The Best Meatball Recipe Ever
Ingredients
- ⅝loaf of french or italian bread submerged in cold water
- 2 smallpeeled and small diced yellow onion
- 4finely minced cloves of garlic
- 1 ½ lb90/10 ground sirloin
- 1 ½ lbground pork
- 4 largeeggs
- ¼ cchopped fresh parsley
- 1 ½ tbspchopped fresh rosemary
- 3 tbspchopped fresh basil
- 1heaping cup of grated parmigiano reggiano cheese
- 1 ½ tbspcoarse salt and ½ teaspoon pepper
- 1 lbuncooked spaghetti noodles
- ½batch of pomodoro sauce
Directions
- 1
Preheat the oven 425°.
- 2
Add the bread to a large bowl or pan and completely submerge it in water. See the video above.
- 3
Squeeze as much liquid out of the water-soaked bread as possible, and add to a large bowl along with all of the meatball ingredients and mix until completely combined.
- 4
Next, form golf-ball-sized meatballs and place them 1” apart on cookie sheet trays lined with parchment paper.
- 5
Bake them at 425° for 25 to 30 minutes or until they begin to get a little brown on top and are cooked throughout. Serve.
- 6
Optional: With 10 minutes left in the cooking process add the spaghetti to a large pot of boiling salted water and cook until al dente, about 7-8 minutes. Be sure to stir occasionally so that the pasta does not stick.
- 7
Remove the meatballs from the oven, place the desired serving amount for 4 people into the sauce, and coat in the sauce. Remove and briefly set them aside.
- 8
Add the cooked spaghetti to the sauce and toss to coat.
- 9
Serve with meatballs over top and garnish with Parmigiano Reggiano cheese and parsley.
The Best Meatball Recipe Ever
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About this Recipe
Craving the kind of homemade meatballs that truly earn the title "the best ever"? This recipe delivers on that promise, creating incredibly tender, flavorful meatballs that will undoubtedly become a staple in your kitchen. Forget dry, bland versions; these are designed to impress.
The secret to this recipe's unparalleled texture lies in a special, often overlooked technique: submerging bread in cold water. This method ensures each meatball stays wonderfully moist and succulent. Paired with a thoughtful blend of 90/10 ground sirloin and rich ground pork, along with a vibrant mix of fresh parsley, rosemary, and basil, these meatballs are bursting with authentic, deeply savory notes.
Prepare for meatballs that are not only moist and tender but also incredibly aromatic, with the perfect balance of savory meat, pungent garlic, and a hint of sweet onion. The generous heaping cup of grated Parmigiano Reggiano cheese melts seamlessly into the mixture, contributing a delightful, salty umami depth that elevates every bite. While listed as an appetizer, these hearty, substantial meatballs are versatile enough to star in a full meal.
While the specific combination of beef and pork is key to their signature taste, you can adjust the herbs to your preference—perhaps a little extra basil for brightness. Should you need a substitute for Parmigiano Reggiano, another hard Italian cheese can be used, though it will subtly alter the classic flavor profile.
These delectable meatballs are perfect for a festive gathering as a crowd-pleasing appetizer or as the centerpiece of a comforting Italian dinner. Serve them alongside a rich pomodoro sauce and a mound of uncooked spaghetti noodles for a truly satisfying experience.