Classic Italian Meatballs

$To make classic Italian meatballs, you need a few key ingredients. These bring flavor and texture to your dish. Here’s what you will need: - 1 pound ground beef - 1/2 pound ground pork - 1 cup fresh breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1/4 cup milk - 1 large egg - 3 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/2 teaspoon red pepper flakes (optional) - 2 cups marinara sauce - Olive oil for frying These ingredients create a tasty and juicy meatball. The mix of beef and pork adds richness. The breadcrumbs help bind the meat together. Parmesan cheese gives a nutty flavor. Fresh parsley adds a bright touch. Sometimes, I like to add extra ingredients for a twist. Here are some optional ingredients to consider: - A pinch of nutmeg for warmth - Chopped basil for a fresh taste - Sauteed onions for sweetness - Grated zucchini for moisture These ingredients can change the flavor and texture. Feel free to experiment with what you have. Using great ingredients makes a big difference. Here are some tips for selecting the best items: - Meat: Look for fresh ground beef and pork. Choose meat with some fat for juiciness. - Bread: Use day-old bread or make your own breadcrumbs. Fresh bread gives better texture. - Cheese: Always opt for real Parmesan cheese. Avoid pre-grated cheese; it lacks flavor. - Herbs: Use fresh parsley when possible. It adds a burst of color and taste. By picking quality ingredients, you ensure your meatballs are the best they can be. For the full recipe to guide you through making these delicious meatballs, check out the Full Recipe. To start, gather your ingredients. You need ground beef, ground pork, breadcrumbs, and Parmesan cheese. Also, get parsley, milk, an egg, garlic, oregano, salt, and pepper. In a big bowl, mix the beef, pork, breadcrumbs, cheese, parsley, and garlic. In another small bowl, whisk together the milk, egg, oregano, salt, and pepper. This mix adds flavor and moisture. Pour this into the meat mixture. Now, use your hands to gently combine everything. Be careful not to overmix; you want soft meatballs. Next, heat a large skillet over medium heat. Drizzle some olive oil in the pan. While it heats, shape your meat mixture into balls. Aim for about 1 to 1.5 inches wide. Place them on a plate. When the skillet is hot, add the meatballs in batches. Do not overcrowd the pan; they need space to brown. Brown the meatballs for about 3 to 4 minutes on each side. You want them golden and crispy. This step adds a lot of flavor. After browning, transfer the meatballs to a large pot. Pour marinara sauce over them. Let it simmer on low heat for 25 to 30 minutes. This step ensures the meatballs cook through and soak up flavor. Serve the meatballs hot. They are perfect over pasta or on crusty bread. You can add more parsley and cheese on top if you like. For the full recipe, check the details above. To get the best meatball texture, use a mix of meats. Combining ground beef and pork gives great flavor. Fresh breadcrumbs help keep them moist. I like to soak the breadcrumbs in milk first. This keeps the meatballs tender. Don't overmix the meat when forming the meatballs. Gently combine the ingredients. This keeps them light and fluffy. One common mistake is adding too much bread. It can make meatballs dry and tough. Another mistake is overcrowding the pan when browning. This can steam the meatballs instead of browning them. Let them cook in batches for a nice crust. Also, avoid skipping the resting time after cooking. Letting them sit helps the flavors blend. Using the right tools makes cooking easier. I recommend a large mixing bowl for combining ingredients. A good skillet is key for browning meatballs. Use a spatula to flip them gently. A large pot helps simmer the meatballs in marinara sauce. Having a meat thermometer is useful too. It ensures the meatballs reach the right temperature. You can find all the details in the Full Recipe. {{image_2}} You can switch up the meats in your meatballs. Try ground turkey or chicken for a lighter option. If you want a richer taste, use lamb or veal. Mixing different meats can add depth to the flavor. For a plant-based twist, use lentils or chickpeas. Just mash them well and season to taste. While marinara sauce is classic, you can explore other sauces. Try barbecue sauce for a smoky twist. A creamy Alfredo sauce gives a rich flavor. For something spicy, use arrabbiata sauce. You can even experiment with pesto for a fresh taste. Each sauce brings its own unique flair to the meatballs. To make gluten-free meatballs, use gluten-free breadcrumbs or oats. You can also use almond flour for a low-carb version. Replace the breadcrumbs with grated zucchini for a veggie boost. Ensure the sauce is gluten-free by checking the label. These options keep the dish tasty while fitting your diet needs. For the full recipe, check the link provided. Store leftover meatballs in an airtight container. Keep them in the fridge for up to three days. Make sure the meatballs cool down before sealing. This helps keep them fresh and safe to eat. To freeze meatballs, let them cool completely. Place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer bag. Label the bag with the date. Frozen meatballs can last up to three months. Thaw them in the fridge before cooking. Reheat meatballs in a skillet over low heat. Add a splash of marinara sauce to keep them moist. You can also microwave them for a quick option. Heat in 30-second intervals, checking often. The goal is to warm them through without drying out. The best way to shape meatballs is simple. First, lightly wet your hands. This helps prevent the meat from sticking. Take a small amount of the meat mixture, about the size of a golf ball. Roll it gently in your hands. Keep the shape round and smooth. Avoid pressing too hard. This keeps your meatballs tender and juicy. Cook meatballs in sauce for about 25 to 30 minutes. This allows them to absorb the sauce's flavor. Make sure the sauce is simmering on low heat. Stir gently to avoid breaking them apart. Use a meat thermometer to check if they reach 160°F. This ensures they are safe to eat and fully cooked. Yes, you can make Classic Italian Meatballs ahead of time. Prepare the meat mixture and shape the meatballs. You can then store them in the fridge for up to 24 hours. If you want to store them longer, freeze them. Place the raw meatballs on a tray, freeze until firm, then transfer to a freezer bag. They will stay good for up to three months. When ready to cook, you can simmer them directly in the sauce from frozen. This makes meal prep easy and quick! In this post, we covered how to make classic Italian meatballs. We discussed key ingredients, preparation steps, and tips for the best texture. I shared variations to suit different diets and storage tips for leftovers. Remember, quality ingredients make a big difference. Avoid common mistakes, and pick tools that work for you. Making meatballs is simple and fun. With practice, your skills will grow. Enjoy these meatballs with family and friends, and make every meal special!$

