Classic Italian Meatballs (Tender and Juicy!)

Classic Italian Meatballs (Tender and Juicy!)

from familystylefood.com
Meat
30 min
16 servings
184 kcal / serving

A 30-minute family-style meatball recipe with thousands of 5-star reviews! This recipe makes a batch of tender, juicy Italian-American-style meatballs. Bake the meatballs in the oven or cook on the stovetop. Serve them with quick homemade marinara or your favorite sauce.

Ingredients

  • ½ cupfresh breadcrumbs (from 1-2 slices white bread (crust removed))
  • ¼ cupmilk
  • 2egg yolks
  • ½ cupgrated pecorino romano cheese (or parmesan cheese)
  • 2garlic cloves (finely chopped or grated)
  • 1 teaspoonsalt (or 2 teaspoons diamond brand kosher salt (see note below))
  • 1 teaspoonground black pepper
  • 1 poundground beef chuck
  • 1 poundground pork (or veal)
  • ¼ cupgrated onion (optional)
  • ⅓ cupchopped parsley (or basil)
  • olive oil

Directions

  1. 1

    Put the breadcrumbs in a small bowl and pour the milk over. Let them soak for 5 minutes. Add the egg yolks, cheese, garlic, salt, and pepper to the bowl and mash together to form a coarse paste.

  2. 2

    Put the beef, pork and onion (if using) in a large bowl and mix with a fork to blend. Add the bread mixture and parsley. Blend everything together well, using your hands, large wooden spoon or large fork. You can also mix in a standing mixer on low speed, just until blended. The meatball mixture can be mixed and refrigerated 2 days ahead of shaping and cooking.

  3. 3

    Form the meatballs: Use a ¼-cup measuring cup or cookie scoop to portion the mixture and roll lightly into balls. They don’t have to be perfect — craggy meatballs have character and hold the sauce better!

To cook on the stovetop:

  1. 1

    Pour enough oil into a large skillet to coat the bottom and place over medium-high heat. When the pan is hot, add as many meatballs as will fit in the pan without crowding. Note: They should sizzle as soon as they hit they pan or the pan isn’t hot enough.

  2. 2

    Brown the meatballs on all sides. Cover the pan, lower the heat and continue cooking and until the meatballs are firm and cooked through (165 degrees on a instant thermometer), which should take about 15 minutes total. Repeat the frying with remaining meatballs, pouring out the oil and adding a fresh layer each time.To finish cooking in tomato sauce:If you'd rather finish cooking the meatballs in tomato sauce (my preference), transfer them to a pot of simmering sauce just after browning on all sides. They won't be cooked all the way through. Simmer until they're cooked through, 10-12 minutes.

To bake the meatballs:

  1. 1

    Preheat the oven to 425 degrees.

  2. 2

    Arrange the meatballs on an olive-oiled coated rimmed baking sheet. Bake 10 minutes, then turn the meatballs over with a spatula or pair of tongs. Continue baking until nicely browned and cooked through, another 10-12 minutes.

  3. 3

    Serve the warm meatballs with marinara sauce or your favorite prepared tomato sauce.