Description
This recipe for homemade meatballs is perfect for feeding a crowd. It uses simple ingredients and a foolproof method to create incredibly juicy and flavorful meatballs that are freezer-friendly and versatile.
Ingredients
Scale
- 2 lbs (900g) ground beef (80/20)
- 1 lb (450g) ground pork
- 1 cup (120g) fresh breadcrumbs
- 1/2 cup (120ml) whole milk
- 1 cup (100g) freshly grated Parmesan cheese
- 3 large eggs
- 1/2 cup (30g) finely chopped fresh parsley
- 4 cloves garlic, minced
- 1 medium onion, finely grated
- 2 teaspoons dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3–4 tablespoons olive oil
- For the sauce (optional):
- 2 cans (28 oz / 800g each) crushed tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Make the panade: In a small bowl, combine fresh breadcrumbs and milk. Stir and let sit for 5-10 minutes until a paste forms.
- Grate the onion using a box grater over a bowl. Reserve the juices.
- In a large mixing bowl, combine ground beef and ground pork. Gently mix with your hands until just combined.
- Add the panade, grated onion with juices, eggs, Parmesan, parsley, garlic, oregano, salt, and pepper. Mix gently until cohesive but still light.
- Cover and refrigerate for 30 minutes (optional but recommended).
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper or foil.
- Using a cookie scoop or hands, form the mixture into 1.5-inch (4 cm) meatballs. You should get about 40-45 meatballs.
- Brown the meatballs using one of two methods: Oven method: Bake for 15-18 minutes until browned and cooked through (internal temperature 160°F / 71°C). Stovetop method: Heat olive oil in a large skillet over medium-high heat. Cook in batches for 8-10 minutes, turning occasionally, until browned on all sides.
- If making sauce: In a large pot, heat 1 tablespoon olive oil over medium heat. Add tomato paste and cook for 1-2 minutes. Add crushed tomatoes, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low.
- Add browned meatballs to the simmering sauce. Gently stir to coat. Cover and simmer for 20-30 minutes.
- Check internal temperature reaches 160°F (71°C) before serving.
Notes
Don’t overmix the meat mixture to avoid tough meatballs. Use a light touch when forming them. Chilling the mixture helps hold shape. For best results, use an instant-read thermometer to ensure doneness.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 3 meatballs with sau
- Calories: 380420
- Sugar: 68
- Sodium: 700800
- Fat: 2226
- Saturated Fat: 810
- Carbohydrates: 1215
- Fiber: 23
- Protein: 2832
Keywords: homemade meatballs, best meatballs, meatballs for a crowd, juicy meatballs, Italian meatballs, freezer-friendly meatballs