My Second Favorite Meatball
Perfectly tender, juicy, and bursting with flavor, "My Second Favorite Meatball" is a surefire crowd-pleaser that brings together the best of Italian-inspired comfort food. This recipe combines a rich blend of ground beef and pork with grated Parmesan, minced garlic, and a touch of fresh parsley for a robust, savory bite. Infused with milk-soaked breadcrumbs for moisture and seasoned with dried oregano, salt, and pepper, these meatballs are pan-seared to golden perfection before being gently simmered to lock in all the flavor. Easy to prepare in just 35 minutes, they’re versatile enough to serve over spaghetti, with marinara sauce, or as a party appetizer. Whether you're planning a cozy family dinner or an elegant gathering, these homemade meatballs will quickly become a second favorite for all the right reasons! Keywords: tender meatballs, Italian-style meatballs, homemade meatballs, ground beef and pork meatballs.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 50 grams Parmesan cheese, grated
- 1 large Egg
- 3 cloves Garlic, minced
- 60 milliliters Milk
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
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.
Add the ground beef, ground pork, grated Parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper to the breadcrumb mixture.
Use your hands to gently mix the ingredients until just combined. Be careful not to overwork the mixture to ensure tender meatballs.
Shape the mixture into small balls, about 1.5 inches in diameter. Transfer the meatballs to a plate or tray as you form them.
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, making sure not to overcrowd the pan.
Cook the meatballs for 2-3 minutes on each side, turning gently with tongs, until they are browned all over.
Reduce the heat to low and cover the skillet. Cook for an additional 8-10 minutes, or until the meatballs are cooked through and register an internal temperature of 70°C (160°F).
Remove the meatballs from the skillet and let them rest for 5 minutes before serving.
Serve the meatballs with your favorite marinara sauce, over pasta, or as a delicious appetizer. Enjoy!
Nutrition Facts
Calories |
2989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.6 g | 269% | |
| Saturated Fat | 77.5 g | 388% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 850 mg | 283% | |
| Sodium | 5487 mg | 239% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 10.5 g | ||
| Protein | 203.2 g | 406% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 876 mg | 67% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 1667 mg | 35% | |
*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.
