Best Italian Meatballs (Printer-Friendly Version)
Juicy, tender meatballs with a blend of pork, beef, parmesan, garlic, herbs, simmered in delicious marinara sauce.
# Ingredients Needed:
→ Meats
01 -
1 pound ground beef (85% lean, 15% fat)
02 -
1 pound ground pork
→ Binder and Moisture
03 -
1 slice white sandwich bread, crust removed
04 -
120 milliliters whole milk
→ Cheese
05 -
50 grams freshly grated Parmesan cheese
→ Aromatics and Herbs
06 -
2 cloves garlic, finely minced
07 -
15 grams fresh parsley, finely chopped
08 -
10 grams fresh basil, finely chopped
→ Seasonings
09 -
1 teaspoon kosher salt
10 -
½ teaspoon freshly ground black pepper
→ Sauce
11 -
680 grams marinara sauce
→ Cooking oil
12 -
2 tablespoons olive oil
# Step-by-Step Directions:
01 -
Place the bread slice into a small bowl and pour the milk over it. Let it soak while preparing other ingredients to ensure thorough absorption.
02 -
In a large bowl, combine ground beef, ground pork, minced garlic, chopped parsley, chopped basil, salt, and black pepper. Squeeze the soaked bread to remove excess milk, crumble it, and add it to the meat mixture. Mix gently until just combined to avoid dense meatballs.
03 -
Using a #40 cookie scoop or tablespoon, portion the mixture evenly and roll into meatballs approximately 1½ inches in diameter. Place each meatball on a parchment-lined tray, completing all before cooking.
04 -
Heat olive oil in a large skillet over medium-high heat. Add meatballs in batches without crowding. Sear each side for 1 to 2 minutes until a golden crust forms, turning carefully to brown evenly.
05 -
Pour the marinara sauce over the seared meatballs in the skillet, ensuring they are submerged. Transfer the skillet to a preheated oven at 175°C (350°F) and bake for 20 minutes to fully cook and infuse flavors.
# Helpful Hints:
01 -
For uniform meatballs, use a cookie scoop. Avoid overmixing the meat to keep the texture tender. Baking meatballs in sauce enhances moisture and flavor.
02 -
Gluten-free variation: substitute regular bread with gluten-free bread, using two slices due to smaller size.