Chef John's Italian Meatballs
These Italian meatballs use a standard mix of ground beef and ground pork, with added flavor from parsley, garlic, and dried herbs. Bake up a batch, mix them with your favorite spaghetti dish, and dinner is served!
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Make vegetarian meatballs with browned mushrooms instead of meat and you'll be amazed by their hearty taste and perfect texture. Approved for use on spaghetti!
After seeing that Chef John submitted this recipe, I knew it would be a winner! I've been searching for the "perfect" meatball recipe for a while now and I found it!! I've made these twice so far and both times, delicious! I only cook for my fiance and I so I cut the recipe in 1/2 and just used ground beef (95% lean). I also used whole wheat bread crumbs and organic fat free milk. I didn't have fresh parsley on hand so just used dried. I have basil growing in my garden so I threw in a handful of chopped basil and added a little extra red paper flakes because we like things spicy! Let them soak in marinara sauce for 10 min after they come out of the oven and YUM!
These meatballs are delicious! I accidentally used Italian bread crumbs instead of plain bread crumbs and they came out awesome.. Also, Chef John mentions in the video that he puts cayenne pepper in it but I used red pepper flakes as the written recipe states. Make sure you watch the video it has lots of good tips. Enjoy!
Good basic recipe. Easy to follow and turned out perfect.
Delicious! Easy to make. Very moist. I used panko bread crumbs & they worked nicely. I used a Pampered Chef large scoop to make the meatballs & it was a great size. Cooked 20 minutes & they were perfectly cooked. Checked at 15 & felt they needed that extra 5. I had read all the reviews & expected more grease/juice based on a negative review. There wasn't much at all. It may just depend on the quality of meat that you buy. Certainly not dry! My husband & I both commented about how moist they were. It's actually a very wet meatball before cooking, so I was a bit concerned. But they were very nicely moist! I think for people who think the texture is wrong, you might be used to commercially made, dense meatballs. Which are texturally gross to me. I did cook on parchment paper. This is my new recipe.