Description
These Italian meatballs will make you question everything you thought you knew about comfort food – one bite and you’ll never look at frozen meatballs again.
Ingredients
Scale
- 1 lb (450g) ground beef (80/20 fat ratio preferred)
- ½ lb (225g) ground pork
- ½ cup (50g) freshly grated Parmesan cheese
- ½ cup (30g) Italian breadcrumbs
- ¼ cup (60ml) whole milk
- 2 large eggs
- 3 cloves garlic, minced
- ¼ cup (15g) fresh parsley, finely chopped
- 1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 3 tablespoons olive oil (for frying)
Instructions
- In a small bowl, combine Italian breadcrumbs with milk. Stir and let sit for 5 minutes until breadcrumbs have absorbed all the liquid.
- In a large mixing bowl, add ground beef, ground pork, salt, pepper, oregano, and red pepper flakes. Add soaked breadcrumbs, beaten eggs, minced garlic, chopped herbs, and Parmesan. Mix gently with hands until just combined.
- With wet hands, form mixture into 1½-inch meatballs (about 2 tablespoons each) and place on a parchment-lined baking sheet.
- Refrigerate formed meatballs for 15-20 minutes to help them maintain shape during cooking.
- Heat olive oil in a large skillet over medium heat. Add meatballs in batches, browning on all sides, about 2-3 minutes per side.
- Transfer browned meatballs to simmering marinara sauce. Cover and cook for 15-20 minutes until cooked through (internal temperature 165°F/74°C). Alternatively, finish in a 375°F oven for 10-15 minutes.