Description

Craving juicy, flavorful meatballs that capture the essence of Italian comfort food? What if you could create Chef John’s Italian Meatballs in just over an hour, with tender, savory balls baked to perfection and ready to pair with your favorite tomato sauce? This beginner-friendly recipe, inspired by your love for bold, savory dishes like Baked Ziti I and Chef John’s Stuffed Peppers, delivers a restaurant-quality dish perfect for family dinners, pasta nights, or meal prep.

Ingredients

For the Meatballs

Plain Bread Crumbs (⅓ cup): Absorb milk for a tender, moist texture.
Milk or Beef Broth (½ cup): Softens breadcrumbs and adds richness; broth enhances savory flavor.
Olive Oil (2 tbsp): Sautés onions for sweet, savory depth.
Onion (1, diced): Provides aromatic sweetness and texture.
Ground Beef (1 lb): Offers hearty, savory protein with moderate fat for juiciness.
Ground Pork (1 lb): Adds richness and tenderness to the meat mixture.
Large Eggs (2): Bind ingredients and add structure.
Grated Parmesan Cheese (2 tbsp): Infuses sharp, nutty flavor.
Fresh Parsley (¼ bunch, chopped, ~¼ cup): Brings fresh, herbaceous brightness.
Garlic (3 cloves, crushed): Adds bold, aromatic savoriness.
Salt (2 tsp): Enhances overall flavor.
Ground Black Pepper (1 tsp): Provides a sharp, spicy bite.
Dried Italian Herb Seasoning (1 tsp): Combines oregano, basil, and thyme for classic Italian flavor.
Red Pepper Flakes (½ tsp): Contributes mild, spicy warmth.

Substitutions and Variations

Ground Beef/Pork: Swap with ground turkey, chicken, or a 50/50 blend; use plant-based meat for vegetarian (adjust cooking time).
Bread Crumbs: Replace with panko, crushed crackers, or gluten-free breadcrumbs; use oatmeal for gluten-free (blend finely).
Milk/Beef Broth: Use water, plant-based milk, or vegetable broth for dairy-free or vegetarian.
Parmesan: Substitute with Pecorino Romano, Asiago, or nutritional yeast for vegan.
Parsley: Swap with fresh basil, cilantro, or 1 tbsp dried parsley for convenience.
Vegetarian/Vegan: Use plant-based meat, vegan Parmesan, and vegetable broth; replace eggs with ¼ cup aquafaba or flaxseed mixture (1 tbsp flaxseed + 3 tbsp water per egg).
Gluten-Free: Use gluten-free breadcrumbs and ensure Italian seasoning is gluten-free certified.
Low-Sodium: Reduce salt to 1 tsp and use low-sodium broth; add ½ tsp dried oregano for flavor.

Optional Additions

Cheese: Mix ¼ cup shredded mozzarella into the mixture, inspired by your Four Cheese Margherita Pizza.
Spices: Increase red pepper flakes to 1 tsp or add ½ tsp smoked paprika, echoing your Amazing Spicy Grilled Shrimp.
Herbs: Add 1 tbsp chopped fresh basil or rosemary, inspired by your Mediterranean Chicken Pasta Salad.

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Instructions

Prepare the Baking Sheet:
- Cover a baking sheet with aluminum foil and lightly spray with cooking spray to prevent sticking.
- Tip: Use a rimmed baking sheet to catch any juices; ensure foil is smooth for even baking.
Soak the Breadcrumbs:
- In a small bowl, combine ⅓ cup plain bread crumbs and ½ cup milk (or beef broth).
- Let soak for 20 minutes, stirring occasionally, until soft and mushy.
- Tip: Mash with a fork to ensure even absorption; soak while preparing onions to save time.
Cook the Onions:
- Heat 2 tbsp olive oil in a skillet over medium heat.
- Add 1 diced onion and cook, stirring, until softened and translucent, about 5 minutes.
- Reduce heat to low and cook until very tender, about 15 minutes more, stirring occasionally.
- Set aside to cool slightly.
- Tip: Stir frequently to avoid browning; onions should be soft and sweet, not caramelized.
Mix the Meatball Mixture:
- In a large bowl, gently combine 1 lb ground beef and 1 lb ground pork using your hands or a spatula.
- Add cooled onions, soaked breadcrumb mixture, 2 large eggs, 2 tbsp grated Parmesan, ¼ cup chopped fresh parsley, 3 crushed garlic cloves, 2 tsp salt, 1 tsp black pepper, 1 tsp dried Italian herb seasoning, and ½ tsp red pepper flakes.
- Mix with a rubber spatula or hands until just combined; avoid overmixing to keep meatballs tender.
- Cover and refrigerate for 1 hour to firm up and meld flavors.
- Tip: Mix gently to maintain a light texture; chill to make shaping easier.
Form the Meatballs:
- Preheat oven to 425°F (220°C).
- Scoop mixture into portions (about 2 tbsp each) and roll into balls ~1½ inches in diameter (yields ~30 meatballs).
- Arrange in a single layer on the prepared baking sheet, spacing slightly apart.
- Tip: Use a cookie scoop or tablespoon for uniform size; wet hands to prevent sticking.
Bake the Meatballs:
- Bake in the preheated oven until browned and cooked through, 15–20 minutes (internal temperature 160°F/71°C for beef/pork).
- Rotate the baking sheet halfway through for even browning.
- Tip: Check at 15 minutes; meatballs should be golden but not dry; use a meat thermometer for accuracy.
Serve:
- Remove from oven and let rest for 5 minutes.
- Serve hot with your favorite tomato sauce (e.g., marinara from Baked Ziti I), over spaghetti, in sub rolls for meatball subs, or as an appetizer with sauce for dipping.
- Pair with sides like garlic bread (inspired by your My Chicken Parmesan), a Caesar salad, or roasted vegetables, and a drink like a red wine or sparkling water.
- Garnish with extra parsley or Parmesan (optional) for a vibrant touch.
- Tip: Toss meatballs in warm sauce for serving; ensure each portion includes 3–4 meatballs for balance.