Nani's Best Homemade Meatballs with Sauce
These tender and juicy meatballs are the absolute best addition to your next pasta night.
recipesbynani.comThere is nothing quite like a plate of homemade meatballs simmering in a rich sauce. I have spent years perfecting this recipe to make sure every single bite is packed with flavor and stays incredibly moist.
My secret is to handle the meat mixture gently so the texture stays light and tender. Whether you choose to bake them in the oven or sear them in a pan, you will love how these turn out every time.
🧺 Ingredients
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1/4 cup whole milk
- 1 large egg, lightly beaten
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit or prepare a large skillet on the stove.
- 2
In a large bowl, combine the breadcrumbs and milk, letting them sit for a few minutes until the bread absorbs the liquid.
- 3
Add the ground beef, ground pork, Parmesan, egg, garlic, parsley, salt, and pepper to the bowl.
- 4
Mix the ingredients together gently with your hands until just combined, being careful not to overwork the meat.
- 5
Roll the mixture into golf ball sized portions using your hands.
- 6
To bake, place meatballs on a parchment lined baking sheet and cook for 20 minutes. To pan sear, brown them in a skillet over medium heat until cooked through.
- 7
Simmer the meatballs in your favorite marinara sauce for 10 minutes before serving.
💡 Tips
Serve these over warm spaghetti or tuck them into a toasted sub roll with extra cheese. Store any leftovers in an airtight container in the fridge for up to three days or freeze them for up to three months.
Made this recipe? Let us know how it went.
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