Ingredients
Meatball Mixture
- ½ cup (54 g) fresh breadcrumbs, from 1-2 slices white bread (crust removed)
- ¼ cup (60 ml) milk
- 2 egg yolks
- ½ cup (50 g) grated pecorino Romano cheese or Parmesan cheese
- 2 garlic cloves, finely chopped or grated
- 1 teaspoon (8 g) salt, or 2 teaspoons Diamond brand kosher salt
- 1 teaspoon ground black pepper
- 1 pound (450 g) ground beef chuck
- 1 pound (450 g) ground pork or veal
- ¼ cup grated onion (optional)
- ⅓ cup (30 g) chopped parsley or basil
- Olive oil, for cooking
Instructions
- Soak Breadcrumbs: Place the fresh breadcrumbs in a small bowl and pour the milk over them. Let soak for 5 minutes until the crumbs absorb the milk and soften.
- Mix Wet Ingredients: To the soaked breadcrumbs, add the egg yolks, grated pecorino Romano cheese, garlic, salt, and black pepper. Mash together with a fork or your hands to form a coarse, well-combined paste.
- Combine Meat Mixture: In a large bowl, place the ground beef, ground pork (or veal), and grated onion if using. Mix lightly with a fork to blend the meats.
- Add Breadcrumb Paste and Herbs: Add the breadcrumb mixture and chopped parsley or basil to the meats. Mix thoroughly using your hands, a large wooden spoon, or a fork until everything is evenly combined. The mixture can also be mixed on low speed in a standing mixer just until blended.
- Shape Meatballs: Using a ¼-cup measuring cup or cookie scoop, portion the mixture and carefully roll each portion into meatballs. The shape needn’t be perfect; a rustic shape helps them hold sauce better.
- Cook on Stovetop – Brown Meatballs: Heat enough olive oil to coat the bottom of a large skillet over medium-high heat. When the pan is hot, place as many meatballs as fit without crowding. They should sizzle upon contact. Brown the meatballs evenly on all sides.
- Cook on Stovetop – Finish Cooking: Cover the pan, lower the heat, and cook the meatballs until firm and cooked through, about 15 minutes total, reaching an internal temperature of 165°F (74°C). Repeat in batches, refreshing oil as needed.
- Finish in Tomato Sauce (Optional): For a juicier finish, after browning, transfer meatballs to a pot of simmering marinara sauce. Simmer gently for 10-12 minutes until fully cooked through.
- Bake Meatballs: Preheat the oven to 425°F (220°C). Lightly oil a rimmed baking sheet and arrange the meatballs evenly. Bake for 10 minutes, then turn with a spatula or tongs. Continue baking for an additional 10-12 minutes until browned and cooked through.
- Serve: Serve warm meatballs with your favorite marinara or tomato sauce for a comforting Italian meal.
Notes
- To make fresh breadcrumbs: Remove crusts from hearty bread slices and pulse in a food processor until coarse pea-sized crumbs form, or tear into pieces by hand.
- For dried breadcrumbs: Use 1/3 cup unseasoned dried breadcrumbs and reduce salt by 1/2 teaspoon if already seasoned.
- Panko breadcrumbs can be used at the same quantity; add by tablespoon if the mixture needs better binding.
- Gluten-free fresh or dried breadcrumbs work well using the same guidelines.
- Diamond Kosher salt is recommended; if using Morton or another brand, reduce salt amount by half due to grain size differences.
- Meatballs can be made ahead and refrigerated for up to 2 days before cooking.
- Cooked meatballs freeze well for up to 2 months; freeze in airtight containers, defrost overnight in the fridge, and gently reheat in sauce on the stovetop.
- An electric stand mixer can be used on low speed to mix meat and seasonings if preferred.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Meat
- Method: Baking
- Cuisine: Italian
