Fazoli's Italian Meatballs (Copycat)
Description
Tender, juicy Italian meatballs simmered in marinara, just like the restaurant side dish. Baked, not fried, and ready in 45 minutes.
Ingredients
- 1 lb ground beef, 80/20
- 1/2 lb ground pork
- 2/3 cup panko breadcrumbs
- 1/3 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 tbsp Italian seasoning
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/4 tsp crushed red pepper flakes, optional
- 4 cups marinara sauce
- Grated Parmesan and parsley, for serving
Instructions
- Stir panko and milk together in a large bowl; rest 5 minutes.
- Add beef, pork, Parmesan, egg, garlic, parsley, Italian seasoning, salt, pepper, and red pepper flakes. Mix gently with hands just until combined.
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Portion into 12 balls (about 1/4 cup each) and roll into 2-inch rounds.
- Bake 18–20 minutes until browned and 160°F in the center.
- Warm marinara in a large skillet over medium-low. Add meatballs, cover, and simmer 15 minutes, turning once.
- Serve over pasta or in rolls with extra Parmesan and parsley.
Equipment
- Large Mixing Bowl
- Rimmed Baking Sheet
- Parchment Paper
- 1/4-cup cookie scoop
- Instant-read thermometer
- Large skillet or Dutch oven with lid
- Wooden spoon or tongs
Notes
- Soaking the panko in milk is what keeps the meatballs tender. Don't skip it.
- Freeze baked (unsauced) meatballs up to 3 months; cook from frozen in simmering sauce for 25 minutes.
Nutrition
Serving: 1ServingCalories: 492kcalCarbohydrates: 25gProtein: 44gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.4gCholesterol: 165mgSodium: 2460mgPotassium: 1423mgFiber: 5gSugar: 10gVitamin A: 1641IUVitamin C: 23mgCalcium: 244mgIron: 7mg