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Tender Italian Meatballs

A close-up, stacked pile of ultra-tender Italian meatballs on a white plate, glistening under warm light.
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Make ultra-tender, melt-in-your-mouth Italian meatballs with Parmesan and parsley. These juicy meatballs hold together yet stay soft, perfect for spaghetti, subs, or Sunday gravy.

Ingredients

Scale
  • 1 cup milk
  • 1 cup breadcrumbs
  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs, lightly beaten
  • 2 tablespoons olive oil

Instructions

  1. In a small bowl, combine milk and breadcrumbs. Let stand for 5 minutes to soften.
  2. In a large bowl, combine ground beef, ground pork, Parmesan cheese, parsley, minced garlic, salt, and pepper.
  3. Add the soaked breadcrumbs and beaten eggs to the meat mixture. Mix gently until just combined. Do not overmix.
  4. Form the mixture into 1.5-inch meatballs.
  5. Heat olive oil in a large skillet over medium-high heat.
  6. Sear meatballs in batches until browned on all sides.
  7. Transfer meatballs to a baking sheet.
  8. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until cooked through.
  9. Alternatively, you can bake the meatballs directly on a baking sheet at 400°F (200°C) for 20-25 minutes.
  10. For freezer-friendly meatballs, cool completely and store in airtight containers or freezer bags for up to 3 months.

Notes

  • Serve with your favorite marinara sauce and spaghetti for a classic Italian meal.
  • These meatballs are also great in sandwiches or as part of a Sunday gravy.
  • To reheat frozen meatballs, thaw overnight in the refrigerator and warm gently in sauce or in the oven.

Nutrition

Find it online: https://delicerecipe.com/italian-meatballs-tender-juicy-panade-recipe/