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Italian Meatballs

These Italian meatballs are incredibly tender, moist, and flavorful, making them a perfect addition to any pasta dish or sandwich. They're simple to make and always a crowd-pleaser.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 10
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Meatball Mixture
  • 2 cups fresh bread crumbs
  • 0.75 cup whole milk plus more if needed
  • 1 lb 85% lean ground beef
  • 1 lb ground pork
  • 2 large eggs
  • 0.5 cup finely minced yellow onion
  • 2 tsp minced garlic
  • 2 Tbsp finely chopped fresh basil
  • 2 Tbsp finely chopped fresh parsley
  • 1 Tbsp finely chopped fresh oregano
  • 1 cup finely shredded Parmesan cheese
  • Salt and freshly ground black pepper to taste
For Frying (Optional)
  • 0.75 cup olive oil

Method
 

Preparation Steps
  1. In a large mixing bowl, stir together the bread crumbs and milk. Add more milk, 1 tablespoon at a time, until the bread crumbs are fully moistened. Let this mixture rest while you prepare the other ingredients, or for at least 5 minutes.
  2. To the breadcrumb mixture, add the ground beef, ground pork, eggs, minced onion, minced garlic, chopped basil, parsley, oregano, and Parmesan cheese. Season evenly over the top of the ingredients with salt and pepper.
  3. Gently toss the mixture with your fingertips until all ingredients are evenly incorporated. Be careful not to overmix.
  4. With greased hands, shape the mixture into even-sized meatballs, about 1 1/4 inches in diameter (approximately 38g each).
Oven Baked Method
  1. Preheat your oven to 400°F (200°C).
  2. Lightly spray two dark-coated, non-stick baking sheets with non-stick cooking spray or brush them with olive oil.
  3. Place the formed meatballs on the prepared baking sheets, fitting about 20 meatballs per sheet, ensuring they are spaced evenly apart. Bake in the upper and lower thirds of the oven for 10 minutes.
  4. Remove the baking sheets from the oven. If the bottoms are already browned, carefully turn the meatballs (use a thin metal spatula to help scrape them from the baking sheet). Transfer the pans to opposite racks and continue baking until the meatballs are cooked through and register 165°F (74°C) in the center, about 8-12 minutes longer.
  5. Stir the baked meatballs into warmed marinara sauce. For even more tender meatballs, you can simmer them in the sauce on low heat for an additional 10-20 minutes, tossing gently occasionally.
Pan Fried Stovetop Method
  1. Pour 3/4 cup of olive oil into a 12-inch non-stick skillet and heat over medium heat.
  2. Cook the meatballs in batches (to avoid overcrowding the pan) until golden brown on the bottom, about 4-6 minutes. Turn them to the opposite side and cook until golden brown. Transfer the fried meatballs to paper towels to drain.
  3. Transfer the fried meatballs to warmed marinara sauce in a large pot, submerging them in the sauce. Cover and simmer over low heat until the meatballs reach an internal temperature of 165°F (74°C), gently tossing occasionally, for about 15-20 minutes.

Notes

For best results, don't overmix the meatball mixture. If using store-bought breadcrumbs, you might need to adjust the milk quantity to achieve the correct consistency.