - 5
Roll the mixture into 1 1/2-inch meatballs. You should get approximately 18-20 meatballs.
⏱️ 8 min - 6
Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully add the meatballs in a single layer, working in batches if necessary to avoid overcrowding the pan.
⏱️ 3 min - 7
Sear the meatballs on all sides until nicely browned, about 5-7 minutes total. They don't need to be cooked through at this stage.
⏱️ 7 min - 8
Pour the marinara sauce over the browned meatballs. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the meatballs are cooked through and tender.
⏱️ 25 min - 9
Serve hot with your favorite pasta, on a sub roll, or as an appetizer. Garnish with extra Parmesan cheese and fresh parsley, if desired.
⏱️ 5 min