Classic Italian Meatballs Recipe
Introduction
Classic Italian meatballs are a comforting and hearty dish perfect for any meal. These tender, flavorful meatballs simmered in rich marinara sauce bring the authentic taste of Italy right to your kitchen. They’re great served with pasta, on a sub, or enjoyed on their own.
Ingredients
- 1 cup fresh bread crumbs
- 1/2 cup whole milk
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 lb Italian sausage, casings removed
- 1 small yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- Kosher salt
- Freshly ground black pepper
- 2 large eggs, beaten to blend
- 1 cup finely grated Parmesan, plus more for serving
- 1/4 cup chopped fresh parsley, plus more for serving
- 2 tablespoons extra-virgin olive oil
- 1 (32-oz) jar or homemade marinara sauce
Instructions
- Step 1: In a small bowl, combine the bread crumbs and milk. Let the mixture sit for 15 minutes to soak.
- Step 2: In a large bowl, use your hands to mix together the ground beef, ground pork, Italian sausage, chopped onion, and garlic. Season with salt and pepper to taste.
- Step 3: Gently stir in the bread crumb mixture, beaten eggs, grated Parmesan, and chopped parsley until just combined. Avoid overmixing to keep meatballs tender.
- Step 4: Shape the meat mixture into 1 1/2-inch balls and set aside.
- Step 5: Heat the olive oil in a large, high-sided skillet over medium heat. Working in batches, sear the meatballs on all sides for about 2 minutes per side until they develop a nice crust. Transfer the browned meatballs to a plate.
- Step 6: In the same skillet, reduce heat to medium-low and bring the marinara sauce to a gentle simmer. Return the meatballs to the skillet, cover, and simmer until cooked through, about 8 minutes.
- Step 7: Serve the meatballs topped with extra grated Parmesan and chopped parsley for a fresh finish.
Tips & Variations
- Use a mix of meats like beef, pork, and sausage for richer flavor and juiciness.
- Don’t skip soaking the bread crumbs; it keeps the meatballs moist and tender.
- For a spicy kick, add red pepper flakes to the meat mixture.
- Serve over spaghetti, on a toasted bun for a meatball sub, or with a side of roasted vegetables.
Storage
Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat until heated through, or microwave in short intervals to avoid drying out. Meatballs can also be frozen for up to 2 months; thaw in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make meatballs ahead of time?
Yes, you can prepare the meatballs and refrigerate them uncooked up to one day before cooking. Alternatively, cook them fully and store in the refrigerator or freezer for easy meals later.
How can I make meatballs more tender?
Soaking bread crumbs in milk, using a mix of meats, and not overworking the meat mixture all help keep meatballs tender and juicy. Also, gentle cooking in sauce prevents them from drying out.
Print
Classic Italian Meatballs Recipe
- Total Time: 35 minutes
- Yield: Approximately 24 meatballs (serves 6) 1x
Description
Classic Italian Meatballs made with a flavorful blend of beef, pork, and Italian sausage, simmered in a rich marinara sauce and topped with Parmesan and fresh parsley. These tender meatballs are perfect for a comforting meal and pair wonderfully with pasta or crusty bread.
Ingredients
Meatball Mixture
- 1 cup fresh bread crumbs
- 1/2 cup whole milk
- 1 lb ground beef
- 1/2 lb ground pork
- 1/2 lb Italian sausage, casings removed
- 1 small yellow onion, finely chopped
- 3 cloves garlic, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 large eggs, beaten to blend
- 1 cup finely grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley, plus more for serving
For Cooking
- 2 tablespoons extra-virgin olive oil
- 1 (32-ounce) jar or homemade marinara sauce
Instructions
- Soak Breadcrumbs: In a small bowl, combine the fresh bread crumbs and whole milk until evenly mixed. Let the mixture sit for 15 minutes to allow the bread crumbs to absorb the milk and soften.
- Make Meatball Mixture: In a large bowl, combine the ground beef, ground pork, Italian sausage, finely chopped onion, and garlic. Season the mixture with kosher salt and freshly ground black pepper. Gently stir in the soaked bread crumb mixture, beaten eggs, grated Parmesan, and chopped parsley until just combined. Avoid overmixing to keep the meatballs tender. Form the mixture into 1 1/2-inch meatballs using your hands.
- Sear Meatballs: Heat the extra-virgin olive oil in a large, high-sided skillet over medium heat. Working in batches to avoid overcrowding, sear the meatballs on all sides for approximately 2 minutes per side until they develop a golden crust. Transfer the seared meatballs to a large bowl or plate and set aside temporarily.
- Simmer Meatballs in Sauce: Using the same skillet, reduce the heat to medium-low and bring the marinara sauce to a gentle simmer. Carefully return the seared meatballs to the skillet with the sauce. Cover the skillet and allow the meatballs to simmer gently in the sauce for about 8 minutes, or until fully cooked through.
- Serve and Garnish: Once cooked, transfer the meatballs to serving dishes. Top with additional grated Parmesan and freshly chopped parsley for a burst of flavor and color. Serve warm alongside pasta, polenta, or crusty bread.
Notes
- For softer meatballs, avoid overmixing the meat mixture.
- Italian sausage can be spicy or mild; choose according to your preference.
- Use fresh parsley for the best flavor and garnish.
- Can be made ahead and refrigerated; reheat gently in sauce before serving.
- Leftover meatballs freeze well; store in an airtight container for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian meatballs, classic meatballs, homemade meatballs, marinara sauce, comfort food, Italian dinner
