Description

Ever craved a dish that’s hearty, versatile, and bursting with Italian flair? Chef John’s Italian Meatballs are a classic comfort food, combining tender ground beef and pork with aromatic herbs, Parmesan, and a touch of spice, baked to golden perfection

Ingredients

Scale

Chef John’s Italian Meatballs use pantry staples and fresh herbs to create their signature flavor and texture. Here’s what you’ll need for 8 servings:

⅓ cup plain bread crumbs: Absorb moisture for a tender texture.
½ cup milk or beef broth: Softens bread crumbs and adds moisture.
2 tablespoons olive oil: For sautéing onions.
1 onion, diced: Adds sweetness and depth.
1 pound ground beef: Provides a hearty base.
1 pound ground pork: Adds richness and flavor.
2 large eggs: Bind the mixture.
2 tablespoons grated Parmesan cheese: Contributes savory, umami flavor.
¼ bunch fresh parsley, chopped: Adds fresh, herbaceous notes.
3 cloves garlic, crushed: Boosts savory flavor.
2 teaspoons salt: Enhances overall taste.
1 teaspoon ground black pepper: Adds mild heat.
1 teaspoon dried Italian herb seasoning: Brings classic Italian flavors.
½ teaspoon red pepper flakes: Provides a subtle spicy kick.

Why These Ingredients Matter

Bread Crumbs and Milk/Broth: Create a tender, moist texture by forming a panade.
Beef and Pork: Combine for a balanced, rich flavor and juicy texture.
Sautéed Onions: Add sweetness and depth to the meatballs.
Herbs and Spices: Deliver authentic Italian flavor with a hint of heat.

Substitutions and Variations

Ground Meat: Use all beef or replace pork with ground turkey or chicken for a leaner option.
Bread Crumbs: Substitute with panko or gluten-free bread crumbs.
Milk/Broth: Use plant-based milk or vegetable broth for a dairy-free version.
Vegan Option: Use plant-based ground meat, flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg), and vegan Parmesan.
Gluten-Free: Use gluten-free bread crumbs and ensure broth is gluten-free.
Spicy Meatballs: Increase red pepper flakes to 1 teaspoon or add ½ teaspoon chili powder.
Cheesy Meatballs: Mix in ¼ cup shredded mozzarella for a gooey center.

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Instructions

Step 1: Gather and Prep

Gather all ingredients: ⅓ cup plain bread crumbs, ½ cup milk or beef broth, 2 tablespoons olive oil, 1 onion (diced), 1 pound ground beef, 1 pound ground pork, 2 large eggs, 2 tablespoons grated Parmesan cheese, ¼ bunch fresh parsley (chopped), 3 cloves garlic (crushed), 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon dried Italian herb seasoning, and ½ teaspoon red pepper flakes.
Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly spray with cooking spray.

Tip: Use a rimmed baking sheet to catch any juices during baking.

Step 2: Prepare the Panade

In a small bowl, combine ⅓ cup plain bread crumbs with ½ cup milk or beef broth. Let soak for 20 minutes until soft.

Tip: Soak until the bread crumbs are fully saturated to ensure a moist texture.

Step 3: Cook the Onions

Heat 2 tablespoons olive oil in a skillet over medium heat.
Add 1 diced onion and cook, stirring, until softened and translucent, about 5 minutes.
Reduce heat to low and cook for an additional 15 minutes until very tender, stirring occasionally.

Tip: Cook onions slowly to develop their sweetness without browning.

Step 4: Mix the Meatball Mixture

In a large bowl, gently combine 1 pound ground beef and 1 pound ground pork.
Add the sautéed onions, soaked bread crumb mixture, 2 large eggs, 2 tablespoons grated Parmesan cheese, ¼ bunch chopped parsley, 3 cloves crushed garlic, 2 teaspoons salt, 1 teaspoon ground black pepper, 1 teaspoon dried Italian herb seasoning, and ½ teaspoon red pepper flakes.
Mix with a rubber spatula until just combined, avoiding overmixing.
Cover and refrigerate for 1 hour to let flavors meld.

Tip: Mix gently to keep the meatballs tender; overmixing can make them dense.

Step 5: Form and Bake

Form the mixture into balls about 1 ½ inches in diameter (about 24 meatballs).
Arrange in a single layer on the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, until browned and cooked through (internal temperature should reach 160°F/71°C).

Tip: Use a cookie scoop for uniform meatballs, and space them evenly to ensure even cooking.

Step 6: Serve

Serve hot with your favorite tomato sauce, over spaghetti, in a sub, or as an appetizer with toothpicks.

Tip: Toss meatballs in warm tomato sauce for a classic Italian presentation.