Get ready to whip up some savory herb-infused meatballs that pack a flavorful punch. This recipe combines succulent meats with fresh herbs for a delightful twist on a classic dish. Whether you're serving them for dinner or as party appetizers, these meatballs are sure to impress.
Ground beef and ground pork form the base, delivering a juicy, flavorful bite. The beef provides a hearty texture, while the pork adds a touch of sweetness and moisture. Breadcrumbs help bind the mixture and keep the meatballs tender. Parmesan cheese adds a nutty richness, complementing the savory flavors. Garlic infuses the meatballs with a robust aroma, while fresh parsley and fresh basil introduce a burst of herbal freshness. An egg acts as a binder, ensuring the meatballs hold together. Salt and black pepper enhance the overall taste, and a splash of milk keeps them moist and tender. Finally, olive oil is used for searing, adding a subtle fruitiness.
These meatballs are versatile and pair beautifully with classic marinara sauce over spaghetti for a comforting meal. For an appetizer, serve them with toothpicks and a side of pesto or aioli for dipping. Alternatively, make meatball subs with melted mozzarella and marinara on a crusty roll. They’re also fantastic alongside roasted vegetables or a fresh green salad for a lighter option.
First things first, preheat your oven to 400°F. This ensures that it's ready to go once you've seared the meatballs. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, parmesan cheese, garlic, parsley, basil, egg, salt, pepper, and milk. Use your hands or a spatula to mix everything until it's all evenly incorporated. You’re looking for a uniform mixture without overworking it, which can make the meatballs tough.
Next, form the mixture into 1.5-inch balls. If you're like me, you'll eyeball it, but feel free to use a measuring spoon if you want consistency. Heat olive oil in a skillet over medium heat. Once it’s shimmering, carefully place the meatballs in batches, giving them room so they don't steam. Sear them until they're browned on all sides, about 5 minutes per batch. This step locks in juices and adds a nice crust.
Transfer the seared meatballs to a baking sheet. Bake them in your preheated oven for 10-12 minutes. You’re aiming for them to be cooked through but not dry. They should be firm to the touch but still have a little give. Serve them warm, garnished with additional parsley if desired.
Share