Introduction
Italian Meatballs are a timeless classic, perfect for pairing with pasta, nestling into subs, or serving on their own with a rich marinara sauce. Made with a blend of beef and pork (or just beef), breadcrumbs, Parmesan, herbs, and garlic, these meatballs are tender, juicy, and full of flavor. Whether simmered in sauce or baked in the oven, they’re a comforting dish that brings authentic Italian warmth to your table.
Ingredients
For the Meatballs:
1 lb ground beef (80/20 for flavor)
1 lb ground pork (or use all beef if preferred)
1 cup fresh breadcrumbs (or panko)
½ cup whole milk
½ cup grated Parmesan cheese
2 large eggs, lightly beaten
3 cloves garlic, minced
2 tbsp fresh parsley, chopped (or 1 tsp dried)
1 tsp dried oregano
1 tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional, for heat)
2 tbsp olive oil (for searing if pan-frying)
For the Sauce (optional but recommended):
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 tsp dried basil (or 2 tbsp fresh)
1 tsp dried oregano
½ tsp sugar (to balance acidity)
Salt and pepper to taste
Instructions
Prepare the breadcrumbs:
In a small bowl, combine breadcrumbs with milk. Let soak for 5 minutes until softened (this keeps meatballs moist).
Mix the meatballs:
In a large bowl, combine beef, pork, soaked breadcrumbs, Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and red pepper flakes.
Mix gently with your hands until just combined (don’t overmix or meatballs will be tough).
Form meatballs:
Roll mixture into 1 ½-inch balls. Place on a tray or plate.
Cook the meatballs:
Option 1 – Pan-fry & Simmer: Heat 2 tbsp olive oil in a large skillet. Brown meatballs on all sides, then transfer them to simmering sauce to finish cooking (about 15–20 minutes).
Option 2 – Bake: Place meatballs on a parchment-lined baking sheet. Bake at 400°F (200°C) for 18–20 minutes, until browned and cooked through.
Make the sauce (if using):
Heat olive oil in a saucepan, sauté onion until soft. Add garlic and cook 1 minute.
Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer 20–30 minutes.
Add cooked meatballs to sauce and simmer another 10 minutes for flavor.
Description
These Italian Meatballs are juicy, flavorful, and melt-in-your-mouth tender. The Parmesan and herbs add depth, while the breadcrumb-and-milk mixture keeps them moist. Simmered in marinara sauce, they absorb extra flavor, making them perfect for pasta night or hearty meatball subs.
Tips and Variations
Meat blend: Beef + pork adds juiciness, but veal or turkey can also be used.
Cheese twist: Swap Parmesan for Pecorino Romano for a sharper bite.
Low-carb option: Use almond flour instead of breadcrumbs.
Extra flavor: Add a splash of red wine to the sauce.
Serving ideas: Serve over spaghetti, in subs, or on their own with garlic bread.
Correction
Some recipes skip soaking the breadcrumbs, but hydrating them in milk first ensures tender meatballs. Dry breadcrumbs mixed directly into the meat can make the texture dense.
Enjoy
Serve your Italian Meatballs hot, smothered in marinara, sprinkled with fresh basil and extra Parmesan. Whether enjoyed with pasta, in sandwiches, or on their own, they’re a cozy and delicious meal that everyone will love.