Ingredients
1 lb ground beef (80/20)
0.5 lb ground pork
1 cup fresh breadcrumbs
1/3 cup whole milk
1/2 cup grated Parmesan cheese
2 large eggs, beaten
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil (for frying)
Instructions
Step 1: In a small bowl, combine the fresh breadcrumbs and milk. Let it sit for 5-10 minutes until it forms a paste (panade).
Step 2: In a large mixing bowl, whisk together the eggs, Parmesan, minced garlic, parsley, salt, and pepper.
Step 3: Add the ground beef, ground pork, and the soaked breadcrumbs to the egg mixture.
Step 4: Using your hands, gently mix the ingredients until just combined. Do not overwork the meat.
Step 5: Form the mixture into balls approximately 1.5 inches in diameter.
Step 6: Heat olive oil in a large skillet over medium-high heat. Brown the meatballs on all sides (about 2-3 minutes per side).
Step 7: Transfer the browned meatballs to a simmering pot of tomato sauce and cook for an additional 15-20 minutes until fully cooked through.
Notes
For best results, use fresh Parmigiano-Reggiano and avoid over-mixing the meat to keep the texture light.
- Prep Time: 20M
- Cook Time: 30M
- Category: Main Dishes
- Cuisine: Italian
Nutrition
- Serving Size: 3 meatballs
- Calories: 280 kcal
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 85 mg
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