ItalianMain

Homemade Meatballs

Name: Homemade Meatballs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 8 (makes 24 meatballs)
Cuisine: Italian
Ingredients: 3 slices white bread, crusts removed, diced; 2/3 cup cold water; 1 lb lean ground beef (85/15 fat content); 1 lb ground pork; 1/4 cup parmesan cheese, shredded; 1 large egg; 3 garlic cloves, minced; 2 tbsp parsley, finely chopped; 1 tsp sea salt; 1/2 tsp black pepper; 2 tbsp olive oil, for sautéing

Tender, juicy meatballs made with a perfect beef-pork blend and a secret soaked bread base that keeps them impossibly moist and light. Garlic, fresh parsley, and nutty parmesan round out the Italian flavors, while the egg binds everything together into pillowy spheres. Make a big batch for weeknight pasta dinners or freeze them for quick, crowd-pleasing meals anytime.

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

8 (makes 24 meatballs)

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Ingredients

Units

Instructions

1
Combine diced bread in a large bowl with 2/3 cup water. Soak for 5 minutes, then mash with a fork. Meanwhile, prepare the remaining ingredients.
2
Into the bowl of mashed bread crumbs, add ground beef, ground pork, parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Use your hands to stir the mixture together just until well combined. Do not overmix.
3
Portion onto a lined baking sheet (about 2 tbsp per meatball—an ice cream scoop makes it easy). With wet hands, roll meatballs into 1 1/2-inch diameter balls.
4
To sauté: Heat a large non-stick pan over medium heat. Add olive oil. Once the oil is hot, add meatballs to the skillet, placing them in one at a time, and cook in batches to get a good sear. Sauté, turning every 2 minutes (6-8 minutes total), or until evenly browned and the internal temperature reaches 160°F on an instant-read thermometer.
5
To bake: Place on a lined baking sheet 2 inches apart and bake in a fully preheated oven at 400°F for 20-23 minutes, or until fully cooked and the centers reach 160°F. If you want golden brown meatballs, broil for the last 2-3 minutes.

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Homemade Meatballs

Prep

15 minutes

Cook

15 minutes

Total

30 minutes

Serves

8 (makes 24 meatballs)

Jump to recipe

Ingredients

Units

Instructions

1
Combine diced bread in a large bowl with 2/3 cup water. Soak for 5 minutes, then mash with a fork. Meanwhile, prepare the remaining ingredients.
2
Into the bowl of mashed bread crumbs, add ground beef, ground pork, parmesan cheese, egg, minced garlic, parsley, salt, and black pepper. Use your hands to stir the mixture together just until well combined. Do not overmix.
3
Portion onto a lined baking sheet (about 2 tbsp per meatball—an ice cream scoop makes it easy). With wet hands, roll meatballs into 1 1/2-inch diameter balls.
4
To sauté: Heat a large non-stick pan over medium heat. Add olive oil. Once the oil is hot, add meatballs to the skillet, placing them in one at a time, and cook in batches to get a good sear. Sauté, turning every 2 minutes (6-8 minutes total), or until evenly browned and the internal temperature reaches 160°F on an instant-read thermometer.
5
To bake: Place on a lined baking sheet 2 inches apart and bake in a fully preheated oven at 400°F for 20-23 minutes, or until fully cooked and the centers reach 160°F. If you want golden brown meatballs, broil for the last 2-3 minutes.

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