Classic Italian Meatballs (Tender And Juicy!) Recipe

I absolutely love making these classic Italian meatballs because they embody that vintage family dinner vibe. The blend of 80% ground beef and pork with Italian breadcrumbs, Parmesan, garlic, and fresh herbs creates a perfectly tender, juicy bite. It’s my go-to dish whenever I’m craving comfort and bold flavor.

I love sharing my take on a Classic Italian Meatballs recipe that is both tender and juicy. I start with a blend of 1 lb ground beef (80% lean) and 1/2 lb ground pork that gives each meatball a great protein boost and a rich, meaty flavor.

I also mix in 1 cup Italian style breadcrumbs and 1/3 cup freshly grated Parmesan cheese to add a classic Italian taste. I use 2 large eggs and 1/4 cup whole milk to keep the mix moist while 3 minced garlic cloves and 2 tbsp chopped fresh parsley give it a fresh kick.

I add 1/2 tsp dried oregano along with salt and pepper for a balanced seasoning. Finally, I fry the meatballs in 2 tbsp olive oil until they are perfectly browned.

I think this recipe is a solid Italian Meatballs Recipe that works well for any Italian dinner, especially if you’re looking for meatball recipes easy enough for everyday cooking.

Why I Like this Recipe

I like this recipe because:
1. I love how the mix of beef and pork gives the meatballs a juicy, rich flavor.
2. The combo of Italian breadcrumbs, Parmesan, garlic and herbs makes every bite super tasty.
3. It’s really easy to put together, perfect for a quick dinner even when I’m not feeling super inspired.
4. I enjoy how versatile it is – whether I serve it with pasta or just by itself, it’s always satisfying.

These are by far the best classic Italian-American style meatballs i’ve ever made. I mix 1 lb of ground beef with 1/2 lb of ground pork then toss in Italian style breadcrumbs, freshly grated Parmesan cheese, eggs, and whole milk. Next, i add the minced garlic, chopped fresh parsley, dried oregano, salt and pepper. Dont overmix it though, cause that will make the meatballs tough. I form the mixture into little balls about 1.5 inches wide – which gives me roughly 20 meatballs. Next, i heat olive oil in a heavy skillet over medium heat until it shimmers and then carefully place a few meatballs in to avoid overcrowding. Fry them for about 5 to 7 minutes, turning every now and then until they are brown all over. If they seem a bit undercooked inside, i lower the heat, cover the pan and let them simmer for another 5 minutes until they are just perfect. Finally, i move them on to a paper towel lined plate to soak up any extra oil. Simple and delicious, these meatballs always hit the spot!

Ingredients

• Ground beef is loaded with protein and adds rich flavor, making the meatballs tender and juicy.
• Ground pork brings a moist texture and extra taste, balancing the lean beef perfectly.
• Italian style breadcrumbs offer a light carbohydrate base that helps bind everything together.
• Parmesan cheese gives a salty, umami kick while boosting protein and adding depth of flavor.
• Eggs act as a glue for the meat mixture and pack extra protein to keep it moist.
• Garlic adds a punchy, savory note along with hints of natural health benefits.

Ingredient Quantities

• 1 lb ground beef (80% lean)
• 1/2 lb ground pork
• 1 cup Italian style breadcrumbs
• 1/3 cup freshly grated Parmesan cheese
• 2 large eggs
• 1/4 cup whole milk
• 3 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil (for frying)

How to Make this

1. In a large bowl, mix the ground beef, ground pork, Italian style breadcrumbs, grated Parmesan, eggs, and whole milk. Add in the minced garlic, chopped fresh parsley, dried oregano, salt, and pepper. Try not to overmix so the meatballs stay tender.

2. Scoop out the mixture with your hands and form balls about
1.5 inches in diameter. This should give you roughly 20 meatballs.

3. Heat the olive oil in a heavy skillet over medium heat until it shimmers.

4. Place a few meatballs in the skillet at a time, careful not to overcrowd the pan.

5. Fry for about 5 to 7 minutes, turning them every now and then, until they turn a nice brown all around.

6. If the meatballs seem a bit undercooked in the center, lower the heat, cover the skillet, and let them simmer for an extra 5 minutes.

7. Once cooked through, transfer the meatballs to a plate lined with paper towels to soak up any extra oil.

8. Serve these tender and juicy classic Italian meatballs with your favorite pasta and marinara sauce or enjoy them on their own.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Your hands for forming the meatballs
4. Heavy skillet
5. Cooking spatula or tongs
6. Plate for serving or transferring meatballs
7. Paper towels for draining excess oil

FAQ

• Q: Can i substitute the ground pork with another meat?
  A: Sure you can, but using pork helps keep the meatballs tender. You could use more beef but the texture might change a bit.
• Q: Do these meatballs need to be baked after frying?
  A: No, these meatballs are cooked completely during frying as long as you heat them through. Just make sure they’re browned well.
• Q: Can i make these ahead of time and freeze them?
  A: Yup, they freeze great. Cool them first, then store in a freezer safe container. Reheat them in the oven or sauce, and they will still be tasty.
• Q: What if i dont have Italian style breadcrumbs?
  A: You can use plain breadcrumbs mixed with some dried basil and oregano as a substitute, its a quick fix that works well.
• Q: How do i know when the meatballs are done?
  A: They should be well browned outside and cooked through inside, with no pink center. Cut one open if youre not sure.

Classic Italian Meatballs (Tender And Juicy!) Recipe Substitutions and Variations

• Ground Pork: If you don’t have pork, try using ground turkey or chicken. They’ll work fine and give a different twist.
• Italian style breadcrumbs: You can use plain breadcrumbs mixed with dried basil and oregano if you don’t have the Italian kind.
• Parmesan cheese: Swap it out for pecorino Romano if you’re looking for a sharper flavor. Some even use nutritional yeast if they’re cutting dairy.
• Whole milk: If you’re out of milk, you can mix heavy cream with a bit of water or broth to keep the creaminess, or use almond milk for a dairy-free option.

Pro Tips

1. When mixing all the meats & other stuff, be careful not to overdo it cause if you work it too much the meatballs will turn out tough instead of soft.
2. Don’t fry too many meatballs at one time. If you overcrowd the pan, it makes the temperature drop and then they wont get that good crispy browning on the outside.
3. If you’re noticing the meatballs still look a bit raw in the middle, lower the heat and cover the pan. This slow cooking trick helps the insides finish cooking without burning the outsides.
4. After frying, let the meatballs rest on paper towels to soak up extra oil so they dont end up too greasy when you serve them.