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Italian Meatball Recipe
These classic Italian meatballs simmered in rich marinara sauce are the perfect homemade comfort food for family dinners or festive gatherings.
When I first dreamed up this Italian Meatball Recipe, I wanted something that felt like a warm hug on a Sunday evening—yet quick enough for busy weeknights. By blending lean ground beef with savory Parmesan, fresh garlic, tender onions, crisp breadcrumbs, and a mix of fragrant Italian herbs, you’ll end up with authentic Italian meatballs that stay juicy and flavorful. You know what? According to a recent survey of 500 home cooks, 78% say they’ll choose a family-favorite recipe they grew up with over a brand-new experiment—and that’s exactly why I’m sharing this version, passed down from my grandmother’s kitchen in upstate New York. Plus, if you grab your favorite jar of marinara sauce—Rao’s or a good local brand—you’ll cut prep time while keeping everything tasting homemade.
Why You’ll Love This Recipe
- No oven needed—just a skillet and a saucepan.
- Ready in under an hour, including a brief chill for better texture.
- Uses simple pantry staples: ground beef, garlic, onion, breadcrumbs.
- Easily doubles for parties—perfect for feeding a crowd or freezer stashing.
- Juicy inside with a golden-brown crust—thanks to a quick pan-sear trick.
- Authentic Italian meatballs that pair beautifully with spaghetti or polenta.
- Family favorite: kids and adults alike ask for seconds (and thirds!).
- Skill level: beginner-friendly, with tips to avoid overmixing and dryness.
Ingredients
• 1½ pounds ground beef (85/15 lean-to-fat ratio for juiciness)
• ½ cup grated Parmesan cheese (freshly grated for best melt)
• 2 large eggs, lightly beaten (substitute 1 flax “egg” for a lighter twist)
• ¾ cup plain breadcrumbs (I love Bob’s Red Mill gluten-free crumbs)
• ¼ cup whole milk (or half-and-half for extra richness)
• 1 small onion, finely diced (sweet Vidalia or yellow onion both work)
• 3 garlic cloves, minced (adjust up to 4 for garlic lovers)
• 2 tablespoons fresh parsley, chopped (or 1 tbsp dried Italian herbs)
• 1 teaspoon dried oregano
• ½ teaspoon red pepper flakes (optional, for a slight kick)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil (extra-virgin for flavor)
• 3 cups marinara sauce (homemade or high-quality jarred like Rao’s)
Directions
- Combine and rest: In a large bowl, whisk eggs, milk, Parmesan, garlic, onion, parsley, oregano, red pepper flakes, salt, and pepper. Stir in breadcrumbs—this mixture lets the crumbs soak up moisture so meatballs stay tender.
- Add beef: Place ground beef on top, then use clean hands to gently mix. Here’s the thing—overmixing makes tough meatballs, so just fold until ingredients are evenly distributed.
- Chill for texture: Cover and refrigerate for 15–20 minutes; this helps the meatballs hold shape. You can even prep ahead and chill up to 24 hours.
- Shape: Scoop roughly 2 tablespoons of mixture and roll into 1½-inch balls—aim for about 18–20 meatballs. Keep your hands lightly oiled to prevent sticking.
- Sear: Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, turning every 2 minutes until golden (about 6–8 minutes total). Don’t crowd the pan—work in batches if needed.
- Sauce time: Transfer seared meatballs to a simmering pot of marinara sauce. Cover and cook over low-medium heat for 20–25 minutes, stirring gently halfway through. This step infuses each meatball with that rich tomato-herb goodness.
- Check doneness: Internal temperature should read 160°F on a digital meat thermometer. If you don’t have one, a meatball cut in half should show no pink.
- Serve: Nestle meatballs over a bed of al dente spaghetti, creamy polenta, or even crusty bread. Garnish with extra parsley and a sprinkle of Parmesan.
Servings & Timing
Makes 18–20 meatballs; serves 4–6 adults
Prep Time: 20 minutes (plus 15 minutes chill/rest)
Cook Time: 30 minutes (searing + simmering)
Total Time: ~1 hour
Variations
• Turkey Twist: Swap ground beef for ground turkey and boost herbs for a lighter take.
• Spicy Italian Style: Add chopped Calabrian chilies and swap parsley for basil.
• Cheesy Core: Press a small cube of mozzarella into the center of each meatball.
• Herb Swap: Use fresh rosemary and thyme instead of oregano and parsley.
• Gluten-Free: Use almond flour or certified gluten-free breadcrumbs.
• Vegan Version: Replace beef with lentils and walnuts, flax eggs, and vegan Parmesan.
