Meatballs
These tender, flavorful homemade meatballs blend lean beef and pork with fresh herbs and Parmesan for a classic Italian-inspired dish. They are browned until golden-crisp outside and juicy inside, ready in under an hour.
Ingredients
- 1 lb lean ground beef 85/15 lean-to-fat ratio
- 1 lb ground pork or swap half for Italian sausage
- 1 cup plain breadcrumbs panko for lighter texture
- 1/2 cup whole milk or almond milk for dairy-free
- 1/2 cup grated Parmesan freshly grated
- 2 large eggs beaten
- 1/4 cup fresh parsley finely chopped
- 2 tbsp fresh basil chopped, or 2 tsp dried
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly ground
- 1/2 tsp garlic powder or 2 cloves minced garlic
- 1/2 tsp onion powder or 1/4 cup finely diced onion
- 1/4 tsp red pepper flakes optional
- 2 tbsp olive oil for frying
Instructions
- In a large bowl, mix breadcrumbs and milk. Let sit 5 minutes so crumbs plump up.
- Add beef, pork, eggs, Parmesan, herbs, salt, pepper, garlic and onion powders, plus red pepper flakes. Gently mix without overworking.
- Cover and refrigerate 20 minutes to firm the mixture for neater shaping.
- Line a baking sheet with parchment. Scoop 2-tablespoon portions and roll into 1½-inch balls—about 18–20 total.
- Heat olive oil in a skillet over medium. Place meatballs gently, leaving space. Brown 3–4 minutes per side until golden, working in batches if needed.
- Lower heat to low, cover, and cook 8–10 more minutes until an instant-read thermometer reads 160°F internal.
- Transfer to marinara for 10 minutes of gentle simmer, or serve right away for a crisp finish.
- If they seem dry, stir in a splash of beef broth while simmering.
Notes
Store in an airtight container in the refrigerator for up to 4 days, or freeze raw or cooked for up to 3 months. Resting the mixture chills the fat and cuts down on skillet splatter.
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