Melt-In-Your-Mouth Italian Meatballs

$- 1 lb ground beef - 1/2 lb ground pork (or substitute with more beef) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 1/4 cup onion, finely chopped - 2 garlic cloves, minced - 1 large egg for binding - 1 tsp dried oregano - 1 cup marinara sauce To make these meatballs melt in your mouth, start with the right mix of meats. I use ground beef and ground pork. The beef adds rich flavor, while the pork keeps them juicy. If you want, you can stick with just beef. Next, breadcrumbs help absorb moisture and add texture. Choose good quality breadcrumbs for the best results. For flavor, Parmesan cheese is key. It gives a salty bite that enhances every meatball. Fresh parsley adds a bright note. Use finely chopped onion and minced garlic to create depth. You need an egg to bind everything together. It keeps the meatballs from falling apart. Dried oregano brings a classic Italian taste. Finally, marinara sauce is essential. It adds moisture and a layer of flavor. Serve these meatballs with the sauce for a delicious meal. {{ingredient_image_1}} To start, grab a large mixing bowl. This is where the magic happens. Add the ground beef and ground pork. If you prefer, you can use all beef. Next, toss in the breadcrumbs, grated Parmesan cheese, fresh parsley, finely chopped onion, and minced garlic. Don't forget the egg, dried oregano, salt, and black pepper. Mix all these ingredients well, but be careful. You want to combine them without overworking the meat. Overmixing makes meatballs tough. Just stir gently until everything is blended. Now it's time to shape the meatballs. Aim for golf-ball-sized portions. Each meatball should be about 1.5 inches in diameter. This size cooks evenly and gives a nice bite. Use your hands to roll the mixture into round balls. Make sure they are smooth on the outside. You should end up with around 20 meatballs. If they stick to your hands, wet them slightly with water. This makes it easier to shape the meatballs. Next, heat a generous amount of olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs in batches. Don't crowd the pan; this helps them cook evenly. Cook each meatball for about 4 to 5 minutes on each side. They should turn a nice golden brown. Flip them carefully to keep them whole. Once browned, move them to a plate. Repeat this until all meatballs are cooked. Now, it's time for the sauce. Return all the browned meatballs to the skillet. Pour the marinara sauce over them. Stir gently to coat each meatball. Let the meatballs simmer in the sauce for 10 to 15 minutes. This step is key for flavor. The meatballs soak up the sauce and become even tastier. Serve them hot, and enjoy the melt-in-your-mouth goodness! To make meatballs that melt in your mouth, you must avoid overworking the meat. When you mix the meat too much, it gets tough. Just mix until the ingredients come together. Focus on the right ingredient ratios. Use equal parts ground beef and ground pork for a great flavor. If you prefer, you can stick with just beef. Pan-frying gives meatballs a nice crust. This method locks in flavor and keeps them juicy. Baking is another option, but it won’t give you that golden brown outside. Control the heat while cooking. Medium heat works best. Too high, and the outside burns before the inside cooks. Adding herbs and spices makes a big difference. Fresh parsley and dried oregano add great taste. Don’t skip the garlic either! Consider mixing meats for added flavor. Ground beef and pork together create a rich taste. You could also try ground turkey for a lighter option. Pro Tips Use Fresh Ingredients: Always opt for fresh herbs and garlic to enhance the flavor of your meatballs. Fresh ingredients make a noticeable difference in taste. Don’t Overmix: Mix the meat just until combined to keep the meatballs tender. Overmixing can lead to dense meatballs. Test for Seasoning: Before forming all the meatballs, cook a small patty to taste the seasoning. Adjust salt and pepper as necessary. Let Them Rest: After cooking, let the meatballs rest for a few minutes before serving. This allows the juices to redistribute and enhances the overall flavor. {{image_2}} You can easily change the meat in this recipe. Ground turkey or chicken works well. These options are lean and still tasty. If you need a vegetarian or vegan choice, try using lentils or chickpeas. You can mash them and mix them with breadcrumbs and spices. This will keep the meatball shape while adding great flavor. While marinara sauce is classic, other sauces can be fun, too! You can use pesto for a fresh twist. A creamy Alfredo sauce can also make your meatballs rich and delicious. For a spicy kick, try arrabbiata sauce. Each sauce adds new flavors and makes the meal feel special. Meatballs pair well with many sides. Serve them over spaghetti for a classic meal. You can also enjoy them in a sub sandwich with cheese. For a lighter option, serve them with a salad or steamed veggies. Meatballs can even be a snack with toothpicks. The options are endless! To store cooked meatballs, let them cool first. Place them in an airtight container. Make sure to cover them well. You can keep cooked meatballs in the fridge for up to three days. For best results, eat them within two days. When you have leftovers, it’s smart to use them quickly. Reheat meatballs in the microwave or on the stove. Add a little marinara sauce to keep them moist. You can freeze both uncooked and cooked meatballs. If you freeze uncooked meatballs, place them on a tray first. Once frozen, move them to a bag. This prevents them from sticking together. Uncooked meatballs last for about three months in the freezer. If you freeze cooked meatballs, let them cool before packing. Store them in an airtight container or a freezer bag. Cooked meatballs can also last about three months. For thawing, move them to the fridge overnight. If you need them fast, use the microwave. Reheat them fully in a pan or microwave until hot. Cooked meatballs can last in the fridge for three days. If they sit longer, they may spoil. Signs of spoilage include a bad smell or slimy texture. If you see any mold, throw them away right away. For frozen meatballs, check them after three months. They may still be safe after this time, but taste and quality can suffer. Always check for any signs of freezer burn before using. The secret to tender meatballs lies in a few key ingredients. - Ground beef: Use a mix of ground beef and ground pork for flavor and moisture. - Breadcrumbs: They soak up the juices and keep the meatballs soft. - Egg: It binds the mix and adds moisture. - Parmesan cheese: This adds flavor and fat, enhancing tenderness. - Onion and garlic: These add moisture and flavor, making the meatballs juicy. Mix your ingredients gently. Overmixing can lead to tough meatballs. Yes, you can make meatballs in advance. - Preparation: Shape the meatballs and place them on a baking sheet. - Storage: Cover and refrigerate for up to 24 hours. - Freezing: You can freeze them for longer storage. Freeze them on a baking sheet first, then transfer to a bag. This way, you can cook them when you’re ready. To keep meatballs from falling apart, use proper binding techniques. - Egg: Always include an egg to help bind the mixture. - Breadcrumbs: Use enough breadcrumbs to absorb moisture. - Mix gently: Combine the ingredients without overworking the meat. Shape them firmly but not too tight. There are many great pairings for these meatballs. - Spaghetti: Serve them over a bed of spaghetti and top with marinara. - Garlic bread: This adds a crunchy side that balances the meal. - Salad: A fresh salad can lighten the meal and add crunch. - Polenta: Creamy polenta pairs beautifully with the meatballs. Choose any of these sides to enhance your meal! In this post, we explored making delicious meatballs, starting with key ingredients like ground beef, pork, and breadcrumbs. I shared essential steps for mixing, shaping, and cooking the meatballs perfectly. Tips for texture and flavor changes were also provided. Don't forget the enjoyment of serving them with pasta or bread. Experiment with variations and find your favorite. By following these steps, you'll create meatballs that impress and satisfy. Your cooking journey can always be exciting; keep it fresh and fun!$

