Italian Meatballs (Printable Version)
Beef and pork meatballs with a hint of herbs, easy to fix for any night. Handy for freezing or prepping ahead.
# Everything You’ll Need:
→ Meatball Mix
01 -
1 teaspoon sea salt
02 -
3 garlic cloves, chopped fine
03 -
3 slices white bread (edges off, cut up)
04 -
2 tablespoons chopped parsley
05 -
0.5 teaspoon ground black pepper
06 -
1 large egg
07 -
450 g pork mince
08 -
25 g parmesan, shredded
09 -
160 ml cold water or milk
10 -
450 g lean ground beef (85/15 fat)
→ For Pan Frying
11 -
2 tablespoons olive oil
# Steps to Cook:
01 -
Or if you’re using the oven, turn it on to 200°C. Put the meatballs on a lined tray with a bit of space in between. Cook them for 20 to 23 minutes till they’re cooked through and hit 71°C inside. You can stick them under the broiler for the last couple of minutes to get a nice crust.
02 -
If you’re cooking on the stove, put some olive oil in a non-stick frying pan and set it to medium. Once it’s hot, toss in the meatballs a few at a time. Brown them all over by turning every couple minutes, letting them cook for 6 to 8 minutes so the inside hits 71°C.
03 -
Grab about 2 tablespoons of the mix for each ball (you can use an ice cream scoop if you have one). Dampen your hands and roll them into balls about 4 cm wide. Line them up on a tray with parchment paper.
04 -
Toss the minced beef and pork, parmesan, cracked egg, chopped garlic, parsley, salt, and black pepper in with your mushy bread. Work it all together by hand just till it’s all mixed—don’t go crazy or the meatballs won’t be soft.
05 -
Put your diced bread pieces in a big bowl. Pour in the milk or water and let them sit for about 5 minutes. Then mash them up well with a fork till they get super pasty.
# Extra Suggestions:
01 -
Letting bread soak in milk or water makes the meatballs more tender. Don’t mix too much or they’ll get tough. Either way of cooking is fine—try oven or pan. Make extra and freeze some to have ready for later.