Classic Italian Meatballs
A timeless recipe for tender, flavorful meatballs, perfect for any occasion.
Ingredients
- 1 Lb ground beef
- 1 Lb ground pork
- ½ cup breadcrumbs (Italian-style or plain)
- ½ cup grated Parmesan cheese
- 2 garlic cloves, minced
- 2 large eggs
- 2 tbsp fresh parsley, finely chopped
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- ½ cup whole milk
- Olive oil (for frying)
- 2 cups marinara sauce (homemade or store-bought)
Instructions
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, garlic, eggs, parsley, oregano, salt, and pepper.
- Pour in the milk and gently mix until all ingredients are evenly combined. Avoid overmixing to keep the meatballs tender.
- Roll the mixture into golf ball-sized meatballs, about 1½ inches in diameter.
- Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 5 minutes per batch.
- Transfer the meatballs to a simmering pot of marinara sauce and cook for an additional 15-20 minutes until fully cooked through.
- Serve immediately over pasta, in a sub sandwich, or as an appetizer.
Notes
- For a lighter version, bake the meatballs at 375°F (190°C) for 20-25 minutes.
- Feel free to double the recipe and freeze leftovers for future meals.