I often talk about how I simplified certain recipes and kitchen routines after having kids and life became extra busy. Something had to give — but I didn’t want it to be the taste or quality of the meals I prepared, only the time it took to make them. This is one such recipe. These Italian meatballs are simple and quick to prepare. They freeze well, and one batch can last for months and provide many meals. You’ll find serving ideas and variations in the notes after the recipe.
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal or lamb
1 egg
1/3 cup grated Parmesan cheese — freshly grated if possible
1/4 chopped parsley
1/3 cup breadcrumbs — see notes for tips
3 cloves garlic, pressed or finely chopped
1 small onion, minced
Sea salt and pepper to taste
Crack the egg into a large mixing bowl and whisk it briefly with a large serving-size fork (we’ll use this later to mix the meatballs).
Finely mince (or press) the garlic, chop the parsley and onion, and add them to the bowl. TIP: If you have a mini food processor, pulse the garlic, onion, and parsley for about 10 seconds. It’s fast and saves chopping time.
Add the meat, Parmesan, and breadcrumbs to the bowl and season with salt and pepper.
Mix everything well, using the large fork or your hands. Mixing with your hands is faster, and it’s easier to mix thoroughly. (This is a fun job for kids!) Form the mixture into balls and place them on a baking sheet. I make mine slightly larger than golf balls.
Bake at 350 °F for about 15–20 minutes or until cooked through. Be careful not to overcook, to avoid drying them out. You can also fry them in olive oil, but baking is easier, faster, and still delicious!
Sometimes you can find handmade breadcrumbs in stores, but it’s easy to make them. To make breadcrumbs, save stale bread and grate it. Then you can store the crumbs in the freezer. You can find the recipe here.
Quality store-bought breadcrumbs, or ones you’ve made from stale bread, are often lighter and contain less preservatives than other options.
If you need to buy commercially made breadcrumbs, check the label and see what the ingredients are. I always thought breadcrumbs were just finely grated bread, but I’ve seen brands that contain over thirty ingredients — many of which were preservatives or ingredients I didn’t recognize.
This one ingredient can really enhance the taste and quality of your meatballs, making them lighter and easier to digest, so it’s worth taking time to find quality or make some.
I often make this recipe when I have some time to cook, and I use what I have on hand. So, I’ve made several variations. When I’ve used only ground beef, the meatballs weren’t as moist but were still excellent. I’ve used ground beef and pork together and skipped the parsley and onion. And more than once, I’ve forgotten the Parmesan. Each version still got a thumbs up! They were good enough (and still great) for a regular weeknight family dinner.
Meatballs with half ground beef and half ground pork.
One batch goes a long way, but I usually double this recipe so I have a lot to freeze. It’s a great idea to make a batch and freeze some for a quick dinner during the week. Then you can take them out to thaw, warm them (covered, so they don’t dry out), and serve. Alternatively, I make a batch, cook the ones I need for tonight's meal, and then freeze the rest uncooked.
