Description
Chef John’s Italian Meatballs are a flavorful and classic Italian-inspired dish featuring a blend of ground beef and pork combined with aromatic herbs, Parmesan cheese, and garlic. These meatballs are tender and juicy, baked to perfection for a crispy exterior and moist interior, making them perfect for family dinners or pasta accompaniments.
Ingredients
Scale
Meatball Mixture
- â…“ cup plain bread crumbs
- ½ cup milk or beef broth
- 1 lb ground beef
- 1 lb ground pork
- 2 large eggs
- 2 tbsp grated Parmesan cheese
- ¼ bunch fresh parsley, chopped
- 3 cloves garlic, crushed
- 2 tsp salt
- 1 tsp ground black pepper
- 1 tsp dried Italian herb seasoning
- ½ tsp red pepper flakes
For Cooking
- 2 tbsp olive oil
- 1 onion, diced
Instructions
- Soak breadcrumbs: In a small bowl, soak the plain bread crumbs in milk or beef broth to allow them to absorb the liquid. This helps keep the meatballs moist and tender.
- Sauté onions: Heat olive oil in a skillet over medium heat. Add the diced onion and cook until soft and translucent, which usually takes about 5 minutes. Remove from heat and let cool slightly to avoid cooking the eggs when mixed.
- Combine ingredients: In a large bowl, gently mix the ground beef, ground pork, soaked breadcrumbs, sautéed onions, eggs, grated Parmesan cheese, chopped parsley, crushed garlic, salt, ground black pepper, dried Italian herb seasoning, and red pepper flakes. Mix just until combined to maintain a tender texture.
- Form meatballs: Shape the mixture into approximately 1½-inch diameter meatballs. Arrange them evenly spaced on a baking sheet lined with parchment or a silicone mat to prevent sticking.
- Bake meatballs: Preheat the oven to 400°F (200°C). Bake the meatballs for 20 to 25 minutes until they are browned on the outside and cooked through. Alternatively, you can pan-fry them until golden brown and then simmer them in your favorite sauce to finish cooking.
Notes
- You can substitute milk with beef broth or a non-dairy milk alternative based on preference or dietary restrictions.
- For spicier meatballs, increase the amount of red pepper flakes.
- Ensure not to overmix the meat mixture to keep meatballs tender.
- These meatballs freeze well before cooking; freeze on a tray then transfer to airtight containers for up to 3 months.
- Serve with marinara sauce and pasta, or use in sandwiches and subs.
