Mix the Meat: In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, garlic, onion, egg, milk, oregano, basil, red pepper flakes (if using), salt, and pepper. Use your hands to mix everything thoroughly, but be careful not to overwork the meat, as it can result in tough meatballs.
Form the Meatballs: Scoop about a tablespoon of the mixture and roll it into a ball. Repeat until all the meat mixture is used. You should get around 18-20 meatballs, depending on size.
Sear the Meatballs: Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the meatballs to the pan, working in batches if necessary to avoid overcrowding. Cook for about 3-4 minutes per side, until each meatball is browned and crispy on the outside.
Simmer in Sauce: After browning, transfer the meatballs to a simmering tomato sauce (or your sauce of choice) and cook for an additional 20-25 minutes, allowing the meatballs to cook through and absorb the flavors of the sauce.
Serve: Serve the meatballs hot over pasta, on a sub roll, or as an appetizer. Garnish with fresh basil or parsley and additional Parmesan cheese, if desired.
Tips for Serving and Storing:
Serving Suggestions: These meatballs are versatile. Serve them with spaghetti for a classic Italian dinner, in a sub with melted mozzarella for a meatball sandwich, or on their own with a side of marinara sauce for dipping.
Storing: If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The flavors often improve the next day!
Freezing: To freeze, let the meatballs cool completely. Then, place them in a single layer on a baking sheet and freeze until solid. Transfer the frozen meatballs to a freezer-safe bag or container. They can be stored for up to 3 months. To reheat, thaw and simmer in your favorite sauce.
Variants:
Turkey Meatballs: Swap the beef and pork for ground turkey for a leaner option. Add a bit of extra olive oil or breadcrumbs to ensure the meatballs remain moist.
Vegetarian Meatballs: Use a mixture of lentils, chickpeas, or quinoa in place of the meat, and incorporate vegetables like zucchini or carrots. Ensure you use a binding agent like flaxseed or egg (if you’re not vegan).
Spicy Meatballs: Add more red pepper flakes or some chopped fresh jalapeĂąos to the meatball mixture for an extra spicy kick.
Cheese-Stuffed Meatballs: For a fun twist, stuff each meatball with a small cube of mozzarella cheese for a gooey, cheesy surprise inside.
FAQ:
1. Can I make these meatballs ahead of time?
Absolutely! You can prepare the meatballs, shape them, and store them in the fridge for up to 24 hours before cooking. This can help the flavors meld together even more.
2. Why do you mix ground beef with pork?
Pork adds moisture and tenderness to the meatballs, resulting in a juicier texture. The combination of both meats provides a perfect balance of flavor.
3. Can I bake these meatballs instead of frying them?
Yes! To bake, preheat the oven to 375°F (190°C), arrange the meatballs on a parchment-lined baking sheet, and bake for about 20-25 minutes, or until browned and cooked through.
4. How do I know when the meatballs are done?
You can use a meat thermometer to check if the internal temperature has reached 165°F (74°C). Alternatively, cut one in half to ensure it’s fully cooked inside.
5. Can I make these meatballs gluten-free?
Yes! Simply substitute the regular breadcrumbs with gluten-free breadcrumbs or ground oats for a gluten-free version of the recipe.
This ultimate meatball recipe is sure to become a staple in your kitchen, offering an explosion of flavor and an unbeatable texture that will make you rethink every other meatball you’ve ever made. Enjoy! đ
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