Italian Meatballs

The best Italian meatballs with a blend of two types of meat and the perfect amount of herbs and spices. This recipe produces tender and juicy meatballs each and every time!

Course Main

Cuisine Italian

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 408kcal

Author Sara Welch

Ingredients

1 cup French bread or other sturdy white bread, cut or torn into small pieces
1/2 cup milk
1 pound ground beef 80% lean
1 pound ground pork
1/3 cup onion finely chopped
1 tablespoon garlic minced
1 1/2 teaspoons kosher salt
1/2 teaspoon pepper
1 1/4 teaspoons Italian seasoning
2 eggs
1/3 cup grated parmesan cheese
cooking spray
28 ounce jar marinara sauce
8 ounce can tomato sauce
2 tablespoons parsley chopped

Instructions

Place the bread and milk in a large bowl; let stand for 5 minutes.
Add the beef, pork, onion, garlic, salt, pepper, Italian seasoning, eggs and parmesan cheese to the bowl.
Gently stir everything together until it's just combined. You can add a little more milk, 1 teaspoon at a time, if needed to make the ingredients blend better.
Form the meat mixture into 1 inch balls - do not roll them too tightly!
Preheat the broiler. Coat a sheet pan with cooking spray. Arrange the meatballs on the sheet pan.
Broil for 8-10 minutes or until meatballs are cooked through.
Place the meatballs in a pot on the stove over medium heat along with the marinara sauce and tomato sauce. Stir to combine.
Simmer for 10-15 minutes, or longer if you have the time. Sprinkle with parsley, then serve.

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