Description

Make the best restaurant quality meatballs at home using one of two methods, frying or baking. Serve them in a marinara sauce of choice and spaghetti, if desired.

Ingredients

• 2 c. fresh bread crumbs from slices of stale hearty bread*
• 3/4 c. whole milk, or more as needed
• 1 lb. 85% lean ground beef
• 1 lb. ground pork
• 2 large eggs
• 1/2 c. very finely minced yellow onion
• 2 garlic cloves, minced (2 t.)
• 2 T. finely chopped fresh basil
• 2 T. finely chopped fresh parsley
• 1 T. finely chopped fresh oregano
• 1 cup finely shredded Parmesan cheese
• 3/4 t. salt
• freshly ground black pepper
• 3/4 c. olive oil, only for using the fried method
• 48 oz. marinara sauce, of choice
• 16-20 oz. spaghetti, cooked al dente, if desired

Steps

1. In a large bowl, stir together fresh bread crumbs and milk. Add more milk 1 T. at a time to moisten bread fully, if needed. Let rest for 5 minutes while prepping ingredients.
2. To breadcrumb mixture add beef, pork, eggs, onion, garlic, basil, parsley, oregano and cheese; season with salt and pepper. Gently toss mixture, breaking up meat with fingertips until ingredients are evenly mixed.
3. Shape mixture with greased hands into even size meatballs, about 1 1/4-inches each.