Meatballs to Die For
The meatballs are easy to put together, then baked and added to delicious marinara for an amazing dinner!
Ingredients
- 1 cup seasoned bread crumbs
- 1-1 1/4 cups whole milk
- 1 pound ground beef, (80/20 works well)
- 1 pound ground pork, (not breakfast sausage)
- 1/3 cup grated onion, see Notes
- 3 large garlic cloves, finely minced or grated on a zester
- 2 large eggs, lightly beaten
- 2-3 1/2 teaspoons kosher salt, see Notes
- 1/2 teaspoon freshly-cracked black pepper, or to taste
- 2 teaspoons Mediterranean oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried crushed rosemary
- 1 teaspoon dried basil
- 36 ounces marinara sauce, or my Quick and Simple Marinara
- 1/4 cup fresh Italian parsley leaves, finely minced
- 16 ounces spaghetti noodles, optional
Instructions
- Preheat the oven to 350 degrees.
- Line a rimmed baking sheet with foil for easy clean up. Set aside.
- Place the bread crumbs and milk in a medium bowl; stir to combine. Set aside.
- Put the two meats in a large bowl, breaking apart as you add them.
- While the bread crumbs are soaking, grate the onion and garlic and add to the meat.
- Add the eggs, salt, pepper, oregano, thyme, rosemary, basil, and soaked bread crumbs to the meat mixture and combine thoroughly, but gently.
- Make a small patty of this meat mixture, about 1 tablespoon, and saute it in a small nonstick pan. Taste it once it has cooled and see if you need to add more salt, pepper, or any other seasoning. Once you’ve adjusted the seasoning, you can make another patty and taste again.
- Once you’re happy with your meatball mixture, use a #12 disher/cookie scoop (2.7 fl oz) or ¼ cup measuring cup and shape the meatballs, placing them on the lined baking sheet, about ½ in apart. Be sure they are not touching, you need the airflow in between them. Of course, you can shape the meatballs smaller, more like golf ball size, if you’d prefer. Just adjust your cook time. Using a digital thermometer ensures the best cooking results.
- Bake the meatballs for approximately 25 to 30 minutes. Your cook time is determined by the size of your meatballs and the heating of your oven. Check for doneness with a digital thermometer, reading 165 degrees.
- While meatballs are cooking, heat your jarred marinara or begin making your homemade sauce.
- Remove from the oven and add them to your warm marinara sauce. Sprinkle with parsley. Serve over spaghetti or by themselves.
Notes
The nutrition calculator used a basic, store-bought marinara in the calculations. If necessary, use an online nutrition calculator with your own specific ingredient list for yourself.
I used kosher salt in this recipe, as I do most. If you use table salt or other salt, you will need to taste as you go (as you always should), and adjust as needed.
Nutrition Facts
Meatballs to Die For
Amount per Serving
Calories
523
% Daily Value*
Fat
34.5
g
53
%
Saturated Fat
12.7
g
79
%
Trans Fat
1
g
Polyunsaturated Fat
0.81
g
Monounsaturated Fat
7.7
g
Cholesterol
175.5
mg
59
%
Sodium
978
mg
43
%
Potassium
357.2
mg
10
%
Carbohydrates
19.1
g
6
%
Fiber
2
g
8
%
Sugar
4.1
g
5
%
Protein
33
g
66
%
Vitamin C
5.1
mg
6
%
Calcium
152
mg
15
%
Iron
5.1
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!