Description
Classic Italian Meatballs
These Classic Italian Meatballs bring the cozy flavors of Italy right to your kitchen! Made with ground beef, Parmesan, fresh parsley, and Italian breadcrumbs, these meatballs are tender, juicy, and oh-so-flavorful. Perfect for a quick dinner or meal prep, they’re ready in just 30 minutes. Whether served with pasta, in a sandwich, or on their own, they’re guaranteed to be a hit with family and friends.
1/2 cup seasoned breadcrumbs
2/3 cup milk
1 lb ground beef
1/4 onion, finely chopped
2 cloves garlic, minced
1 large egg, beaten
1 tsp salt
1/2 tsp black pepper
1/4 cup grated Parmesan
1 tbsp fresh parsley
Directions:
1. Preheat oven to 400°F (200°C).
2. Mix breadcrumbs and milk, let sit 5 mins.
3. Combine all ingredients, mix gently.
4. Form meatballs and bake for 18-20 mins.
Prep Time: 10 mins
Kcal: 120/serving
Step-by-Step Guide
Follow these detailed instructions for perfect meatballs every time. First, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small bowl, combine the 1/2 cup of seasoned breadcrumbs with the 2/3 cup of milk. Let this mixture soak for a full 5 minutes until the breadcrumbs have absorbed the milk, creating a panade that ensures tenderness. In a large mixing bowl, add the 1 lb of ground beef, the soaked breadcrumb mixture, 1/4 of a finely chopped onion, 2 minced garlic cloves, 1 beaten large egg, 1 tsp of salt, 1/2 tsp of black pepper, 1/4 cup of grated Parmesan, and 1 tbsp of fresh parsley. Using your hands, gently combine the ingredients until just mixed—overworking will lead to tough meatballs. Lightly oil your hands and roll the mixture into 1.5-inch balls, placing them on the prepared baking sheet. Bake for 18-20 minutes, or until the meatballs are cooked through and browned.
Serving Suggestions
These versatile meatballs are the star of many meals. For a classic dinner, toss them with your favorite marinara sauce and serve over spaghetti or zucchini noodles. Transform them into a hearty sandwich by placing 3-4 meatballs in a toasted hoagie roll, topping with melted mozzarella and sauce. They also make an excellent appetizer; serve them on a platter with a side of warm marinara for dipping. For a low-carb option, pair them with a crisp green salad and a light vinaigrette.
How-to Summary
To summarize: Soak breadcrumbs in milk, gently combine all ingredients by hand, form into balls, and bake at 400°F for 18-20 minutes. The key is a light touch when mixing and forming to keep the final result juicy and tender.
Frequently Asked Questions
Can I use a different type of ground meat?
Absolutely. A blend of beef and pork (or veal) is traditional. For a leaner option, ground turkey or chicken works well, but you may want to add a tablespoon of olive oil to the mixture to maintain moisture.
Can I make these meatballs ahead of time?
Yes. You can form the meatballs, place them on a baking sheet, cover, and refrigerate for up to 24 hours before baking. You can also freeze unbaked meatballs on a sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding a few extra minutes.
Why do my meatballs sometimes turn out tough?
Tough meatballs are usually the result of overmixing the meat or compacting it too tightly when rolling. Handle the mixture as little as possible for the best texture.
Can I pan-fry instead of bake?
Yes. Heat a few tablespoons of oil in a skillet over medium heat. Cook the meatballs, turning frequently, until browned on all sides and cooked through (about 10-12 minutes).
What can I use instead of fresh breadcrumbs?
If you don’t have seasoned breadcrumbs, you can use plain panko or fresh bread torn into small pieces. Just be sure to adjust the seasoning with a bit more salt, garlic powder, and dried Italian herbs.
Common Mistakes to Avoid
- Overmixing the Meat: This develops the proteins and leads to a dense, rubbery texture. Mix until ingredients are just combined.
- Skipping the Soaking Step: The milk-soaked breadcrumbs (panade) are essential for binding and adding moisture. Don’t rush this step.
- Using Cold Ingredients: For easier mixing and more even cooking, let your egg and milk sit at room temperature for 10-15 minutes before starting.
- Making Inconsistent Sizes: Use a cookie scoop or tablespoon measure to ensure all meatballs are the same size for even baking.
Conclusion
Mastering these Classic Italian Meatballs is a simple way to bring authentic, comforting flavor to your table. With a focus on gentle handling and a few key ingredients, you can create a tender, juicy, and versatile dish perfect for busy weeknights or special gatherings. This recipe is a foundational classic you’ll return to again and again.