Meatball Recipe
These flavorful and juicy homemade meatballs are make-ahead and freezer friendly so they're perfect for meal prep. Enjoy these meatballs baked or sautéed and serve as an appetizer or the main course.
Foto: Natasha's Kitchen
Ingredients
- 3 slices white bread (crusts removed, diced)
- 2/3 cup milk or cold water
- 1 lb lean ground beef (85/15 fat content)
- 1 lb ground pork
- 1/4 cup parmesan cheese (shredded)
- 1 large egg
- 3 g arlic cloves (minced)
- 2 Tbsp parsley (finely chopped)
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 Tbsp olive oil (to sautée)
Steps
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Combine diced bread in a large bowl with 2/3 cup milk or water. Soak for 5 minutes then mash with a fork. Meanwhile, prepare the remaining ingredients.
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Into the bowl of mashed bread crumbs, add ground beef, ground pork, 1/4 cup parmesan cheese, 1 egg, 3 minced garlic cloves, 2 Tbsp parsley, 1 tsp salt, and 1/2 tsp black pepper. Use your hands to stir the mixture together just until well combined. Do not overmix.
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Portion onto a lined baking sheet (about 2 Tbsp per meatball - an ice cream scoop makes it easy). With wet hands, roll meatballs into 1 1/2" diameter balls.
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To Sautée: Heat a large non-stick pan over medium heat. Add 2 Tbsp oil. Once the oil is hot, add meatballs to the skillet, placing them in one at a time, and cook in batches to get a good sear. Sautée, turning every 2 minutes (total 6-8 minutes), or until evenly browned and the internal temperature reaches 160˚F on an instant-read thermometer. Serve as is or in any recipe that calls for meatballs.
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To Bake Meatballs: Place on a lined baking sheet 2" apart and bake in a fully preheated oven at 400˚F for 20-23 minutes, or until fully cooked and the centers reach 160˚F. If you want golden brown meatballs, broil for the last 2-3 minutes.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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