Juicy Homemade Italian Meatballs (Print-Friendly Version)
Tender beef and pork meatballs with fresh herbs, perfect for any meal. Meal-prep and freezer friendly.
# Ingredients:
→ Meatball Mixture
01 -
3 slices white bread, crusts removed and diced
02 -
160 ml milk or cold water
03 -
450 g lean ground beef (85/15 fat content)
04 -
450 g ground pork
05 -
25 g parmesan cheese, shredded
06 -
1 large egg
07 -
3 garlic cloves, minced
08 -
2 tablespoons parsley, finely chopped
09 -
1 teaspoon sea salt
10 -
0.5 teaspoon black pepper
→ For Sautéing
11 -
2 tablespoons olive oil
# Steps:
01 -
Place diced white bread in a large bowl and add milk or cold water. Allow to soak for 5 minutes, then mash thoroughly with a fork until a smooth paste forms.
02 -
Add ground beef, ground pork, shredded parmesan, egg, minced garlic, chopped parsley, sea salt, and black pepper to the soaked bread mixture. Mix gently by hand just until the ingredients are fully combined; avoid overmixing for optimal tenderness.
03 -
Portion the mixture onto a lined baking sheet using approximately 2 tablespoons per meatball, or an ice cream scoop for uniform size. With damp hands, shape each portion into a sphere approximately 4 cm in diameter.
04 -
To cook on the stovetop, heat olive oil in a large non-stick pan over medium heat. Once hot, add the meatballs in batches and sear, turning every 2 minutes, for a total of 6-8 minutes until evenly browned and reaching an internal temperature of 71°C.
05 -
Alternatively, preheat oven to 200°C. Arrange meatballs 5 cm apart on a lined baking sheet and bake for 20-23 minutes until thoroughly cooked and internal temperature is 71°C. For a golden finish, broil for the final 2-3 minutes.
# Notes & Tips:
01 -
Soaking bread in milk or water ensures a tender texture; avoid overmixing to keep meatballs soft. Both baking and sautéing are suitable depending on preference. Meatballs can be prepared in advance and frozen for future use.