Add 2 Meatballs Recipe

Mix

In a small bowl, combine ground meat, grated Parmesan, breadcrumbs, egg yolk, minced garlic, chopped parsley, salt, and black pepper. Mix gently with a fork until ingredients are just incorporated — avoid overmixing to keep meatballs tender.

Portion

Divide the mixture into two equal portions (approximately 1.9–2.0 ounces / 55–60 g each). Roll each portion gently between your palms to form smooth, compact meatballs. Wetting your hands slightly helps prevent sticking.

Sear

Heat 1 teaspoon of olive oil in a small nonstick or stainless-steel skillet over medium heat until shimmering. Add the meatballs, leaving space between them. Cook without moving for 2–3 minutes until the bottom is nicely browned.

Turn & Cook Through

Using tongs, roll the meatballs to brown all sides, about 3–4 more minutes total. If they brown too quickly before cooking through, reduce heat to medium-low and continue turning every minute until internal temperature reaches 160°F (71°C) for beef/pork blend.

Finish in Sauce (optional)

If adding to a sauced entrée, spoon 2 tablespoons warm marinara or your entrée's sauce into the skillet and gently simmer the meatballs in the sauce for 1–2 minutes to meld flavors and finish cooking. Otherwise, remove to a paper towel-lined plate to drain briefly.

Add to Entrée

Place the two finished meatballs atop or alongside the entrée. If desired, garnish with a sprinkle of extra Parmesan and chopped parsley.