Juicy Italian Meatball Recipe

Today I’m thrilled to share my guide on How To Make The Best Meatballs. I blend 1 lb ground beef with 1 lb ground pork and Italian-style breadcrumbs, Parmesan cheese, garlic, and fresh parsley. This recipe promises a mouthwatering twist on classic meatballs that will spark your curiosity.

I’ve always been excited about trying new twists on old favorites and this Juicy Italian Meatball Recipe is no exception. I discovered that mixing 1 lb ground beef with 1 lb ground pork creates an amazing depth of flavor.

When I toss in some Italian-style breadcrumbs, a bit of grated Parmesan cheese, and minced garlic, it really kicks the taste up a notch. I also add eggs and whole milk so that each meatball turns out extra moist and tender.

A handful of fresh parsley with a pinch of salt and a dash of red pepper flakes help balance out the richness. I have experimented with different versions over the years and learned a few tricks to lock in that savory goodness.

These meatballs work so well for meal prep since they are make-ahead and freezer friendly. Trust me, once you try these big, juicy Italian meatballs, you’ll be asking how to make the best meatballs every single time.

Why I Like this Recipe

I really love this recipe because it always gives me super flavorful meatballs that remind me of home cooking. I like how the mix of ground beef and pork makes them so juicy without much fuss and they’re easy to prep ahead of time so I can keep a freezer stash for busy days. Another reason is that the spices and herbs add a kick that makes every bite interesting and delicious. Lastly, I love how simple it is to cook them in the oven and then just serve with my favorite pasta – its a real go-to meal that never disappoints.

Ingredients

• Ground beef is rich in protein and gives a robust meat flavor for hearty meals.
• Ground pork adds tenderness and extra moisture to meatballs with savory richness.
• Parmesan cheese boosts flavor and supplies calcium essential for strong bones.
• Garlic gives a spicy, pungent kick and add healthful antioxidants to the dish.
• Italian-style breadcrumbs absorb juices and provide carbohydrates for energy during cooking.
• Fresh parsley adds brightness, vitamin A, and a subtle herbal note that uplifts taste.
• Eggs bind ingredients and deliver extra protein for satisfying, juicy meatballs.
• Milk adds moisture and creates a tender texture in every delicious bite.
• Mixed herbs blend perfectly balancing zest and earthyness in delightful ways.

Ingredient Quantities

• 1 lb ground beef
• 1 lb ground pork
• 1/2 cup Italian-style breadcrumbs
• 1/3 cup grated Parmesan cheese
• 2 large eggs
• 1/4 cup whole milk
• 4 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp salt (or to taste)
• 1/2 tsp ground black pepper
• 1/4 tsp red pepper flakes
• 1/2 tsp dried oregano
• 1/2 tsp dried basil

How to Make this

1. Preheat your oven to 400°F, and line a baking sheet with parchment paper.

2. In a large bowl, mix together the 1 lb of ground beef and 1 lb of ground pork.

3. Add in the 1/2 cup of Italian-style breadcrumbs, 1/3 cup grated Parmesan cheese, 2 large eggs, and 1/4 cup whole milk.

4. Now throw in the 4 minced garlic cloves and 1/4 cup chopped fresh parsley.

5. Season the mixture with 1 tsp salt (or to taste), 1/2 tsp ground black pepper, 1/4 tsp red pepper flakes, 1/2 tsp dried oregano, and 1/2 tsp dried basil.

6. Gently mix everything with your hands or a spoon just until it’s all combined – do not overmix or you’ll lose the juiciness.

7. Scoop out portions of the mix and roll them into balls, trying to keep them about the same size so they cook evenly.

8. Place the meatballs on your prepared baking sheet ensuring there’s a little space between each one.

9. Bake them in the oven for about 20 minutes until they are nicely browned and cooked through, and if you want them extra juicy you can cover with foil halfway through.

10. Let the meatballs rest for a few minutes before serving with your favorite pasta and sauce. Enjoy!

Equipment Needed

1. Oven (preheated to 400°F)
2. Baking sheet
3. Parchment paper
4. A large bowl for mixing the meat and other ingredients
5. Measuring cups (for things like breadcrumbs, Parmesan and milk)
6. Measuring spoons (for the salt, pepper, red pepper flakes, oregano and basil)
7. A mixing spoon (or you can mix with your hands)
8. Knife and cutting board (for chopping the parsley if it’s not pre-chopped)

FAQ

Juicy Italian Meatball Recipe Substitutions and Variations

• If you dont have both beef and pork, you can try using all ground turkey or chicken. It’ll change the flavor a bit but still works fine
• You can swap Italian-style breadcrumbs with panko breadcrumbs or even some crushed crackers if you dont have any of the original
• If you’re out of Parmesan cheese, try using Grana Padano or Pecorino Romano instead. They add a similar cheesy kick
• Whole milk can be replaced by heavy cream for a richer flavor, or try unsweetened almond milk if you need a dairy-free option
• If eggs are a problem, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg as a substitute. It works surprisingly well in binding the meatballs

Pro Tips

1) Be really careful not to overmix the meat. Trust me, if you mix it too much your meatballs will turn out dense and not as juicy as they could be.
2) Chill the meat mixture in the fridge for about 30 minutes before you roll them into balls. This helps all the ingredients stick together better and prevents them from falling apart when you cook em.
3) Use your hands to mix, but try not to mash the meat too hard. A light touch makes a big difference in keeping them tender and flavorful.
4) If you love a bit of extra flavor, experiment by adding a tiny bit of finely chopped onion or a squeeze of lemon juice. It gives the meatballs a boost without changing the whole vibe of the dish.