Time: 30 minutes
Yield: 8 servings
Is there anyone in the world who doesn’t love Italian Meatballs? Everyone’s face lights up when they realize they’re about to dig into a tender meatball packed with beef and pork. Seasoned with playful Italian herbs, these meatballs are perfect whether balanced atop a plate of spaghetti or nestled in a sandwich. You can even freeze Italian Meatballs for easy meal preparation!
Combine the diced bread in a large bowl with the cold water.
Set the soaked bread aside for 5 minutes, then mash it with a fork.
Into the bowl of mashed bread, add the ground beef, ground pork, parmesan cheese, egg, minced garlic cloves, parsley, salt, and black pepper.
Use your hands to stir the mixture together, just until well combined. Be careful not to overmix it, as that will result in tough meatballs.
Portion the meatball mixture onto a lined baking sheet (about 2 tablespoons per meatball).
With wet hands, roll meatballs into 1 1/2 inch diameter balls.
Heat a large non-stick pan over the stove-top on medium heat.
Add 2 tablespoons of olive oil.
Once the oil is hot, add the meatballs to the skillet, placing them one at a time, and cooking in batches to get a good sear.
Turn the meatballs every 2 minutes until evenly browned and the internal temperature reaches 160 degrees F, about 6-8 minutes total.
Preheat the oven to 400 degrees F.
Place the meatballs on a lined baking sheet 2 inches apart.
Bake until fully cooked and centers reach 160 degrees F, about 20-23 minutes.
If you want a prettier color to your meatballs, broil for the last 2-3 minutes.