This Italian meatball recipe is very easy to make, and since we skip the messy step of pan-frying the meatballs, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. Once the meatballs are baked, add them to your favorite prepared tomato sauce and simmer for 1 to 2 hours.
Ingredients
- plain bread crumbs: 0.33333 cup
- milk: 0.5 cup
- olive oil: 2 Tbsp
- onion: 1 piece (diced)
- ground beef: 1 pound
- ground pork: 1 pound
- eggs: 2 piece
- Parmesan cheese: 2 Tbsp (grated)
- parsley: 0.25 bunch (chopped, fresh)
- garlic: 3 clove (crushed)
- salt: 2 tsp
- ground black pepper: 1 tsp
- Italian herb seasoning: 1 tsp (dried)
- red pepper flakes: 0.5 tsp
Metric Conversion
Stages of cooking
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Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes.
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Meanwhile, heat olive oil in a skillet over medium heat. Add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender, about 15 minutes more.
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Gently stir beef and pork together in a large bowl. Add onions, bread crumb mixture, eggs, Parmesan cheese, parsley, garlic, salt, black pepper, Italian herb seasoning, and red pepper flakes; mix together using a rubber spatula until combined. Cover and refrigerate for about one hour.
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Preheat the oven to 425 degrees F (220 degrees C).
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Form mixture into balls about 1 1/2 inches in diameter; arrange in a single layer on the prepared baking sheet.
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Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