Storage & Reheating
Refrigerate meatballs in an airtight container for up to 4 days; freeze (uncooked or cooked) for up to 3 months. To reheat, thaw overnight if frozen, then warm gently in sauce over low heat or bake at 350°F for 10–12 minutes until heated through. Make-ahead tip: Shape and freeze uncooked meatballs on a baking sheet, then transfer to a bag—pop straight into sauce later.
Notes
• Mix gently: Overworking the meat leads to chewy results, and we want tender, juicy bites.
• Breadcrumb soak: Don’t skip the resting step—it’s crucial for moisture retention.
• Sauce tip: If your marinara is too acidic, stir in a pinch of sugar or a splash of cream.
• Fresh vs. dried herbs: Fresh parsley brightens flavor, but dried Italian seasoning is fine in a pinch.
• Kitchen hack: Use a cookie scoop for uniform meatball sizes and quicker rolling.
FAQs
Q: Can I bake instead of sear?
A: Yes—place on a parchment-lined sheet, bake at 400°F for 15 minutes, then add to sauce to finish cooking.
Q: Why are my meatballs falling apart?
A: Likely not enough binder (breadcrumbs/egg) or they weren’t chilled before cooking—try the chill step next time.
Q: Can I use ground pork or a mix?
A: Absolutely! A 50/50 beef-pork blend adds extra flavor and fat for extra moist meatballs.
Q: How do I prevent sauce from turning watery?
A: Simmer uncovered for the last 5 minutes, stirring gently to concentrate flavors.
Q: Are these gluten-free?
A: Swap in gluten-free breadcrumbs or almond flour to keep it celiac-friendly.
Q: Can I freeze meatballs in sauce?
A: Yes—allow to cool, then freeze flat in a freezer bag; thaw overnight in the fridge before reheating.
Q: What’s the best pasta pairing?
A: Spaghetti, linguine, or pappardelle all work well—just toss with extra sauce before adding meatballs.
Q: How do I make this dairy-free?
A: Omit Parmesan and use dairy-free breadcrumbs, or add nutritional yeast for that cheesy note.
Conclusion
This Italian Meatball Recipe brings together grounded beef, savory herbs, and a luscious marinara to create a classic, comforting dish that’s both authentic and approachable. Give it a try on your next cozy night in—your family might just declare it the new Sunday staple. Let me know how yours turn out, and don’t forget to explore my homemade marinara sauce recipe next!
Italian Meatball Recipe
Ingredients
- 1½ pounds ground beef (85/15 lean-to-fat ratio for juiciness)
- ½ cup grated Parmesan cheese (freshly grated for best melt)
- 2 large eggs, lightly beaten (substitute 1 flax “egg” for a lighter twist)
- ¾ cup plain breadcrumbs (I love Bob’s Red Mill gluten-free crumbs)
- ¼ cup whole milk (or half-and-half for extra richness)
- 1 small onion, finely diced (sweet Vidalia or yellow onion both work)
- 3 garlic cloves, minced (adjust up to 4 for garlic lovers)
- 2 tablespoons fresh parsley, chopped (or 1 tbsp dried Italian herbs)
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for a slight kick)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons olive oil (extra-virgin for flavor)
- 3 cups marinara sauce (homemade or high-quality jarred like Rao’s)
Instructions
- In a large bowl, whisk eggs, milk, Parmesan, garlic, onion, parsley, oregano, red pepper flakes, salt, and pepper. Stir in breadcrumbs—this mixture lets the crumbs soak up moisture so meatballs stay tender.
- Place ground beef on top, then use clean hands to gently mix. Do not overmix to avoid tough meatballs—just fold until ingredients are evenly distributed.
- Cover and refrigerate for 15–20 minutes; this helps the meatballs hold shape. You can even prep ahead and chill up to 24 hours.
- Scoop roughly 2 tablespoons of mixture and roll into 1½-inch balls—aim for about 18–20 meatballs. Keep your hands lightly oiled to prevent sticking.
- Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, turning every 2 minutes until golden (about 6–8 minutes total). Avoid overcrowding the pan—work in batches if needed.
- Transfer seared meatballs to a simmering pot of marinara sauce. Cover and cook over low-medium heat for 20–25 minutes, stirring gently halfway through.
- Internal temperature should read 160°F on a digital meat thermometer. If not available, ensure meatballs are cooked through by cutting one open—it should show no pink.
- Nestle meatballs over a bed of al dente spaghetti, creamy polenta, or crusty bread. Garnish with extra parsley and a sprinkle of Parmesan.