Melt-In-Your-Mouth Italian Meatballs

Delicious and tender meatballs made with a blend of beef and pork, perfect for serving with marinara sauce.

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Prep Time 15

Cook Time 20

Total Time 35

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

1 lb ground beef
0.5 lb ground pork (or substitute with more beef)
0.5 cup breadcrumbs
0.25 cup grated Parmesan cheese
0.25 cup fresh parsley, chopped
0.25 cup onion, finely chopped
2 cloves garlic, minced
1 large egg
1 tsp dried oregano
1 tsp salt
0.5 tsp black pepper
1 cup marinara sauce
as needed olive oil for frying

Instructions

In a large mixing bowl, combine the ground beef, ground pork (or more beef), breadcrumbs, Parmesan cheese, parsley, finely chopped onion, minced garlic, egg, dried oregano, salt, and pepper. Mix until just combined, being careful not to overwork the meat.
Shape the mixture into golf-ball-sized meatballs, about 1 1/2 inches in diameter. You should get around 20 meatballs.
In a large skillet, heat a generous amount of olive oil over medium heat. Once hot, add the meatballs in batches, taking care not to crowd the pan.
Cook the meatballs for about 4-5 minutes on each side or until they are golden brown and cooked through, flipping them carefully to avoid breaking.
Once browned, transfer the meatballs to a plate and repeat with the remaining meatballs, adding more olive oil as needed.
After browning, return all the meatballs to the skillet and pour the marinara sauce over them. Simmer for an additional 10-15 minutes until the meatballs are fully cooked and have absorbed some of the sauce flavors.
Serve the meatballs hot, either on their own or over spaghetti, garnished with additional parsley and Parmesan cheese if desired.

Notes

For a lighter version, use ground turkey instead of beef and pork.

Keyword Italian, meatballs, pasta