Excellent Classic Meatballs
Tender, juicy, and bursting with rich, savory flavor, these Excellent Classic Meatballs are a timeless recipe that’s perfect for any meal. Made with a mouthwatering combination of ground beef and pork, freshly grated Parmesan cheese, and aromatic garlic and parsley, these meatballs are elevated by their light, tender texture thanks to the addition of breadcrumbs and a splash of milk. Cooked to golden perfection in a skillet and then simmered in a robust marinara sauce, they strike the ideal balance between hearty and comforting. Ready in just 45 minutes, this family-friendly recipe is versatile enough to serve over pasta, in a warm sandwich, or with crusty bread for dipping. Whether it’s for a weeknight dinner or a cozy gathering, these classic meatballs are bound to become your go-to comfort food.
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Recipe Information
Ingredients
- 1 pound Ground beef (80% lean)
- 0.5 pound Ground pork
- 0.5 cup Parmesan cheese, grated
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 2 cloves Garlic, minced
- 2 tablespoons Parsley, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 cups Marinara sauce
Instructions
In a large mixing bowl, combine the ground beef, ground pork, grated Parmesan cheese, breadcrumbs, milk, egg, minced garlic, chopped parsley, oregano, salt, and pepper.
Mix the ingredients together gently using your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
Using your hands or a cookie scoop, form the mixture into meatballs about 1 to 1.5 inches in diameter. You should have approximately 12-16 meatballs.
In a large skillet, heat the olive oil over medium heat.
Add the meatballs to the skillet in a single layer, making sure not to overcrowd the pan. Cook for 2-3 minutes per side, turning gently, until the meatballs are browned on all sides. You may need to do this in batches.
Once browned, transfer the meatballs to a plate. Drain any excess oil from the skillet, but leave about 1 tablespoon to deglaze the pan.
Pour the marinara sauce into the skillet and bring it to a gentle simmer. Add the browned meatballs back into the skillet, spooning some sauce over them.
Cover the skillet and let the meatballs simmer in the sauce for 15-20 minutes, until they are fully cooked through and reach an internal temperature of 160°F (70°C).
Serve the meatballs hot over pasta, in a sandwich, or with crusty bread, garnished with extra parsley and Parmesan cheese, if desired.
Nutrition Facts
Calories |
2745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.3 g | 256% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 5062 mg | 220% | |
| Total Carbohydrate | 63.9 g | 23% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 16.6 g | ||
| Protein | 171.4 g | 343% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 785 mg | 60% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 1384 mg | 29% | |
*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.
