Classic Italian Meatballs
Delicious and easy-to-make Classic Italian Meatballs that are perfect for any occasion, packed with flavor and cozy warmth.
Ingredients
For the Meatballs
- 1 cup Fresh Breadcrumbs Provides moisture and lightness.
- 1/4 cup Milk Keeps the meatballs moist and tender.
- 2 large Egg Yolks Acts as a binder for the ingredients.
- 1/4 cup Pecorino Romano or Parmesan Cheese Adds a salty, nutty flavor.
- 2 cloves Garlic Infuses a pungent, aromatic kick.
- 1 tsp Salt
- 1/2 tsp Black Pepper Enhances all the flavors.
- 1 lb Ground Beef Chuck The main protein that gives heartiness.
- 1/2 lb Ground Pork or Veal Adds richness and flavor profile.
- 1/4 cup Grated Onion (optional) For sweetness and moisture.
- 1/4 cup Chopped Parsley or Basil Brightens up the flavor.
- 3 tbsp Olive Oil For cooking and flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine breadcrumbs, milk, and egg yolks.
- Finely chop garlic, onion, and herbs, then add them to the mixture.
Cooking
- Add in ground beef and pork, then season with salt and pepper.
- Mix gently but thoroughly; avoid overworking the meat.
- Form the mixture into meatballs, about the size of a golf ball.
- Heat olive oil in a skillet over medium heat, then sear meatballs until browned on all sides.
- Once browned, transfer meatballs to a baking dish.
- Pour your favorite marinara sauce over them.
- Bake for 20-25 minutes until cooked through.
- Serve with pasta, a sprinkle of cheese, and fresh herbs.
Notes
Use day-old bread for better texture. Don't overmix the meat. Chill before cooking for better shape retention. Store leftovers in airtight containers for freshness.