If it’s not Sunday supper without a big bowl of spaghetti and meatballs, you’ll want this recipe in your arsenal. For our meatballs, we use a combination of beef and pork, and mix it up with garlic, Parmesan, and parsley for freshness. Snack on these as-is (crisp on the outside, tender on the inside) or drop them into a pot of marinara to gently poach and infuse extra flavor in the sauce. While the meatballs cook, sip on a glass of Côtes du Rhône or Grenache—these medium-bodied reds with dark fruit profiles won’t compete with red sauces.
Yield: 24 meatballs
Active Time: 10 minutes
Total Time: 55 minutes
Combine beef and pork in a large bowl. Add garlic, eggs, cheese, parsley, salt, pepper, and breadcrumbs. Using your hands, gently mix ingredients until well combined—do not overmix. Shape into meatballs (about the size of a ping pong ball) and place on a sheet pan or platter. Cover and refrigerate 30 minutes.
To pan-fry, heat ¼-inch of oil in a 10-inch cast iron skillet. Fry meatballs in batches, being careful not to crowd the pan. Cook until they’re brown on all sides and cooked through, about 10 to 12 minutes. Remove with a slotted spoon and drain on paper towels.