Moist Tender Meatballs
Get ready to savor the ultimate comfort food with these Moist Tender Meatballs—juicy, flavorful, and irresistibly soft! Crafted with a blend of 80% lean ground beef and ground pork, these meatballs are elevated with Parmesan cheese, fresh parsley, and a touch of garlic for a burst of Italian-inspired flavor. The secret to their tenderness lies in soaking breadcrumbs in milk, ensuring every bite is melt-in-your-mouth perfection. Gently pan-fried to golden-brown perfection and finished by simmering low and slow, these meatballs are versatile enough to star in a classic spaghetti dinner or shine as the main attraction at your next dinner party. With just 15 minutes of prep time, this recipe is quick, easy, and sure to become a family favorite.
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Recipe Information
Ingredients
- 1 pound Ground beef (80% lean)
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Milk
- 1 large Egg
- 0.25 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 0.5 cup Onion, finely chopped
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil (for pan frying)
Instructions
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes until the breadcrumbs absorb the milk.
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, Parmesan cheese, minced garlic, chopped onion, parsley, salt, and black pepper.
Mix the ingredients together gently with your hands until just combined. Be careful not to overmix, as this can make the meatballs dense.
Scoop out about 2 tablespoons of the mixture and roll it between your palms to form a round meatball. Repeat with the rest of the mixture to form roughly 12-14 meatballs.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in a single layer, ensuring they do not overcrowd the pan.
Cook the meatballs for 2-3 minutes on each side until browned all over. You may need to work in batches if your skillet is small.
Once all meatballs are browned, reduce the heat to low and cover the skillet. Cook the meatballs for an additional 10-12 minutes, turning occasionally, until they are fully cooked and reach an internal temperature of 165°F (74°C).
Remove the meatballs from the skillet and let them rest for 5 minutes before serving.
Serve the meatballs with your favorite marinara sauce, pasta, or as desired. Enjoy!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 800 mg | 35% | |
| Total Carbohydrate | 13.3 g | 5% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 2.7 g | ||
| Protein | 35.1 g | 70% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 117 mg | 9% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 524 mg | 11% | |
*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.
