Serve these delicious Italian Meatballs as an appetizer or a main course! The best part? They are freezer friendly—perfect for your weekly meal prep.
Ingredients• 3 slices white bread crusts removed, diced • 2/3 cup cold water • 1 pound lean ground beef • 1 pound ground pork • 1/4 cup parmesan cheese shredded • 1 large egg • 3 garlic cloves minced • 2 tablespoons parsley finely chopped • 1 teaspoon sea salt • 1/2 teaspoon black pepper • 2 tablespoons olive oil to sautee
Combine the diced bread in a large bowl with 2/3 cup water. Set aside 5 minutes then mash with a fork.
Into the bowl of mashed bread crumbs, add ground beef, ground pork, 1/4 cup parmesan cheese, 1 egg, 3 minced garlic cloves, 2 tablespoons parsley, 1 teaspoon salt, and 1/2 teaspoon black pepper. Use your hands to stir the mixture together just until well combined. Do not overmix.
Portion onto a lined baking sheet (about 2 tablespoons per meatball). With wet hands, roll meatballs into 1 1/2 inch diameter balls.
To sautee: Heat a large non-stick pan over medium heat. Add 2 tablespoons of 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. Saute, turning every 2 minutes (total 6-8 minutes), or until evenly browned and the internal temperature reaches 160 degrees F.
To bake: Place on a lined baking sheet 2 inches apart and bake in a fully preheated oven at 400 degrees F for 20-23 minutes, or until fully cooked and the centers reach 160 degrees F. If you want a prettier color to your meatballs, broil for the last 2-3 minutes.
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