Weeknight Meatballs
Transform your busy evenings with these easy and irresistibly tender Weeknight Meatballs, a quick-cooking, flavor-packed dinner staple that pairs beautifully with pasta, rice, or crusty bread. This simple recipe combines a savory blend of ground beef and pork, rich Parmesan cheese, and fragrant garlic, all gently mixed for the ultimate juicy bite. Sautéed to golden perfection and simmered in a robust marinara sauce, these meatballs are ready in just 40 minutes from start to finish, making them the ideal go-to for weeknight comfort food cravings. Whether topped with extra Parmesan or paired with fresh parsley, this dish promises a satisfying and hearty meal that feels like it's straight out of an Italian kitchen. Perfect for families or meal prep enthusiasts, this one-pan recipe keeps cleanup to a minimum while delivering maximum flavor!
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Recipe Information
Ingredients
- 1 pound ground beef
- 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
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 24 ounces marinara sauce
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, milk, egg, Parmesan cheese, minced garlic, dried oregano, salt, and black pepper.
Using clean hands, gently mix the ingredients until just combined. Try not to overwork the mixture to keep the meatballs tender.
Scoop out small portions of the mixture (about 1 1/2 tablespoons each) and roll them into balls. Aim for even sizing to ensure they cook evenly. You should get 16-18 meatballs.
Heat the olive oil in a large skillet over medium heat. Once hot, add the meatballs in a single layer, making sure not to overcrowd the pan. Brown them on all sides, about 2-3 minutes per side. You may need to do this in batches.
Once browned, transfer the meatballs to a plate and carefully drain excess oil from the skillet if needed.
Return the browned meatballs to the skillet and pour the marinara sauce over them. Simmer on low heat, covered, for 15 minutes, stirring occasionally to coat the meatballs in the sauce and ensure even cooking.
Serve hot with your choice of pasta, rice, or crusty bread. Garnish with additional Parmesan cheese or fresh parsley, if desired.
Nutrition Facts
Calories |
2578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 184.4 g | 236% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 770 mg | 257% | |
| Sodium | 4966 mg | 216% | |
| Total Carbohydrate | 69.8 g | 25% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 20.5 g | ||
| Protein | 164.7 g | 329% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 531 mg | 41% | |
| Iron | 14.5 mg | 81% | |
| Potassium | 1297 mg | 28% | |
*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.
