Italian Meatballs
Juicy and flavorful Italian meatballs made with a mix of beef, pork, and herbs, simmered in a rich marinara sauce. Perfect for pasta, subs, or as a main dish!
Equipment
- Mixing bowl
- Skillet
- Tongs or spatula
- Saucepan
Ingredients
- 1 pound ground beef 80% lean
- 1/2 pound ground pork
- 1/2 cup breadcrumbs plain or Italian-seasoned
- 1/4 cup milk
- 1 egg large
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh parsley chopped
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional, for heat
- 2 tablespoons olive oil for frying
- 3 cups marinara sauce for simmering
Instructions
- In a mixing bowl, combine breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
- Add ground beef, ground pork, egg, Parmesan cheese, parsley, garlic, salt, black pepper, and red pepper flakes (if using) to the breadcrumb mixture. Gently mix until just combined.
- Shape the mixture into 1.5-inch meatballs and place them on a plate or tray. You should have about 12-16 meatballs.
- Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and sear on all sides until browned, about 6-8 minutes. Transfer to a plate and set aside.
- In a large saucepan, heat marinara sauce over medium heat. Add the browned meatballs to the sauce and simmer for 15-20 minutes, or until fully cooked through.
- Serve meatballs hot with spaghetti, in a sub roll, or on their own with a sprinkle of Parmesan cheese.
Notes
To make ahead, freeze uncooked meatballs on a baking sheet, then transfer to a freezer-safe bag. Cook from frozen by searing and simmering a little longer.