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Amazing 18 Tender The Meatballs That Never Fail

The Meatballs That Never Fail
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These meatballs are consistently tender and flavorful, making them a perfect, dependable choice for pasta, subs, or as an appetizer. You will achieve a seasoning profile that never fails to impress.

Ingredients

Scale
  • 1 lb Ground Beef (80/20 recommended)
  • 1/2 lb Ground Pork
  • 1/2 cup Breadcrumbs (Panko or regular)
  • 1/4 cup Milk (whole recommended)
  • 1 large Egg
  • 1/4 cup finely grated Parmesan cheese
  • 2 cloves Garlic, minced
  • 1/4 cup finely chopped Fresh Parsley
  • 1 teaspoon Dried Oregano
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 tablespoon Olive Oil (for searing)

Instructions

  1. In a small bowl, soak the breadcrumbs in the milk for five minutes. This keeps the meatballs tender.
  2. In a large bowl, gently combine the soaked breadcrumbs mixture, ground beef, ground pork, egg, Parmesan cheese, minced garlic, parsley, oregano, salt, and pepper. Do not overmix.
  3. Form the mixture into uniform 1.5-inch balls. You should get about 18-20 meatballs.
  4. Heat the olive oil in a large skillet over medium-high heat.
  5. Carefully place the meatballs in the hot skillet, ensuring they are not overcrowded. Work in batches if necessary.
  6. Sear the meatballs on all sides until nicely browned, about 5-7 minutes total. They do not need to be cooked through at this stage.
  7. Transfer the seared meatballs to your favorite sauce (marinara or simmering liquid) and cook slowly until fully cooked through, about 15-20 minutes.
  8. Serve immediately over pasta, in a sub roll, or offer them as hot appetizers.

Notes

  • For extra flavor, use half Italian sausage instead of ground pork.
  • If you prefer a firmer texture, you can bake the meatballs at 400°F for 15 minutes before adding them to the sauce.
  • You can make these meatballs ahead of time and freeze them after the searing step. Place them on a baking sheet to freeze solid, then transfer to an airtight container.

Nutrition

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