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Meatballs Recipe

Name: T-BONE PRIME STEAKHOUSEs Meatballs Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 lbs ground beef (80/20); 0.5 lbs ground pork; 0.25 cups fresh Italian parsley, finely chopped; 0.5 cups grated Parmesan cheese; 0.75 cups plain breadcrumbs; 0.25 cups whole milk; 1 each large egg; 2 tsp minced garlic; 1 tsp salt; 0.5 tsp black pepper, freshly ground; 0.5 tsp dried oregano; 0.25 tsp red pepper flakes (optional); 2 tbs olive oil; 1 tbs unsalted butter; 3 cups marinara sauce (store-bought or homemade); 0.25 cups fresh basil leaves, torn (optional); 12 oz spaghetti or polenta; 0.25 cups extra grated Parmesan

Inspired by T-BONE PRIME STEAKHOUSE

Time1h

Serves4

Make Meatballs Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meatball mixture

1 lbs ground beef (80/20)

1/2 lbs ground pork

1/4 cups fresh Italian parsley, finely chopped

1/2 cups Grated Parmesan cheese

3/4 cups plain breadcrumbs

1/4 cups whole milk

1 each large egg

2 tsp minced garlic

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/2 tsp Dried oregano

1/4 tsp red pepper flakes (optional)

For browning & finishing

2 tbs olive oil

1 tbs Unsalted butter

3 cups marinara sauce (store-bought or homemade)

1/4 cups fresh basil leaves, torn (optional)

To serve (optional)

12 oz spaghetti or polenta

1/4 cups extra grated Parmesan

Method

Meatball mixture

Soak breadcrumbs

Place the plain breadcrumbs in a small bowl and pour the milk over them. Let sit for 5 minutes until absorbed and soft; set aside.

Combine ingredients

In a large mixing bowl, add the ground beef, ground pork, soaked breadcrumbs, grated Parmesan, chopped parsley, minced garlic, egg, salt, black pepper, dried oregano, and red pepper flakes (if using).

Mix gently

Using your hands or a fork, gently combine the mixture until just evenly distributed. Avoid overworking the meat to keep meatballs tender (mixing ~20–30 seconds).

Portion meatballs

Portion the mixture into 1 1/4-inch to 1 1/2-inch meatballs (about 1.5 oz / 40–45 g each). You should get roughly 18–20 meatballs. Roll them gently between your palms to form compact spheres; don't press too hard.

For browning & finishing

Preheat pan

Heat a large heavy skillet over medium heat. Add the olive oil and unsalted butter. Allow butter to melt and foam but not brown.

Brown meatballs

Add meatballs to the skillet in a single layer without overcrowding (work in batches if needed). Brown on all sides, turning gently with tongs or a spoon, about 2–3 minutes per side until a deep golden crust forms. They do not need to be fully cooked through.

Deglaze & add sauce

If you browned in batches, return all meatballs to the pan. Pour the marinara sauce over the meatballs, spooning a little sauce over each. Bring to a gentle simmer.

Simmer until cooked

Reduce heat to low, cover partially, and simmer for 15–18 minutes until meatballs reach an internal temperature of 160°F (71°C) and are cooked through. Stir gently once or twice to keep sauce from sticking.

Finish

Stir in torn fresh basil if using. Taste sauce and adjust seasoning with salt and pepper as needed.

To serve (optional)

Cook spaghetti according to package instructions while meatballs simmer. Drain and toss with a little sauce. Plate pasta, top with meatballs and extra grated Parmesan.

Alternatively, serve meatballs on polenta, in a sandwich, or on their own with crusty bread to soak up sauce.