Classic Italian Melt-In-Your-Mouth Meatballs
The aroma of fresh herbs and simmering marinara hitting a hot stove is the ultimate dinner signal that a comforting, soulful meal is on the way. These Melt-In-Your-Mouth Italian Meatballs are a labor of love, designed to reclaim the classic Sunday supper and turn it into a weeknight reality.
Ingredients
- 1 lb ground beef 80/20
- ½ lb ground pork
- ½ cup plain breadcrumbs
- ⅓ cup whole milk
- 1 large egg whisked
- ½ cup freshly grated Parmesan cheese
- 2 cloves garlic minced
- ¼ cup fresh parsley chopped
- 1 tsp dried oregano
- Salt and black pepper to taste
- 24 oz marinara sauce
- 1 lb spaghetti or your favorite pasta
Instructions
- Panade: In a small bowl, combine breadcrumbs and milk. Let sit for 5 minutes until a paste forms.
- Combine: In a large bowl, lightly whisk the egg, garlic, parsley, oregano, salt, and pepper. Add the ground meats, Parmesan, and the breadcrumb paste.
- Mix: Gently mix with your hands until just combined. Do not overwork the meat.
- Shape: Roll into 1.5-inch meatballs.
- Simmer: Bring marinara sauce to a gentle simmer in a large pot. Carefully add the meatballs and cover. Simmer on low for 20–25 minutes until cooked through.
- Serve: Serve the meatballs and sauce over cooked pasta. Garnish with extra Parmesan and fresh parsley.