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Classic Homemade Meatballs Recipe

5 from 95 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 24 meatballs (serves 8)
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian

Description

This classic meatball recipe combines lean ground beef and pork with soaked white bread, parmesan cheese, garlic, and fresh parsley for a flavorful and moist texture. The meatballs can be cooked either by sautéeing in a pan or baking in the oven, making them versatile and easy to prepare. Perfect for serving as an appetizer, in pasta dishes, or as a hearty main course.

Ingredients

Scale

Meatball Mixture

  • 3 slices white bread, crusts removed, diced
  • 2/3 cup milk or cold water
  • 1 lb lean ground beef (85/15 fat content)
  • 1 lb ground pork
  • 1/4 cup parmesan cheese, shredded
  • 1 large egg
  • 3 garlic cloves, minced
  • 2 Tbsp parsley, finely chopped
  • 1 tsp sea salt
  • 1/2 tsp black pepper

For Cooking

  • 2 Tbsp olive oil, to sauté

Instructions

  1. Prepare Soaked Bread: Combine the diced bread with 2/3 cup of milk or cold water in a large bowl. Let it soak for 5 minutes, then mash the bread thoroughly with a fork to create a bread mixture that will help keep the meatballs moist.
  2. Mix Meatball Ingredients: Add the ground beef, ground pork, parmesan cheese, egg, minced garlic, chopped parsley, sea salt, and black pepper to the mashed bread. Use your hands to mix everything gently and just until well combined, taking care not to overmix to avoid dense meatballs.
  3. Shape Meatballs: Using wet hands or an ice cream scoop for ease, scoop about 2 tablespoons of mixture and roll into 1 1/2 inch diameter meatballs. Place them on a lined baking sheet in preparation for cooking.
  4. Cook by Sautéing (Optional): Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd. Sauté the meatballs, turning every 2 minutes, until evenly browned and cooked through, about 6-8 minutes total. Ensure the internal temperature reaches 160°F.
  5. Cook by Baking (Optional): Preheat the oven to 400°F. Place the meatballs 2 inches apart on a lined baking sheet. Bake for 20 to 23 minutes until the centers reach 160°F. For a golden brown finish, broil for an additional 2-3 minutes.
  6. Serve: Serve the meatballs as they are or use them in your favorite recipes, such as spaghetti and meatballs or meatball subs.

Notes

  • Use an instant-read thermometer to ensure meatballs reach a safe internal temperature of 160°F.
  • Do not overmix the meat mixture to keep the meatballs tender and juicy.
  • You can substitute milk with water for soaking the bread for a lighter flavor.
  • The meatballs can be frozen uncooked and cooked later by baking or sautéing directly from frozen, increasing cooking time accordingly.
  • Broiling at the end of baking adds a nice golden crust without drying out the meatballs.

Nutrition

  • Serving Size: 3 meatballs (approx. 120g)
  • Calories: 328
  • Sugar: 1.5g
  • Sodium: 520mg
  • Fat: 22g
  • Saturated Fat: 7g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 0.5g
  • Protein: 23g
  • Cholesterol: 90mg

Find it online: https://jessicasrecipes.com/classic-homemade-meatballs-recipe/