Meatball Recipe

Meatball Recipe PT55M https://img5.recipesrun.com/201907/2019/1028/77/e/793231/300x200x90.jpg A meatball recipe that rivals that of your favorite Italian restaurant! These meatballs always come out amazingly tender, perfectly moistened, deliciously flavorful and they're always sure to impress! Makes for such a classic, comforting dinner. 8 servings Ingredients: 3/4 cup olive oil, only if using the fried method Salt and freshly ground black pepper 1 cup finely shredded Parmesan cheese 1 tbsp. finely chopped fresh oregano 2 tbsp. finely chopped fresh parsley 2 tbsp. finely chopped fresh basil 2 garlic cloves, minced (2 tsp) 1/2 cup finely minced yellow onion 2 large eggs 1 lb. ground pork 1 lb. 85% lean ground beef 3/4 cup whole milk, then more if needed 2 cups (5.2 oz) fresh bread crumbs

01 Information

Grade easy
Serving 8 servings
Prep Time 35 Mins
Cook Time 20 Mins
Total Time 55 Mins

02 Ingredients

- 3/4 cup olive oil, only if using the fried method
- Salt and freshly ground black pepper
- 1 cup finely shredded Parmesan cheese
- 1 tbsp. finely chopped fresh oregano
- 2 tbsp. finely chopped fresh parsley
- 2 tbsp. finely chopped fresh basil
- 2 garlic cloves, minced (2 tsp)
- 1/2 cup finely minced yellow onion
- 2 large eggs
- 1 lb. ground pork
- 1 lb. 85% lean ground beef
- 3/4 cup whole milk, then more if needed
- 2 cups (5.2 oz) fresh bread crumbs

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03 Method

Step 1

In a large mixing bowl stir together bread crumbs and milk while adding more milk 1 Tbsp at a time to moisten bread fully. Let rest while you prep ingredients (or at least 5 minutes).
Step 2

Oven-Baked Method: Preheat oven to 400℉ before you begin preparing meatballs.
Step 3

Pan-Fried Stovetop Method: To pan-fry meatballs pour 3/4 cup olive oil into a 12-inch non-stick skillet, heat over medium heat.
Step 4

To breadcrumb mixture add beef, pork, eggs, onion, garlic, basil, parsley, oregano, parmesan and season over top of ingredients evenly with salt and pepper (I only use 3/4 tsp salt if I plan on using jar sauce to coat since it can be salty).
Step 5

Oven-Baked Method: Spray two dark-coated non-stick pans well with non-stick cooking spray (see note 4), or brush with olive oil.
Step 6

Pan-Fried Stovetop Method: Cook meatballs in 3 batches (so they aren't overcrowded) until golden brown on the bottom, about 4 - 6 minutes. Then turn to the opposite side and cook opposite side until golden brown. Transfer to paper towels to drain.
Step 7

Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed.
Step 8

Oven-Baked Method: Place formed meatballs on baking sheets, fitting about 20 per each and spacing evenly apart. Bake in the upper and lower third of oven 10 minutes.
Step 9

Pan-Fried Stovetop Method: Transfer meatballs to warmed marinara sauce (see note 5) in a large pot, submerge in sauce. Cover and simmer over low heat until meatballs are 165 degrees in center, gently tossing meatballs occasionally, about 15 - 20 minutes.
Step 10

Shape mixture with greased hands into even size meatballs, about 1 1/4-inches each (or about 38g).
Step 11

Oven-Baked Method: Remove and turn meatballs if browned already on the bottom (use a thin metal spatula to scrape from baking sheet). Transfer pans to opposite racks and bakes until cooked through, about 8 - 12 minutes longer (should register 165 degrees in the center of meatballs).
Step 12

Oven-Baked Method: Stir into warmed marinara sauce. Simmer on low heat if desired for even more tender meatballs (about 10 - 20 minutes, toss occasionally gently).

04 Author

Ellie

1078 Recipes

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