Juicy, tender homemade meatballs made with a blend of beef and pork, caramelized onions, fresh herbs, and savory Igotchu Seasonings. Perfect served over pasta, with mashed potatoes, or tucked into a hearty meatball sandwich.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4–6
Ingredients
- 3½ ounces breadcrumbs
- 1 small onion, finely sliced
- 1 tablespoon vegetable or sunflower oil
- ½ pound ground pork
- ½ pound ground beef
- 1 medium egg
- 1 teaspoon mustard
- 1½ teaspoons Igotchu Pork Chop Seasoning
- ½ teaspoon Igotchu Steak Seasoning
- 1 teaspoon Igotchu No Salt Onion Garlic Pepper Seasoning
- 1 tablespoon fresh parsley, finely chopped
- Butter or vegetable oil, for frying
Instructions
- Heat the vegetable oil in a skillet over medium heat. Add the sliced onion and cook for 6–8 minutes until soft and lightly caramelized. Remove from the heat and allow to cool slightly.
- In a large mixing bowl, combine the ground pork, ground beef, breadcrumbs, cooled onions, egg, mustard, fresh parsley, Igotchu Pork Chop Seasoning, Igotchu Steak Seasoning, and Igotchu No Salt Onion Garlic Pepper Seasoning. Mix gently until just combined, being careful not to overwork the meat.
- Using your hands or a cookie scoop, shape the mixture into evenly sized meatballs, about 1½ inches in diameter.
- Heat butter or vegetable oil in a large skillet over medium heat. Add the meatballs in batches, leaving space between each one. Cook for 8–10 minutes, turning frequently until evenly browned on all sides and cooked through to an internal temperature of 160°F.
- Transfer the cooked meatballs to a serving platter and let them rest for a few minutes before serving.
Tips
- For extra tender meatballs, avoid overmixing the meat mixture.
- Ground turkey or chicken can be substituted for the pork if desired.
- Finish the meatballs in your favorite marinara, mushroom, or brown gravy for an even richer flavor.
- Serve over spaghetti, mashed potatoes, buttered egg noodles, or inside toasted hoagie rolls with melted mozzarella.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months for quick and easy meals.
