Best Meatballs Recipe
Introduction
These best meatballs are juicy, flavorful, and perfect for a comforting meal. Combining ground beef and pork creates a tender texture, enhanced by fresh parsley and sautéed onions. They cook quickly in a skillet for an easy weeknight dinner.
Ingredients
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1/2 cup dry breadcrumbs
- 1 large egg
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped Italian flat-leaf parsley
- Salt and pepper to taste
- 2 Tbsp. olive oil
Instructions
- Step 1: In a bowl, combine ground beef, ground pork, breadcrumbs, egg, chopped onion, parsley, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture.
- Step 2: Shape the mixture into 1-inch meatballs and place them on a cutting board or plate.
- Step 3: Heat olive oil in a skillet over medium heat. Add the meatballs and pan-fry, turning occasionally, until browned on all sides and cooked through, about 15 minutes. Check by cutting one meatball to ensure there is no pink inside.
- Step 4: Transfer the cooked meatballs to a paper towel-lined plate to drain excess oil. Serve warm with your favorite sauce or side.
Tips & Variations
- Substitute Italian flat-leaf parsley with fresh basil or oregano for a different flavor profile.
- Serve the meatballs with marinara sauce and spaghetti for a classic pairing.
- For a lighter version, bake the meatballs in a preheated 400°F oven for 20 minutes instead of pan-frying.
- Add 1/4 cup grated Parmesan cheese to the mixture for extra richness.
Storage
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. You can also freeze cooked meatballs for up to 3 months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use all beef instead of a beef and pork mix?
Yes, you can use all ground beef, but mixing beef and pork adds moisture and flavor that keeps the meatballs tender and juicy.
How do I prevent meatballs from falling apart while cooking?
Be careful not to overmix the meatball mixture, as this can make them dense and crumbly. Also, make sure to brown them over medium heat rather than high heat to keep them intact.
PrintBest Meatballs Recipe
A classic and flavorful meatballs recipe combining ground beef and pork, seasoned with onion and parsley, then pan-fried to a golden brown perfection. Perfect for a hearty meal served with pasta, sauce, or as a savory appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 18 meatballs (1-inch size) 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Meatball Mixture
- 1/2 lb. ground beef
- 1/2 lb. ground pork
- 1/2 cup dry breadcrumbs
- 1 large egg
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped Italian flat-leaf parsley
- Salt and pepper to taste
For Cooking
- 2 Tbsp. olive oil
Instructions
- Mix Ingredients: In a bowl, combine the ground beef and pork with breadcrumbs, egg, finely chopped onion, Italian parsley, salt, and pepper. Use your hands to mix everything well, being careful not to overwork the mixture to keep the meatballs tender.
- Shape Meatballs: Form the mixture into 1-inch diameter balls, placing them evenly spaced on a clean cutting board or plate.
- Heat Oil & Cook: Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the meatballs and pan-fry them, turning occasionally to brown all sides. Cook for about 15 minutes until they are cooked through; verify by cutting into one to ensure no pink remains.
- Drain & Serve: Remove the meatballs from the skillet and place them on paper towels to drain excess oil. Serve immediately as desired.
Notes
- Do not overmix the meat mixture to keep meatballs tender.
- Use a meat thermometer to ensure internal temperature reaches 160°F (71°C) for food safety.
- These meatballs can be served with marinara sauce, pasta, or as a party appetizer.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: meatballs, ground beef, ground pork, Italian parsley, pan-fried meatballs, classic meatballs recipe
