Classic Italian Meatballs
Classic Italian Meatballs are savory and flavorful, made with a blend of ground beef and pork mixed with fresh herbs and spices. These meatballs are slow-cooked in a rich tomato sauce, creating a comforting and hearty meal. Perfect for serving with pasta or as a stand-alone dish, they offer a taste of traditional Italian home cooking.
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Servings: 24 meatballs
Calories: 46kcal
Ingredients
- 1 1/2 pounds ground chuck
- 1/2 pound ground pork
- 2 eggs
- 1 cup Panko flakes
- 1 cup Parmesan grated
- 1 teaspoon salt
- Black pepper to taste
- 1/2 cup fresh parsley, basil, or oregano chopped
Instructions
- Preheat the oven to 375 degrees.
- Put all ingredients in a bowl. Very gently mix the ingredients together until you can no longer see the egg. Don’t squish and overwork the meat, or you’ll end up with dry meatballs.1 1/2 pounds ground chuck , 1/2 pound ground pork, 2 eggs, 1 cup Panko flakes, 1 cup Parmesan, 1 teaspoon salt, Black pepper, 1/2 cup fresh parsley, basil, or oregano
- Shape into small ping pong sized balls. This makes about 24 meatballs. Place meatballs on a parchment or silpat-lined baking sheet. Alternatively, invest in a rack that fits inside your jelly roll pan and bake them on top of that.
- Bake about 15 or so minutes until nicely browned. Let any leftover meatballs fully cool, then place in a tightly sealed container in the fridge for two to three days.
Notes
- Reheat your leftover meatballs covered on the stovetop or microwave, as needed.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1meatball | Calories: 46kcal | Carbohydrates: 0.2g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 23mg | Sodium: 174mg | Potassium: 36mg | Sugar: 0.05g | Vitamin A: 53IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 0.2mg
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.