There’s nothing quite like the rich, savory flavor of homemade Italian meatballs. These Classic Italian Meatballs are tender, juicy, and packed with authentic flavors from herbs, garlic, and Parmesan cheese. Whether you serve them over spaghetti, in a sub roll, or as an appetizer, these meatballs will quickly become a family favorite.
Why You’ll Love This Recipe?
- Authentic Flavor: These meatballs are seasoned with Italian herbs, garlic, and Parmesan for a true Italian taste.
- Tender and Juicy: The combination of ground beef, pork, and breadcrumbs creates meatballs that are tender on the inside while crispy on the outside.
- Simple Ingredients: Made with easy-to-find ingredients, these meatballs are the perfect weeknight dinner or party appetizer.
Ingredients
- Ground beef
- Ground pork
- Fresh breadcrumbs (or Italian-style breadcrumbs)
- Parmesan cheese (grated)
- Eggs
- Fresh garlic (minced)
- Fresh parsley (chopped)
- Dried oregano
- Dried basil
- Salt and pepper
- Olive oil (for frying)
- Marinara sauce (for simmering)
Full list of ingredients and measurements below.
Directions
Step 1: Combine the Ingredients
In a large bowl, mix the ground beef, ground pork, breadcrumbs, grated Parmesan, eggs, minced garlic, parsley, oregano, basil, salt, and pepper. Use your hands to gently combine everything, but avoid overmixing to keep the meatballs tender.
Step 2: Form the Meatballs
Take small portions of the mixture and roll them into balls, about 1 to 1.5 inches in diameter. You can use a spoon or your hands for this.
Step 3: Brown the Meatballs
In a large skillet, heat olive oil over medium-high heat. Once the oil is hot, add the meatballs in batches, being careful not to overcrowd the pan. Brown the meatballs on all sides, about 5-7 minutes. They don’t need to be fully cooked through at this stage, just golden brown on the outside.
Step 4: Simmer in Marinara Sauce
Once the meatballs are browned, transfer them to a pot with your favorite marinara sauce. Let the meatballs simmer in the sauce for about 20-30 minutes, or until they are cooked through. The sauce will infuse the meatballs with flavor.
Step 5: Serve
Serve the meatballs with your favorite pasta, on a sub roll for a meatball sandwich, or enjoy them as a snack with a side of marinara for dipping. Garnish with extra Parmesan and fresh parsley if desired.
Expert Tips and Tricks
- Don’t Overmix: Overworking the meat mixture can result in tough meatballs, so be gentle when mixing.
- Use a Mix of Beef and Pork: The pork helps keep the meatballs juicy and adds flavor. If you only want to use beef, you can, but the pork really makes them tender.
- Simmer for Extra Flavor: Let the meatballs simmer in the marinara sauce to absorb all the rich, savory flavors.
- Make Ahead: These meatballs can be made ahead of time and frozen. Form the meatballs and freeze them on a baking sheet before transferring them to a freezer bag. When ready to cook, bake them straight from the freezer or simmer them in sauce.
Recipe Variations
- Spicy Meatballs: Add a pinch of red pepper flakes to the meat mixture for a little heat.
- Gluten-Free Meatballs: Use gluten-free breadcrumbs or substitute with almond flour for a gluten-free version.
- Baked Meatballs: If you prefer to avoid frying, bake the meatballs at 375°F (190°C) for about 20 minutes or until golden brown.
Serving Suggestions
These Classic Italian Meatballs are perfect for:
- Spaghetti and Meatballs: The ultimate classic. Serve over a bed of pasta with marinara sauce.
- Meatball Subs: Place the meatballs in a toasted sub roll, top with melted mozzarella, and enjoy!
- Appetizers: Serve them on a platter with toothpicks and marinara sauce for dipping.
- With Vegetables: Serve alongside roasted vegetables or a fresh salad for a well-rounded meal.
FAQs
1. Can I use all beef instead of beef and pork?
Yes, you can use just beef, but the meatballs may not be as tender and juicy as with the pork.
2. Can I make the meatballs ahead of time?
Yes, you can make them ahead and store them in the refrigerator for up to 24 hours before cooking. Alternatively, freeze them for up to 3 months.
3. Can I cook these meatballs in the oven?
Yes! To bake the meatballs, place them on a baking sheet and bake at 375°F (190°C) for about 20 minutes or until cooked through and browned.
4. Can I use a different cheese?
If you don’t have Parmesan, you can use Romano or another hard cheese, but Parmesan will give the most authentic flavor.
Conclusion
Classic Italian Meatballs are a delicious, hearty dish that’s perfect for any occasion. Whether you serve them in pasta, as a sandwich, or as an appetizer, they’re sure to be a hit. With simple ingredients and easy steps, you can enjoy homemade meatballs that taste just like Italy! Try them out today and savor the authentic flavors of these tender, flavorful meatballs.
Print
Classic Italian Meatballs
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 20 meatballs 1x
- Category: Main Course
- Method: Pan-frying and simmering
- Cuisine: Italian
Description
These Classic Italian Meatballs are tender, juicy, and packed with flavor, thanks to a mix of ground beef, breadcrumbs, garlic, and Italian seasonings. Served with marinara sauce and pasta or as a sub sandwich, these meatballs are a comforting, family-friendly dish that everyone will love.
Ingredients
- 1 lb ground beef (80% lean)
- 1/2 lb ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 egg
- 1 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup marinara sauce (for serving)
- 2 tbsp olive oil (for frying)
Instructions
- Prepare the Meatball Mixture:
- In a large bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, chopped parsley, egg, oregano, basil, red pepper flakes (if using), salt, and pepper.
- Mix everything together gently with your hands or a spoon until just combined. Do not overmix.
- Form the Meatballs:
- Wet your hands with a little water to prevent the mixture from sticking. Shape the mixture into 1-inch meatballs, rolling them gently between your palms.
- Cook the Meatballs:
- Heat olive oil in a large skillet over medium heat.
- Working in batches, add the meatballs to the skillet and cook, turning occasionally, for about 6-8 minutes, or until browned on all sides and cooked through.
- Simmer in Marinara Sauce:
- Once all the meatballs are browned, add the marinara sauce to the skillet.
- Cover and simmer on low heat for 15-20 minutes, allowing the meatballs to soak up the sauce and become tender.
- Serve:
- Serve the meatballs with pasta, on a sub roll, or simply with extra marinara sauce for dipping.
Notes
- For extra flavor, you can bake the meatballs in a preheated oven at 375°F (190°C) for about 20 minutes, instead of frying them.
- These meatballs can be made ahead of time and stored in the fridge for up to 3 days, or frozen for up to 3 months.
Nutrition
- Serving Size: 1 meatball
- Calories: 90
- Sugar: 1g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 30mg