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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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
Directions
Step 1
In a large mixing bowl, combine the breadcrumbs and milk. Let sit for 2-3 minutes to allow the breadcrumbs to absorb the liquid.
Step 2
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.
Step 3
Mix the ingredients gently with your hands or a spoon until just combined. Avoid overmixing to ensure tender meatballs.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Once browned, transfer the meatballs to a paper towel-lined plate to drain excess oil. Repeat with the remaining meatballs.
Step 8
In the same skillet, pour in the marinara sauce and bring it to a simmer over medium-low heat.
Step 9
Gently place the meatballs into the sauce, spooning some sauce over the top of each meatball.
Step 10
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).
Step 11
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
| Serving size | (615.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1772.2 |
| Total Fat 128.3g | 0% |
| Saturated Fat 42.3g | 0% |
| Cholesterol 507.1mg | 0% |
| Sodium 4000.9mg | 0% |
| Total Carbohydrate 62.4g | 0% |
| Dietary Fiber 2.8g | 0% |
| Total Sugars 6.0g | |
| Protein 93.8g | 0% |
| Vitamin D 69.1IU | 0% |
| Calcium 139.7mg | 0% |
| Iron 13.4mg | 0% |
| Potassium 1168.9mg | 0% |
Source of Calories