More ▾
Classic Italian Meatballs
By Lauren Miyashiro · share.google
Yield: 3 dz.
| prepHave all ingredients measured and prepped before starting | ||||||
| 1 cup / 240 ml fresh bread crumbs | Soak bread crumbs in milk, 15 min | Combine all meatball ingredients | Form into 1 1/2" balls | Sear meatballs in oil, 2 min per side | Simmer in sauce, covered, 8 min | Top with Parmesan and parsley |
| 1/2 cup / 120 ml whole milk | ||||||
| 1 lb. / 450 g ground beef | ||||||
| 1/2 lb. / 225 g ground pork | ||||||
| 1/2 lb. / 225 g 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 cup / 100 g finely grated Parmesan, plus more for serving | ||||||
| 1/4 cup / 15 g chopped fresh parsley, plus more for serving | ||||||
| 2 tbsp. extra-virgin olive oil | ||||||
| 1 (32-oz. / 900 ml) jar or homemade marinara sauce | ||||||
Read left to right — each column combines what's behind it. Tap a step to check it off, or an ingredient to mark it as one you have.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free