Print

Tender Italian Beef Meatballs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting recipe for tender Italian beef meatballs, perfect for pairing with spaghetti and marinara sauce.

Ingredients

Scale
  • 1/2 cup unseasoned dry breadcrumbs
  • 1/4 cup whole milk
  • 1/4 cup finely shredded Parmesan cheese
  • 1 pound 80/20 ground chuck
  • 1 large egg (beaten)
  • 1 teaspoon dried Italian herb blend
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup finely grated or minced yellow onion
  • 2 cloves garlic (finely chopped or pressed)
  • 1/2 teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley (optional for topping)
  • Olive oil (for skillet preparation if pan-frying)

Instructions

  1. Soak breadcrumbs in a bowl with the whole milk for about 5 minutes until soft.
  2. Gather your ingredients: grate Parmesan cheese, chop garlic and onion, and set aside ground chuck and beaten egg.
  3. Mix the soaked breadcrumbs, ground chuck, beaten egg, Italian herb blend, black pepper, onion, garlic, and fine sea salt gently until just combined.
  4. Shape the mixture into round meatballs, about the size of a golf ball.
  5. Prep the skillet by heating olive oil over medium heat.
  6. Cook meatballs in batches, browning each side for about 4-5 minutes until golden and cooked through.
  7. Serve meatballs on a platter and garnish with freshly chopped parsley, if desired.

Notes

For added flavor, try substituting ground turkey or chicken. These meatballs can be refrigerated for 3-4 days or frozen for up to 3 months.

Nutrition

Find it online: https://www.nailzspa.com/tender-italian-beef-meatballs-recipe/

Scroll to Top