Here’s a classic Meatball recipe—juicy, flavorful, and versatile for pasta, sandwiches, or as appetizers 🍝🍖
Classic Meatballs
Ingredients (makes about 20 meatballs)
- 1 lb ground beef (or mix beef and pork)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 tsp Italian seasoning (or mix of oregano, basil, thyme)
- Salt & black pepper, to taste
- 2 tbsp chopped parsley (optional)
- Olive oil, for frying
Instructions
- Prep mixture
- In a large bowl, combine breadcrumbs and milk; let soak 5 minutes.
- Add ground meat, onion, garlic, egg, Parmesan, Italian seasoning, parsley, salt, and pepper.
- Mix gently until just combined. Avoid overmixing to keep meatballs tender.
- Shape meatballs
- Roll mixture into 1–2 inch balls.
- Cook meatballs
- Stovetop: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides (5–7 minutes), then simmer in tomato sauce 15–20 minutes.
- Oven: Preheat oven to 400°F (200°C). Place meatballs on a greased baking sheet. Bake 15–20 minutes until cooked through.
- Serve
- With pasta and marinara, in a sub sandwich, or as an appetizer with dipping sauce.
Tips & Variations
- Extra juicy: Add 2 tbsp ricotta or cream cheese to the mixture.
- Spicy: Add crushed red pepper flakes or a pinch of cayenne.
- Herbs: Fresh basil or thyme adds bright flavor.
- Cheesy: Stuff a small cube of mozzarella inside each meatball before cooking.
If you want, I can also give a quick one-pan meatball recipe that’s ready in 30 minutes for weeknight dinners.
