Print

Classic Italian Meatballs: A Timeless Recipe for Every Kitchen

Print Recipe

There’s nothing quite like the aroma of homemade meatballs simmering in rich marinara sauce—it takes me back to Sunday dinners at Nonna’s house. These Classic Italian Meatballs are juicy, tender, and bursting with flavor, just like the ones she used to make. Whether you serve them over pasta, in a sandwich, or on their own, they’ll bring warmth and comfort to your table. Try them tonight and make memories with every bite!

Ingredients

Scale
  • 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, for a little heat)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup marinara sauce (for serving)
  • 2 tbsp olive oil (for frying)

Instructions

  1. 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 gently with your hands or a spoon until just combined. Avoid overmixing to keep the meatballs tender.
  2. Form the Meatballs:
    Wet your hands with water to prevent sticking. Shape the mixture into 1-inch meatballs, rolling them gently between your palms.
  3. Cook the Meatballs:
    Heat olive oil in a large skillet over medium heat. Working in batches, add the meatballs and cook for 6-8 minutes, turning occasionally, until browned on all sides and cooked through.
  4. 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 absorb the sauce and become tender.
  5. Serve:
    Serve the meatballs over pasta, in a sub roll, or with extra marinara sauce for dipping.

Notes

  • Baking Option: For a healthier alternative, bake the meatballs in a preheated oven at 375°F (190°C) for 20 minutes instead of frying.
  • Make Ahead: These meatballs can be prepared in advance and stored in the fridge for up to 3 days or frozen for up to 3 months.
  • Softer Texture: Soak the breadcrumbs in a little milk before adding them to the mixture for extra tenderness.

Nutrition

Find it online: http://recipes.swedishinarabic.net/classic-italian-meatballs-a-timeless-recipe-for-every-kitchen/