Description
This classic Italian meatballs recipe combines ground beef and pork with fresh herbs, parmesan cheese, and a flavorful marinara sauce. The meatballs are first seared on the stovetop and then baked in the oven to achieve a perfect balance of a crispy exterior and juicy interior. Topped with fresh basil and extra parmesan, these meatballs are ideal for serving with pasta, in subs, or as a hearty appetizer.
Ingredients
Scale
Meatball Mixture
- 1 lb ground beef (85% lean, 15% fat)
- 1 lb ground pork
- 1 thick slice of bread soaked in a little milk (milk squeezed out)
- 2 eggs
- 1/2 cup yellow onion, minced
- 3 garlic cloves, pressed
- 1/2 cup fresh grated Parmesan cheese
- 2 tbsp fresh basil, minced
- 1 tbsp fresh parsley, minced
- 1 tsp kosher coarse or sea salt, to taste
- 1/4-1/2 tsp black pepper, to taste
Sauce and Cooking
- 3 cups good quality marinara sauce, warmed (homemade or store-bought)
- 2-3 tbsp olive oil for cooking
Topping
- 2 tbsp fresh basil, minced (to top)
- 2 tbsp fresh grated Parmesan cheese (to top)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the meatballs later.
- Mix Ingredients: In a large mixing bowl, combine ground beef, ground pork, eggs, grated Parmesan, minced onion, pressed garlic, minced basil and parsley, salt, and pepper. Squeeze out the soaked bread, break it up, and add to the mixture. Mix gently until all ingredients are blended but avoid overmixing to keep the meatballs tender.
- Prepare Pan: Heat a large oven-safe skillet or pan over medium to medium-high heat and add 2-3 tablespoons of olive oil for searing.
- Form Meatballs: Grease your hands lightly with cooking spray or oil. Using a #40 cookie scoop (or preferred size), scoop meat mixture and roll into even-sized meatballs. Roll all meatballs first before cooking.
- Sear Meatballs: Place the meatballs in the preheated pan. Sear them for a couple of minutes on one side, then carefully flip and sear briefly on the other side to develop a golden crust.
- Add Sauce: Pour the warmed marinara sauce over the seared meatballs. Gently shake the pan to spread the sauce evenly around the meatballs.
- Bake: Transfer the pan into the preheated oven and bake the meatballs for about 20 minutes, allowing them to cook through and absorb flavors from the sauce.
- Garnish and Serve: Remove from oven and sprinkle minced fresh basil and grated Parmesan cheese on top before serving.
Notes
- Gluten Free Option: Substitute regular bread with gluten free bread; you may need two slices because gluten free bread is typically smaller.
- Store-Bought Sauce Suggestion: Use a 24 oz jar of high-quality marinara sauce like La San Marzano or Rao’s Homemade for best flavor.
- Storage: Allow meatballs to cool, then store in an airtight container in the refrigerator for up to 5 days.
- Adding Heat: For a spicy kick, mix 1/2-1 teaspoon of crushed red pepper flakes into the meat mixture before forming.
Nutrition
- Serving Size: 1 serving (approx. 3-4 meatballs with sauce)
- Calories: 350
- Sugar: 6 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 28 g
- Cholesterol: 110 mg
