Save My kitchen usually smells like a garlic factory whenever I crave true comfort. I remember standing over a bubbling pot of marinara during a thunderstorm and feeling completely at peace. These meatballs became my signature dish after I realized that mixing two types of meat was the secret. Now I make them whenever a friend needs a little extra cheer.
Once I accidentally dropped the entire container of parmesan into the bowl. Instead of starting over I just rolled with it and created the cheesiest batch ever. Everyone at the table asked for the recipe and I had to admit it was a happy accident.
Ingredients
- Ground Beef: Using an 80 20 blend provides the perfect fat content to keep the meatballs moist.
- Ground Pork: This adds a delicate sweetness and softens the overall texture of the meat.
- Breadcrumbs: These act as a binder and can be substituted with gluten free crumbs for a sensitive stomach.
- Parmesan Cheese: This provides a sharp and salty backbone to the flavor profile.
- Mozzarella Cheese: It melts into the meat to create a decadent and stretchy center.
- Whole Milk: Adding milk hydrates the breadcrumbs to ensure the meat stays juicy.
- Crushed Tomatoes: Choose fire roasted tomatoes for a smoky and rich sauce base.
Instructions
- Combine the base:
- Squeeze the meat and cheese through your fingers until the ingredients are evenly distributed. Avoid pressing too hard so the meatballs stay light and airy.
- Shape the balls:
- Roll the mixture gently between your palms until you have smooth rounds about the size of a golf ball. Wetting your hands slightly will keep the mixture from sticking to your skin.
- Brown the exterior:
- Sear the meatballs in a hot skillet with oil until a golden crust forms on all sides. You do not need to cook them through yet as they will finish in the sauce.
- Prepare the marinara:
- Saute the garlic in the same pan before pouring in the crushed tomatoes and herbs. Scrape the bottom of the pan to release all those delicious browned meat bits.
- The final simmer:
- Place the meatballs back into the sauce and cover the pan to trap the steam. Let them bathe in the tomato sauce for about 25 minutes until fully cooked.
Save Sharing a huge bowl of these with my family on a cold Sunday night is a memory I cherish. We did not even use plates but just dipped crusty bread into the skillet until it was scraped clean.
Getting the Texture Right
Keeping the flame at a medium low level prevents the sauce from scorching the bottom of your pan.
Choosing Your Tomatoes
Using fresh breadcrumbs rather than the dried sandy version creates a much lighter texture in the final meatball.
Serving and Storage Tips
These meatballs are hearty enough to serve over pasta or as a standalone appetizer with toothpicks.
- A sprinkle of fresh parsley at the very end adds a pop of brightness.
- Leftovers actually taste better the next day after the flavors have fully melded.
- Do not forget to toast some garlic bread for dipping into that extra sauce.
Save This dish is proof that a few pantry staples can create a masterpiece. I hope these meatballs bring as much warmth to your table as they do to mine.
Questions & Answers
- → Can I make these meatballs ahead of time?
Absolutely. Form and brown the meatballs up to 24 hours in advance, refrigerate, then finish simmering in the sauce when ready to serve. The flavors actually develop more depth when given time to rest.
- → What's the best way to prevent meatballs from becoming tough?
Mix the ingredients just until combined—overworking develops too much protein, making them dense. Also, avoid packing too tightly when shaping; use a gentle touch to form loose, tender meatballs that hold together without becoming rubbery.
- → Can I bake these instead of frying?
Yes. Arrange on a parchment-lined baking sheet and bake at 400°F (200°C) for 18–22 minutes, turning halfway through. Finish by simmering in the sauce for 10 minutes to absorb flavors.
- → What breadcrumbs work best for moisture?
Fresh breadcrumbs absorb milk beautifully, creating a tender interior. Dried breadcrumbs also work but may require slightly more milk. Panko creates a lighter texture but yields a slightly less cohesive result.
- → How do I know when the meatballs are fully cooked?
Insert an instant-read thermometer into the center—it should register 160°F (71°C). Alternatively, cut into one meatball to verify no pink remains, though this releases juices. The simmer time of 20–25 minutes typically ensures thorough cooking.
- → Can I freeze these meatballs?
Cooked meatballs freeze beautifully for up to 3 months. Cool completely, transfer to freezer bags with sauce, and thaw overnight in the refrigerator before reheating gently on the stove.