Meatballs are more than just a dish – they’re a culinary comfort that brings families together around the dinner table. This time-honored recipe has been perfected over years of careful cooking, combining the rich flavors of beef and pork with a perfect blend of herbs and seasonings that will transform your meal into an unforgettable experience.
Ingredients
Meat and Base
- 1 kg (2.2 lbs) mixed minced beef and pork
- 150 g (5.3 oz) bread, preferably day-old
- 150 ml (2/3 cup) milk
- 50 g (3.5 tablespoons) butter
- 2 medium onions, finely chopped
- 2 garlic cloves, minced
Seasonings and Herbs
- 1 tablespoon Dijon mustard
- 1 teaspoon freshly ground black pepper
- 60 g (2 cups) fresh parsley, finely chopped
- 1 large egg
- 1 teaspoon salt
Preparation Time and Yield
- Prep Time: 20 minutes
- Cooking Time: 20-25 minutes
- Total Time: 45 minutes
- Servings: 6-8 people
- Approximately 24-30 meatballs
Step-by-Step Cooking Instructions
- Prepare the Bread Mixture
- Tear the bread into small pieces
- Pour milk over the bread
- Let it soak for 10 minutes to create a soft, moist base
- Prepare the Vegetables
- Finely chop onions
- Mince garlic
- Sauté in butter until translucent and fragrant
- Combine Ingredients
- In a large mixing bowl, combine minced beef and pork
- Add the soaked bread
- Mix in sautéed onions and garlic
- Add chopped parsley
- Crack in the egg
- Season with salt, pepper, and mustard
- Form the Meatballs
- Wet your hands to prevent sticking
- Roll mixture into uniform balls (about 2 inches in diameter)
- Place on a clean plate
- Cooking Methods
- Oven Baking: Preheat to 200°C (400°F), bake for 20-25 minutes
- Stovetop: Pan-fry in batches, turning to ensure even browning
- Air Fryer: Cook at 180°C (350°F) for 12-15 minutes
Nutritional Information (per serving)
- Calories: 320-350
- Protein: 22g
- Fat: 24g
- Carbohydrates: 8g
- Cholesterol: 95mg
- Sodium: 450mg
Pro Cooking Tips
- Use a mix of beef and pork for optimal flavor and juiciness
- Don’t overmix the meat to keep meatballs tender
- Let the bread soak completely in milk for better texture
- Use a meat thermometer to ensure 160°F (71°C) internal temperature
- Let meatballs rest for 5 minutes after cooking to retain moisture
Recipe Variations
Protein Alternatives
- Ground turkey for a leaner option
- Lamb for a more robust flavor
- Plant-based meat substitutes for vegetarian version
Herb and Spice Variations
- Add dried oregano or thyme
- Incorporate grated Parmesan cheese
- Experiment with smoked paprika or cumin
Frequently Asked Questions
Q1: Can I freeze these meatballs? Yes, they freeze excellently for up to 3 months. Store in airtight containers.
Q2: What’s the best way to reheat? Reheat in the oven at 160°C (325°F) to maintain moisture, or microwave with a splash of broth.
Q3: Can I make them gluten-free? Substitute bread with gluten-free breadcrumbs or almond flour.
Q4: How do I prevent meatballs from falling apart? Ensure proper bread soaking and don’t overwork the meat mixture.
Q5: What sauces pair well with these meatballs? Marinara, creamy mushroom, or a tangy barbecue sauce complement beautifully.
Storage and Make-Ahead Tips
- Refrigerate cooked meatballs for 3-4 days
- Store uncooked meatballs in the refrigerator for 1-2 days
- Freeze raw or cooked meatballs for up to 3 months
- Thaw in the refrigerator overnight before reheating
Enjoy your perfect, flavor-packed meatballs!