Meatballs Recipe
A quick and flavorful family-style Italian-American meatball recipe, ideal for any meal. This dish yields tender and juicy meatballs, perfect for pairing with marinara or your preferred sauce. Optionally bake the meatballs in the oven or cook them on the stovetop for a delicious, crowd-pleasing result.
Print
Pin
Servings: 16 meatballs
Ingredients
- 1 pound 450 g ground beef chuck
- 1 pound 450 g ground pork, or substitute with veal
- 1/2 cup fresh breadcrumbs or 1/3 cup dried breadcrumbs (adjust as needed)
- 1/3 cup 30 g fresh parsley, chopped, or basil
- 1/4 cup grated onion optional
- 2 egg yolks
- 1/4 cup milk
- 1/2 cup grated Parmesan or Pecorino cheese
- 1 teaspoon salt or 2 teaspoons Diamond Crystal kosher salt (adjust per note below)
- 1 teaspoon ground black pepper
- 3 garlic cloves finely chopped or grated
- Olive oil for cooking
Instructions
- Prepare the Breadcrumb Mixture: Place the breadcrumbs in a small bowl and pour milk over them, allowing them to soak for 5 minutes. Add egg yolks, cheese, garlic, salt, and black pepper, then mash to form a coarse paste.
- Mix the Meatball Ingredients: In a large bowl, combine the ground beef, pork, and grated onion (if using). Add the breadcrumb mixture and parsley, mixing thoroughly with hands, a large fork, or a wooden spoon until well-blended. Alternatively, use a stand mixer on low speed. This mixture can be prepared up to two days in advance and stored in the refrigerator.
- Shape the Meatballs: Using a 1/4-cup measure or a cookie scoop, portion out the mixture and shape into meatballs. Avoid overworking to maintain a tender texture.
- Stovetop Cooking Method: Pour enough olive oil to coat the bottom of a large skillet and place over medium-high heat. When hot, add the meatballs, ensuring they sizzle upon contact. Brown on all sides, then cover, reduce heat, and cook until an instant-read thermometer registers 165°F, about 15 minutes total. Repeat as necessary, refreshing oil with each batch.
- Cooking in Tomato Sauce: For a saucy finish, transfer browned meatballs into a pot of simmering tomato sauce. Cook gently for 10–12 minutes until thoroughly heated and infused with sauce.
- Baking Method: Preheat oven to 425°F. Arrange meatballs on a rimmed baking sheet lightly coated with olive oil. Bake for 10 minutes, then turn the meatballs and bake for an additional 10–12 minutes until golden brown and cooked through.
- Serve: Serve warm with marinara or your choice of sauce.
Notes
- Breadcrumbs: Fresh breadcrumbs can be made by removing the crust from slices of hearty white bread and pulsing in a food processor to achieve a coarse texture. For dried breadcrumbs, use 1/3 cup and select unseasoned if possible.
- Panko Substitution: Use 1/2 cup of panko, adding more if the mixture needs binding.
- Salt: Diamond Crystal kosher salt has a lighter volume per teaspoon than regular table salt. If using other brands, such as Morton kosher salt, reduce the specified amount by half.
- Make Ahead and Freezing: Prepared meatballs can be frozen for up to two months.
- Equipment Tip: Using an electric stand mixer on low speed can make blending easier if preferred over hand mixing.