Super Moist Italian Meatballs
Get ready to savor the ultimate comfort food with these Super Moist Italian Meatballs! Juicy and flavorful, these meatballs are made with a rich blend of ground beef and pork, combined with Parmesan cheese, breadcrumbs soaked in milk, and a medley of classic Italian seasonings like garlic, parsley, and oregano. Gently mixed and pan-seared to golden perfection, each tender meatball is then simmered in a velvety marinara sauce, infusing every bite with bold, savory flavor. Perfect for serving over pasta, in a hearty sub, or alongside garlic bread, this easy, crowd-pleasing recipe is a guaranteed hit for weeknight dinners or special occasions. With minimal prep and just 35 minutes from start to finish, these homemade Italian meatballs will become a family favorite in no time!
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Recipe Information
Ingredients
- 1 lb ground beef (80/20)
- 0.5 lb ground pork
- 0.75 cup breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 0.25 cup milk
- 1 unit large egg
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil (for frying)
- 2 cups marinara sauce
Instructions
In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 2-3 minutes to allow the breadcrumbs to absorb the liquid.
Add the ground beef, ground pork, grated Parmesan cheese, egg, minced garlic, chopped parsley, dried oregano, salt, and black pepper to the bowl with the breadcrumbs.
Mix the ingredients gently with your hands or a spoon until just combined. Avoid overmixing to ensure tender meatballs.
Shape the mixture into meatballs, about 1.5 inches in diameter, and place them on a plate or tray. You should end up with approximately 12-16 meatballs.
Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan.
Cook the meatballs for 2-3 minutes on each side, until they are browned all over. They do not need to be fully cooked at this stage.
Once browned, transfer the meatballs to a paper towel-lined plate to drain excess oil. Repeat with the remaining meatballs.
In the same skillet, pour in the marinara sauce and bring it to a simmer over medium-low heat.
Gently place the meatballs into the sauce, spooning some sauce over the top of each meatball.
Cover the skillet with a lid and let the meatballs simmer in the marinara sauce for 10-15 minutes, or until fully cooked through (internal temperature should read 165°F).
Serve the meatballs hot over pasta, in a sandwich, or with a side of garlic bread. Garnish with additional Parmesan cheese and fresh parsley if desired.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.3 g | 164% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 507 mg | 169% | |
| Sodium | 4001 mg | 174% | |
| Total Carbohydrate | 62.4 g | 23% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 6.0 g | ||
| Protein | 93.8 g | 188% | |
| Vitamin D | 1.7 mcg | 9% | |
| Calcium | 140 mg | 11% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 1169 mg | 25% | |
*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.
