Description

Craving a classic Italian dish that’s tender, flavorful, and perfect for pasta night? Chef John’s Italian Meatballs deliver juicy, savory meatballs packed with beef, pork, Parmesan, and aromatic herbs, baked to golden perfection. This recipe balances rich meatiness with a light, moist texture thanks to milk-soaked breadcrumbs and caramelized onions. Ideal for family dinners, meal prep, or impressing guests, these meatballs are ready in about 1 hour 45 minutes (including chilling) and are beginner-friendly.

Ingredients

This meatball dish comes together with ingredients that create a rich, savory flavor. Here’s what you need and why each matters:

Plain Bread Crumbs (⅓ cup): Absorb milk to keep meatballs moist and tender.
Milk or Beef Broth (½ cup): Soaks breadcrumbs for a soft texture; milk adds richness, broth adds savoriness.
Olive Oil (2 tbsp): Used to sauté onions, adding depth and sweetness.
Onion (1, diced): Provides sweet, caramelized flavor after slow cooking.
Ground Beef (1 lb): Offers hearty, savory flavor; lean beef prevents excess grease.
Ground Pork (1 lb): Adds richness and tenderness for a balanced meatball.
Large Eggs (2): Bind the mixture and add moisture.
Grated Parmesan Cheese (2 tbsp): Contributes nutty, salty depth.
Fresh Parsley (¼ bunch, chopped, about ¼ cup): Adds fresh, herbaceous brightness.
Garlic (3 cloves, crushed): Infuses bold, aromatic flavor.
Salt (2 tsp): Enhances overall flavor.
Ground Black Pepper (1 tsp): Adds mild, peppery warmth.
Dried Italian Herb Seasoning (1 tsp): Brings classic Italian flavors like oregano and basil.
Red Pepper Flakes (½ tsp): Provides a subtle, adjustable spicy kick.

Substitutions and Variations

Ground Meat: Swap beef or pork with ground turkey, chicken, or a 50/50 mix; pork adds fat for juiciness, so adjust with extra broth if using leaner meats.
Bread Crumbs: Use panko, crushed crackers, or gluten-free breadcrumbs; fresh breadcrumbs work but may need less milk.
Milk/Broth: Use water or plant-based milk (e.g., oat milk) for dairy-free; broth adds more flavor.
Parmesan: Replace with Pecorino Romano or omit for dairy-free, adding ½ tsp extra salt.
Parsley: Substitute with fresh basil or 1 tbsp dried parsley for a different herbaceous note.
Gluten-Free: Use gluten-free breadcrumbs and ensure Italian seasoning is gluten-free.
Add-Ins: Include ¼ cup chopped spinach, 1 tbsp chopped sun-dried tomatoes, or ½ tsp fennel seeds for extra flavor.

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Instructions

Prepare the Baking Sheet:
- Cover a baking sheet with aluminum foil and lightly spray with cooking spray.
- Beginner Tip: Use nonstick spray or a light brush of oil to ensure easy release; foil simplifies cleanup.
Soak the Breadcrumbs:
- In a small bowl, combine ⅓ cup plain breadcrumbs and ½ cup milk (or beef broth).
- Let soak for 20 minutes, stirring occasionally, until soft and mushy.
- Beginner Tip: Press breadcrumbs into milk to absorb fully; the mixture should be thick and pasty.
Cook the Onions:
- Heat 2 tbsp 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, stirring occasionally, until very tender and slightly caramelized, about 15 minutes more.
- Beginner Tip: Dice onions finely for even mixing; stir frequently on low heat to avoid browning too much.
Mix the Meatball Mixture:
- In a large bowl, gently combine 1 lb ground beef and 1 lb ground pork using your hands or a rubber spatula.
- Add the cooked onions, soaked breadcrumb mixture, 2 large eggs, 2 tbsp grated Parmesan cheese, ¼ cup chopped fresh parsley, 3 crushed garlic cloves, 2 tsp salt, 1 tsp ground black pepper, 1 tsp dried Italian herb seasoning, and ½ tsp red pepper flakes.
- Mix gently with a rubber spatula or hands until just combined; avoid overmixing to keep meatballs tender.
- Cover and refrigerate for 1 hour to firm up and meld flavors.
- Beginner Tip: Mix lightly to prevent dense meatballs; chill to make forming easier and enhance flavor.
Preheat the Oven:
- Preheat the oven to 425°F (220°C).
- Beginner Tip: Ensure the oven is fully preheated for even browning.
Form the Meatballs:
- Remove the mixture from the refrigerator.
- Form into balls about 1 ½ inches in diameter (about 2 tbsp each), using slightly wet hands to prevent sticking.
- Arrange meatballs in a single layer on the prepared baking sheet, spacing slightly apart (yields about 24–30 meatballs).
- Beginner Tip: Use a cookie scoop or tablespoon for uniform size; roll gently for smooth, round shapes.
Bake the Meatballs:
- Bake in the preheated oven until browned and cooked through, 15–20 minutes, reaching an internal temperature of 160°F (71°C) for beef and pork.
- Beginner Tip: Check doneness at 15 minutes; rotate the baking sheet halfway if browning unevenly.
Serve:
- Remove from the oven and let rest for 2–3 minutes.
- Serve hot with your favorite tomato sauce, over spaghetti, in a sub, or as an appetizer.
- Optionally garnish with extra Parmesan or parsley.
- Beginner Tip: Toss meatballs in warm sauce to coat evenly; serve with extra sauce for dipping.

Cooking Tips

Breadcrumbs: Soak fully to ensure moist meatballs; mash with a fork if lumps remain.
Onions: Cook low and slow for sweet, tender results; cool slightly before adding to avoid cooking eggs.
Mixing: Combine gently to keep meatballs light; overmixing leads to tough texture.
Forming: Wet hands or lightly oil them to prevent sticking; uniform size ensures even cooking.
Baking: Space meatballs to allow browning; use a meat thermometer for precise doneness.