Italian meatballs
Discover the deliciousness of homemade Italian meatballs with this easy recipe. Made with a savory blend of ground beef and pork, fresh parsley, garlic, and a hint of Parmesan, these meatballs are perfect for any pasta dish. Soak breadcrumbs in milk for extra tenderness and enjoy an authentic taste of Italy in every bite.
- 23 Apr 2025
- Cook time 35 min
- Prep time 20 min
- 30 Servings
- 13 Ingredients
Italian meatballs are a classic dish that bring rich flavors and hearty satisfaction to the table. This recipe combines both ground beef and ground pork for a perfect blend of taste and texture. Ideal for a main course or a versatile addition to pasta dishes, these meatballs are sure to become a staple in your meal rotation.
Ingredients:
Instructions:
- In a large mixing bowl, combine the bread crumbs and milk. Let it sit for about 5 minutes until the bread crumbs soak up the milk and soften.
- While the bread crumbs are soaking, heat the olive oil in a skillet over medium heat.
- Add the finely chopped onion and sauté until they are soft and translucent, about 5-7 minutes. Remove from heat and let it cool slightly.
- In the large mixing bowl containing the soaked bread crumbs, add the ground beef, ground pork, lightly beaten egg, chopped parsley, minced garlic, salt, black pepper, red pepper flakes, and grated parmesan cheese.
- Add the cooled onions to the mixture.
- Use your hands to gently combine all the ingredients until just mixed together. Be careful not to overmix, as this can make the meatballs tough.
- With wet hands (to prevent sticking), shape the mixture into meatballs, about 1 to 1.5 inches in diameter. You should get about 20-24 meatballs.
- There are several options for cooking the meatballs:
- Stovetop: In a large skillet, heat some olive oil over medium heat. Add the meatballs in batches, turning occasionally, until they are browned on all sides and cooked through, about 10-12 minutes.
- Baking: Preheat oven to 400°F (200°C). Place the meatballs on a baking sheet lined with parchment paper. Bake for 20-25 minutes or until they are cooked through and browned.
- Simmering in Sauce: Brown the meatballs on the stovetop, then transfer them to a pot of simmering marinara sauce. Let them simmer for an additional 15-20 minutes to finish cooking and absorb the flavors of the sauce.
- Serve the meatballs hot, over pasta, in a sandwich, or on their own with a side of marinara sauce. Garnish with extra grated parmesan cheese and fresh parsley, if desired.
Tips:
- Soak the bread crumbs in milk to keep the meatballs tender and moist.
- Finely chop the onion and garlic to ensure even distribution of flavors.
- Use fresh parsley for a burst of color and freshness.
- Mix the ingredients just until combined; overmixing can make the meatballs tough.
- Consider baking the meatballs in the oven on a wire rack to allow excess fat to drip away for a leaner dish.
- For extra flavor, brown the meatballs in a skillet before finishing them in the oven or simmering them in marinara sauce.
Once you've followed these steps, you'll have a delicious batch of Italian meatballs ready to serve. Whether enjoyed on their own, with pasta, or as part of a sub, these meatballs are as versatile as they are tasty. Enjoy the flavors of Italy from the comfort of your own kitchen!
| Nutrition Facts | |
|---|---|
| Serving Size | 50 grams |
| Energy | |
| Calories 100kcal | 5% |
| Protein | |
| Protein 7g | 5% |
| Carbohydrates | |
| Carbohydrates 2.27g | 1% |
| Fiber 0.32g | 1% |
| Sugar 0.93g | 1% |
| Fat | |
| Fat 7g | 9% |
| Saturated 2.59g | 9% |
| Cholesterol 33mg | - |
| Vitamins | |
| Vitamin A 11ug | 1% |
| Choline 30mg | 5% |
| Vitamin B1 0.14mg | 11% |
| Vitamin B2 0.08mg | 6% |
| Vitamin B3 1.39mg | 9% |
| Vitamin B6 0.13mg | 8% |
| Vitamin B9 8ug | 2% |
| Vitamin B12 0.46ug | 19% |
| Vitamin C 2.37mg | 3% |
| Vitamin E 0.09mg | 1% |
| Vitamin K 16ug | 14% |
| Minerals | |
| Calcium, Ca 22mg | 2% |
| Copper, Cu 0.03mg | 3% |
| Iron, Fe 0.68mg | 6% |
| Magnesium, Mg 9mg | 2% |
| Phosphorus, P 77mg | 6% |
| Potassium, K 130mg | 4% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 190mg | 13% |
| Zinc, Zn 1.22mg | 11% |
| Water | |
| Water 33g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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