The Best Meatballs Ever
Elevate your dinner table with *The Best Meatballs Ever*—a hearty, flavor-packed recipe that combines the perfect blend of ground beef and pork with Parmesan cheese, fresh parsley, and a touch of garlic for unparalleled richness. These juicy, tender meatballs are expertly seasoned with oregano and black pepper, bound together by softened breadcrumbs for melt-in-your-mouth texture. Whether pan-seared to golden perfection and simmered in fragrant marinara sauce or served solo as toothsome appetizers, this versatile dish is ready in under an hour and perfect for spaghetti dinners, meatball subs, or party platters. Ideal for weeknight meals or special gatherings, these homemade meatballs will quickly become a family favorite!
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Recipe Information
Ingredients
- 1 pound ground beef (80% lean)
- 0.5 pound ground pork
- 0.75 cup breadcrumbs
- 0.25 cup milk
- 0.5 cup grated Parmesan cheese
- 1 piece large egg
- 3 pieces garlic cloves, minced
- 0.25 cup chopped fresh parsley
- 1 teaspoon dried oregano
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 2 tablespoons olive oil (for frying)
- 2 cups marinara sauce (optional)
Instructions
In a small bowl, combine the breadcrumbs and milk. Let the mixture sit for 5 minutes, allowing the breadcrumbs to absorb the milk and soften.
In a large mixing bowl, combine the ground beef, ground pork, softened breadcrumbs, grated Parmesan cheese, egg, minced garlic, parsley, dried oregano, salt, and black pepper.
Use clean hands to gently mix the ingredients until evenly combined. Be careful not to overmix, as this can make the meatballs dense.
Using a tablespoon or small cookie scoop, portion out the mixture and roll into balls about 1.5 inches in diameter. Place them on a plate or baking sheet.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the meatballs in batches, making sure not to overcrowd the pan.
Sear the meatballs on all sides until they are golden brown, about 6-8 minutes total. Transfer the seared meatballs to a plate while you cook the remaining batches.
If using marinara sauce, reduce the heat to medium-low and add the sauce to the skillet. Return all the meatballs to the pan, ensuring they are submerged in the sauce.
Cover the skillet and simmer the meatballs in the sauce for 10-12 minutes, or until they are fully cooked and reach an internal temperature of 160°F (71°C).
Serve the meatballs hot over spaghetti, as a sub sandwich filling, or as an appetizer with toothpicks.
Nutrition Facts
Calories |
708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 1633 mg | 71% | |
| Total Carbohydrate | 28.9 g | 11% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 10.1 g | ||
| Protein | 39.4 g | 79% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 213 mg | 16% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 899 mg | 19% | |
*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.
