American
Tender Parmesan Beef and Pork Meatballs
Tender beef and pork meatballs with milk-soaked bread, Parmesan, garlic, and herbs.
6 servings · 35 minutes prep · 45 minutes cook
Ingredients
Meatballs
- 1 lb, 80/20
- 1 lb
- 3 slices, crust removed and torn
- 1/2 cup
- 2 large, beaten
- 3/4 cup, finely grated
- 4 cloves, finely grated
- 1/3 cup, finely chopped
- 1 tsp
- 1/4 tsp, optional
- 2 tsp
- 1 tsp, freshly ground
- 3 tbsp, for browning
Directions
Mix and Shape
- Soak bread in whole milk for 5 minutes, then mash into a paste.
- Add ground beef, ground pork, egg, parmesan cheese, garlic, parsley, dried oregano, crushed red pepper flakes, fine salt, and black pepper. Mix gently just until combined.
- Shape into 18 meatballs, about 2 ounces each. Chill for 20 minutes to firm.
Brown and Simmer
- Heat olive oil in a large skillet over medium heat. Brown meatballs in batches for 6 to 8 minutes, turning gently, until browned on several sides.
- Transfer meatballs to marinara sauce in a Dutch oven. Simmer gently for 25 to 30 minutes, until cooked through to 160°F and tender.
- Rest in the sauce for 5 minutes before serving.
