Classic Meatballs

Classic Meatballs

A milk-soaked breadcrumb base, a generous handful of Parmesan, and a light hand on the mix — the foundation every meatball cook should have in their back pocket.

Prep20–25 min

Cook20–35 min

TotalAbout 1 hr

Yield28 meatballs (1½")

Serves4–6

CourseMain / Pasta

Ingredients

• ½ cup fine dry breadcrumbs
• ½ cup milk
• 1 large egg
• ½ cup grated Parmesan cheese
• ¼ cup finely chopped fresh parsley
• 2 teaspoons kosher salt
• Freshly ground black pepper
• 1 pound ground meat — beef, pork, turkey, chicken, veal, or a mix
• ½ cup finely chopped onion (or grated on the large holes of a box grater)
• 1 clove garlic, minced

Instructions

Mix and Shape

1. Combine the breadcrumbs and milk in a small bowl and set aside. The breadcrumbs will absorb the milk and turn soggy — that's the goal.
2. In a large bowl, whisk the egg until broken up. Add the Parmesan, parsley, salt, and a generous quantity of black pepper, and whisk to combine.
3. Add the ground meat to the egg mixture and use your hands to mix it through.
4. Add the onion, garlic, and soaked breadcrumbs. Work them in with your fingers, pinching rather than kneading — overworking the meat makes for tough meatballs.
5. Pinch off about 2 tablespoons of the mixture and gently roll into a 1½-inch ball. Place on a rimmed baking sheet, not touching. Repeat with the remaining mixture.

Cook — Option 1: Oven

1. Broil for 20–25 minutes, or roast at 400°F for 25–30 minutes. Watch closely if using lean meat.
2. The meatballs are done when browned outside and 165°F in the center on an instant-read thermometer.

Cook — Option 2: In Sauce

1. Bring a marinara or other pasta sauce to a simmer. Add as many meatballs as will fit comfortably in the pan.
2. Cover and simmer 30–35 minutes, until the meatballs are cooked through and 165°F in the center.

Make-ahead: Meatballs can be shaped up to a day ahead. Arrange them in a casserole dish or on a baking sheet without squishing them together, cover, and refrigerate.

Storage: Refrigerate leftover meatballs, plain or in sauce, in an airtight container for up to 5 days. Reheat gently over low heat in a saucepan or in the microwave.

Adapted from The Kitchn.