Go Back

Italian Meatballs

Italian meatballs simmered in marinara for tender, juicy homemade meatballs that brown first for golden edges. The sauce clings to every surface—perfect for spaghetti and meatballs or a crusty bread dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Meatball mixture
  • 1 lb ground beef
  • 0.5 lb ground pork
  • 0.667 cup fresh breadcrumbs
  • 0.333 cup whole milk
  • 2 eggs
  • 0.5 cup parmesan cheese, grated
  • 4 garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and black pepper to taste Add to taste.
  • 2 tbsp olive oil
Marinara and serving
  • 1 jar (24 oz) marinara sauce
  • Fresh basil and extra parmesan for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Soak breadcrumbs
  1. Soak the fresh breadcrumbs in the whole milk for 5 minutes until absorbed, so the meatballs stay tender.
Mix the meatball mixture
  1. Combine the ground beef, ground pork, soaked breadcrumbs, eggs, parmesan, garlic, parsley, oregano, basil, and salt and black pepper to taste, mixing gently until just combined.
Roll the meatballs
  1. Roll the mixture into 1.5–2 inch balls, keeping them uniform for even cooking.
Brown the meatballs
  1. Heat the olive oil in a large skillet over medium-high heat and brown the meatballs on all sides for about 6–8 minutes, working in batches until golden-browned.
Simmer in marinara
  1. Pour the marinara sauce into the pan, nestle the meatballs in, cover, and simmer on medium-low for 15–18 minutes until cooked through.
Serve
  1. Serve the Italian meatballs over pasta or with crusty bread, topped with fresh basil and extra parmesan for serving.

Notes

Pro tip: keep mixing gentle and roll loosely so the meatballs stay tender after simmering. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in marinara. Freezing is yes—cool completely, freeze meatballs in sauce up to 3 months, then thaw and reheat. For a lighter option, use low-fat milk and reduce cheese slightly without changing the method.