Here’s a classic meatball recipe that’s versatile, juicy, and flavorful—perfect for pasta, sandwiches, or appetizers.
Ingredients (Makes ~12–16 medium meatballs)
For the Meatballs
- 1 lb (450 g) ground beef, pork, or a mix
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1/4 cup onion, finely chopped
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dried oregano (optional)
For Cooking
- 2 tbsp olive oil (for frying)
- Optional: marinara sauce for simmering
Instructions
1. Prepare the Meatballs
- In a bowl, combine breadcrumbs and milk; let soak 5 minutes.
- Add ground meat, egg, garlic, onion, Parmesan, parsley, salt, pepper, and oregano.
- Mix gently until just combined (avoid overmixing to keep meatballs tender).
- Roll mixture into 1–1.5 inch balls.
2. Cook the Meatballs
Option A: Pan-Fry
- Heat olive oil in a skillet over medium heat.
- Cook meatballs 3–4 minutes per side until browned.
- Optional: Pour marinara sauce over browned meatballs and simmer 10–15 minutes until fully cooked.
Option B: Bake
- Preheat oven to 400°F (200°C).
- Place meatballs on a greased baking sheet.
- Bake 15–20 minutes until cooked through and lightly browned.
- Optional: Simmer in sauce after baking for extra flavor.
3. Serve
- With spaghetti or other pasta
- In a sub sandwich with melted cheese
- As an appetizer with dipping sauce
Tips
- Juicy meatballs: Using a mix of beef and pork adds flavor and moisture.
- Cheese inside: Place a small cube of mozzarella in the center for gooey meatballs.
- Freezing: Freeze raw meatballs on a tray, then transfer to a bag; cook from frozen when needed.
If you want, I can give a “quick 20-minute skillet meatballs” version that’s super fast and still juicy, perfect for weeknight dinners.
Do you want me to do that?
