Description
Classic Italian Meatballs that are tender, juicy, and packed with traditional flavors. Made from a blend of ground beef and pork, combined with Parmesan, garlic, and Italian herbs, these meatballs are perfect for a hearty meal served either on their own or simmered in tomato sauce over spaghetti.
Ingredients
Scale
Meatball Mixture
- 1 lb lean ground beef
- ½ lb lean ground pork
- 2 slices white bread, crust removed and chopped
- ¼ cup milk
- 2 large egg yolks
- ½ cup Parmesan cheese, shredded or grated
- 2 garlic cloves, minced
- ½ tsp Italian seasoning
- ¼ tsp onion powder
- 1 tbsp parsley flakes
- ½ tsp salt
- Ground black pepper to taste
For Cooking
- 1 tbsp olive oil
Optional for Serving
- Tomato sauce
- Freshly cooked spaghetti
- ½ tsp Italian seasoning (extra for sauce)
- 1 tbsp chopped parsley (extra for sauce)
Instructions
- Soak bread in milk: In a large bowl, combine the chopped white bread and milk. Let them stand for a couple of minutes until the bread absorbs all the milk, creating a moist base for the meatballs.
- Add seasonings and egg yolks: Add the two egg yolks, Parmesan cheese, minced garlic, Italian seasoning, parsley flakes, onion powder, salt, and black pepper to the soaked bread mixture. Mix well to combine all ingredients evenly.
- Incorporate meats: Using your hands, gently mix in the ground beef and ground pork until the mixture is well combined but not overworked to keep the meatballs tender.
- Form meatballs: Divide the meat mixture evenly and shape into 16 round meatballs, about the size of a golf ball for even cooking.
- Brown the meatballs: Heat the olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides, turning carefully to achieve a golden crust. Depending on the skillet size, do this in batches if needed to avoid overcrowding.
- Simmer in tomato sauce (optional): If serving with sauce and spaghetti, pour your favorite tomato sauce over the browned meatballs in the skillet. Sprinkle additional ½ teaspoon Italian seasoning and 1 tablespoon chopped parsley over the sauce. Reduce heat to medium-low and let it simmer gently for 10 minutes to let the flavors meld and meatballs cook through completely.
- Serve: Serve the meatballs hot, either on their own or spooned over freshly cooked spaghetti with sauce.
Notes
- Using both ground beef and pork enhances flavor and texture, keeping the meatballs juicy.
- Soaking the bread in milk is key to tender meatballs as it acts as a binder.
- Be careful not to overmix the meat to avoid dense meatballs.
- Use a large skillet to ensure even browning and prevent overcrowding the pan.
- Simmering in sauce after browning adds moisture and rich flavor but is optional if you prefer plain meatballs.
- These meatballs can be baked at 375°F for 20 minutes as an alternative to pan-frying, but browning first is recommended for best texture.
