Description: classic Italian-style meatballs with a blend of ground beef and ground pork. These tender and juicy meatballs are great with pasta!
- one pound ground beef
- one pound ground pork
- two eggs
- one cup breadcrumbs (I used Italian breadcrumbs because I already had them; regular are just fine because you can put more herbs and seasoning the meatballs)
- one teaspoon seasoned salt (regular salt would be fine)
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 cup fresh parsley, chopped
- a pinch of cayenne pepper
- If you are going to sear your meatballs in the oven, preheat your oven to 450 degrees.
- Add all ingredients to a bowl and combine with your hands. You want all ingredients to be well-incorporated so that all the seasoning, eggs, and breadcrumbs are evenly dispersed in the meat.
- Roll out meatballs and place on a baking sheet. I like to make medium sized, roughly one inch meatballs for pasta, especially when I am cooking for a large group. I wanted to have enough meatballs for everyone to at least try one.
- Next, you will sear your meatballs to get a browned crust. I typically like to pan sear my meatballs, but all of my burners were in use, and I had way too many to do that anyway. Searing meatballs in the oven works just fine. Make sure to evenly space the meatballs on the baking sheet. I wound up with two baking sheets with roughly 15-18 meatballs per tray. Bake for 8-10 minutes or pan sear until brown with a nice crust.
- Add seared meatballs to sauce pan to braise for at least 15 minutes in your pasta sauce (but can be as long as until ready to serve). Don’t be worried about over-cooking your meatballs in the sauce. That is really hard to do.