Classic Italian Meatballs
Classic Italian Meatballs
Ingredients
For the Meatballs
- 2 pounds ground beef, 80/20 lean
- 2 pounds ground pork
- 4 large eggs, lightly beaten
- 1 1/2 cups plain breadcrumbs
- 1/2 cup whole milk
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for frying
Instructions
- 1
Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef and ground pork.
⏱️ 2 min
- 2
In a separate small bowl, whisk together the lightly beaten eggs, plain breadcrumbs, and whole milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
⏱️ 5 min
- 3
Add the breadcrumb mixture to the ground meat. Also add the grated Parmesan cheese, finely chopped fresh parsley, minced garlic, dried oregano, salt, and black pepper to the meat mixture.
⏱️ 3 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
Form the Meatballs: Roll the mixture into 1 1/2 to 2-inch meatballs. You should get approximately 30-36 meatballs.
⏱️ 10 min
- 6
Brown the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the meatballs and brown them on all sides. They don't need to be cooked through, just nicely browned to develop flavor. Remove browned meatballs to a plate and set aside.
⏱️ 15 min
- 7
To cook through, you can either bake the meatballs at 375°F (190°C) for 15-20 minutes, or simmer them in a sauce of your choice until cooked through.
⏱️ 10 min•🌡️ 375
- 8
Serve hot as desired. Garnish with extra fresh parsley or grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Classic Italian Meatballs
For the Meatballs
- 2 pounds ground beef, 80/20 lean
- 2 pounds ground pork
- 4 large eggs, lightly beaten
- 1 1/2 cups plain breadcrumbs
- 1/2 cup whole milk
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for frying
Instructions
- 1
Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef and ground pork.
⏱️ 2 min - 2
In a separate small bowl, whisk together the lightly beaten eggs, plain breadcrumbs, and whole milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
⏱️ 5 min - 3
Add the breadcrumb mixture to the ground meat. Also add the grated Parmesan cheese, finely chopped fresh parsley, minced garlic, dried oregano, salt, and black pepper to the meat mixture.
⏱️ 3 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
Form the Meatballs: Roll the mixture into 1 1/2 to 2-inch meatballs. You should get approximately 30-36 meatballs.
⏱️ 10 min - 6
Brown the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the meatballs and brown them on all sides. They don't need to be cooked through, just nicely browned to develop flavor. Remove browned meatballs to a plate and set aside.
⏱️ 15 min - 7
To cook through, you can either bake the meatballs at 375°F (190°C) for 15-20 minutes, or simmer them in a sauce of your choice until cooked through.
⏱️ 10 min•🌡️ 375 - 8
Serve hot as desired. Garnish with extra fresh parsley or grated Parmesan cheese, if desired.