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These juicy and tender homemade meatballs have become my go-to dish for family dinners and parties. They are simple to prepare from scratch and work as well for a casual appetizer as for a main course over pasta or tucked into a sandwich. I love that this recipe is both classic and foolproof and excellent for make-ahead meal prep since the meatballs freeze beautifully.
My family always requests these meatballs for Sunday dinner and the leftovers get packed in lunches all week. I started making them for gatherings years ago and every batch gets rave reviews.
Ingredients
- White bread diced: Bread crumbs stay tender and keep the meatballs moist Use good quality white bread for best results
- Milk or cold water: Soaks the bread for moisture Whole milk creates a richer base
- Lean ground beef: Provides meaty flavor Choose 85 percent lean for juiciness without too much grease
- Ground pork: Adds softness and subtle richness Look for fresh pork for sweet mild taste
- Parmesan cheese: Fresh shredded cheese adds sharpness Avoid pre-grated for maximum flavor
- Large egg: Binds everything together for a firm but tender bite Use the freshest eggs you can find
- Garlic cloves minced: Adds robust flavor Use fresh garlic not jarred for a big impact
- Parsley finely chopped: Lifts and brightens the meatballs Fresh flat-leaf parsley works best
- Sea salt: Brings out all the flavors Opt for fine salt for even seasoning
- Black pepper: Balances richness and perks up the overall taste Fresh ground gives a cleaner flavor
- Olive oil: For sautéing Use extra virgin for gentle flavor when browning
Step-by-Step Instructions
- Soak the Bread:
- Place diced bread in a large bowl and pour milk or water over it Allow to soak for five minutes then mash very well with a fork until you have a paste This step ensures the meatballs stay light and never dense
- Mix the Meatball Base:
- Add ground beef ground pork parmesan egg garlic parsley salt and pepper to the bowl with soaked bread Using clean hands mix gently until everything is evenly blended but do not overwork the mixture Overmixing makes the meatballs tough
- Form the Meatballs:
- Portion out meat mixture using about two tablespoons each Wet your hands and roll each portion into a smooth ball about one and a half inches across Lining the baking sheet with parchment helps prevent sticking
- Cook the Meatballs:
- To sauté Heat a large nonstick pan over medium heat and add olive oil When the oil is shimmering add the meatballs one by one and cook in batches Turn them every couple of minutes so they brown evenly and reach 160 degrees Fahrenheit inside Sear for great flavor
To bake Arrange the meatballs two inches apart on a lined baking sheet Place in a preheated oven at 400 degrees Fahrenheit Bake for about twenty to twenty three minutes until centers are fully cooked and reach 160 degrees Fahrenheit For a crustier top finish under the broiler for two to three minutes
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Parmesan is my favorite ingredient here because it gives the meatballs a nutty savory base that takes them from good to unforgettable My family’s favorite memory is making a double batch before big holidays and sneaking a taste while they are still warm from the pan
Storage Tips
Store leftover cooked meatballs in an airtight container in the fridge and they will keep for about four days To freeze arrange cooked or raw meatballs on a tray until firm then transfer to a freezer bag They reheat well from frozen in sauce or in the oven
Ingredient Substitutions
You can swap ground chicken or turkey for beef or pork but expect a slightly leaner texture For a dairy free option use water instead of milk and skip the cheese Chopped basil or oregano can replace parsley for a different twist
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Serving Suggestions
Serve over spaghetti with your favorite tomato sauce or pile into toasted sub rolls with mozzarella for a delicious meatball sandwich They are also perfect as bite size appetizers with toothpicks and dipping sauce at your next gathering
Cultural Context
Meatballs have roots in Italian family cooking and countless variations exist worldwide This recipe reflects the Italian American style often enjoyed in the US especially in cozy home kitchens and Sunday gatherings
Frequently Asked Questions About the Recipe
- → What keeps meatballs moist and tender?
Soaking bread in milk adds moisture and tenderness to meatballs, preventing them from becoming dense or dry during cooking.
- → Can I bake instead of sauté the meatballs?
Yes, baking is an easy method. Arrange the meatballs on a lined sheet and bake at 400°F until cooked through, then broil briefly for a golden top.
- → How do I freeze meatballs for later?
Let cooked meatballs cool completely, then arrange them in a single layer on a tray to freeze. Transfer to a freezer bag for long-term storage.
- → What sauces pair well with these meatballs?
Classic options include marinara or tomato sauce, but they also work beautifully with creamy or mushroom sauces.
- → Does using pork and beef improve the flavor?
Combining pork and beef adds both moisture and depth, ensuring meatballs are juicy and rich in taste.
- → Can I make these meatballs gluten-free?
Substitute white bread with gluten-free bread or oats for a gluten-free alternative without compromising texture.