Classic Italian Meatballs (Tender and Juicy!) Recipe

Put the breadcrumbs in a small bowl and pour the milk over. Let them soak for 5 minutes. Add the egg yolks, grated pecorino Romano cheese, garlic, salt, and black pepper. Mash together to form a coarse paste.

In a large bowl, combine ground beef, ground pork, and grated onion if using. Mix with a fork to blend. Add the breadcrumb mixture and chopped parsley. Blend thoroughly using your hands, a large wooden spoon, or a fork. Mixing in a stand mixer on low speed is also fine until just combined. The mixture can be refrigerated up to 2 days before shaping and cooking.

Use a ¼-cup measuring cup or cookie scoop to portion the mixture and gently roll into meatballs. Irregular, craggy shapes are preferable as they hold sauce better.

Pour enough olive oil into a large skillet to coat the bottom and heat over medium-high heat. When hot, add meatballs without crowding. They should sizzle immediately on contact. Brown meatballs by turning them to brown all sides. Then cover the pan, reduce heat, and cook until meatballs are firm and reach an internal temperature of 165°F (about 15 minutes). Repeat with remaining meatballs, replacing oil as needed.

After browning meatballs, transfer them to a pot of simmering tomato sauce. Simmer gently for 10-12 minutes until cooked through, perfect for extra moist meatballs infused with sauce flavor.

Preheat oven to 425°F (220°C). Arrange meatballs on an olive oil-coated rimmed baking sheet. Bake for 10 minutes, then turn meatballs over using a spatula or tongs. Continue baking an additional 10-12 minutes until nicely browned and cooked through.

Serve warm meatballs with marinara sauce or your favorite prepared tomato or marinara sauce for a classic Italian meatball dinner.