Maggianos Meatballs Recipe Copycat
This Maggianos Meatballs Recipe Copycat is a comforting, rich, and flavorful Italian-American classic that’s perfect for family dinners and easy to make at home.
Equipment
- Mixing Bowl
- Baking Sheet
- Skillet
- Meat Thermometer
Ingredients
- 1 pound ground beef Use a mix of lean and fatty beef for optimal flavor and texture
- 1/2 pound ground pork Adds moisture and richness to the meatballs
- 1/2 cup breadcrumbs Acts as a binder to hold the meatballs together
- 1/4 cup grated Parmesan cheese Enhances the depth of flavor
- 1/4 cup chopped fresh parsley Adds color and freshness
- 1 large egg Binds the ingredients for a cohesive mixture
- 3 cloves garlic minced, provides an aromatic base
- 1 teaspoon dried oregano A classic herb for Italian dishes
- 1 teaspoon salt Enhances all the flavors
- 1/2 teaspoon black pepper Adds a subtle kick
- 1/4 teaspoon red pepper flakes Optional for those who enjoy a bit of heat
- 1 jar marinara sauce For simmering the meatballs
Instructions
- Preheat your oven to 400°F (200°C). This ensures your meatballs will cook evenly and develop a nice crust.
- In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, parsley, egg, minced garlic, oregano, salt, black pepper, and red pepper flakes. Mix gently until well combined without overmixing.
- Using your hands, scoop out about 2 tablespoons of the meat mixture and roll it into a ball. Place each meatball on a baking sheet lined with parchment paper. Repeat until all mixture is formed into meatballs.
- Bake the meatballs in the preheated oven for about 20 minutes or until they are browned and cooked through. Check that the internal temperature reaches 160°F (71°C).
- While the meatballs bake, heat a skillet over medium heat and pour in the marinara sauce. Once meatballs are done baking, transfer them carefully to the skillet with the sauce. Let simmer for 10-15 minutes to meld flavors.
- Once the meatballs are well-coated in sauce, serve them with spaghetti, in a sub sandwich, or on their own with extra Parmesan and fresh herbs. Enjoy!
Notes
- Do not overmix the meat mixture to keep meatballs tender.
- Use a mix of ground beef and pork for optimal flavor and juiciness.
- Meatballs freeze well; separate with parchment paper before freezing.