Description
Classic Italian Meatballs that are tender, juicy, and bursting with traditional flavors, perfect for serving with marinara or your favorite tomato sauce. Made with a blend of ground beef and pork, fragrant herbs, cheese, and garlic, these meatballs can be cooked on the stovetop or baked in the oven for a comforting meal.
Ingredients
Scale
Meatball Mixture
- ½ cup (54 g) fresh breadcrumbs, from 1–2 slices white bread (crust removed)
- ¼ cup (60 ml) milk
- 2 egg yolks
- ½ cup (50 g) grated pecorino Romano cheese, or Parmesan cheese
- 2 garlic cloves, finely chopped or grated
- 1 teaspoon (8 g) salt, or 2 teaspoons Diamond brand kosher salt
- 1 teaspoon ground black pepper
- 1 pound (450 g) ground beef chuck
- 1 pound (450 g) ground pork, or veal
- ¼ cup grated onion, optional
- ⅓ cup (30 g) chopped parsley, or basil
Cooking
- Olive oil (for frying or coating baking sheet)
Instructions
- Prepare Breadcrumb Mixture: Put the breadcrumbs in a small bowl and pour the milk over. Let them soak for 5 minutes. Add egg yolks, cheese, garlic, salt, and pepper, then mash together until a coarse paste forms.
- Mix Meatballs: In a large bowl, mix ground beef, pork, and grated onion if using, with a fork to combine. Add the breadcrumb mixture and parsley, then blend well using your hands, large spoon, or mixer on low speed. The mixture can be refrigerated for up to 2 days before cooking.
- Shape Meatballs: Use a ¼-cup scoop or measuring cup to portion the mixture and roll lightly into balls. Imperfect shapes are fine and help hold sauce better.
- Cook on Stovetop: Heat enough olive oil in a large skillet over medium-high heat to coat the bottom. When oil is hot (meatballs should sizzle on contact), add meatballs without crowding. Brown all sides, then cover, reduce heat, and cook until meatballs are firm and reach 165°F, about 15 minutes total. Repeat for remaining meatballs, refreshing oil as needed. Optionally, transfer browned meatballs to simmering tomato sauce and cook 10-12 minutes until fully cooked.
- Bake Meatballs: Preheat oven to 425°F. Arrange meatballs on an olive-oiled rimmed baking sheet. Bake for 10 minutes, then turn over and bake an additional 10-12 minutes until browned and cooked through.
- Serve: Serve warm meatballs with marinara or your favorite tomato sauce.
Notes
- Use a meat thermometer to ensure meatballs are cooked to a safe internal temperature of 165°F (74°C).
- Breadcrumbs can be fresh or store-bought; soaking in milk prevents dryness.
- Meatballs can be shaped and stored in the refrigerator for up to 2 days before cooking.
- Craggy, imperfect meatballs hold sauce better and enhance texture.
- Finishing meatballs in tomato sauce after browning adds flavor and tenderness.
- Adjust herbs and seasoning to taste; basil is a great alternative to parsley.
Keywords: Italian, meatballs, classic, ground beef, ground pork, pecorino Romano, parsley, stovetop cooking, baked meatballs, comfort food