Juicy Meatball Recipe – Italian Special

These Flavorful and juicy homemade meatballs are make-ahead and freezer friendly so they’re perfect for meal prep. The
meatballs can be baked or sauteed and served as appetizers or the main course.

  • Prep Time15 min
  • Cook Time15 min
  • Total Time30 min

Ingredients for Juicy Meatballs

  • 3 slices white bread, crusts removed, diced
  • 2/3 cup cold water
  • 1 lb lean ground beef, 85/15 fat content
  • 1 lb ground pork
  • 1/4 cup parmesan cheese, shredded
  • 1 large egg
  • 3 garlic cloves, minced
  • 2 Tbsp parsley, finely chopped
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 Tbsp olive oil, to sautee

How to Make Meatballs


Combine diced bread in a large bowl with 2/3 cup water. Set aside 5 minutes then mash with a fork. Meanwhile, prepare the
remaining ingredients.


Into the bowl of mashed bread crumbs, add ground beef, ground pork, 1/4 cup parmesan cheese, 1 egg, 3 minced garlic
cloves, 2 Tbsp parsley, 1 tsp salt and 1/2 tsp black pepper. Use your hands to stir the mixture together just until well
combined. Do not overmix.


Portion onto a lined baking sheet (about 2 Tbsp per meatball – an ice cream scoop makes it easy). With wet hands, roll
meatballs into 1 1/2″ diameter balls.

How to Cook Meatballs


To Sautee: Heat a large non-stick pan over medium heat. Add 2 Tbsp oil. Once the oil is hot, add meatballs to the
skillet, placing them in one at a time and cook in batches to get a good sear. Sautee turning every 2 minutes (total 6-8
minutes), or until evenly browned and the internal temperature reaches 160°F on an instant-read thermometer. Serve as is
or in any recipe that calls for meatballs.


To Bake Meatballs: Place on a lined baking sheet 2″ apart and bake in a fully preheated oven at 400°F for 20-23 minutes,
or until fully cooked and the centers reach 160°F. If you want a prettier color to your meatballs, broil for the last 2-3