Classic Italian Meatballs

Classic Italian Meatballs are tender, juicy, and bursting with rich flavors, thanks to a perfect mix of ground meats, breadcrumbs, Parmesan cheese, and aromatic herbs. Simmered in a robust tomato sauce, these meatballs are a timeless dish perfect for pasta, subs, or as a stand-alone entrée. They’re a comforting family favorite and perfect for any occasion!

Ingredients

For the Meatballs:

• 1 lb ground beef (80% lean)
• 1/2 lb ground pork
• 1/2 cup breadcrumbs (plain or Italian-style)
• 1/4 cup grated Parmesan cheese
• 2 garlic cloves, minced
• 1 large egg, lightly beaten
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons milk
• 1 tablespoon olive oil (for frying)

For the Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 (28 oz) can crushed tomatoes
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch red pepper flakes (optional, for a little heat)
• 2 tablespoons fresh basil, chopped (for garnish)

Instructions

this recipe

Step 1: Prepare the Meatballs

1. In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, minced garlic, beaten egg, parsley, dried oregano, salt, black pepper, and milk. Mix until just combined. Avoid overmixing to keep the meatballs tender.
2. Roll the mixture into meatballs, about 1 1/2 inches in diameter (roughly the size of a golf ball).

Step 2: Cook the Meatballs

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.
2. Add the meatballs in batches (do not overcrowd) and brown them on all sides, about 2–3 minutes per side. They don’t need to cook through at this stage as they will finish cooking in the sauce.
3. Transfer the browned meatballs to a plate lined with paper towels to absorb excess oil.

Step 3: Make the Tomato Sauce

1. In the same skillet, add 2 tablespoons of olive oil and sauté the chopped onion until soft and translucent, about 5 minutes.
2. Add the minced garlic and cook for 1 more minute until fragrant.
3. Pour in the crushed tomatoes, dried basil, dried oregano, salt, black pepper, and red pepper flakes (if using). Stir well to combine.
4. Bring the sauce to a gentle simmer.

Step 4: Simmer the Meatballs

1. Carefully add the browned meatballs to the tomato sauce. Stir gently to coat them in the sauce.
2. Cover and simmer on low heat for 20–25 minutes, or until the meatballs are fully cooked through (internal temperature of 160°F/71°C). Stir occasionally to prevent sticking.

Step 5: Serve

1. Garnish the meatballs with fresh basil and extra Parmesan cheese.
2. Serve over spaghetti, with crusty bread, or enjoy as a meatball sub.

Serving and Storage Tips

• Serving: Pair these classic Italian meatballs with spaghetti, rigatoni, or polenta for a complete meal. They’re also great in sandwiches or served on their own with a sprinkle of Parmesan.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: Freeze uncooked or cooked meatballs in a freezer-safe bag for up to 3 months. Reheat from frozen in the sauce on low heat.

1. Can I bake the meatballs instead of frying them?

Yes! Place the meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 15–20 minutes, or until browned and cooked through.

2. What’s the best meat for meatballs?

A mix of ground beef and pork gives the best flavor and texture. For a leaner option, you can substitute ground turkey or chicken.

3. Why do my meatballs fall apart?

Overmixing the meat or using too little binder (breadcrumbs and egg) can cause meatballs to fall apart. Be gentle when mixing and shaping.

4. Can I use fresh tomatoes instead of canned?

Yes! You’ll need about 2 pounds of fresh tomatoes, peeled and blended. Simmer them longer to achieve the same rich flavor as canned tomatoes.

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