Juicy Meatballs

Yields

About 24 meatballs (serves 4–6)

Prep Time

20 minutes

Cook Time

30 minutes

Ingredients

• 1 lb (450 g) ground beef (80/20 blend for best flavor & juiciness)
• ½ lb (225 g) ground pork
• ⅔ cup fresh breadcrumbs (or panko)
• ¼ cup whole milk
• 1 large egg, beaten
• ½ cup finely grated Parmesan cheese
• 2 cloves garlic, minced
• 2 Tbsp finely chopped fresh parsley
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional, for heat)
• 2 Tbsp olive oil (for frying)
• Your favorite marinara sauce, warmed (about 4 cups)

Instructions

1. Soak breadcrumbs: In a small bowl, combine breadcrumbs and milk. Let stand 5 minutes until the crumbs absorb the liquid.
2. Mix meatball base: In a large bowl, add ground beef, ground pork, soaked breadcrumbs, beaten egg, Parmesan, garlic, parsley, oregano, salt, pepper, and red pepper flakes. Gently mix with your hands or a fork until just combined—avoid overworking.
3. Shape meatballs: With damp hands, roll mixture into 1½-inch (4 cm) meatballs. Place on a parchment-lined baking sheet. You should have about 24.
4. Brown meatballs: Heat olive oil in a large skillet over medium-high heat. Working in batches, add meatballs without crowding. Cook 2–3 minutes per side until golden brown (they don’t need to cook through). Transfer browned meatballs to a plate.
5. Simmer in sauce: Reduce heat to medium, pour marinara sauce into the skillet. Gently nestle meatballs into the sauce. Cover and simmer 15–20 minutes, turning once, until meatballs are cooked through (internal temp 160 °F/71 °C).
6. Finish & serve: Remove lid and simmer 2 minutes more to thicken sauce. Garnish with extra parsley or Parmesan. Serve hot over pasta, in sub rolls, or alongside crusty bread.

Tips & Variations

• For extra moisture, substitute half the milk for ricotta cheese.
• Make ahead: Shape meatballs and freeze on the baking sheet. Transfer to a bag; cook from frozen, adding 5–10 extra minutes.
• Spice it up: Add chopped basil, swap pork for veal, or fold in chopped spinach.
• Alternative sauce: Try Swedish-style gravy or sweet-and-sour sauce.

Storage

• Refrigerator: Store cooled meatballs in sauce in an airtight container for up to 3 days.
• Freezer: Freeze in sauce for up to 3 months. Thaw overnight in fridge before reheating.