Name: Classic Italian Meatballs
Prep time: 30 min
Cook time: 30 min
Yield: 3
Ingredients: 1 c. fresh bread crumbs -; 1/2 c. whole milk -; 1 lb. ground beef -; 1/2 lb. ground pork -; 1/2 lb. Italian sausage, casings removed -; 1 small yellow onion, finely chopped -; 3 cloves garlic, finely chopped -; Kosher salt -; Freshly ground black pepper -; 2 large eggs, beaten to blend -; 1 c. finely grated Parmesan, plus more for serving -; 1/4 c. chopped fresh parsley, plus more for serving -; 2 tbsp. extra-virgin olive oil -; 1 (32-oz.) jar or homemade marinara sauce -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Classic Italian Meatballs

1. 1 c. fresh bread crumbs -

2. 1/2 c. whole milk -

3. 1 lb. ground beef -

4. 1/2 lb. ground pork -

5. 1/2 lb. Italian sausage, casings removed -

6. 1 small yellow onion, finely chopped -

7. 3 cloves garlic, finely chopped -

8. Kosher salt -

9. Freshly ground black pepper -

10. 2 large eggs, beaten to blend -

11. 1 c. finely grated Parmesan, plus more for serving -

12. 1/4 c. chopped fresh parsley, plus more for serving -

13. 2 tbsp. extra-virgin olive oil -

14. 1 (32-oz.) jar or homemade marinara sauce -

How to cook deliciously - Classic Italian Meatballs

1. Stage

In a small bowl, mix bread crumbs and milk until combined. Let sit 15 minutes.

2. Stage

In a large bowl, using your hands, combine beef, pork, sausage, onion, and garlic; season with salt and pepper. Gently stir in bread crumb mixture, eggs, Parmesan, and parsley until just combined. Form beef mixture into 1 1/2" balls.

3. Stage

In a large, high-sided skillet over medium heat, heat oil. Working in batches, sear meatballs on all sides to develop a crust, about 2 minutes per side. Transfer to a large bowl or plate.

4. Stage

In same skillet over medium-low heat, bring sauce to a simmer, then return meatballs to skillet. Cover and simmer until meatballs are cooked through, about 8 minutes more.

5. Stage

Top meatballs with more Parmesan and parsley.