Little Meatballs
Perfectly tender and bursting with flavor, these "Little Meatballs" are a must-try for any occasion. Made with a luscious blend of ground beef and pork, these bite-sized treasures are infused with Parmesan cheese, fresh parsley, and a touch of garlic for a rich, savory taste. A hint of grated onion and dried oregano adds depth, while breadcrumbs and milk ensure each meatball is irresistibly moist. Quick to prepare and ready in just 35 minutes, these one-inch meatballs are pan-seared to golden perfection for a gorgeous crispy exterior, then finished until fully cooked and juicy inside. Whether served as appetizers, paired with marinara sauce over spaghetti, or nestled into a warm sub roll, these meatballs are versatile crowd-pleasers that will disappear in seconds. Perfect for weeknight dinners, meal prepping, or party platters, this recipe proves that big flavor can come in small packages.
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Recipe Information
Ingredients
- 1 lb ground beef (85% lean)
- 0.5 lb ground pork
- 0.5 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 large egg
- 2 tbsp milk
- 2 tbsp fresh parsley, finely chopped
- 2 cloves garlic, minced
- 0.25 cup onion, finely grated
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried oregano
- 2 tbsp olive oil (for frying)
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, grated Parmesan cheese, and milk. Mix gently until evenly incorporated.
Crack the egg into the bowl and add the minced garlic, grated onion, fresh parsley, salt, black pepper, and dried oregano. Mix again with clean hands or a spoon until just combined, being careful not to overmix.
Using clean hands or a small cookie scoop, roll the mixture into small meatballs, about 1 inch in diameter, and place them onto a plate or tray.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering but not smoking, add the meatballs in a single layer, ensuring they don't touch each other. Cook in batches if necessary.
Brown the meatballs on all sides, gently turning them with tongs or a spatula. This should take about 6–8 minutes total, depending on their size.
Once browned, reduce the heat to low and cover the skillet. Let the meatballs cook through for an additional 7–10 minutes. Check for doneness by cutting into one – it should no longer be pink inside.
Transfer cooked meatballs to a serving dish. Optionally, serve with marinara sauce, over pasta, or on their own as appetizers.
Nutrition Facts
Calories |
2223 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.8 g | 205% | |
| Saturated Fat | 56.4 g | 282% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 4120 mg | 179% | |
| Total Carbohydrate | 51.4 g | 19% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 7.6 g | ||
| Protein | 159.0 g | 318% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 461 mg | 35% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1403 mg | 30% | |
*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.
