Juicy and delicious meatballs
These juicy meatballs combine ground beef, fresh herbs, and Parmesan for a rich Italian flavor. Cooked in pasta sauce, they make a versatile dish perfect for family dinners or gatherings.
Cook time 20 min
Prep time 25 min
Ingredients:
2 slices white bread1/2 cup milk (1% fat)
1 onion
18 oz ground beef (80/20%)
1 egg
1/2 cup basil leaves
1/3 cup grated parmesan cheese
1/2 bunch fresh parsley
2 tbsp olive oil
1/3 cup pasta sauce
Welcome to a masterful recipe for juicy and delicious meatballs! This dish combines a harmony of fresh herbs, rich beef, and classic Italian flavors to create meatballs that are bursting with taste and perfect for any occasion. Whether you’re preparing dinner for the family or hosting a dinner party, these meatballs are sure to impress.
Instructions:
- Tear the slices of white bread into small pieces and place them in a bowl.
- Pour the milk over the bread pieces and allow them to soak until the bread absorbs the milk and becomes soft, about 5 minutes.
- Peel and finely chop the onion.
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the chopped onion to the skillet and sauté until soft and translucent, approximately 5-7 minutes. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the ground beef, egg, soaked bread, and sautéed onion.
- Chop the basil leaves and fresh parsley finely.
- Add the chopped basil, parsley, and grated Parmesan cheese to the meat mixture.
- Season with salt and pepper to taste.
- Use your hands or a spoon to mix everything together until just combined. Do not overmix, as this can make the meatballs tough.
- Take a small portion of the meat mixture and roll it between your hands to form a meatball about 1 to 1½ inches in diameter.
- Place the formed meatballs on a tray or plate. You should get about 20-24 meatballs, depending on the size.
- In the same skillet used for sautéing the onion, heat the remaining 1 tablespoon of olive oil over medium-high heat.
- Add the meatballs in batches, ensuring you don’t overcrowd the pan. Cook until they are browned on all sides, about 8-10 minutes per batch. The meatballs do not need to be cooked through at this point, just browned.
- Transfer the browned meatballs to a plate lined with paper towels.
- Once all the meatballs are browned, pour the pasta sauce into the skillet.
- Return the meatballs to the skillet, ensuring they are coated with the sauce.
- Reduce the heat to low, cover, and let the meatballs simmer in the sauce for about 20 minutes, or until they are cooked through and tender.
- Serve the juicy and delicious meatballs hot, topped with a little extra Parmesan cheese if desired.
- You can serve these meatballs with pasta, in a sub roll, or alongside some garlic bread.
There you have it! Your juicy and delicious meatballs are ready to be enjoyed. Pair them with your favorite pasta, place them in a sub, or enjoy them on their own. This recipe not only delivers in flavor but also brings a touch of homemade goodness to your table. Bon appétit!
Juicy and delicious meatballs FAQ:
Cook the meatballs in batches over medium-high heat for about 8-10 minutes until browned on all sides. After browning, simmer them in pasta sauce on low heat for about 20 minutes until they are cooked through.
Form the meatballs to be about 1 to 1½ inches in diameter. This size ensures they cook evenly and are perfect for serving with pasta or in a sub roll.
Yes, you can substitute ground beef with ground turkey, chicken, or pork. However, keep in mind that the flavor and texture may vary slightly depending on your choice.
Store leftover meatballs in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage, up to 3 months.
You can use breadcrumbs or whole wheat bread if desired. Just ensure it is soaked in milk for similar moisture and texture.
Tips:
- For the best texture, soak the white bread in milk until it is fully absorbed before mixing it with the other ingredients.
- Finely chop the onion and parsley to ensure they are evenly distributed throughout the meatballs.
- Do not overmix the ground beef mixture; this could result in tough meatballs. Mix just until combined.
- For evenly sized meatballs, use an ice cream scoop or spoon to portion the mixture.
- Brown the meatballs in batches if necessary to avoid overcrowding the pan, ensuring a nice sear on each one.
- After browning, you can finish cooking the meatballs in the oven for even cooking and to maintain juiciness.
- Use a meat thermometer to ensure the internal temperature of the meatballs reaches 160°F (75°C) for safe consumption.
Nutrition per serving
4 ServingsCalories 460kcal
Protein 30g
Carbohydrates 16g
Fiber 1.74g
Sugar 6g
Fat 36g
More recipes
Gluten-free bacon carbonara and parmesan cheese
A healthy, gluten-free bacon carbonara with whole-wheat pasta.
15 Jan 2026Seared strip steak with olive oil and seasonings
Perfectly sear strip steak with minimal ingredients and technique.
09 Dec 2025Tuscan mashed chickpeas with parmesan and parsley
Creamy Tuscan mashed chickpeas with parmesan and parsley.
01 Dec 2025One-pan slow-roasted chicken with olives
Enjoy flavourful one-pan slow-roasted chicken with olives.
01 Jan 2026Lemon and garlic fish skewers
Grilled lemon and garlic fish skewers with couscous and tomatoes.
20 Dec 2025Italian-style beef and tomato meatloaf
Try this flavorful Italian-style beef and tomato meatloaf.
24 Jan 2026