Description
A foolproof meatball recipe featuring a blend of beef and pork, fresh herbs, and a milk-soaked panade for the ultimate tender texture.
Ingredients
1 lb ground beef (80/20 blend)
0.5 lb ground pork
1/2 cup Panko or fresh breadcrumbs
1/4 cup whole milk
1 large egg, beaten
1/2 cup freshly grated Parmesan cheese
3 cloves garlic, minced
1/4 cup fresh Italian parsley, chopped
1 tsp salt
1/2 tsp black pepper
1/2 tsp dried oregano
2 tbsp olive oil (for searing)
Instructions
Step 1: In a small bowl, combine the breadcrumbs and milk. Let sit for 5-10 minutes until the milk is fully absorbed to create a panade for your meatball recipe.
Step 2: In a large mixing bowl, combine the ground beef, ground pork, beaten egg, Parmesan cheese, minced garlic, parsley, salt, pepper, and oregano.
Step 3: Add the milk-soaked breadcrumbs to the meat mixture. Using your hands, gently mix until just combined, being careful not to overwork the meat.
Step 4: Shape the mixture into 1.5-inch balls. You should get about 18-20 meatballs from this meatball recipe.
Step 5: Heat olive oil in a large skillet over medium-high heat. Add meatballs in batches and sear until browned on all sides (about 2-3 minutes per side).
Step 6: Transfer the seared meatballs into a simmering pot of marinara sauce and cook for an additional 15-20 minutes until the internal temperature reaches 165°F.
Notes
For the best flavor, use fresh-grated Parmesan rather than the bottled kind. If the mixture feels too wet, add another tablespoon of breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Beef & Red Meat
- Cuisine: Italian
Nutrition
- Serving Size: 3 meatballs
- Calories: 320
- Sugar: 2g
- Sodium: 540mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 26g
- Cholesterol: 85mg
