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Classic Meatballs

With a savory blend of meats, flavorful cheese, and garlic, these meatballs are sure to be an instant favorite. The meatballs can be cooked without the sauce: Just reduce the heat to medium once they've browned, and cook for 5 to 10 minutes.

  • Yield: Makes about 18
Classic Meatballs

Source: Martha Stewart Living, April 2010


  • 8 ounces ground beef chuck (80 percent lean)
  • 8 ounces ground pork
  • 1 garlic clove, minced
  • 1/2 cup finely grated Parmigiano-Reggiano or pecorino Romano cheese
  • 3 tablespoons finely chopped fresh flat-leaf parsley
  • 2 large eggs, lightly beaten
  • Coarse salt and freshly ground pepper
  • 1 1/2 slices white bread, torn into small pieces (1 cup packed)
  • 1/4 cup whole milk
  • Basic Red Sauce
  • Extra-virgin olive oil, for frying (about 3 tablespoons)


  1. Mix together beef and pork using your hands. Stir in garlic, cheese, parsley, eggs, and 1 1/4 teaspoons salt; season with pepper. Soak bread in milk for 5 minutes, and then stir into meat mixture. Lightly dampen hands, and roll mixture into 1 1/2-inch balls, transferring to a rimmed baking sheet as you work. Refrigerate for 1 hour.

  2. Bring sauce to a gentle simmer in a medium pot. Meanwhile, heat oil in a heavy medium skillet over medium-high heat. Working in batches, fry meatballs, shaking skillet occasionally, until brown all over, about 6 minutes, and transfer to sauce. Simmer until meatballs are cooked through, about 10 minutes. (Test doneness by cutting 1 meatball open.)

Reviews (2)

  • purplepentacle 6 Feb, 2011

    These were so wonderful. There are so many complicated, fussy, difficult recipes that take up so much time, it's refreshing to have a nice classic, easy, delicious recipe. I really can't say enough about this one. The taste and texture were absolutely perfect, just what you want in your spaghetti meatballs. The only change I made was that I only had shredded parmesan, so I used that and it was just fine.

  • Rozalion 24 Dec, 2010

    Delicious! Meatball consistency was tender and tasty, although instead of the suggested meat, I used what I had, which was ground beef and sweet beef sausage. Sauce was a little tart, so added some brown sugar. Great classic recipe.

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