The best Italian meatballs with a blend of two types of meat and the perfect amount of herbs and spices. This recipe produces tender and juicy meatballs each and every time!
1cupFrench breador other sturdy white bread, cut or torn into small pieces
1/2cupmilk
1poundground beef80% lean
1 poundground pork
1/3cuponionfinely chopped
1tablespoongarlicminced
1 1/2teaspoonskosher salt
1/2teaspoonpepper
1 1/4teaspoonsItalian seasoning
2eggs
1/3cupgrated parmesan cheese
cooking spray
28ounce jarmarinara sauce
8ounce cantomato sauce
2tablespoonsparsleychopped
Instructions
Place the bread and milk in a large bowl; let stand for 5 minutes.
Add the beef, pork, onion, garlic, salt, pepper, Italian seasoning, eggs and parmesan cheese to the bowl.
Gently stir everything together until it's just combined. You can add a little more milk, 1 teaspoon at a time, if needed to make the ingredients blend better.
Form the meat mixture into 1 inch balls - do not roll them too tightly!
Preheat the broiler. Coat a sheet pan with cooking spray. Arrange the meatballs on the sheet pan.
Broil for 8-10 minutes or until meatballs are cooked through.
Place the meatballs in a pot on the stove over medium heat along with the marinara sauce and tomato sauce. Stir to combine.
Simmer for 10-15 minutes, or longer if you have the time. Sprinkle with parsley, then serve.