Classic Tender & Juicy Meatballs Made With Beef & Pork:
These meatballs have the classic tender and juicy texture of Italian American meatballs made with beef, pork and a flavorful panade of buttermilk soaked bread. This is my version of this meatball recipe, I liked the technique of mixing them in my stand mixer, but I simplified the recipe quite a bit and tweaked the seasonings to my taste. I also give more specific instructions for using your KitchenAid stand mixer.
My Other Meatball Recipes: A family favorite turkey ricotta meatball and an all beef Italian style meatball made with bread crumbs
Our Favorite Turkey Ricotta Meatballs
Light, juicy and flavorful! These meatballs were a big hit with my family and friends! You can make them a little larger to serve with pasta or roll them smaller and they make great appetizers! I highly recommend serving a little extra ricotta (drizzled with olive oil and sprinkled with salt & pepper) to dollop on the side.
Check out this recipe
Italian Style Meatballs: (Plus Instructions for Grinding Your Own Beef)
Italian Style Meatballs that are quick and easy to make! You can use ground beef from the market or check out my video and instructions for grinding your own beef!
Check out this recipe
Stand Mixer Italian Style Meatballs (Beef & Pork)
Tender and juicy Italian style meatballs you can make in your stand mixer! Makes about 25 meatballs.
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Servings: 25 meatballs, approx.
Ingredients
Panade Mixture:
- 85 grams about 2 cups unpacked ½ inch cubes crustless sturdy white bread
- ½ cup buttermilk
I will oftentimes use my chopper – to mince the garlic, onion and parsley very finely.
- 3/4 cup onion finely minced
- 6 cloves garlic finely minced
- ½ cup fresh Italian parsley, lightly packed minced
Mix with the Panade: (along with onion, garlic & parsley)
- 4 large egg yolks
- 3/4 cup grated Parmesan Cheese
- 1.5 tsp salt
- ½ teaspoon ground black pepper
- 1 teaspoon dry Italian seasoning
- 1 teaspoon ground fennel seed* optional
Meats:
- 1 pound 80% ground beef
- 1 pound ground pork
Instructions
Preheat oven to 400 degrees and line a rimmed baking sheet (you may need 2) with parchment paper or spray with non-stick baking spray. If you have a convection oven, drop the temperature to 375 degrees. The convection fan action can help to brown them up on the outside.
Soak/Mix Panade (bread & buttermilk mixture): I let this soak while I prep all the other ingredients.
- Add bread and about half the buttermilk to the mixer bowl. Use the flat beater (paddle) to mix. Let sit a few minutes for the moisture to absorb. Mix again. Add enough of the rest of the buttermilk until the bread is all moistened.
Mix Panade with Other Ingredients (except beef and pork):
- Add to the parade: egg yolks, onion, garlic, parsley, Parmesan, salt, pepper, Italian seasoning and ground fennel seed (if using). Mix until well combined.
Mix in some the Beef and Pork:
- Add about 1/4 pound each of the beef and pork. Mix until well combined. This allows you to fully mix in the panade without making the entire mixture overmixed.
Gently Mix in the Remaining Beef and Pork:
- Break up the rest of the beef and pork into the bowl. Mix on lowest speed until just combined. You don't want to over-mix at this point. Remove bowl from mixer, scrape bowl and mix any further by hand with your spatula.
Form & Cook the Meatballs
- Portion and roll your meatballs. I use a 1/4 cup or 2-ounce scoop for mine. Place on prepared baking sheet(s), leaving 2" between them. Bake for 15-20 minutes or until cooked through. If using 2 baking sheets, rotate halfway through. If I am transferring them to simmer in a pot of marinara sauce, I will only cook them until they are browned on the outside as they will cook the rest of the way in the sauce.
Notes
Ground Fennel Seed:
This spice is optional – it lends that subtle fennel seed flavor that Italian style sausage has. It can be hard to find fennel seed pre-ground in the spice aisle. I have to grind it myself in my little spice grinder or in a mortar and pestle. You could alternatively try grinding in your high powered blender – especially helpful if you have a smaller type jar for your blender.Make Ahead:
They can be made ahead and refrigerated for 3 days or frozen for up to 6 months. Sometimes I’ll freeze them on a baking tray and then transfer to a zip top bag. This way they’re not frozen and stuck together – you can take out a few at a time. Sometimes I freeze them in the marinara sauce. This recipe multiplies easily and they are great for simmering in marinara sauce in your slow cooker for a large crowd!Nutrition (approx. data estimated via online nutritional calculator.)
Calories: 130kcal (7%) | Carbohydrates: 3g (1%) | Protein: 8g (16%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 58mg (19%) | Sodium: 233mg (10%) | Potassium: 135mg (4%) | Fiber: 0.2g (1%) | Sugar: 1g (1%) | Vitamin A: 175IU (4%) | Vitamin C: 2mg (2%) | Calcium: 63mg (6%) | Iron: 1mg (6%)
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