Best Meatballs Recipe
Introduction
These best meatballs are juicy, flavorful, and easy to make at home. Combining ground beef and pork with fresh herbs and spices creates a classic dish perfect for any meal. Whether served with pasta or on their own, they’re sure to satisfy.
Ingredients
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1/2 cup dry breadcrumbs
- 1 large egg
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped Italian flat-leaf parsley
- Salt and pepper to taste
- 2 Tbsp. olive oil
Instructions
- Step 1: In a bowl, combine the ground beef, ground pork, breadcrumbs, egg, finely chopped onion, parsley, salt, and pepper. Mix gently using your hands, being careful not to overmix to keep the meatballs tender.
- Step 2: Shape the mixture into 1-inch balls and place them on a cutting board or plate.
- Step 3: Heat the olive oil in a skillet over medium heat. Add the meatballs and pan-fry them, turning frequently, until they are browned on all sides and cooked through, about 15 minutes. Cut into one to check there is no pink inside.
- Step 4: Remove the meatballs from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve warm.
Tips & Variations
- For added moisture and flavor, try adding 1/4 cup grated Parmesan cheese to the mixture.
- Serve with your favorite marinara sauce and pasta for a classic meal.
- Substitute Italian sausage for ground pork to add a spicier twist.
- To bake instead of pan-frying, place meatballs on a baking sheet and cook at 400°F (200°C) for 20–25 minutes.
Storage
Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. You can also freeze cooked meatballs for up to 2 months; thaw overnight before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all beef instead of mixing beef and pork?
Yes, all beef works fine, but mixing beef and pork adds extra juiciness and flavor to the meatballs.
How do I prevent meatballs from falling apart while cooking?
Be sure not to overmix the ingredients when combining, and handle the mixture gently when shaping. Using breadcrumbs and an egg helps bind the meatballs together.
PrintBest Meatballs Recipe
This Best Meatballs Recipe features a delicious blend of ground beef and pork, seasoned with onion and parsley, and perfectly pan-fried to a golden-brown finish. Ideal as a hearty appetizer or main dish, these meatballs are tender, flavorful, and easy to prepare using simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 20 meatballs 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Meatball Mixture
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1/2 cup dry breadcrumbs
- 1 large egg
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped Italian flat-leaf parsley
- Salt and pepper to taste
For Cooking
- 2 Tbsp. olive oil
Instructions
- Combine Ingredients: In a large bowl, mix together the ground beef, ground pork, breadcrumbs, egg, finely chopped onion, parsley, salt, and pepper. Use your hands for thorough mixing but avoid overmixing to keep the meatballs tender.
- Shape Meatballs: Form the mixture into 1-inch diameter balls and place them on a cutting board or tray, keeping them evenly sized for consistent cooking.
- Pan Fry Meatballs: Heat 2 tablespoons of olive oil in a skillet over medium heat. Carefully add the meatballs and cook, turning frequently, until they are browned on all sides and cooked through, approximately 15 minutes. Check doneness by cutting into one to ensure no pink remains inside.
- Drain and Serve: Transfer the cooked meatballs onto paper towels to drain excess oil. Serve warm as desired.
Notes
- Do not overmix the meat mixture to keep meatballs tender and juicy.
- Use a thermometer to check internal temperature; meatballs should reach 160°F for safety.
- For a gluten-free version, substitute breadcrumbs with gluten-free alternatives.
- These meatballs can be served with pasta, in sandwiches, or as an appetizer with dipping sauce.
- Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Keywords: meatballs, ground beef, ground pork, Italian parsley, pan-fried, easy meatball recipe, classic meatballs
