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Meatballs recipe

Ingredients: 1 lb (450 g) ground beef, 1/2 lb (225 g) ground pork (or all beef), 1/2 cup breadcrumbs, 1/2 cup milk, 1/2 medium onion (grated), 2–3 cloves garlic (minced), 1 large egg, 1/4 cup grated Parmesan (optional), 1–2 tsp salt, 1 tsp black pepper, 1–2 tsp dried oregano or Italian seasoning, 2 tbsp chopped parsley

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  1. Classic Meatballs Recipe (Beef & Pork)

    Ingredients: 1 lb (450 g) ground beef, 1/2 lb (225 g) ground pork (or all beef), 1/2 cup breadcrumbs, 1/2 cup milk, 1/2 medium onion (grated), 2–3 cloves garlic (minced), 1 large egg, 1/4 cup grated Parmesan (optional), 1–2 tsp salt, 1 tsp black pepper, 1–2 tsp dried oregano or Italian seasoning, 2 tbsp chopped parsley (optional). Instructions: 1) Heat oven to 425°F (220°C). Line a baking sheet. 2) Soak breadcrumbs in milk for 2–3 minutes. 3) In a bowl, mix soaked crumbs, egg, onion, garlic, seasonings, and cheeses (if using). Add meats and mix gently until just combined—avoid overmixing. 4) Form 1.5–2 inch (3–5 cm) meatballs. 5) Bake 12–18 minutes until browned and cooked through (internal temp 160°F/71°C for beef/pork). Alternatively, pan-sear in oil then finish in sauce. Serving: Simmer in marinara sauce 10–15 minutes for best flavor. Serve with spaghetti, or as appetizers with toothpicks.

  2. Quick Tips for Tender Meatballs

    Use a light hand when mixing; overworking can make them tough. If the mixture feels dry, add 1–2 tbsp milk. If it’s too wet, add a bit more breadcrumbs. Let baked meatballs rest 3–5 minutes before serving. For extra flavor, add a pinch of red pepper flakes or a splash of Worcestershire sauce.

  3. Health & Food-Safety Note

    For food safety, cook meatballs to an internal temperature of 160°F (71°C). If using poultry or turkey, cook to 165°F (74°C). If you have dietary restrictions (e.g., low-sodium, heart-healthy), consider using reduced-sodium seasonings and leaner meat, and pair with whole-grain pasta or vegetables.

This content may relate to health. Use professional medical care for diagnosis and treatment decisions.

FAQ

Can I make meatballs ahead of time?

Yes. Form and refrigerate up to 24 hours, or freeze uncooked on a tray then transfer to a bag for up to ~3 months. Bake from frozen with a longer time.

What’s the best binder—breadcrumbs or oats?

Breadcrumbs are classic. Rolled oats can work similarly; soak briefly in milk first for a softer texture.

How do I keep meatballs from falling apart?

Don’t overmix, ensure the mixture isn’t too wet, and bake until fully cooked. Resting briefly helps them set.

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