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Homemade Meatballs

Homemade Meatballs
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Homemade meatballs that are juicy, tender, and full of flavor, made with a simple mix of ground beef and pork, breadcrumbs, Parmesan, fresh herbs, and classic seasonings. Perfect as appetizers, main dishes, or served with your favorite sauce, these meatballs are easy to prepare and adaptable for any occasion or dietary preference.

Ingredients

Scale

Meat and Binders

  • 1 lb ground beef (preferably mixed with pork for juiciness)
  • 1 lb ground pork
  • 1 cup breadcrumbs
  • 1/2 cup milk
  • 2 large eggs

Flavorings and Seasonings

  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, finely chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

For Cooking

  • 1 tablespoon olive oil (for skillet cooking)

Instructions

  1. Prepare the Ingredients: Finely chop the onion, garlic, and parsley. Grate the Parmesan cheese. Soak the breadcrumbs in milk until soft but not soggy to ensure moisture retention in the meatballs.
  2. Mix the Meatball Ingredients: In a large bowl, gently combine ground beef and pork, soaked breadcrumbs, eggs, Parmesan, chopped parsley, garlic, onion, salt, and pepper. Use your hands or a spoon to mix thoroughly but avoid overmixing to keep meatballs tender.
  3. Shape the Meatballs: Form the mixture into uniform balls approximately 1 to 1 ½ inches in diameter. Using a cookie scoop or spoon helps maintain consistent size for even cooking.
  4. Cook the Meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides without crowding the pan, about 5-7 minutes. Alternatively, place meatballs on a baking sheet and bake in a preheated oven at 375°F (190°C) for 15-20 minutes until fully cooked.
  5. Serve and Enjoy: Transfer the cooked meatballs to a serving plate. Serve topped with marinara sauce, inside sub rolls, alongside pasta, or your favorite accompaniment for a comforting meal.

Notes

  • Use cold ground meat to help meatballs hold their shape better during cooking.
  • Do not overmix to prevent dense and tough meatballs; combine ingredients gently.
  • Maintain consistent meatball size for even cooking and juiciness.
  • Allow formed meatballs to rest for 10 minutes before cooking to meld flavors and improve texture.
  • Searing meatballs first creates a crispy exterior; finishing in sauce keeps them tender.

Nutrition

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Find it online: https://ninagourmet.com/homemade-meatballs/