Best Homemade Meatballs
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
Directions
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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.
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.
Shape mixture with greased hands into even size meatballs, about 1 1/4-inches each.
Oven Baked Method:
Preheat oven to 400 degrees before beginning preparation of meatballs.
Spray 2 dark coated non-stick pans well with cooking spray (see note 4), or brush with olive oil.
Place meatballs on prepared baking sheets, placing about 20 on each, spacing evenly apart. Bake in upper and lower third of oven for 10 minutes.
Remove from oven; turn meatballs over. If browned on bottom, use a thin metal spatula to scrape from baking sheet. Transfer pans to the opposite racks. Bake until cooked through, about 8 - 12 minutes more.
Stir into warmed marinara sauce; simmer on low heat 10-20 minutes for even more tender meatballs, if desired.
10 servings.
Pan Fried Stovetop Method:
Pour 3/4 c. olive oil into a 12-inch non-stick skillet, heat over medium heat.
Cook meatballs in 3 batches to prevent overcrowding until golden brown on bottom, about 4 - 6 minutes. Flip meatballs over; cook until golden brown. Transfer to a paper towel lined platter to drain.
Transfer meatballs to warmed marinara sauce (see note 5) in a large pot. Cover; simmer over low heat until meatballs are 165 degrees in center, gently tossing meatballs occasionally, about 15 - 20 minutes.
*For fresh bread crumbs: tear slices of stale hearty bread into pieces and place in a food processor, pulse mixture to fine crumbs.