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Italian Meatballs

Italian meatballs made with beef and pork are gently mixed, rolled, and browned before simmering in marinara until juicy throughout. The sauce clings to every golden-browned meatball for classic spaghetti and meatballs style.
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Prep Time 20 minutes
Cook Time 25 minutes
Soak time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Italian meatballs
  • 1 lb ground beef
  • 0.5 lb ground pork
  • 0.667 cup fresh breadcrumbs Fresh breadcrumbs for best texture; do not use seasoned crumbs unless unsalted.
  • 0.333 cup whole milk
  • 2 eggs
  • 0.5 cup parmesan cheese, grated Use freshly grated for better binding.
  • 4 garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and black pepper to taste Season in the meat mixture to your preference.
  • 2 tbsp olive oil
  • 1 jar (24 oz) marinara sauce 24 oz jar for a rich simmering sauce.
  • Fresh basil and extra parmesan for serving For topping at the end.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Soak and mix
  1. Soak the fresh breadcrumbs in the whole milk for 5 minutes until absorbed, so the mixture stays tender.
  2. Combine the ground beef, ground pork, soaked breadcrumbs, eggs, parmesan cheese, garlic, parsley, dried oregano, dried basil, salt, and black pepper and mix gently until just combined.
Shape and brown
  1. Roll the mixture into 1.5–2 inch balls for even cooking and consistent browning.
  2. Heat the olive oil in a large skillet over medium-high heat and brown the meatballs on all sides for about 6–8 minutes, working in batches.
Simmer in marinara
  1. Pour the marinara sauce into the pan, nestle the meatballs in, cover, and simmer on medium-low for 15–18 minutes until cooked through.
Serve
  1. Serve the Italian meatballs over pasta or with crusty bread, then top with fresh basil and extra parmesan.

Notes

Pro tip: mix just until the meat and binders come together—overmixing can make meatballs tough. Store leftovers covered in the fridge up to 3–4 days; reheat gently in marinara. Freezing is yes: freeze cooked meatballs in sauce up to 3 months and thaw in the fridge before reheating. For a lighter option, use low-fat milk and slightly less parmesan while keeping the same rolling and simmering times.