Description
Classic Italian Meatballs recipe that yields tender and juicy meatballs made with a blend of ground beef and pork, seasoned with pecorino Romano cheese, garlic, and parsley. These meatballs can be cooked stovetop, finished in tomato sauce, or baked in the oven, perfect for pairing with marinara sauce.
Ingredients
Scale
Bread Mixture
- ½ cup (54 g) fresh breadcrumbs, from 1–2 slices white bread (crust removed)
- ¼ cup (60 ml) milk
- 2 egg yolks
- ½ cup (50 g) grated pecorino Romano cheese or Parmesan cheese
- 2 garlic cloves, finely chopped or grated
- 1 teaspoon (8 g) salt or 2 teaspoons Diamond brand kosher salt
- 1 teaspoon ground black pepper
Meatball Mixture
- 1 pound (450 g) ground beef chuck
- 1 pound (450 g) ground pork or veal
- ¼ cup grated onion (optional)
- ⅓ cup (30 g) chopped parsley or basil
For Cooking
- Olive oil for frying or coating baking sheet
Instructions
- Soak breadcrumbs: Put the breadcrumbs in a small bowl and pour the milk over. Let them soak for 5 minutes. Add the egg yolks, grated pecorino Romano cheese, garlic, salt, and black pepper. Mash together to form a coarse paste.
- Mix meatball ingredients: In a large bowl, combine ground beef, ground pork, and grated onion if using. Mix with a fork to blend. Add the breadcrumb mixture and chopped parsley. Blend thoroughly using your hands, a large wooden spoon, or a fork. Mixing in a stand mixer on low speed is also fine until just combined. The mixture can be refrigerated up to 2 days before shaping and cooking.
- Shape meatballs: Use a ¼-cup measuring cup or cookie scoop to portion the mixture and gently roll into meatballs. Irregular, craggy shapes are preferable as they hold sauce better.
- Cook stovetop: Pour enough olive oil into a large skillet to coat the bottom and heat over medium-high heat. When hot, add meatballs without crowding. They should sizzle immediately on contact. Brown meatballs by turning them to brown all sides. Then cover the pan, reduce heat, and cook until meatballs are firm and reach an internal temperature of 165°F (about 15 minutes). Repeat with remaining meatballs, replacing oil as needed.
- Finish in tomato sauce (optional): After browning meatballs, transfer them to a pot of simmering tomato sauce. Simmer gently for 10-12 minutes until cooked through, perfect for extra moist meatballs infused with sauce flavor.
- Bake meatballs (alternative method): Preheat oven to 425°F (220°C). Arrange meatballs on an olive oil-coated rimmed baking sheet. Bake for 10 minutes, then turn meatballs over using a spatula or tongs. Continue baking an additional 10-12 minutes until nicely browned and cooked through.
- Serve: Serve warm meatballs with marinara sauce or your favorite prepared tomato or marinara sauce for a classic Italian meatball dinner.
Notes
- Use fresh breadcrumbs from white bread crusts for best texture; avoid dry packaged breadcrumbs.
- The meatball mixture can be made ahead and refrigerated for up to 2 days before cooking.
- Craggy, imperfect meatballs hold sauce better than perfectly smooth balls.
- Ensure the skillet is hot enough before adding meatballs to get a good sear and prevent sticking.
- To confirm doneness, use an instant-read thermometer to check that internal temperature reaches 165°F (74°C).
- Baking is a convenient alternative to frying and produces less mess and oil waste.
Keywords: Italian meatballs, classic meatballs recipe, homemade meatballs, tender meatballs, juicy meatballs, meatballs with pecorino, stovetop meatballs, baked meatballs