Classic Meatballs

41 Ratings
  • 5 12
  • 4 12
  • 3 8
  • 2 6
  • 1 3

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.

Martha Stewart Living, April 2010

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Read the full recipe after the video.

Recipe Summary test

Yield:
Makes about 18
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Ingredients

Directions

  • 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.

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  • 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.)

Cook's Notes

Toss with long, thin pasta, such as capellini or spaghetti, or with a wide variety such as rigatoni.

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Reviews (2)

41 Ratings
  • 5 12
  • 4 12
  • 3 8
  • 2 6
  • 1 3
Martha Stewart Member
02/06/2011
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.
Martha Stewart Member
12/24/2010
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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