Best Italian Meatballs (Printer-Friendly)
Juicy meatballs blended with pork, beef, parmesan, and herbs simmered in savory marinara sauce for tender flavor.
# What You'll Need:
→ Meats
01 -
1 pound 85% lean ground beef
02 -
1 pound ground pork
→ Dairy
03 -
1/2 cup freshly grated Parmesan cheese
04 -
1/4 cup milk
→ Bread
05 -
2 slices white sandwich bread, crusts removed
→ Aromatics and Herbs
06 -
3 garlic cloves, minced
07 -
1/4 cup fresh parsley, finely chopped
08 -
2 tablespoons fresh basil, finely chopped
→ Sauce
09 -
2 cups marinara sauce
→ Seasonings
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
→ Oils
12 -
2 tablespoons olive oil
# Steps to Follow:
01 -
Soak bread slices in milk until fully saturated, then gently squeeze out excess milk and crumble the bread into small pieces.
02 -
In a large mixing bowl, add ground beef, ground pork, minced garlic, chopped parsley, chopped basil, grated Parmesan, salt, and pepper. Add the crumbled bread last. Mix thoroughly but gently to combine without overworking the mixture.
03 -
Using a #40 cookie scoop or a spoon, shape the mixture into evenly sized balls and place them on parchment-lined baking sheet. Complete all meatballs before cooking.
04 -
Heat olive oil in a large skillet over medium heat. Add meatballs and sear for 2 minutes on one side until browned. Flip each meatball and sear the other side for another 2 minutes.
05 -
Pour marinara sauce over the seared meatballs in the skillet. Transfer the skillet to a preheated oven at 350°F (176.7°C) and bake for 20 minutes until meatballs are cooked through and sauce is bubbling.
# Extra Suggestions:
01 -
Using soaked bread instead of breadcrumbs provides a moist and tender texture, preventing meatballs from drying out.
02 -
Avoid overmixing the meat mixture to prevent dense and tough meatballs.
03 -
Sear meatballs before baking to develop a flavorful crust.