Classic Italian Meatballs (Tender And Juicy!) Recipe

Indulge in classic Italian American style meatballs bursting with savory richness. This blend of ground beef and pork, fresh breadcrumbs, Parmesan, eggs, garlic, onion, and herbs creates irresistibly tender meatballs with a robust flavor profile. Perfect for cozy dinners, each bite delivers a harmonious medley of tradition and vibrant Italian flair.

I love making classic italian meatballs because they are easy to prepare and packed with flavor and nutrition. In this recipe I combine 1 lb ground beef (80/20 mix) with 1 lb ground pork for a good mix of lean protein and fat which gives the meatballs a rich taste and tender texture.

I also use ingredients like 2 large eggs, 1 cup fresh breadcrumbs and 1/2 cup grated Parmesan cheese that help bind the meat, while a small onion and 3 garlic cloves add a deep flavor that makes a real difference. I mix in 1/3 cup chopped fresh parsley, 1/4 cup milk, and season with 1 tsp salt, 1/2 tsp freshly ground black pepper and 1/2 tsp dried oregano.

These meatballs not only taste great but also serve as a good source of protein and iron making it an ideal italian dinner option that is both hearty and nutritious.

Why I Like this Recipe

I really love how using both ground beef and pork makes the meatballs so juicy and flavorful. The searing step, even if it’s optional, gives them this amazing brown crust that makes the whole dish feel special. I also appreciate how the breadcrumbs and eggs help bind all the ingredients together without overcomplicating things. Plus, the combo of garlic, Parmesan, and parsley makes every bite taste rich and comforting just like a classic Italian-American meal.

Ingredients

• Packed with protein and fats, this beef gives meatballs rich, savory flavor.
• Ground pork adds tenderness and light sweetness, boosting flavor and moisture in every bite.
• Eggs bind the mixture, add extra protein and natural creaminess to our meatballs.
• Breadcrumbs absorb juices well, keeping meatballs tender and moist with extra carbs.
• Parmesan cheese adds a cheesy umami kick and salty tang for balanced flavor.
• Onion and garlic deliver a punch of zest, slight sweetness, plus helpful antioxidants.
• Parsley freshens up the dish with vitamin-rich flavor and a hint of citrus.

Ingredient Quantities

• 1 lb ground beef (80/20 mix)
• 1 lb ground pork
• 2 large eggs, lightly beaten
• 1 cup fresh breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1/3 cup fresh parsley, chopped
• 1/4 cup milk
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp dried oregano

How to Make this

1. Preheat your oven to 400°F and line a baking tray with parchment paper if you have it.

2. In a large bowl, mix together the 1 lb of ground beef and 1 lb of ground pork.

3. Add the 2 lightly beaten eggs, 1 cup of fresh breadcrumbs, 1/2 cup grated Parmesan cheese, 1 small finely chopped onion, and 3 minced garlic cloves.

4. Stir in the 1/3 cup of chopped fresh parsley, 1/4 cup of milk, 1 tsp salt, 1/2 tsp freshly ground black pepper, and 1/2 tsp dried oregano.

5. Gently mix all the ingredients together until everything is just combined; try not to overmix or the meat might turn tough.

6. Roll the meat mixture into balls roughly the size of a golf ball; this should give you plenty of meatballs.

7. (Optional but recommended) Heat a little oil in a skillet over medium-high heat and sear the meatballs for a couple mins on each side until they get a nice brown crust.

8. After searing, or if you skip that step, place the meatballs on your prepared baking tray.

9. Bake them in the preheated oven for about 20 to 25 minutes, or until they are cooked through.

10. Let the meatballs rest for a few minutes before serving so they stay nice and juicy, and enjoy with your favorite sauce or over pasta!

Equipment Needed

1. Oven for baking the meatballs
2. Baking tray lined with parchment paper if available
3. Large mixing bowl to blend the ingredients
4. Fork or whisk to lightly beat the eggs
5. Measuring cups and spoons for milk, breadcrumbs, and seasonings
6. Knife and cutting board for chopping the onion, garlic and parsley
7. Skillet if you want to sear the meatballs before baking
8. Tongs or a spatula to handle the meatballs safely out of the pan
9. Plate or cooling rack to let the meatballs rest after cooking

FAQ

Classic Italian Meatballs (Tender And Juicy!) Recipe Substitutions and Variations

• If you’re looking for a leaner option, try substituting the 1 lb ground beef and 1 lb ground pork with an equal mix of ground turkey or ground chicken. Just keep in mind that these meats might be a bit less juicy.
• If you dont have fresh breadcrumbs on hand, you can use panko or even crushed crackers as a substitute. They add a nice crunch and work pretty similar in texture.
• Out of Parmesan cheese? Pecorino Romano is a good alternative. It gives you a slightly sharper flavor that still complements the meatballs well.
• Missing fresh parsley? No big deal. You can use dried parsley instead but use less since dried herbs are more concentrated.
• If you need to skip eggs, mix 1 tbsp of flaxseed meal with 3 tbsp of water for each egg. This works well to bind the meatballs together.

Pro Tips

1. Chill the meat mixture in the fridge for about an hour before rolling the balls; it makes shaping easier and helps the flavors meld together a bit better.

2. Be really careful not to overmix all the ingredients- even though it sounds fun, too much mixing can actually make your meatballs turn out tough and dry.

3. If you decide to sear ’em first, don’t crowd the pan; overcrowding can make the meatballs steam instead of getting that nice brown crust you want.

4. For extra juiciness, check the meatballs a minute or two before the recommended baking time, cause every oven’s different and you dont want them overcooked.