Martha Stewart Meatballs Recipe

Name: Martha Stewart Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup fresh breadcrumb; 6 tablespoons whole milk; 2 tablespoons extra virgin olive oil; 3/4 cup extra virgin olive oil; 1 1/2 medium onions, finely chopped; 6 garlic cloves, finely chopped; 1 1/2 lbs ground beef, preferably chuck; 1 1/2 lbs ground pork; 3 large eggs; 3 large egg yolks; 3 tablespoons finely chopped fresh flat-leaf parsley; 3 tablespoons finely chopped fresh oregano; 1 1/2 cups freshly grated parmesan cheese; coarse salt; fresh ground black pepper

Servings: persons

3/4 cup fresh breadcrumb
6 tablespoons whole milk
2 tablespoons extra virgin olive oil
3/4 cup extra virgin olive oil
1 1/2 medium onions, finely chopped
6 garlic cloves, finely chopped
1 1/2 lbs ground beef, preferably chuck
1 1/2 lbs ground pork
3 large eggs
3 large egg yolks
3 tablespoons finely chopped fresh flat-leaf parsley
3 tablespoons finely chopped fresh oregano
1 1/2 cups freshly grated parmesan cheese
coarse salt
fresh ground black pepper

1
Preheat oven to 350u00b0. Place breadcrumbs in a small bowl. Drizzle the milk over and let stand until absorbed.
2
Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add the onion and garlic; cook until translucent, about 3 minutes. Set aside.
3
Place the ground meats in a large bowl. Add breadcrumb mixture to meats along with the reserved onion and garlic, whole eggs, yolks, parsley, oregano, and cheese. Season with salt and pepper. Using your hands, mix until just combined. Moisten hands with water, and roll meat mixture into 3-inch meatballs. Place on a baking sheet.
4
Heat 1/4 cup of oil in a large skillet over medium heat. Working in batches, add meatballs, and brown on all sides, about 5 minutes. Finish cooking in sauce, or transfer to a baking sheet fitted with a rack to drain. Bake until cooked through, 12 to 15 minutes.

2003

kcal

Calories

149

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup fresh breadcrumb, 6 tablespoons whole milk, 2 tablespoons extra virgin olive oil, 3/4 cup extra virgin olive oil, and more.

Yes, Martha Stewart Meatballs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Martha Stewart Meatballs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions