Meatball Recipe
Ingredients
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3/4 cup olive oil, only if using the fried method
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Salt and freshly ground black pepper
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1 cup finely shredded Parmesan cheese
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1 tbsp. finely chopped fresh oregano
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2 tbsp. finely chopped fresh parsley
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2 tbsp. finely chopped fresh basil
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2 garlic cloves, minced (2 tsp)
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1/2 cup finely minced yellow onion
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2 large eggs
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1 lb. ground pork
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1 lb. 85% lean ground beef
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3/4 cup whole milk, then more if needed
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2 cups (5.2 oz) fresh bread crumbs
Method
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01In a large mixing bowl stir together bread crumbs and milk while adding more milk 1 Tbsp at a time to moisten bread fully. Let rest while you prep ingredients (or at least 5 minutes).
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02Oven-Baked Method: Preheat oven to 400℉ before you begin preparing meatballs.
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03Pan-Fried Stovetop Method: To pan-fry meatballs pour 3/4 cup olive oil into a 12-inch non-stick skillet, heat over medium heat.
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04To breadcrumb mixture add beef, pork, eggs, onion, garlic, basil, parsley, oregano, parmesan and season over top of ingredients evenly with salt and pepper (I only use 3/4 tsp salt if I plan on using jar sauce to coat since it can be salty).
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05Oven-Baked Method: Spray two dark-coated non-stick pans well with non-stick cooking spray (see note 4), or brush with olive oil.
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06Pan-Fried Stovetop Method: Cook meatballs in 3 batches (so they aren't overcrowded) until golden brown on the bottom, about 4 - 6 minutes. Then turn to the opposite side and cook opposite side until golden brown. Transfer to paper towels to drain.
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07Gently toss mixture and break meat up with fingertips until ingredients are evenly mixed.
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08Oven-Baked Method: Place formed meatballs on baking sheets, fitting about 20 per each and spacing evenly apart. Bake in the upper and lower third of oven 10 minutes.
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09Pan-Fried Stovetop Method: Transfer meatballs to warmed marinara sauce (see note 5) in a large pot, submerge in sauce. Cover and simmer over low heat until meatballs are 165 degrees in center, gently tossing meatballs occasionally, about 15 - 20 minutes.
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10Shape mixture with greased hands into even size meatballs, about 1 1/4-inches each (or about 38g).
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11Oven-Baked Method: Remove and turn meatballs if browned already on the bottom (use a thin metal spatula to scrape from baking sheet). Transfer pans to opposite racks and bakes until cooked through, about 8 - 12 minutes longer (should register 165 degrees in the center of meatballs).
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12Oven-Baked Method: Stir into warmed marinara sauce. Simmer on low heat if desired for even more tender meatballs (about 10 - 20 minutes, toss occasionally gently).
