Classic Italian Meatballs
These flavorful meatballs are a delicious combination of ground pork, beef, and a blend of herbs and seasonings. Tender and juicy on the inside with a crispy crust on the outside, they are baked to perfection and served with a rich marinara sauce. This recipe is sure to become a family favorite for any occasion!
— Constant Cookbook
Ingredients
- 1/2 pound ground pork
- 1/2 pound ground beef
- 1 cup fine, dry bread crumbs
- 1/3 cup freshly grated Parmesan cheese
- 1/4 cup chopped fresh Italian parsley
- 2 cloves garlic, peeled and chopped fine
- 1 large egg, whisked
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 cup AP flour
- 1/4 cup olive oil
- 28oz marinara sauce
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl combine the beef, pork, ½ cup panko bread crumbs, milk and eggs and set aside. In a food processor, combine the parsley, basil, garlic, olive oil, parmesan and pine nuts. Process for 30-45 seconds until almost pesto like. Add the herb mixture to the meat and mix until evenly combined. Season with salt and pepper. Shape the meatballs into large balls then roll them in the remaining panko bread crumbs.
- In a large skillet heat the olive oil over medium high heat until it shimmers. Fry the meatballs on all sides to seal the crust. Transfer to a baking dish.
- To the same pan, add the crushed tomatoes and season with salt and freshly cracked black pepper and some extra basil. Let everything simmer together and reduce slightly for about 10 minutes. Pour the tomato mixture over the meatballs and top with torn mozzarella. Drizzle with olive oil and freshly cracked black pepper. Bake for 25 to 35 minutes. Garnish with extra torn basil and parsley.
Nutrition
- Calories: 894 kcal
- Carbohydrate Content: 26 g
- Protein Content: 49 g
- Fat Content: 67 g
- Saturated Fat Content: 21 g
- Trans Fat Content: 1 g
- Cholesterol Content: 257 mg
- Sodium Content: 884 mg
- Fiber Content: 4 g
- Sugar Content: 8 g
- Unsaturated Fat Content: 39 g
- Serving Size: 1 serving
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