Description
These juicy Italian meatballs capture the comforting flavors of a traditional Sunday dinner at Nonna’s house. Made with a blend of ground beef and pork, soaked breadcrumbs, fresh herbs, and Parmesan cheese, they’re perfectly browned and simmered in rich marinara sauce for tender, flavorful meatballs that are ideal served over pasta, in sub sandwiches, or with crusty bread.
Ingredients
Scale
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 cup breadcrumbs
- 3/4 cup milk
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil (for browning)
Sauce
- 3 cups marinara sauce
Instructions
- Soak Breadcrumbs: In a large bowl, combine the breadcrumbs and milk. Let them soak for 5 minutes until the breadcrumbs become soft and absorb the milk.
- Mix Meatball Ingredients: To the soaked breadcrumbs, add ground beef, ground pork, eggs, grated Parmesan, minced garlic, chopped fresh parsley, salt, black pepper, and Italian seasoning. Mix all ingredients gently until just combined, being careful not to overwork the mixture.
- Shape Meatballs: Form the mixture into golf ball-sized meatballs. Place them on a parchment-lined baking sheet to keep them from sticking.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning them frequently until all sides are golden brown. This helps seal in the juices and adds flavor.
- Simmer in Sauce: Transfer the browned meatballs to a pot with simmering marinara sauce. Allow them to cook uncovered for 25 to 30 minutes, which ensures they are cooked through and soak up the delicious sauce flavors.
- Serve: Serve the meatballs hot over cooked pasta, inside sub rolls for sandwiches, or alongside crusty bread. Garnish with extra grated Parmesan cheese and fresh parsley for a beautiful and tasty finish.
Notes
- Soaking the breadcrumbs in milk keeps the meatballs moist and tender.
- Do not overmix the meatball mixture to prevent tough meatballs.
- Browning the meatballs prior to simmering develops rich flavor and texture.
- You can prepare meatballs ahead of time and refrigerate before cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
