Description
This easy meatball recipe combines classic Italian flavors with a blend of ground beef and pork, seasoned with garlic, parsley, and Parmesan cheese, resulting in juicy, tender meatballs that can be baked or pan-fried for a delicious homemade meal. Perfect for quick dinners and great for freezing leftovers.
Ingredients
Scale
Meatball Mixture
- 1/2 cup Italian seasoned breadcrumbs
- 1/3 cup whole milk
- 1 pound ground beef
- 1 pound ground pork
- 1 large egg
- 3-4 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- Black pepper, to taste
- 1/4 cup packed fresh parsley, finely chopped
- 3/4 cup freshly grated Parmesan cheese
Instructions
- Prepare the breadcrumb mixture. In a fairly large mixing bowl, combine the Italian seasoned breadcrumbs and whole milk. Mix or mash together until the mixture forms a paste, ensuring the breadcrumbs are fully moistened.
- Mix in remaining ingredients and form meatballs. Add the ground beef, ground pork, egg, minced garlic, onion powder, salt, pepper, chopped parsley, and grated Parmesan cheese to the breadcrumb paste. Using your hands, gently mix everything until just combined. Form the mixture into 1 ¼ to 1 ½-inch meatballs, approximately using 2 ½ tablespoons of meat per meatball, making about 25 to 30 meatballs total. Handle delicately without over-mixing or packing tightly to keep the meatballs tender.
- Arrange meatballs on baking sheets. Place the meatballs on parchment paper- or foil-lined baking sheets to simplify cleanup. If using only one baking sheet, position the oven rack in the middle. For two baking sheets, prepare to place one rack top and the other bottom, rotating them halfway through baking for even cooking.
- Cook the meatballs. For baking: preheat your oven to 400°F (204°C) and bake the meatballs for about 20 minutes or until cooked through. Adjust cooking time based on meatball size, and check earlier if making smaller meatballs to avoid overcooking. For frying: heat 2–3 tablespoons of olive oil in a large, deep skillet over medium-high heat. Fry the meatballs in batches, turning with tongs, until all sides are evenly browned (about 5–7 minutes per batch). If needed, add more oil for the second batch. Finish cooking by simmering the browned meatballs in sauce or by transferring the skillet to the oven until fully cooked (meatballs should never be eaten partially cooked).
- Store or serve. Once baked, let the meatballs cool. Portion 4–5 meatballs into small freezer bags like Ziploc or sandwich bags, then place those bags into a larger airtight container or Tupperware for freezing. Enjoy fresh or frozen meatballs as desired.
Notes
- For best texture, do not overmix the meatball mixture; overworking will make them tough.
- Choosing a combination of ground beef and pork balances flavor and moisture.
- Ensure meatballs are cooked through before serving to food safety standards.
- Partially cooked fried meatballs must be finished in sauce or the oven to ensure safety.
- Freezing meatballs in small portions makes reheating convenient.
