Italian Meatballs - Beef & Pork



Prep 20 m

Cook 35 m

Ready In 2 h 15 m

"Homemade meatballs are very easy to make, and since we skip the very messy step of pan-frying these before they hit the sauce, it becomes downright simple. Here I use a standard half-beef/half-pork mixture. You can substitute water or beef broth for the milk, if preferred."

Ingredients

1/3 cup plain bread crumbs

1/2 cup milk

2 tablespoons olive oil

1 onion, diced

1 pound ground beef

1 pound ground pork

2 eggs

1/4 bunch fresh parsley, chopped

3 cloves garlic, crushed

2 teaspoons salt

1 teaspoon ground black pepper

1/2 teaspoon red pepper flakes

1 teaspoon dried Italian herb seasoning

2 tablespoons grated Parmesan cheese

Directions

Cover a baking sheet with foil and spray lightly with cooking spray.

Soak bread crumbs in milk in a small bowl for 20 minutes.

Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil untiltranslucent, about 20 minutes.

Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley,garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, andParmesan cheese into meat mixture with a rubber spatula until combined.Cover and refrigerate for about one hour.

Preheat an oven to 425 degrees F (220 degrees C).

Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange ontoprepared baking sheet.

Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.