Here’s a classic Italian meatballs recipe—juicy, flavorful, and perfect for pasta, sandwiches, or just on their own. 🍝
🍖 Classic Italian Meatballs
Ingredients (makes ~20 meatballs)
- 1 lb (450 g) ground beef (or a mix of beef & pork)
- ½ cup breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped (or 1 tsp dried)
- 1 large egg
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano or Italian seasoning
- ½ cup milk
- 2 tbsp olive oil (for frying, optional if baking)
- 3 cups marinara sauce (homemade or store-bought)
Instructions
- Preheat oven (optional):
If baking, preheat to 400°F (200°C). - Mix meatball ingredients:
In a large bowl, combine ground meat, breadcrumbs, Parmesan, garlic, parsley, egg, salt, pepper, oregano, and milk. Mix gently until just combined—don’t overmix, or meatballs get tough. - Form meatballs:
Roll mixture into 1½-inch balls (about golf ball size). - Cook meatballs:
- Pan-fry: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides (about 5–6 minutes), then transfer to a pot with marinara sauce to simmer 15–20 minutes.
- Bake: Place meatballs on a lined baking sheet and bake 15–20 minutes, then simmer in sauce if desired.
- Simmer in sauce:
Place meatballs in marinara sauce and simmer 15–20 minutes to cook through and absorb flavor. - Serve:
With pasta, on sandwiches, or just as a hearty appetizer. Sprinkle with extra Parmesan and fresh basil or parsley.
🍴 Tips & Variations
- Tender meatballs: Soak breadcrumbs in milk for a few minutes before mixing.
- Extra flavor: Add a pinch of red pepper flakes or chopped fresh basil.
- Healthier: Use ground turkey or chicken instead of beef/pork.
- Cheesy surprise: Place a small cube of mozzarella inside each meatball before cooking.
If you want, I can also give a one-pan Italian meatball recipe that’s faster and super easy for weeknights.
Do you want me to do that?
