Side Of Meatballs (6) Recipe

Soak breadcrumbs

In a small bowl combine panko breadcrumbs and whole milk. Stir and let sit 2–3 minutes until milk is absorbed.

Mix meatball mixture

In a medium bowl add ground beef and ground pork. To the meat add the soaked breadcrumbs, beaten egg, grated Parmesan, minced garlic, chopped parsley, dried oregano, salt, and black pepper. Using clean hands or a fork, gently mix just until ingredients are evenly combined—avoid overworking to keep meatballs tender.

Portion meatballs

Divide mixture into 6 equal portions (about 2 ounces / 55–60 g each). Roll each portion gently between your palms into a smooth ball. Place finished meatballs on a tray or plate.

Sear meatballs

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. When oil is shimmering, add meatballs in a single layer without crowding (work in two batches if necessary). Sear, turning occasionally, until all sides are browned, about 6–8 minutes total. Use tongs to rotate carefully so they keep their shape.

Finish cooking

Reduce heat to medium-low. If using, pour 1/2 cup marinara sauce into the skillet and gently spoon some over each meatball. Cover the pan and simmer 6–8 minutes until internal temperature reaches 160°F (71°C) and meatballs are cooked through. If not using sauce, reduce heat to medium-low, cover and cook in their own juices for 6–8 minutes, turning once, until cooked through.

Transfer meatballs to a serving dish. Spoon any pan sauce or remaining marinara over the top. Sprinkle extra grated Parmesan and chiffonade basil over the meatballs. Serve hot as a side portion of 6 meatballs.

Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently in a skillet with a splash of water or warmed marinara to prevent drying.