Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes Classic Meatballs 3.6 (41) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on August 1, 2018 Print Rate It Share Share Tweet Pin Email Yield: 18 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. Ingredients 8 ounces ground beef chuck (80 percent lean) 8 ounces ground pork 1 garlic clove, minced ½ 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 ½ slices white bread, torn into small pieces (1 cup packed) ¼ cup whole milk Basic Red Sauce Extra-virgin olive oil, for frying (about 3 tablespoons) 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. 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. Rate it Print