Description
These homemade Italian meatballs are juicy, tender, and packed with flavor from a mix of beef and pork, fresh herbs, garlic, and cheese. Pan-seared for a golden crust, then simmered in sauce until perfectly tender. A staple recipe for pasta night or hearty meatball subs.
Ingredients
1 pound ground beef
1 pound ground pork
1 cup plain breadcrumbs
1/2 cup whole milk
2 cloves garlic, minced
1/3 cup fresh parsley, chopped
1/2 cup grated Parmesan or Pecorino Romano
2 large eggs
1 teaspoon salt
1/2 teaspoon black pepper
Olive oil for pan searing
Instructions
1. In a small bowl, soak the breadcrumbs in milk and set aside for 5 minutes.
2. In a large mixing bowl, combine the beef, pork, soaked breadcrumbs, garlic, parsley, cheese, eggs, salt, and pepper. Mix until just combined.
3. Form the mixture into golf-ball-sized meatballs using your hands or a scoop.
4. Heat olive oil in a skillet over medium-high heat. Add meatballs in batches, browning all sides without overcrowding the pan.
5. Once browned, transfer meatballs to a simmering tomato sauce and cook for 25 to 30 minutes until cooked through.
6. Serve with pasta, on a sandwich, or as desired. Store leftovers in the fridge or freezer.
Notes
Use 80/20 beef and pork for best flavor and moisture.
Don’t skip browning—it adds deep flavor and texture.
Milk-soaked breadcrumbs are key for tenderness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pan-Searing + Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 3-4 meatballs
- Calories: 410
- Sugar: 2g
- Sodium: 540mg
- Fat: 30g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 120mg
Keywords: meatballs, Italian meatballs, beef and pork meatballs