Italian Meatball
Tender, juicy, and full of flavor—these classic meatballs are perfect for pasta, subs, or enjoying on their own. Easy to make and customizable with your favorite ground meat.
Ingredients
½ cup fine, dry breadcrumbs
½ cup milk
1 large egg
½ cup grated Parmesan cheese
¼ cup finely chopped fresh parsley
2 tsp kosher salt
Black pepper, to taste
1 lb ground meat (beef, pork, turkey, chicken, veal, or a mix)
½ cup finely chopped or grated onion
1 clove garlic, minced
Instructions
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Soak the Breadcrumbs:
Combine breadcrumbs and milk in a small bowl. Let sit to absorb. -
Mix Base Ingredients:
In a large bowl, whisk egg. Stir in Parmesan, parsley, salt, and black pepper. -
Add Ground Meat:
Mix meat into the egg mixture using your hands until just combined. -
Add Aromatics & Breadcrumbs:
Gently mix in onion, garlic, and the soaked breadcrumbs. Avoid over-mixing. -
Shape Meatballs:
Roll mixture into 1½-inch balls (about 2 tablespoons each) and place on a rimmed baking sheet. -
Cook Your Way:
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Option 1 – Oven: Broil for 20–25 minutes or roast at 400°F for 25–30 minutes until browned and cooked through (165°F inside).
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Option 2 – Sauce: Simmer meatballs in marinara sauce for 30–35 minutes until fully cooked.
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- Pro Tip
For ultra-tender meatballs, don’t overwork the mixture. Use your fingertips to gently combine ingredients and shape them—this keeps them light and juicy!
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