Authentic Italian Meatballs
A comforting dish that combines ground beef and pork, seasoned with fresh herbs and baked to perfection, served in marinara sauce.
Ingredients
Meat and Bindings
- 1 pound ground beef Choose lean beef for a healthier option.
- 1/2 pound ground pork Adds flavor and moisture.
- 1 cup breadcrumbs Use fresh breadcrumbs for a lighter texture; Italian-style is preferred.
- 1/4 cup grated Parmesan cheese Consider pecorino as a swap.
- 1 large egg Acts as a binder; for vegan option, use a flax egg.
- 2 cloves garlic, minced Fresh garlic enhances depth; don’t substitute with powder.
Seasonings and Herbs
- 1/4 cup chopped fresh parsley Can also use basil or oregano.
- 1 teaspoon dried oregano Use fresh oregano if available.
- 1/2 teaspoon red pepper flakes Optional for a touch of heat.
- to taste salt and black pepper Essential seasonings for flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan, parsley, garlic, egg, oregano, salt, and pepper. Mix gently until just combined.
- With damp hands, roll the mixture into 1.5-inch balls and place them on a lined baking sheet.
Cooking
- Bake the meatballs for 20-25 minutes or until golden brown and cooked through.
- While the meatballs cook, heat a large skillet over medium heat and add your choice of marinara sauce to simmer.
- Once the meatballs are done, gently transfer them into the skillet with the simmering sauce. Let them cook together for 5 minutes.
Serving
- Serve the meatballs over spaghetti, in a sub sandwich, or on their own, topped with extra freshly grated Parmesan and basil.
Notes
Store leftovers in an airtight container in the fridge for up to three days. They can also be frozen for up to three months. To reheat, thaw overnight and warm in sauce.