Description
These Classic Italian Meatballs are tender, juicy, and packed with authentic Italian flavors. Perfectly seasoned with herbs and Parmesan, they pair beautifully with marinara sauce and spaghetti or can be served as an appetizer. Easy to make and a family favorite!
Ingredients
Units
Scale
- For the Meatballs:
- 1 lb (450g) ground beef
- 1 lb (450g) ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 large eggs
- 3 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 1 tsp dried parsley)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup whole milk
- For Cooking:
- 2 tbsp olive oil
- Optional for Serving:
- 3 cups marinara sauce
- Cooked spaghetti or crusty bread
Instructions
- Prepare the Meatballs:
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, garlic, parsley, oregano, salt, and pepper. Add milk and mix gently with your hands until just combined. Avoid overmixing. - Shape the Meatballs:
Roll the mixture into golf ball-sized meatballs, about 1.5 inches in diameter. You should have approximately 20-24 meatballs. - Cook the Meatballs:
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, ensuring not to overcrowd the pan. Sear the meatballs for 2-3 minutes on each side until browned all over. - Simmer in Sauce (Optional):
Transfer the browned meatballs to a pot of simmering marinara sauce. Cover and cook on low heat for 20-30 minutes to ensure they are cooked through and infused with sauce. - Serve:
Serve the meatballs over spaghetti, with crusty bread, or as an appetizer. Garnish with additional Parmesan and fresh parsley if desired.
Notes
- You can substitute ground pork with ground veal or turkey for a different flavor.
- Baking option: Bake the meatballs on a parchment-lined baking sheet at 400°F (200°C) for 20-25 minutes until cooked through.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.