Tender, juicy, all-purpose Italian Meatballs made with garlic, parsley, fresh bread crumbs, eggs, pork and beef are just as mouth-watering plain as they are simmered in a tomato sauce for serving over a tangle of spaghetti. Make a few batches to freeze, your future self will thank you.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 18meatballs
Ingredients
olive oil
1cupfresh bread crumbs*see notes
2/3cupmilk
1large egg, lightly beaten
1egg yolk, lightly beaten
3garlic cloves, grated or finely minced
1/2cupgrated Parmigiano-Reggiano cheeseor Pecorino or Grana Padano
1tbspfreshly chopped parsley
1tablespoon Diamond Crystal kosher salt If using any other brand of salt, start with 2 teaspoons and more to taste
1tspfreshly ground black pepper
1lb(455g) ground beef
1lb(455g) ground pork
Instructions
Place rack in top third of oven; preheat to 425°F. Lightly brush a large rimmed baking sheet with olive oil or line with parchment paper for easier clean up.
In a large bowl, combine bread crumbs and milk, tossing and pressing with a fork to ensure all the bread is coated in milk. Let soak for 5 to 10 minutes.
Add the egg, egg yolk, garlic, parmesan, parsley, salt, and pepper to the soaked bread crumb mixture. Use a fork to mix everything together well.
Mix in half of the ground beef and pork and use your hands or a large spoon to gently combine. Don't overmix. Add remaining ground meat and mix well to thoroughly combine without overworking it too much. (Adding the meat in batches allows for easier mixing without overworking the mixture).
Rub your hands with a bit of olive oil and shape mixture into golf-sized balls (about 2-inch diameter). Place on prepared baking sheet.
Bake for about 20 minutes, or until the meatballs have reached an internal temperature of 165˚F. Remove from oven and drain off any excess fat.
To finish cooking meatballs in a tomato sauce: Bake meatballs for only 12 to 15 minutes. Place in heated tomato sauce and simmer until meatballs are just cooked through, about 10-12 minutes, or until an internal temperature registers 165˚F.
Notes
*Bread CrumbsTo make fresh bread crumbs all you need is a few slices of crustless white bread (I use bread from an Italian loaf). Tear the bread slices into large pieces and pulse in a food processor to make coarse crumbs. Alternatively, use a knife to cut the bread slices into 1/4-inch cubes.I have tested these meatballs with both dried and fresh breadcrumbs and fresh yield a much softer, juicier meatball. In a pinch, you can use dried breadcrumbs but the meatballs may turn out a bit drier.To Store If you have a lot of meatballs to freeze, pack them in smaller batches so they're easier to reheat.
Store: Leftover meatballs (and sauce) can be stored in an airtight container for up to 5 days.
Reheat: Reheat leftover meatballs without sauce in a 350F preheated oven for 5-10 minutes. With sauce, reheat on the stovetop over medium heat until heated through, about 15 minutes.
Freeze: Let cool completely. Place the meatballs on a baking sheet in a single layer. Freeze for 30 minutes then transfer to an airtight, freezer-safe container or ziplock bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.