Italian Meatballs in Marinara
Tender beef-and-pork meatballs simmered in marinara — a passed-bite and buffet favorite from our menus.
Ingredients
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1/3 cup grated Parmesan
- 1 egg
- 2 garlic cloves, minced
- 2 tbsp chopped parsley
- 1 tsp salt
- 1/2 tsp pepper
- 1 (24-oz) jar marinara
- Olive oil, for browning
Method
- Soak the breadcrumbs in the milk for a few minutes.
- Gently mix the beef, pork, soaked breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper — don’t overwork.
- Roll into 1.5-inch balls.
- Brown in olive oil over medium-high, turning, 6–8 minutes.
- Add the marinara, cover, and simmer 20 minutes until cooked through. Finish with extra Parmesan.
Hold them warm in the sauce — they only get more tender on a buffet.