Italian Pork Meatballs

Italian Style Meatballs that can be served either in a sauce or by themselves.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large bowl, combine the breadcrumbs and milk. Let sit for 2–3 minutes until the breadcrumbs absorb the milk.

Step 2

Add the grated onion, garlic, eggs, Parmesan, basil, parsley, salt, pepper, and red pepper flakes. Mix until evenly combined.

Step 3

Add the ground pork and gently mix with your hands just until everything is incorporated. Avoid overmixing, which can make the meatballs dense.

Step 4

(Optional) Refrigerate mixture for 20-30 minutes to allow for full hydration and even seasoning

Step 5

Form into meatballs about 1½–2 inches in diameter (roughly golf-ball sized). You should get 18–20 meatballs.

Step 6

For extra flavor, heat the olive oil in a large skillet over medium-high heat and brown the meatballs for 2–3 minutes per side. They do not need to be fully cooked through at this stage.

Step 7

For simmering in sauce: Transfer the browned meatballs to a pot of gently simmering tomato sauce and cook for 20–30 minutes, or until they reach an internal temperature of 160°F (71°C).

Step 8

For baking: Arrange the meatballs on a parchment-lined baking sheet or lightly greased wire rack set over a baking sheet. Bake at 425°F (220°C) for 15–18 minutes, or until the meatballs reach an internal temperature of 160°F (71°C) and are lightly browned. For additional color, broil for 1–2 minutes at the end if desired.

Step 9

Serve over pasta, with crusty bread, or as a meatball sandwich. Finish with additional grated Parmesan, torn basil, and a drizzle of good olive oil.