Tender and savory, these homemade meatballs are a versatile staple, perfect for pasta, subs, or appetizers. This recipe emphasizes key techniques for a consistently delicious result.
Perfect Homemade Meatballs
Tender and savory, these homemade meatballs are a versatile staple, perfect for pasta, subs, or appetizers. This recipe emphasizes key techniques for a consistently delicious result.
Ingredients
- 1 lb ground beef lean
- 0.5 lb ground pork
- 0.5 cup breadcrumbs plain or panko
- 0.25 cup Parmesan cheese grated
- 1 large egg lightly beaten
- 0.25 cup milk
- 2 cloves garlic minced
- 0.25 cup fresh parsley chopped
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.25 tsp dried oregano
Instructions
- Combine ground beef, ground pork, breadcrumbs, grated Parmesan cheese, egg, milk, minced garlic, chopped fresh parsley, salt, black pepper, and dried oregano in a large bowl.
- Mix gently with your hands until just combined, being careful not to overmix, as this can make the meatballs tough.
- Cover the bowl and refrigerate the meat mixture for at least 30 minutes to 2 hours. Chilling helps the mixture firm up, making the meatballs much easier to roll and helping them hold their shape during cooking.
- Once chilled, lightly wet your hands with water or oil to prevent sticking. Scoop out portions of the meat mixture, about 1.5 to 2 tablespoons each, and gently roll them into uniform balls.
- Place the rolled meatballs on a baking sheet lined with parchment paper, or directly into a hot pan if frying.
- Bake at 375°F (190°C) for 20-25 minutes, or pan-fry in a little olive oil until browned on all sides and cooked through. Alternatively, simmer directly in your favorite sauce until cooked.
Notes
For a spicier kick, add a pinch of red pepper flakes to the meat mixture. Serve with your favorite marinara sauce over pasta, in a submarine sandwich, or as an appetizer with toothpicks. These meatballs also freeze well for future meals.
