Meatball Recipe

Why You’ll Love This Recipe

I enjoy this recipe because it creates tender and moist meatballs every time. The combination of beef and pork gives them a rich flavor, while the soaked bread helps keep them soft and juicy. I also appreciate how simple the preparation is, making it perfect for busy weeknights or family gatherings. Whether I bake them or sauté them, the results are always satisfying and delicious.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 slices white bread, crusts removed and diced
• 2/3 cup milk or cold water
• 1 lb lean ground beef (85/15 fat content)
• 1 lb ground pork
• 1/4 cup parmesan cheese, shredded
• 1 large egg
• 3 garlic cloves, minced
• 2 tablespoons parsley, finely chopped
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil, for sautéing

Directions

1. I place the diced bread into a large mixing bowl and pour in the milk or cold water. I let it soak for about 5 minutes before mashing it with a fork.
2. I add the ground beef, ground pork, parmesan cheese, egg, minced garlic, parsley, sea salt, and black pepper to the soaked bread mixture.
3. I gently mix everything together with my hands until just combined. I avoid overmixing to keep the meatballs tender.
4. I line a baking sheet and portion the mixture into meatballs using about 2 tablespoons per meatball. With wet hands, I roll them into balls approximately 1½ inches in diameter.
5. For sautéed meatballs, I heat olive oil in a large non-stick skillet over medium heat. I add the meatballs in batches and cook them for 6 to 8 minutes, turning every 2 minutes until browned on all sides and cooked through to an internal temperature of 160°F.
6. For baked meatballs, I place them on a lined baking sheet about 2 inches apart and bake them in a preheated 400°F oven for 20 to 23 minutes. For extra browning, I broil them for the last 2 to 3 minutes.
7. I serve the meatballs immediately or use them in my favorite recipes.

Servings and Timing

• Servings: 8
• Preparation Time: 15 minutes
• Cooking Time: 15 minutes
• Total Time: 30 minutes

Variations

I sometimes add Italian seasoning or dried oregano for extra flavor. When I want a spicier version, I mix in a pinch of red pepper flakes. I also like using ground turkey instead of pork for a lighter option. For a cheesy surprise, I place a small cube of mozzarella in the center of each meatball before cooking.

Storage/Reheating

I store leftover meatballs in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze them in a freezer-safe container for up to 3 months. To reheat, I warm them in a skillet over low heat, bake them in the oven at 350°F until heated through, or microwave them in short intervals until hot.

FAQs

Can I make the meatballs ahead of time?

Yes, I often prepare the meatball mixture and shape the meatballs a day in advance. I keep them refrigerated until I am ready to cook them.

Why do I soak the bread first?

I soak the bread because it helps retain moisture and creates a softer, more tender texture in the finished meatballs.

Can I freeze uncooked meatballs?

Yes, I place the shaped uncooked meatballs on a baking sheet and freeze them until firm. Then I transfer them to a freezer-safe container for longer storage.

How do I know when the meatballs are fully cooked?

I use an instant-read thermometer and make sure the internal temperature reaches 160°F before serving.

What can I serve with these meatballs?

I enjoy serving them with spaghetti, mashed potatoes, rice, roasted vegetables, or inside toasted sandwich rolls with marinara sauce.

Conclusion

I find this meatball recipe to be a dependable favorite that delivers excellent flavor and texture with minimal effort. The combination of simple ingredients and flexible cooking methods makes it easy to adapt for different meals. Whether I serve them as a main course, appetizer, or part of another dish, these homemade meatballs are always a crowd-pleaser.

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