If you're looking to elevate your meatball game, these Herb-Infused Italian Meatballs are the answer. Packed with fresh herbs and a hint of lemon zest, they deliver a flavor explosion that's both comforting and sophisticated.
Ground beef and ground pork provide a juicy, flavorful base for these meatballs. The combination of both meats ensures a perfect balance of flavor and texture. Italian breadcrumbs help bind everything together while adding a touch of flavor. Parmesan cheese is a secret weapon for a savory depth, while eggs hold the mixture together.
Fresh herbs are the stars here: parsley and basil add brightness, while oregano finishes the dish with a fragrant note. Garlic and lemon zest add aromatic depth, and a simple seasoning of salt and black pepper rounds it all out.
Olive oil is used to brown the meatballs, adding a hint of rich flavor. The sauce is made with marinara, chicken broth, and a touch of tomato paste, creating a flavorful bed for the meatballs to soak in.
These meatballs are fantastic served over spaghetti, allowing the sauce to coat the pasta beautifully. For a lighter option, try serving them with a side of roasted vegetables or a crisp Caesar salad. A crusty bread is perfect for mopping up any extra sauce.
Start by grabbing a large mixing bowl. Combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, parsley, basil, garlic, lemon zest, salt, and pepper. Use your hands to gently mix everything until it’s evenly incorporated — don’t overmix, as you want to keep the meat tender.
Form the mixture into 1.5-inch meatballs. This size is perfect for cooking evenly while still being substantial. Once formed, set them aside on a plate.
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the meatballs in a single layer, working in batches if necessary. Brown them on all sides, which should take about 6-8 minutes per batch. Once browned, remove them to a plate and reduce the heat to medium.
In the same skillet, add the marinara sauce, chicken broth, and tomato paste. Stir everything together, picking up any flavorful bits from the bottom of the pan. Once the sauce is well combined, return the meatballs to the skillet, ensuring they’re nestled into the sauce.
Cover the skillet and let it all simmer for about 20 minutes. This not only cooks the meatballs through but also allows the flavors to meld beautifully. Before serving, sprinkle with fresh oregano for a touch of freshness.
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