The Best Juicy Homemade Meatballs
Imagine your kitchen filled with the savory, comforting aroma of perfectly seasoned Italian meatballs browning in a skillet. This recipe will give you the most incredibly tender, juicy, and flavorful homemade meatballs you’ve ever had. The secret lies in a simple combination of quality meats and a milk-soaked breadcrumb mixture that guarantees a perfect texture every time. These are perfect for simmering in your favorite marinara sauce for spaghetti, piling into a meatball sub, or serving as a crowd-pleasing appetizer.
Prep Time: 15 mins
Total Time: 35 mins
Servings: Makes about 24 (1.5-inch) meatballs
Ingredients:
- 1 lb Ground Beef, (80/20 blend)
- 1/2 lb Ground Pork
- 1/2 cup Italian-style Breadcrumbs
- 1/4 cup Milk
- 1/2 cup Grated Parmesan Cheese
- 1/4 cup Fresh Parsley, finely chopped
- 1/2 small Onion, finely grated
- 3 cloves Garlic, minced
- 2 large Eggs, lightly beaten
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 2 tbsp Olive Oil, for frying
Instructions:
- Make the Panade: In a small bowl, combine the breadcrumbs and milk. Stir briefly and set aside for 5-10 minutes to allow the breadcrumbs to absorb the liquid. This is the key to moist meatballs!
- Combine Meatball Ingredients: In a large bowl, add the ground beef, ground pork, grated Parmesan, chopped parsley, grated onion, minced garlic, beaten eggs, salt, and pepper.
- Mix Gently: Add the soaked breadcrumb mixture (the panade) to the bowl with the meat. Use your hands to gently mix all the ingredients until they are just combined. Be careful not to overwork the meat, as this can make the meatballs tough.
- Form the Meatballs: Lightly wet your hands with water to prevent sticking. Gently roll the meat mixture into 1.5-inch balls and place them on a large plate or baking sheet. You should get about 24 meatballs.
- Sear the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Carefully place half of the meatballs in the hot pan, ensuring you don’t overcrowd it.
- Brown on All Sides: Cook the meatballs for about 5-8 minutes, turning them occasionally, until they are nicely browned on all sides. Transfer the cooked meatballs to a clean plate and repeat with the remaining batch.
- Serve or Simmer: The meatballs are now cooked through and can be served immediately as an appetizer. For a main course, add them to a pot of simmering tomato sauce and let them cook for at least 15-20 more minutes to absorb the flavor of the sauce.
Recipe Notes:
- The Secret to Tender Meatballs: Do not skip the panade (milk and breadcrumb mixture) and do not overmix the meat! These two steps are crucial for achieving a tender, juicy texture instead of a dense, tough one.
- Meat Combination: Using a mix of ground beef and pork provides the perfect balance of rich flavor from the beef and moisture and tenderness from the pork. For an even richer result, you can use a mix of beef, pork, and veal.
- Baking vs. Frying: For a hands-off method with easier cleanup, you can bake the meatballs. Arrange them on a parchment-lined baking sheet and bake in a 400°F (200°C) oven for 20-25 minutes, or until cooked through. Note that they won’t have the same crispy, seared crust as pan-fried meatballs.
- Get a Uniform Size: Using a cookie scoop to portion the meat mixture helps ensure all your meatballs are the same size, so they cook evenly.
- Freezing for Later: You can freeze these meatballs either cooked or uncooked. To freeze, place them in a single layer on a baking sheet until solid, then transfer them to a freezer bag. They can be stored for up to 3 months.
There you have it—a classic, no-fail recipe for incredibly delicious homemade meatballs that will elevate any meal. This is a family-pleasing staple you’ll turn to again and again. We hope you and your loved ones enjoy them! Happy cooking!
Estimated Nutritional Information (per 4 meatballs)
Calories: 350; Fat: 25g; Carbohydrates: 6g (Fiber: 1g, Sugars: 1g); Protein: 24g
Disclaimer: Nutritional information is estimated and can vary depending on specific ingredients, brands, and serving sizes used. This information is provided for guidance only and should not be considered a substitute for professional medical or nutritional advice.
