Italian Meatballs with Beef and Pork

My criteria for a great Italian meatball is simple. They must be tender, flavorful, made with minimal ingredients, fast enough to make on a weeknight, and still genuinely tasty when made-ahead or reheated.

Many years ago I started with a version from Gimme Some Oven that was close to what I wanted. Over the years, I've tweaked the ratios and landed on my own version, which uses fewer breadcrumbs for a better texture and simplified seasonings to keep the ingredient list short but impactful.

Now this recipe is one of my personal favorites when I have ground beef on hand (for the days when I don't feel like scooping, this One Pot Ground Beef Pasta is my other top choice).

Ingredients for beef and pork meatballs

This recipe only requires ten ingredients! Full quantities are in the recipe card below, but here are a few noteworthy tips to get the best results.

• Panko breadcrumbs: This is the quintessential ingredient that makes meatballs super tender. If you skip it, it will very noticeably change the texture. You can substitute with regular breadcrumbs (I've done this when I'm in a pinch), but I truly prefer the texture I get when using panko.
• Whole milk: Full fat adds moisture, although you could also use 2% if needed.
• Ground beef: Shoot for a protein to fat ratio that is between 80/20 and 90/10 in order to keep the meatballs moist. I often use 85/15.
• Ground pork: This usually comes in an 80/20 ratio of fat to protein, which is what I use. I find that pork adds so much delicious flavor to set these apart from the standard all-beef meatballs.
• Eggs: This is a critical ingredient because it binds everything together and helps it hold it's shape in a ball. It cannot be skipped for good results.
• Parmesan cheese: I prefer to use a block of real cheese that I get at Costco or Sam's Club, then grate it on the fine side of a cheese grater or Microplane so that the flavor is evenly distributed. You can also buy real parmesan already shredded, but you should not use the powdered kind... it's highly processed and full of additives.
• Fresh herbs: Fresh basil or parsley are both good! Use whatever you have on hand or a mixture of both.
• Onion: Yellow or sweet onions are my preference. I use the large side of a cheese grater to give the onion a really nice texture! I learned this simple grating technique that makes if fast and easy. You can finely dice them instead if you prefer that texture.
• Garlic: You can buy it minced or use a garlic press if you have fresh cloves.
• Worcestershire sauce: A little goes a long way to add a deep, meaty taste.
• Salt and pepper: I only cook with kosher salt because table salt has a different flavor and additives I prefer to avoid.

How to make oven baked meatballs

I suggest reading through the recipe before you start so that you are familiar with the full process - this makes it stress free!

How to cook these in the oven, skillet, or slow cooker

I have cooked these several different ways, so I've ranked them in order of preference below with a few tips.

• Oven (favorite method): I most often make these as written, on a cookie sheet lined with parchment. Another method is to bake them on a wire rack over the cookie sheet, which produces more golden brown color but is also not fun to clean up. When they're done baking, you can serve immediately with warmed marinara sauce.
• Skillet (messier, but great flavor): This is the best method for the most golden brown, crispy outside. Simply heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil, then add half of the meatballs and cook undisturbed for 2 minutes on the bottom and 2 minutes on the top. Cook the sides for about 1 more minute total, rotating them about every 20 seconds. Repeat this with the remaining meatballs, then when they are all finished add them back to the pan and add marinara sauce. Simmer them in the sauce for about 8 minutes, or until they are cooked through to 165°F.
• Slow cooker (only works when frozen): If you try to cook raw meatballs in the slow cooker, they just end up falling apart in my experience. I prefer to bake them first, freeze (using the instructions below), then pop in the slow cooker frozen. Add plenty of marinara sauce and cook on low for 2-4 hours.

Freezing instructions

How to freeze raw: Line a cookie sheet with parchment paper (I use these small baking sheets because they fit best in my freezer). Line the raw meatballs on the sheet, close together but not touching, and freeze for 2-3 hours until they are pretty solid. Transfer them to a freezer bag or airtight container and keep frozen for 2-3 months.

You can bake them from frozen as directed, adding 1-2 minutes if needed. If you prefer to cook in a skillet, allow them to thaw fully first.

How to freeze cooked: Bake these as directed and cool completely. Then place them on a parchment-lined baking sheet, close together but not touching, and freeze for 2-3 hours until they are pretty solid. Transfer them to a freezer bag or airtight container and keep frozen for 2-3 months.

My preferred reheating method is to simmer them in marinara sauce on the stove for 15-20 minutes from frozen. You can also place them in a slow cooker with sauce on low for 2-4 hours, or microwave them for 2-4 minutes. I don't suggest baking them again - they just dry out when we've done this.

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