Forget everything you thought you knew about dry, crumbly meatballs! This recipe delivers juicy, flavorful Italian meatballs that are perfect for a weeknight dinner or a special occasion. We're talking tender, perfectly seasoned orbs of meaty goodness, bursting with the vibrant flavors of Italy. From the secret ingredient that ensures unbelievable moisture to the perfectly balanced blend of herbs and spices, this recipe will elevate your meatball game to a whole new level. These aren't just meatballs; they're an experience.
These incredible meatballs are also incredibly versatile. Serve them in a rich marinara sauce over spaghetti, nestled in a comforting bowl of creamy polenta, or even skewered and grilled for a summer BBQ. Best of all, this recipe is designed for make-ahead convenience – perfect for busy weeknights or prepping for a crowd. Ready to discover the secret to the juiciest meatballs you'll ever taste? Let's dive into the step-by-step process!
Tools Needed
- Mixing bowl
- Fork
- Ice cream scoop
- Non-stick pan
- Instant-read thermometer
- Baking sheet
- Plastic wrap
- Ziploc bag
Ingredients
- White bread slices: 3
- Cold water: 2/3 cup
- Garlic cloves: 3 large
- Fresh parsley: 2 tablespoons
- Ground pork: 1 pound
- Ground beef: 1 pound
- Parmesan cheese: 1/4 cup
- Large egg: 1
- Sea salt: 1 teaspoon
- Black pepper: 1/2 teaspoon
- Oil: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Meatball Ingredients
- Trim crusts from bread, dice, and transfer to a bowl. Add cold water, stir lightly, and let sit for 5 minutes.
- Mince garlic and chop parsley.
- Mash the bread mixture with a fork until it resembles applesauce.
- In a large bowl, combine ground pork, ground beef, parmesan cheese, egg, minced garlic, and chopped parsley. Season with salt and pepper.
Step 2. Form and Cook the Meatballs
- Mix gently with your hands until just combined. Do not overmix.
- Use an ice cream scoop to portion the mixture into 22-24 meatballs (about 2 tablespoons each).
- Roll the meatballs using wet hands.
- Heat oil in a non-stick pan over medium heat. Saute meatballs in batches for about 2 minutes per side, or 8 minutes total, until cooked through (internal temperature of 160°F).
Step 3. Optional: Freeze Uncooked Meatballs
Step 4. Serve
- Transfer cooked meatballs to a platter.
Read more: Crispy Sicilian Panelle: Chickpea Fritter Recipe
Tips
- Don't skip the breadcrumbs; they add moisture and juiciness.
- Serve immediately with your favorite sauce (marinara, gravy, teriyaki, BBQ) over pasta, mashed potatoes, rice, or in hoagie rolls.
- To freeze: Arrange meatballs in a single layer on a baking sheet lined with plastic wrap. Freeze until firm, then transfer to a ziploc bag and freeze for up to two months.
Nutrition
- N/A
FAQs
1. Can I freeze the meatballs before or after cooking?
It's best to freeze them *before* cooking. Cook them from frozen for even cooking, adding a few minutes to the cooking time.
2. What's the secret to keeping them juicy?
The key is using a good balance of breadcrumbs, milk/eggs, and not overcooking. Don't overwork the meat mixture either!
So there you have it – the recipe for unbelievably juicy, freezer-friendly Italian meatballs that will become a staple in your kitchen. From weeknight dinners to party appetizers, these versatile meatballs are ready whenever you are. Enjoy the delicious results of your culinary efforts!