Best Italian Meatballs (Printer-Friendly)
Juicy Italian meatballs made with ground pork, beef, parmesan, and herbs simmered in marinara sauce.
# What You’ll Need:
→ Meats
01 -
1 pound ground beef (85% lean, 15% fat)
02 -
1 pound ground pork
→ Dairy
03 -
½ cup freshly grated Parmesan cheese
04 -
⅓ cup whole milk
→ Bread
05 -
1 slice white bread, crust removed
→ Aromatics and Herbs
06 -
2 cloves garlic, minced
07 -
2 tablespoons fresh parsley, finely chopped
08 -
1 tablespoon fresh basil, finely chopped
→ Seasonings
09 -
1 teaspoon salt
10 -
½ teaspoon freshly ground black pepper
→ Sauce
11 -
3 cups marinara sauce
→ Oil
12 -
2 tablespoons olive oil
# Steps to Make This:
01 -
Soak the slice of bread in whole milk until fully saturated. Set aside to soften as you prepare other ingredients.
02 -
In a large mixing bowl, combine ground beef, ground pork, minced garlic, chopped parsley, chopped basil, salt, and pepper. Squeeze the milk-soaked bread to remove excess liquid, crumble it finely, then add to the meat mixture. Mix gently until just combined to avoid dense texture.
03 -
Using a #40 or #50 cookie scoop or spoon, portion the mixture into equal-sized balls. Roll each portion between hands to form smooth, uniform meatballs. Place on parchment-lined sheet pan while preheating the pan.
04 -
Heat olive oil in a large skillet over medium-high heat until shimmering. Add meatballs in a single layer without crowding, searing each side for 1 to 2 minutes until browned. Flip to brown evenly.
05 -
Pour marinara sauce evenly over the seared meatballs. Transfer skillet to a preheated oven at 350°F (176°C) and bake uncovered for 20 minutes to finish cooking and develop flavors.
# Additional Notes:
01 -
Using milk-soaked bread instead of bread crumbs preserves moisture and improves texture.
02 -
Avoid overmixing the meat mixture to keep meatballs tender.
03 -
Freezing cooked meatballs without sauce ensures best quality; reheat with sauce before serving.