Print

Best Meatballs Recipe

4.7 from 69 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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