Meatballs

Made with simple ingredients, these homemade Meatballs are full of flavor! They come together easily, making for the perfect weeknight dinner.

Course Appetizer, Main Course

Cuisine American

Prep Time 20

Cook Time 23

Total Time 43

Servings meatballs

Calories 146kcal

Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
In a large mixing bowl, combine the bread crumbs, milk, oregano, salt, and pepper. Let the mixture sit for 10 minutes to moisten the bread crumbs.
Stir in the egg, onion, parsley, and garlic. Add the beef and pork. Shaping your hand like a claw, massage the mixture together, making sure to not squeeze it together while mixing.
Divide the mixture into 24, 2-ounce meatballs and place on the prepared baking sheet.

Arrange the meatballs 1½ inches apart on the lined baking sheet.
Bake for 20 minutes or until a meat thermometer inserted into the center of each meatball registers 160°F.
Increase the oven to broil, and broil until the meatballs are browned, about 1 to 3 minutes more. Serve immediately or toss with pasta sauce.

In a 12-inch skillet over medium heat, add the olive oil. When the oil is hot, add meatballs in batches, making sure to not overcrowd the skillet. Cook, turning about every 1 minute until all sides are browned.
Once all of the meatballs are browned, reduce the heat to medium-low.
Add all of the meatballs back into the skillet and cover with a lid. Cook until a meat thermometer inserted into the center of each meatball registers 165°F. Serve immediately or toss with pasta sauce.

It is important for the texture not to overwork the meat. Avoid squeezing and pressing the meat when mixing and shaping the meatballs. I twist my hand like I’m screwing on the lid of a jar in order to mix everything together but still keep the mixture light.
Try to roll the mixture so that they are all the same size for even cooking. I recommend using a cookie scoop to keep them uniform.
If you have difficulty finely chopping your onion small enough to blend into the meat mixture, you can grate the onion instead.
Avoid using ground beef that is too lean to ensure your meatballs are moist and juicy.
Wetting your hands is a helpful tip to make shaping the mixture easier. Moistening your hands with water creates a barrier on your skin, preventing the meat from sticking and allowing you to roll it into a ball without making a mess.
This recipe is delicious on their own, but you can also serve them with some tomato sauce or marinara sauce. You can also serve them with Alfredo sauce or bbq sauce.
If you do not have fresh parsley, you can use four teaspoons of dried parsley instead.
You can add a few pinches of crushed red pepper flakes to the meat mixture to give it a bit of heat.
I highly recommend using a meat thermometer to insert into the center of each meatball to check its internal temperature for doneness.