Italian Meatballs Joy of Cooking Style
Experience the ultimate comfort food with this Joy of Cooking-inspired Italian Meatballs recipe, a classic blend of ground beef and pork infused with fresh parsley, Parmesan cheese, and fragrant garlic. These tender, homemade meatballs are first pan-seared to golden perfection, then simmered in a rich marinara sauce for maximum flavor. Binding the mixture with milk-soaked breadcrumbs ensures a moist, melt-in-your-mouth texture, while grated onion and dried oregano add savory depth. Perfect for a cozy family dinner or an elegant Italian-inspired feast, these meatballs pair beautifully with pasta, crusty bread, or a crisp side salad. Ready in under an hour, they’re ideal for both busy weeknights and slow Sunday suppers, giving you authentic Italian flavor with every bite.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.75 cup Breadcrumbs
- 0.25 cup Milk
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 2 cloves Garlic, minced
- 0.25 cup Onion, grated
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Dried oregano
- 2 tablespoons Olive oil
- 3 cups Marinara sauce
Instructions
In a large mixing bowl, combine the breadcrumbs and milk. Let the mixture sit for 2-3 minutes until the breadcrumbs absorb the milk and form a paste-like consistency.
Add the ground beef, ground pork, Parmesan cheese, egg, parsley, minced garlic, grated onion, salt, black pepper, and dried oregano to the bowl with the breadcrumb mixture. Mix gently with your hands until just combined. Do not overmix as this can make the meatballs tough.
Using your hands or a small cookie scoop, form the mixture into meatballs, about 1.5 inches in diameter, and place them on a plate or tray.
Heat the olive oil in a large skillet or sauté pan over medium heat. Once the oil shimmers, add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides, about 6-8 minutes per batch. They do not need to be fully cooked at this stage since they will finish cooking in the sauce.
Once all the meatballs are browned, remove any excess oil from the pan, leaving about 1 tablespoon. Return all the meatballs to the pan and pour the marinara sauce over them.
Cover the pan and reduce the heat to low. Simmer the meatballs in the sauce for 20-25 minutes, stirring occasionally, until the meatballs are fully cooked and reach an internal temperature of 160°F (71°C).
Serve the meatballs hot, topped with additional Parmesan cheese and parsley if desired. Pair them with pasta, crusty bread, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
2802 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.0 g | 255% | |
| Saturated Fat | 69.1 g | 345% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 698 mg | 233% | |
| Sodium | 4633 mg | 201% | |
| Total Carbohydrate | 93.2 g | 34% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 25.5 g | ||
| Protein | 156.6 g | 313% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 794 mg | 61% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1862 mg | 40% | |
*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.
