There is something undeniably comforting about the aroma of savory meatballs browning in the kitchen. Whether you are piling them atop a mountain of spaghetti or nesting them into a toasted sub roll, this recipe offers a perfect balance of tender texture and robust herbal flavor that far surpasses any store-bought alternative.

Recipe Details

  • Yields: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Ingredients

  • 1 pound ground beef (preferably 90/10 or 93/7)
  • 1 pound ground pork
  • 1/2 cup italian breadcrumbs
  • 1/3 cup milk
  • 1/4 cup yellow onion diced (about 1/2 small yellow onion)
  • 1 egg
  • 1/2 cup shredded parmesan
  • 1/4-1/2 cup chopped parsley
  • 2 tbsp red pepper flakes
  • 2 tbsp dried oregano
  • 1 tbsp rosemary
  • 1 tbsp basil
  • 1 tbsp garlic powder
  • Salt and pepper to taste

Instructions

  1. Begin by preheating your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the beef, pork, breadcrumbs, milk, onion, egg, cheese, and all the various herbs and spices. Mix until the ingredients are just combined.
  3. Using your hands, firmly pack and roll the meat mixture into spheres. Arrange them on a baking sheet; for the best results, place a cooling rack on the sheet first to allow for better air circulation.
  4. You can size these to your liking. For substantial, hearty meatballs, aim for 16 to 20 total. If you prefer smaller, bite-sized portions, you can roll up to 48.
  5. While you are finishing the rolling process, or once they are all shaped, bring a large skillet to medium-high heat.
  6. Pour in 1 to 2 tablespoons of oil—just enough to create a thin layer across the bottom—and let it get hot.
  7. Place the meatballs in the skillet to sear. Brown one side for 2 to 3 minutes, then turn them over and cook for another 2 to 3 minutes. Work in batches to avoid crowding the pan, and move the browned meatballs back to the baking sheet as you go.
  8. Do not worry if the meatballs lose their perfect roundness and flatten slightly during the searing process.
  9. If you are short on time, feel free to skip the skillet browning and place the raw meatballs directly into the oven.
  10. Bake until the internal temperature of a meatball reaches 140°F (60°C) on an instant-read thermometer. This typically takes about 20 minutes for larger sizes and roughly 10 minutes for the smaller variety.
  11. Serve your finished meatballs with your favorite pasta sauce or as the star of a delicious meatball sandwich.

Tips for Success

If you want to save time on a busy weeknight, skipping the pan-sear step still results in a delicious meal, though the searing adds a wonderful crust. Always use a thermometer to check for doneness, as this ensures the meat stays juicy rather than overcooking.

Give this recipe a try the next time you want a classic, home-cooked meal that everyone will love!