This foolproof meatball recipe makes enough to stash away for another day. They’re great to have on hand for easy dinners (see three ways to use them, below), but also make good impromptu appetizers.
Italian-Style Beef & Pork Meatballs
Krysta
This foolproof meatball recipe makes enough to stash away for another day. They're great to have on hand for easy dinners (see three ways to use them, below), but also make good impromptu appetizers.
Prep Time 15 minutes mins
Active Time 20 minutes mins
Total Time 35 minutes mins
Course Dinner, Main Dishes
Cuisine Italian
Servings 12
Calories 216 kcal
- 3 large eggs lightly beaten
- 1 cup finely chopped onion
- ¾ cup panko breadcrumbs preferably whole-wheat
- ¾ cup chopped fresh parsley
- ½ cup grated Parmesan cheese
- 3 large cloves garlic minced
- 1 tablespoon Italian seasoning
- 1 ½ teaspoons salt
- 1 teaspoon ground pepper
- 1 ½ pounds lean ground beef
- 1 ½ pounds ground pork
Position racks in upper and lower thirds of oven; preheat to 450°F. Line 2 large rimmed baking sheets with foil and coat with cooking spray.
Combine eggs, onion, panko, parsley, Parmesan, garlic, Italian seasoning, salt and pepper in a large bowl. Add beef and pork. Mix gently with your hands until just combined (do not overmix). Using a generous 2 tablespoons each, shape into 48 meatballs. Place 1 inch apart on the prepared baking sheets.
Bake the meatballs until an instant-read thermometer inserted in the center registers 165°F, about 15 minutes.
Try these meatballs in one of these easy dinner recipes.
Meatball Pesto & Gnocchi Bake:
Cook 1 lb. gnocchi in 1 Tbsp. olive oil in a large broiler-safe skillet over medium heat until starting to brown, about 5 minutes. Add 18 meatballs and 1/3 cup each pesto, ricotta and water; stir until well-coated. Spread the mixture into an even layer and top with 1/4 cup grated Parmesan cheese and 3 Tbsp. breadcrumbs. Broil on high until golden brown, 1 to 2 minutes. (Serves 6)
Meatball Stuffed Shells:
Cook 18 jumbo pasta shells in boiling water. Whisk 1 cup ricotta, 1/4 cup grated Parmesan cheese, 1 large egg and a pinch each of salt and pepper in a bowl. Spread 1 cup marinara sauce in a 9-by-13-inch baking dish. Stuff one meatball and 1 Tbsp. of the ricotta mixture into each shell; arrange in the baking dish, open-side up. Top with 1 cup sauce and 1/4 cup Parmesan. Cover with foil. Bake at 375°F until the sauce is bubbly, about 30 minutes. Uncover; bake for 10 minutes more. (Serves 6)
Meatballs over Cheesy Polenta:
Bring 4 cups water to a boil in a medium saucepan over high heat. Slowly whisk in 1 cup cornmeal and reduce heat to maintain a simmer. Cook, stirring occasionally, until the polenta is thickened and tender, about 20 minutes. Remove from heat. Stir in 1 1/4 cups shredded sharp Cheddar cheese, 4 sliced scallions, 1 Tbsp. butter and 1/4 tsp. each salt and pepper. Serve 16 hot meatballs over the polenta. (Serves 4) Like this:
Like Loading...
