Unleash the power of perfectly seasoned, juicy meatballs with this foolproof recipe. Whether you’re topping spaghetti or crafting the ultimate sub, these meatballs are your ticket to flavor town.
Why This Recipe Works
- Perfect Balance of Meat: Combining beef and pork ensures a juicy, flavorful meatball that’s never dry.
- Secret Ingredient: A splash of milk soaked into breadcrumbs keeps the meatballs tender and moist.
- Herb Heaven: Fresh parsley and garlic elevate the flavor profile beyond your average meatball.
- Golden Brown Perfection: Pan-frying before baking locks in juices and creates a deliciously crispy exterior.
Ingredients
- 1/2 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
Equipment Needed
- Mixing bowl
- Measuring cups and spoons
- Large skillet
- Baking sheet
- Parchment paper
Instructions
Step 1: Prep Your Ingredients
Start by combining the breadcrumbs and milk in a small bowl, letting them sit for about 5 minutes until the milk is fully absorbed. This mixture, known as a panade, is your secret weapon for tender meatballs. Meanwhile, finely chop your garlic and parsley to ensure even distribution of flavors throughout the meatballs.
Step 2: Mix the Meatball Mixture
In a large mixing bowl, combine the ground beef, ground pork, soaked breadcrumbs, egg, garlic, parsley, salt, and pepper. Use your hands to mix everything together gently but thoroughly. Overmixing can lead to tough meatballs, so stop as soon as the ingredients are evenly distributed.
Step 3: Form the Meatballs
Divide the mixture into 8 equal portions, rolling each into a smooth ball. For uniform cooking, aim for meatballs that are about 2 inches in diameter. Pro tip: Wet your hands slightly with water to prevent the mixture from sticking as you roll.
Step 4: Brown the Meatballs
Heat olive oil in a large skillet over medium heat. Once hot, add the meatballs in batches, being careful not to overcrowd the pan. Cook for about 2-3 minutes per side, until they’re golden brown but not fully cooked through. This step adds flavor and texture but remember, they’ll finish cooking in the oven.
Step 5: Bake to Perfection
Preheat your oven to 375°F (190°C) while the meatballs are browning. Transfer the browned meatballs to a parchment-lined baking sheet and bake for 10-12 minutes, or until they reach an internal temperature of 160°F (71°C). Let them rest for a few minutes before serving to allow the juices to redistribute.
Tips and Tricks
For those looking to elevate their meatball game, consider these advanced tips. First, try a mix of ground meats like veal or lamb for a different flavor profile. Second, for an extra crispy exterior, broil the meatballs for the last 2 minutes of baking. Lastly, if you’re making these ahead of time, slightly undercook them so they don’t dry out when reheated. Remember, the key to perfect meatballs is balancing moisture and flavor, so don’t skip the panade or fresh herbs.
Recipe Variations
- Cheesy Delight: Add 1/2 cup of grated Parmesan or mozzarella to the mixture for a cheesy surprise in every bite.
- Spicy Kick: Incorporate 1 tsp of red pepper flakes or a diced jalapeño for those who like it hot.
- Gluten-Free: Swap out the breadcrumbs for almond flour or gluten-free breadcrumbs to cater to dietary needs.
- Herb Variations: Experiment with different herbs like basil or oregano for a new flavor twist.
Frequently Asked Questions
Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatball mixture up to a day in advance and store it covered in the refrigerator. Alternatively, you can fully cook the meatballs and freeze them for up to 3 months. Just thaw and reheat in the oven or sauce when ready to serve.
What’s the best way to serve these meatballs?
These versatile meatballs can be served in a variety of ways. Toss them in your favorite marinara sauce over spaghetti, pile them into a sub roll with melted cheese, or even enjoy them as a standalone appetizer with a dipping sauce. The possibilities are endless!
How do I ensure my meatballs are juicy?
The key to juicy meatballs lies in the fat content of the meat and the addition of the panade (breadcrumb and milk mixture). Avoid overmixing the meat, as this can lead to toughness, and don’t skip the browning step, as it locks in the juices.
Summary
This 1 lb meatball recipe delivers juicy, flavorful meatballs every time, thanks to a perfect blend of meats, a secret panade, and fresh herbs. Whether served with pasta, in a sub, or on their own, these meatballs are sure to impress.