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Classic Italian Meatballs

Classic Italian Meatballs: Juicy Perfection in 30 Minutes

Classic Italian Meatballs offer a tender, juicy experience rooted in family tradition, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 cup Fresh Breadcrumbs Substitute with dried breadcrumbs if needed.
  • 1/4 cup Milk Use water as a substitute if necessary.
  • 2 large Egg Yolks Whole eggs can be used for a firmer texture.
  • 1/2 cup Pecorino Romano Cheese Parmesan cheese works as a great substitute.
  • 2 cloves Garlic Finely chopped or grated for even distribution.
  • 1 teaspoon Salt (Kosher) Use less if using table salt due to grain size differences.
  • 1 pound Ground Beef Chuck Can be swapped with ground turkey.
  • 1/2 pound Ground Pork For a leaner option, use turkey sausage.
  • 1 small Onion Optional; can be left out if preferred.
  • 1/4 cup Parsley or Basil Substitute with your favorite herb.
For Cooking
  • 2 tablespoons Olive Oil Vegetable oil can be a suitable substitute.

Equipment

  • Medium Bowl
  • Large Mixing Bowl
  • Skillet
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine fresh breadcrumbs with milk, allowing them to soak for about 5 minutes.
  2. Stir in egg yolks, finely grated Pecorino Romano cheese, minced garlic, salt, and pepper to form a flavorful paste.
  3. In a large mixing bowl, combine ground beef chuck and ground pork, adding in the breadcrumb mixture and chopped parsley or basil. Blend gently without overmixing.
  4. Portion out the meat mixture with a ¼-cup measuring cup, rolling each into a round ball.
  5. Heat olive oil in a large skillet over medium heat. Brown the meatballs for about 6-8 minutes on all sides, then cover and cook for an additional 7-10 minutes until they reach 165°F.
  6. Optionally transfer the meatballs into a pot of simmering marinara sauce and cook for an additional 10-12 minutes.
  7. For a baked version, preheat oven to 425°F and bake meatballs on a greased sheet for 20-25 minutes.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 12gProtein: 20gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 400mgPotassium: 330mgFiber: 1gSugar: 1gVitamin A: 5IUVitamin C: 1mgCalcium: 10mgIron: 10mg

Notes

These meatballs can be frozen and reheated, ensuring you always have a comforting dish ready. Serve with pasta, in a sub, or with sauce.

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