Hand-rolled Meatballs Recipe
Make Hand-rolled Meatballs Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Meatball mixture
For rolling & cooking
To finish / serve (optional)
Method
Meatball mixture
- 1
Prepare aromatics
Peel and finely mince the garlic cloves (or grate them). Finely chop the parsley leaves and set both aside.
- 2
Bloom breadcrumbs
Place the fresh breadcrumbs in a medium bowl and pour the milk over them. Let sit 5 minutes until the crumbs absorb the milk and become pasty.
- 3
Combine ingredients
In a large mixing bowl add the ground beef and ground pork. Add the soaked breadcrumbs, egg, grated Parmesan, minced garlic, chopped parsley, Dijon mustard, salt, black pepper, and red pepper flakes (if using).
- 4
Mix gently
Using your clean hands or a fork, gently combine the mixture until just homogenous. Do not overwork — mix until ingredients are evenly distributed, about 20–30 strokes.
- 5
Chill
Cover the bowl with plastic wrap and refrigerate for 20–30 minutes. Chilling firms the mixture, making it easier to roll uniform meatballs.
For rolling & cooking
- 6
Portion and shape
Line a rimmed baking sheet with parchment or wax paper. Scoop about 1.5 tablespoons (approximately 25–30 g) of the chilled mixture for each meatball — yields about 18–20 meatballs for the given recipe. Roll between your palms into smooth, compact spheres. Lightly dust each meatball with the all-purpose flour to help form a light crust while searing.
- 7
Preheat pan
Place a large skillet over medium-high heat. Add the olive oil and unsalted butter and let the butter melt and foam. When the oil is shimmering and the pan is hot (but not smoking), it is ready.
- 8
Sear meatballs
Arrange meatballs in a single layer without crowding (work in batches if needed). Sear, turning occasionally with tongs or a spatula, until all sides are golden brown, about 6–8 minutes total per batch. The goal is a caramelized exterior; they will not be fully cooked inside yet.
- 9
Finish in sauce (optional)
If using marinara, transfer the seared meatballs to a wide saucepan or return them to the skillet and pour the marinara over them. Bring to a gentle simmer, cover partially, and cook until meatballs reach an internal temperature of 160°F (71°C), about 12–15 minutes depending on size. Spoon sauce over meatballs occasionally to keep them moist.
- 10
Bake finish (alternative)
Alternatively, place seared meatballs on a baking sheet and finish in a 375°F (190°C) oven for 10–12 minutes until an instant-read thermometer reads 160°F (71°C).
- 11
Rest
Remove meatballs from heat and let rest 5 minutes. Resting helps redistribute juices for juicier meatballs.
To finish / serve (optional)
- 12
Plate
Serve meatballs spooned with warm marinara sauce or on their own. Garnish with torn fresh basil leaves and a sprinkle of extra grated Parmesan.
- 13
Serving suggestions
Serve over spaghetti, in a sub roll with melted provolone, or as an appetizer with toothpicks. Leftovers keep refrigerated up to 3 days or freeze up to 3 months.