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Classic Italian Meatballs

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These classic Italian meatballs are tender, juicy, and bursting with flavor. Made with a blend of ground beef and pork, Parmesan, herbs, and garlic, they’re perfect for serving over pasta, in a sandwich, or as an appetizer with marinara sauce.

Ingredients

Scale

For the meatballs:

  • 1 lb (450 g) ground beef
  • 1/2 lb (225 g) ground pork
  • 1/2 cup (50 g) breadcrumbs (Italian seasoned or plain)
  • 1/4 cup (25 g) grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 2 tablespoons milk
  • 3 garlic cloves, minced
  • 2 tablespoons fresh parsley, chopped (or 1 teaspoon dried parsley)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For cooking:

  • 2 tablespoons olive oil (if pan-frying)
  • 3 cups (720 ml) marinara sauce (homemade or store-bought)

Instructions

  1. Prepare the meatball mixture:
    • In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, milk, garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined. Avoid overmixing to keep the meatballs tender.
  2. Shape the meatballs:
    • Use your hands or a small cookie scoop to shape the mixture into golf ball-sized meatballs, about 1 1/2 inches in diameter. Place them on a plate or tray.
  3. Cook the meatballs:

    Pan-Frying Method:

    • Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, turning occasionally, until browned on all sides (about 6–8 minutes). Transfer to a plate and set aside.

    Baking Method:

    • Preheat your oven to 400°F (200°C). Arrange the meatballs on a baking sheet lined with parchment paper or a greased wire rack. Bake for 18–20 minutes, or until browned and cooked through.
  4. Simmer in marinara sauce:
    • Heat the marinara sauce in a large saucepan over medium heat. Add the browned or baked meatballs to the sauce and simmer gently for 10–15 minutes to finish cooking and infuse them with flavor.
  5. Serve:
    • Serve the meatballs hot over pasta, in a sub sandwich, or with a side of crusty bread. Garnish with extra Parmesan cheese and fresh parsley, if desired.

Notes

  • Meat blend: For more flavor, use a mixture of ground beef, pork, and veal.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Freezing: Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag. Cook from frozen or thaw overnight before cooking.
  • Sauce options: Pair with marinara, arrabbiata, or creamy Alfredo sauce for variety.

Find it online: https://ukfinda.com/classic-italian-meatballs/