Meatball Recipe

Servings: 8 people (makes 24 meatballs) 3 slices white bread, crusts removed, diced 2/3 cup cold water 1 lb lean ground beef, 85/15 fat content 1 lb ground pork 1/4 cup parmesan cheese, shredded 1 large egg 3 garlic cloves, minced 2 Tbsp parsley, finely chopped 1 tsp sea salt 1/2 tsp black pepper 2 Tbsp olive oil, to sautée


Combine diced bread in a large bowl with 2/3 cup water. Soak for 5 minutes then mash with a fork. Meanwhile, prepare the remaining ingredients. Into the bowl of mashed bread crumbs, add ground beef, ground pork, 1/4 cup parmesan cheese, 1 egg, 3 minced garlic cloves, 2 Tbsp parsley, 1 tsp salt, and 1/2 tsp black pepper.


Use your hands to stir the mixture together just until well combined. Do not overmix. Portion onto a lined baking sheet (about 2 Tbsp per meatball – an ice cream scoop makes it easy). With wet hands, roll meatballs into 1 1/2" diameter balls.

To Sautée: Heat a large non-stick pan over medium heat. Add 2 Tbsp oil. Once the oil is hot, add meatballs to the skillet, placing them in one at a time, and cook in batches to get a good sear. 

Sautée, turning every 2 minutes (total 6-8 minutes), or until evenly browned and the internal temperature reaches 160˚F on an instant-read thermometer. Serve as is or in any recipe that calls for meatballs.

To Bake Meatballs: Place on a lined baking sheet 2" apart and bake in a fully preheated oven at 400˚F for 20-23 minutes, or until fully cooked and the centers reach 160˚F. If you want golden brown meatballs, broil for the last 2-3 minutes.

More Stories