My Sunday Meatballs
Transform your Sunday supper into an unforgettable feast with "My Sunday Meatballs," a classic concoction of ground beef and pork, expertly balanced with rich Parmesan cheese, aromatic garlic, and a touch of fresh parsley. These tender, flavor-packed meatballs owe their melt-in-your-mouth texture to a milk-soaked breadcrumb panade, while a quick sear in olive oil locks in the savory goodness. Simmered to perfection in a luscious marinara sauce, these meatballs are a versatile delight—serve them over spaghetti, with crusty bread, or as a hearty appetizer. With just 20 minutes of prep and a cozy 40-minute cook, this recipe brings the comforting warmth of Italian-inspired cooking right to your dinner table. Perfect for family meals or entertaining loved ones, these Sunday meatballs are destined to become your go-to comfort food recipe!
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Recipe Information
Ingredients
- 1 lb ground beef (80/20 blend)
- 0.5 lb ground pork
- 0.5 cup breadcrumbs
- 0.25 cup milk
- 0.5 cup Parmesan cheese, grated
- 3 cloves garlic cloves, minced
- 1 egg
- 0.25 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1.5 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 3 cups marinara sauce
Instructions
In a small mixing bowl, combine the breadcrumbs and milk. Let them soak for 5 minutes to create a panade.
In a large mixing bowl, add the ground beef, ground pork, breadcrumb mixture, Parmesan cheese, minced garlic, egg, parsley, oregano, salt, and pepper.
Using clean hands, gently mix the ingredients together until just combined. Avoid overmixing to keep the meatballs tender.
Using a tablespoon or small ice cream scoop, portion the meat mixture into evenly sized balls (about 1.5 inches in diameter) and roll them gently in your hands.
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.
Brown the meatballs on all sides, about 5-7 minutes. They do not need to be fully cooked at this stage.
Transfer the browned meatballs to a large pot or deep skillet. Add the marinara sauce, making sure the meatballs are fully submerged.
Simmer the meatballs over low heat for 25-30 minutes, stirring occasionally, until they are cooked through and tender.
Serve hot over pasta, with crusty bread, or on their own with a sprinkle of extra Parmesan and fresh parsley.
Nutrition Facts
Calories |
2835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.7 g | 260% | |
| Saturated Fat | 70.6 g | 353% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 6558 mg | 285% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 22.1 g | ||
| Protein | 174.5 g | 349% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 926 mg | 71% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 1872 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.
