Meat Ball Recipe
Make Meat Ball Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meatballs
Sauce (optional for serving)
To serve (optional)
Method
Meatballs
- 1
Prep
In a small bowl, soak the breadcrumbs with milk until soft, about 5 minutes; stir to combine.
- 2
Combine
In a large mixing bowl, add ground beef, ground pork, soaked breadcrumbs (including any leftover milk), egg, grated Parmesan, minced onion, minced garlic, chopped parsley, dried oregano, kosher salt, and freshly ground black pepper.
- 3
Mix gently
Using your hands or a fork, gently mix ingredients just until combined. Do not overwork the meat—overmixing yields dense meatballs.
- 4
Form meatballs
Portion the mixture into 1 1/4-inch (about 1.5 tablespoons) to 1 1/2-inch rounds for appetizer size (yielding about 24–28 meatballs). Roll each portion between your palms to form smooth balls. Place on a rimmed baking sheet lined with parchment.
- 5
Chill (optional)
For best shape and easier frying, chill the formed meatballs in the fridge for 15–30 minutes.
- 6
Cook
Heat 2 tablespoons olive oil in a large skillet over medium heat. When oil is shimmering, add meatballs in a single layer without overcrowding (work in batches). Cook, turning occasionally, until browned on all sides, about 6–8 minutes per batch. Internal temperature should reach 160°F (71°C).
- 7
Finish in sauce (optional)
If using sauce, transfer browned meatballs to the simmering sauce (see sauce section) and cook together for 10–12 minutes to finish cooking and infuse flavor. If not using sauce, transfer cooked meatballs to a paper-towel-lined plate to drain.
Sauce (optional for serving)
- 8
In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add 1 teaspoon minced garlic and sauté 30 seconds until aromatic but not browned.
- 9
Add the crushed tomatoes, tomato paste, dried basil, sugar, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir to combine and bring to a gentle simmer.
- 10
Reduce heat to low and simmer, uncovered, for 10 minutes to thicken slightly. Taste and adjust seasoning. Add browned meatballs to the sauce and simmer an additional 10–12 minutes until meatballs are cooked through and flavors have melded.
To serve
- 11
Spoon meatballs and sauce onto a platter or into bowls. Sprinkle with chopped fresh parsley and grated Parmesan. Serve hot with toothpicks or small skewers for an appetizer presentation.
- 12
Leftovers can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.