Classic Italian Meatballs
Indulge in the comforting flavors of Italy with these Classic Italian Meatballs, a perfect blend of juicy ground beef and pork seasoned to perfection with fresh parsley, garlic, Parmesan cheese, and aromatic oregano. Tenderized with milk-soaked breadcrumbs and bound with a single egg, these meatballs are pan-fried to golden perfection before simmering in a rich, velvety marinara sauce for ultimate succulence. Ready in under an hour, this versatile recipe is perfect for pairing with spaghetti, layering into a meatball sub, or serving as a crowd-pleasing appetizer. With simple, authentic ingredients and a touch of olive oil for frying, these homemade Italian meatballs will become a staple in your kitchen. Classic comfort food at its finest!
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Recipe Information
Ingredients
- 1 pound ground beef
- 0.5 pound ground pork
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 0.25 cup fresh parsley
- 3 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cups marinara sauce
Instructions
In a large mixing bowl, combine the breadcrumbs and milk. Allow the mixture to sit for a few minutes so that the breadcrumbs absorb the milk.
Finely chop the garlic cloves and fresh parsley.
Add the ground beef, ground pork, beaten egg, chopped parsley, grated Parmesan cheese, minced garlic, dried oregano, salt, and black pepper to the breadcrumb mixture.
Using your hands, gently mix the ingredients until just combined. Be careful not to overwork the mixture as it can result in dense meatballs.
Shape the meat mixture into golf ball-sized meatballs, about 1.5 inches in diameter.
Heat the olive oil in a large skillet over medium heat.
Once the oil is hot, carefully add the meatballs to the skillet in a single layer, leaving some space between each one. You may need to cook them in batches.
Brown the meatballs on all sides, turning them gently with tongs or a spatula, for about 7-10 minutes.
Once browned, transfer each meatball to a plate lined with paper towels to drain excess oil.
In a large saucepan, bring the marinara sauce to a simmer over medium heat.
Add the browned meatballs to the simmering sauce, ensuring they are covered, and let them cook for an additional 15-20 minutes.
Serve the meatballs hot with your choice of pasta, on a sandwich, or as an appetizer. Garnish with additional chopped parsley and grated Parmesan if desired.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 64% | |
| Saturated Fat | 17.1 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1111 mg | 48% | |
| Total Carbohydrate | 17.9 g | 7% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 5.4 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 197 mg | 15% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 453 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
