Indulge in the ultimate comfort food with these Homemade Italian Meatballs. Tender, juicy, and bursting with flavor, they'll become a staple in your dinner rotation. Crafted with a blend of ground beef and pork, and seasoned with garlic, Italian herbs, and Parmesan, these meatballs are top-notch.
1tablespoonDiamond Kosher Salt - 2 teaspoon if using table salt
2teaspoonFresh Ground Pepper
Base & Topping
32ozPasta Sauce - 2 jars or a double batch the marinara recipe linked in post
Mozzarella Cheese
Parmesan Cheese
Serve With
Fresh Basil - optional
Pasta - optional
Instructions
In a large bowl, mix together the breadcrumbs and the milk and let sit for about 5 minutes to absorb.
Add all remaining meatball ingredients and combined thoroughly.
I highly recommend cooking a small piece at this point and tasting it to make sure you don't want to adjust the salt & pepper (or garlic). Make a mini hamburger-style patty, and add a little tomato sauce once it's cooked through so you can get an idea of all the flavors together.
Now that you are happy with the flavor we are going to line 2 large baking dishes with the pasta sauce. About a ½ cup in each one. Just enough to cover the bottom.
Portion out meatballs into about 2" circles. The portion scoop linked above is a life saver for this step.
We are going to top the meatballs with the remaining sauce, and then give a heavy sprinkle of mozzarella and parmesan cheese.
Bake for 40-50 minutes or until the internal temperature of the meatball hits 145 degrees and the cheese has goldened.
These can be eaten as-is, served alongside roasted potatoes, or on top of pasta. Dealers choice.
Video
Notes
Bread Crumb Choices: While Panko breadcrumbs are recommended for their light texture, you can also use regular breadcrumbs or even stale bread pulsed in a food processor. Each choice will slightly alter the texture but not the deliciousness!Meat Alternatives: If you prefer a leaner option, ground turkey or chicken can be used in place of pork or beef. Just be mindful that leaner meats might result in slightly drier meatballs.Cheese Matters: Freshly grated Parmesan cheese is always a winner over pre-grated options. The flavor is more robust, and you avoid the anti-caking agents found in pre-grated cheese.Seasoning: Don't skip the taste test! Cooking a mini patty before shaping all your meatballs allows you to adjust the seasoning. Remember, you can always add more salt, but you can't take it away.Freezer Tips: If freezing, consider portioning the meatballs into family dinner sizes or individual servings. This way, you can defrost exactly what you need. Also, don't forget to date the package!Wine Pairing: For an elevated dining experience, pair these meatballs with a glass of Chianti or Montepulciano. The acidity and fruitiness of these wines complement the rich flavors of the meatballs beautifully.Kid-Friendly: If you're cooking with little ones, let them help with shaping the meatballs. It's a fun activity and a great way to get them involved in the kitchen.Cast Iron Option: If you're a fan of cast-iron pans like me, you can sear the meatballs on the stovetop before transferring them to the oven. This adds an extra layer of flavor due to the Maillard reaction.Serving Suggestions: These meatballs are versatile! Serve them over spaghetti, in a sub, or even as an appetizer with toothpicks. The possibilities are endless.