This recipe delivers tender, flavorful meatballs, perfectly balancing the richness of beef with the subtle sweetness of pork. Whether you serve them in a hearty sauce, as appetizers, or nestled in a comforting soup, these meatballs are sure to be a crowd-pleaser.
Why Beef and Pork?
Combining beef and pork in meatballs offers a superior texture and taste compared to using just one type of meat. The leaner beef provides structure, while the fattier pork adds incredible juiciness and flavor. This blend results in meatballs that are both tender and satisfying.
Ingredients:
- 1 lb ground beef (80/20 blend recommended)
- 1 lb ground pork
- 1 cup breadcrumbs (panko recommended for a crispier texture)
- 1/2 cup grated Parmesan cheese
- 1/4 cup finely chopped fresh parsley
- 2 large eggs, lightly beaten
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Olive oil for browning
Instructions:
- Combine Ingredients: In a large bowl, gently combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, eggs, garlic, oregano, basil, salt, and pepper. Avoid overmixing, as this can result in tough meatballs.
- Form Meatballs: Using a tablespoon or a small ice cream scoop, form the mixture into 1-inch to 1.5-inch meatballs. Consistency is key; ensure the meatballs are uniformly sized for even cooking.
- Brown the Meatballs: Heat a generous amount of olive oil in a large skillet over medium-high heat. Carefully place the meatballs in the skillet, ensuring not to overcrowd. Brown them on all sides, about 4-5 minutes total. This initial browning step adds a delicious crust and locks in the juices.
- Simmer (Optional): For extra tender meatballs, transfer the browned meatballs to a baking dish or slow cooker. Add your favorite sauce (marinara, a creamy tomato sauce, or even a simple broth) and simmer until cooked through, about 20-30 minutes in a baking dish at 350°F (175°C), or longer in a slow cooker on low.
Serving Suggestions:
- Pasta Sauce: Serve your meatballs in a rich marinara sauce over your favorite pasta.
- Soup: Add them to a hearty minestrone or vegetable soup for a protein boost.
- Appetizers: Serve them on toothpicks with a dipping sauce.
- Subs: Use them as filling for delicious meatball subs.
Frequently Asked Questions (FAQs)
What kind of breadcrumbs are best for meatballs?
Panko breadcrumbs are generally preferred because they create a lighter, crispier texture. However, regular breadcrumbs will work just fine.
Can I freeze the meatballs?
Yes! You can freeze the raw meatballs before browning or the cooked meatballs after browning. Freezing raw meatballs is best for preserving their freshness. Place them on a baking sheet to freeze individually before transferring them to a freezer bag.
How do I know if the meatballs are cooked through?
The meatballs are cooked through when they reach an internal temperature of 160°F (71°C). Use a meat thermometer to ensure they are fully cooked.
Can I add other spices or herbs?
Absolutely! Feel free to experiment with different herbs and spices to customize the flavor to your liking. Consider adding red pepper flakes for a touch of heat, or fresh thyme or rosemary for an earthy aroma.
This recipe is a starting point; feel free to adjust the seasonings and add your own creative flair! Enjoy your delicious beef and pork meatballs!
