Meatballs Recipe: Tender and Flavorful Classic

Introduction

Meatballs are a beloved Italian-American classic, cherished for their tender texture, savory flavor, and versatility. Perfect for spaghetti dinners, meatball subs, or as a hearty appetizer, these crowd-pleasers bring comfort to any table. Their simple ingredients and straightforward preparation make them ideal for home cooks. This recipe delivers traditional beef and pork meatballs, adaptable for dietary needs, best served hot with marinara sauce, pasta, or crusty bread.

Ingredients

• 1/2 lb ground beef (80/20)
• 1/2 lb ground pork
• 1/2 cup breadcrumbs (Italian or plain)
• 1/4 cup whole milk
• 1 large egg
• 1/4 cup grated Parmesan cheese
• 2 tbsp fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp dried oregano
• Optional: 1/4 tsp red pepper flakes (optional, for heat)
• 2 tbsp olive oil (for frying)

For Serving:

• 2 cups marinara sauce (store-bought or homemade)
• Optional: Cooked spaghetti, crusty bread, or hoagie rolls
• Optional: Extra Parmesan and parsley for garnish
• Suggested Sides: Caesar salad, garlic bread, or roasted vegetables

Step-by-Step Process

1. Prepare Mixture: In a small bowl, combine breadcrumbs and milk; let soak for 5 minutes. In a large bowl, gently mix ground beef, ground pork, soaked breadcrumbs, egg, Parmesan, parsley, garlic, salt, pepper, oregano, and optional red pepper flakes until just combined. Avoid overmixing to keep meatballs tender.
2. Form Meatballs: Using your hands or a cookie scoop, shape the mixture into 12-16 meatballs, about 1.5 inches in diameter (golf ball size). Place on a plate or tray.
3. Cook Meatballs: Heat olive oil in a large skillet over medium heat. Working in batches, add meatballs and cook for 8-10 minutes, turning occasionally, until browned on all sides. (They don’t need to be fully cooked through as they’ll finish in sauce.) Transfer to a plate lined with paper towels.
4. Simmer in Sauce: In the same skillet (or a large saucepan), heat marinara sauce over medium heat. Add meatballs, gently coating them in sauce. Cover and simmer for 15-20 minutes, stirring occasionally, until meatballs are cooked through and reach an internal temperature of 165°F.
5. Rest: Let meatballs rest in the sauce for 5 minutes to soak up flavor.
6. Serve: Serve meatballs hot over spaghetti, in sub rolls, or as an appetizer with toothpicks. Garnish with optional Parmesan and parsley. Pair with suggested sides like Caesar salad or garlic bread.

Tips for Better Meatballs

• Use a 50/50 mix of beef and pork for optimal flavor and tenderness; 80/20 beef prevents dryness.
• Soak breadcrumbs in milk to create a “panade” for moist meatballs; don’t skip this step.
• Don’t overmix the meat mixture to keep the meatballs light and juicy.
• Form meatballs gently with wet hands to prevent sticking and ensure uniform size.
• Brown meatballs in batches to avoid overcrowding and ensure even browning.
• Test one meatball for seasoning by cooking a small patty before shaping all the meatballs.
• Simmer in sauce to enhance flavor, but ensure the sauce isn’t too thick to prevent burning.
• Make ahead by forming meatballs and refrigerating for up to 24 hours or freezing raw for up to 3 months.

Variations and Customization

• Gluten-Free Meatballs: Use gluten-free breadcrumbs and ensure the marinara sauce is gluten-free.
• Low-Carb/Keto Meatballs: Replace breadcrumbs with almond flour or crushed pork rinds; serve with sugar-free marinara.
• Turkey Meatballs: Use ground turkey instead of beef and pork; add 1 tbsp olive oil to mixture for moisture.
• Spicy Meatballs: Replace pork with hot Italian sausage or increase red pepper flakes to 1/2 tsp.
• Cheesy Meatballs: Stuff each meatball with a small cube of mozzarella before cooking.
• Herbed Meatballs: Add 1 tbsp fresh basil or 1 tsp dried Italian seasoning to the mixture.
• Vegetarian Meatballs: Use plant-based ground meat substitute or a mix of lentils and mushrooms; adjust cooking time as needed.
• Asian-Inspired Meatballs: Swap parsley for cilantro, add 1 tbsp soy sauce and 1 tsp grated ginger, and serve with teriyaki sauce.

Storage and Serving Tips

• Store cooked meatballs in sauce in an airtight container in the fridge for up to 4 days.
• Reheat gently in marinara sauce in a saucepan over low heat or in a covered dish in the microwave, adding a splash of water if needed.
• Freeze cooked meatballs (with or without sauce) in freezer-safe containers for up to 3 months; thaw in fridge overnight before reheating.
• Serve as a main dish with pasta, a side dish with polenta, or an appetizer with toothpicks.
• Use leftovers in meatball soup, sliders, or as a pizza topping.
• Avoid leaving at room temperature for more than 2 hours to prevent spoilage.
• Pair with a red wine like Chianti, sparkling water, or iced tea.
• Keep warm in a slow cooker on low for up to 3 hours for party-style serving.

Nutritional Information

Based on 4 servings (about 3-4 meatballs each with sauce, without optional add-ins):

• Calories: 420 kcal
• Total Fat: 28g
• Saturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 135mg
• Sodium: 980mg
• Total Carbohydrates: 14g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 28g
• Vitamin A: 15% Daily Value
• Vitamin C: 20% Daily Value
• Calcium: 10% Daily Value
• Iron: 15% Daily Value

Note: Nutritional values vary based on ingredient brands and optional add-ins. This dish is high in protein but also in fat and sodium due to meat and cheese. For dietary needs, try gluten-free or vegetarian variations. Its nutrient density makes it a satisfying meal component.

Conclusion

This meatballs recipe delivers tender, flavorful meatballs that are perfect for family dinners, holiday gatherings, or casual meals. Its simple preparation and robust taste make it a favorite for home cooks. The juicy meatballs and marinara sauce create a comforting, crowd-pleasing dish. This recipe is sure to become a go-to, cherished for its versatility and classic appeal.

Meatballs Recipe: Tender and Flavorful Classic

Tender, flavorful meatballs with Italian herbs, ideal for pasta or dinners.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 4

Ingredients

  

• ½ lb ground beef
• ½ lb ground pork
• ½ cup breadcrumbs
• ¼ cup milk
• 1 large egg
• ¼ cup grated Parmesan
• 2 tbsp chopped parsley
• 2 cloves garlic minced
• 1 tsp kosher salt
• ½ tsp pepper
• ½ tsp oregano
• Optional: 1/4 tsp red pepper flakes
• 2 tbsp olive oil
• For Serving: 2 cups marinara spaghetti
• Optional: Parmesan parsley
• Suggested Sides: Caesar salad garlic bread

Instructions

 

• Soak breadcrumbs in milk 5 mins; mix with beef, pork, egg, Parmesan, parsley, garlic, herbs, salt, pepper.
• Form 12-16 meatballs.
• Brown in olive oil 8-10 min.
• Simmer in marinara 15-20 min.
• Garnish with Parmesan, parsley; serve with spaghetti, salad.

Notes

• Use beef/pork mix for flavor.
• Don’t overmix for tender meatballs.
• Store in fridge up to 4 days.
• Pair with garlic bread.