I must admit spaghetti and meatballs, or a spaghetti with a meat sauce is one of my favorite dishes to eat. A couple years ago I even asked my husband to make it for my birthday. Kodi went all out and made the best meatballs! I would say this recipe is a tribute to him and how delicious that meal was. Maybe I trap myself in forbidden carb rules at times, so a birthday is reason enough to allow myself to indulge. I used to just roll meat together with spices and call it a day, but there are some techniques and recipe additions that I have learned along the way. There is something to be said about combining meats and soaking the bread for texture. I believe my husband used breadcrumbs for his meatballs and that is an option, also.
This week, I had some really great quality meat in the freezer to defrost so I thought we would indulge and fill my home with the aromas of Italy. My kids kept sneaking into the kitchen asking what the smell was and what I was cooking. Our youngest even asked me to pick her up to look in the pan. The kids gave a pass mark and two thumbs up for this meal. Although my son will not eat spaghetti, he did devour these meatballs! I don’t like to brag but these hit the mark when it comes to a moist and flavorful meatball. I have not made this for more than my family, but I think it would be a great option for a large party. It gives you a delicious wow factor that can go a long way. There is nothing easier than recipes that just require combining.
First, begin by soaking your cubed slices of bread in water and setting them aside for several minutes until soggy. In a large mixing bowl combine the parsley, garlic, parmesan cheese, egg, salt, and pepper. Add the soggy bread and combine well with the spice ingredients. Add the meat and combine until mixed—do not over mix.
To form the meatballs, I prefer to use a cookie scoop to ensure the same size meatballs for even cooking. When all the meatballs are prepared, you are ready for sauteing. Heat 2-3 tablespoons olive oil over medium heat in a skillet that has a lid. When hot, place all the meatballs in the skillet. Brown the meatballs on all sides. Be gentle when turning them as they begin to cook through.
Cook until a safe internal temperature of 165°F is achieved (use a temperature thermometer). We are not ashamed to add jarred sauce to our meatballs, especially our favorite jar of Rao’s Sauce. Add a large jar of your favorite sauce or at least 32 ounces of homemade sauce to the skillet and simmer for at least 30 minutes. Perfectly round meatballs are not usually achieved when cooked in a skillet like this so don’t be disappointed, but this is my preferred method as it absorbs all that amazing flavor when your red sauce is added directly to the skillet.
Serve the meatballs by themself with your favorite cheese melted on top or over your favorite pasta! Enjoy!Print
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 20 medium meatballs 1x
- 2/3 cup water
- 3 slices of store-bought bread, whatever kind you prefer, remove crust and cube
- 1 lb ground pork
- 1 lb ground beef (lean preferred – 90/10)
- 1/2 cup parmesan cheese, grated
- 1 egg, large
- 3 cloves of garlic, minced
- 3 tablespoons parsley, fresh, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2–3 tablespoons olive oil (for the pan)
- First, begin by soaking your crustless cubed bread in water. Set the bread aside for several minutes until it has absorbed all the water.
- In a large mixing bowl combine the garlic, parmesan cheese, egg, salt, pepper, and only 2 tablespoons of parsley.
- Add the moistened bread and mix everything together well.
- Add the pork and ground beef and mix until combined—do not over mix.
- Using a cookie scoop form the meat into meatballs. This ensures the same size meatballs for even cooking. When all the meatballs are prepared, you are ready for sautéing.
- Heat 2-3 tablespoons of olive oil over medium heat in a skillet that has a lid. When the oil is hot, place the meatballs in the skillet.
- Gently turn the meatballs as they sauté (about 2 minutes per side), cooking them until brown on all sides and a safe internal temperature is achieved (around 165°F).
- Add a large jar of your favorite sauce to the skillet and simmer the meatballs for another 30 minutes.
- Serve the meatballs by themself, in your favorite recipe, or over your favorite pasta! Enjoy!