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Beef, Pork & Prosciutto Italian Meatballs

They contain three types of meat, which makes them light, airy and full of flavor. And they have a crisp outside sear and a moist center.
Course pasta
Cuisine Italian
Keyword beef, ground beef, ground pork, marinara, meatball, pork, prosciutto
Prep Time 10 minutes
Cook Time 20 minutes
Servings 2 dozen (2-inch) meatballs

Ingredients

  • 1 ½ cups plain breadcrumbs
  • 2/3 cup whole milk
  • 4 ounces chopped prosciutto, about ½ cup
  • 1 pound ground beef, 80% lean/ 20% fat
  • 1 pound ground pork
  • 2 eggs, lightly beaten
  • 2/3 cup grated Parmesan cheese
  • 2 tablespoons chopped flat-leaf parsley
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 6 garlic cloves, chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 4 tablespoons extra-virgin olive oil
  • 1 pound spaghetti
  • Marinara sauce of choice, warmed
  • Grated Parmesan cheese, for serving

Instructions

  • In a small mixing bowl combine milk and breadcrumbs and let it sit for 10 minutes.
  • In a large mixing bowl combine the prosciutto, beef, pork, eggs, Parmesan, parsley, basil, oregano, garlic, salt and pepper.
  • Add the soaked breadcrumbs to the mixture and use your hands to blend. Divide the mixture into ¼ cup portions and roll into balls. Place them on a parchment-paper-lined baking sheet until all the mixture is used.
  • In a large skillet over medium heat add two tablespoons of the olive oil and heat through. Working in two batches, add half of the meatballs to the skillet and cook through and brown on all sides, about 8 minutes.
  • Remove to a paper-towel-lined plate. Add the remaining olive oil to the pan and repeat with the remaining meatballs.
  • Bring a large pot of water to the boil. Add the pasta and cook, stirring occasionally, until al dente, about 10 minutes. Drain and return the pasta to the pot and toss with the marinara sauce.
  • Serve the meatballs hot over spaghetti and marinara and top with cheese. Serve immediately.