Indulge in the rich flavors of classic Italian meatballs with this easy and delicious recipe! Combining ground beef, pork, and fresh herbs, these juicy meatballs are simmered in marinara sauce for a satisfying meal perfect over pasta or on crusty bread. With simple ingredients and clear steps, anyone can whip up a family favorite. Click through to explore the full recipe and elevate your dinner tonight!

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Ingredients

1 pound ground beef

1/2 pound ground pork

1 cup fresh breadcrumbs

1/4 cup grated Parmesan cheese

1/4 cup fresh parsley, chopped

1/4 cup milk

1 large egg

3 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes (optional)

2 cups marinara sauce

Olive oil for frying

Instructions

In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, and minced garlic.

In a separate small bowl, whisk together the milk, egg, oregano, salt, black pepper, and red pepper flakes until well combined.

Pour the milk mixture into the meat mixture and gently mix everything together using your hands or a spatula until just combined; be careful not to overmix.

Preheat a large skillet over medium heat and add a drizzle of olive oil.

Using your hands, form the mixture into meatballs, about 1 to 1.5 inches in diameter. Place them on a plate as you go.

Once the skillet is hot, add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides, about 3-4 minutes per side.

After browning, transfer the meatballs to a large pot and pour the marinara sauce over them. Simmer on low heat for 25-30 minutes until the meatballs are cooked through.

Serve meatballs hot, spooned over pasta or on crusty bread, garnished with additional parsley and Parmesan cheese if desired.

Prep Time: 20 minutes | Total Time: 55 minutes | Servings: 4