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Savory Meatballs

These juicy and tender meatballs are easy to make and packed with flavor, perfect for baking or pan-searing.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

Meat Mixture
  • 1 pound ground beef Use 80 to 85 percent lean for best flavor.
  • 1 pound ground pork Adds buttery richness.
Binding Ingredients
  • 1 cup breadcrumbs or panko For moisture retention.
  • 1/2 cup milk Soak the breadcrumbs in milk for tenderness.
  • 1 large egg Acts as a binder.
  • 1/2 cup finely grated onion Moisture and flavor enhancer.
Flavoring Ingredients
  • 2-3 cloves garlic, minced or grated For aromatic flavor.
  • 1/2 cup finely grated parmesan Adds a savory touch.
  • 2 tablespoons chopped parsley Freshens up the flavor.
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon Italian seasoning or dried oregano Optional, for added flavor.

Method
 

Preparation
  1. Combine the breadcrumbs and milk in a bowl. Let them soak for a couple of minutes until the milk is absorbed and the crumbs look like a paste.
  2. In a large bowl, add the meats, egg, grated onion, garlic, parmesan, parsley, salt, pepper, and seasoning. Add the soaked breadcrumbs. Use your hands to gently mix just until combined.
  3. Chill for 10 minutes if you can.
  4. Roll into small balls, about 1 to 1.5 inches.
Cooking
  1. For baking, heat the oven to 400 degrees F. Line a sheet pan and set a rack on top. Arrange the meatballs and bake for 12 to 15 minutes until cooked through and lightly browned.
  2. For pan-searing, warm oil in a skillet over medium heat, brown meatballs on all sides, then simmer in your favorite sauce for 8 to 10 minutes.
Serving
  1. Serve with marinara and spaghetti, tuck into subs with melty provolone, or enjoy them with toothpicks as a game-day snack.

Notes

These meatballs can be frozen raw or fully cooked. To freeze raw, arrange on a lined sheet pan and freeze until solid before transferring to a freezer bag. To freeze cooked, cool completely and store with a little sauce to prevent drying.