Homemade Italian Meatballs
Tender delicious homemade meatballs are perfect for most any occasion!
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8 servings
- 1 lb ground beef
- 1 lb ground pork
- 1/2 cup dry breadcrumbs
- 2 tablespoons dried basil
- 1 tablespoon dried parsley
- 1 tablespoon granulated garlic
- 1/4 cup grated Parmesan cheese
- 3 eggs
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
Combine all ingredients in a bowl and mix really well. Mr. Juggling Act uses his hands to mix. If the mixture feels very dense, you can add a splash of water.
Roll the meat mixture into 2" balls. The mixture will feel a little like dough that needs more flour, more dense.
TIP: Do not overwork the meatballs. Roll them gently between your palms until they just come together.
Arrange the meatballs on a large baking tray. Add about 1/2-inch of water to the tray to prevent the meatballs from sticking or burning.
Bake in a 350-degree F oven for about 35-40 minutes, or until meatballs are browned.
If you wish to freeze some or all of the meatballs, wait until they are completely cooled. Place them in freezer bag and remove as much of the air as possible. Store in the freezer for up to 2 months.
Cooked Meatballs can be stored in an airtight container in the refrigerator for up to 1 week.
If you do not want to use Parmesan cheese, substitute additional breadcrumbs instead.
Tips to make tender meatballs:
Mix the meat together just enough to combine the ingredients. Using your helps will help you know when it's well combined. Roll the meatballs gently between your palms until the meatballs come together, don't overwork.