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This is our go-to recipe for Italian meatballs. We usually double the ingredients and make a big batch (24 2-ounce meatballs), freezing some for later. They are perfect on sandwiches, over pasta, wrapped in bacon, on pizza, you name it. They’re great fresh but also great to have on-hand frozen for that quick-and-easier lunch or dinner.
These Italian meatballs really need to set up overnight in the fridge to be the right consistency and flavor. We always make 2 ounce balls, but you can make smaller ones if you like. I wouldn’t make them any bigger, though. As much as I do love meatballs, I think there’s a limit. I want them cooked perfectly all the way through. I’ve found that really big meatballs tend to get done on the outside long before the inside.
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The meatballs can be cooked in the oven, on the grill, on a smoker such as the Weber Smokey Mountain Smoker, or in a Char-Broil The Big Easy Oil-less Fryer.
Italian Meatballs
Equipment
Ingredients
- 1 ½ pound ground beef see note
- ½ pound ground pork
- 1 large egg beaten
- ½ cup Parmesan cheese fresh grated
- ⅓ cup Panko breadcrumbs
- 2 tablespoons garlic minced
- ½ teaspoon kosher salt
- 1 teaspoon ground black pepper
- ⅓ cup whole milk
- 1 teaspoon dried oregano
- ¼ cup parsley chopped
Instructions
- Note: If you use a high-fat ground beef, such as 80/20, you can use 1 pound of beef and 1 pound pork. The less fat in your beef, the more pork you’ll want to use.
- Place all ingredients in a large bowl and mix well, using your hands.
- Shape into meatballs (we usually make 2-ounce balls) and place on a wax paper-lined pan.
- Cover with plastic wrap and refrigerate for at least 12 hours.
Cooking on the stovetop
- Add meatballs to your favorite sauce (such as our pizza and pasta sauce) and simmer for 40 minutes.
Cooking in a smoker
- Smoke at 225 F for 2-3 hours over a light wood such as apple.
Cooking in an oven
- Bake at 325 F for 25 minutes.
Cooking on the Char-Broil Big Easy
- Cook for 25-30 minutes.
Notes
Nutrition
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