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
Scale
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
