Italian Meatballs

Italian Meatballs are a classic comfort food made with tender, flavorful meat blended with herbs, Parmesan, and garlic, then simmered in marinara sauce for a rich, authentic taste. Whether served with pasta, on a sandwich, or as an appetizer, these meatballs are sure to satisfy.

Why You’ll Love This Recipe

These meatballs are easy to prepare and full of traditional Italian flavor. The combination of beef (or beef and pork), fresh herbs, Parmesan, and garlic creates a tender, juicy texture. Baking the meatballs makes them simple to cook while keeping them moist, and finishing them in marinara sauce enhances their flavor. They’re versatile, freezer-friendly, and always a crowd-pleaser.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb ground beef (or a mix of beef and pork)
1/2 cup breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1/4 cup milk
1 egg
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup marinara sauce (for simmering)

Directions

Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
In a large bowl, combine the ground meat, breadcrumbs, Parmesan, parsley, milk, egg, garlic, oregano, basil, salt, and pepper. Mix until just combined.
Form the mixture into 1-inch meatballs and place them evenly on the prepared baking sheet.
Bake for 18–20 minutes until cooked through and golden brown.
While the meatballs bake, heat the marinara sauce in a saucepan over low heat.
Transfer the baked meatballs to the sauce and simmer for about 10 minutes to absorb the flavors.
Serve warm with pasta, in a sub roll, or as an appetizer.

Servings and timing

This recipe yields about 20 meatballs (4 servings).
Prep time: 15 minutes
Cooking time: 30 minutes (including baking and simmering)
Total time: 45 minutes

Variations

Use half beef and half pork for a richer flavor.
Add a pinch of red pepper flakes for subtle heat.
Substitute fresh basil for dried for a brighter herb flavor.
Mix in a little ricotta cheese for extra tenderness.
Serve with melted mozzarella on top for a cheesy version.

Storage/reheating

Store meatballs with sauce in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove over low heat or in the microwave.
Meatballs can also be frozen (with or without sauce) for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I pan-fry instead of bake the meatballs?

Yes, you can pan-fry in a bit of olive oil until browned and cooked through.

How do I keep meatballs from falling apart?

Mix just until combined and avoid overhandling. The egg and breadcrumbs help bind them.

Can I make these gluten-free?

Yes, use gluten-free breadcrumbs.

What’s the best meat blend for Italian meatballs?

A mix of beef and pork provides the most flavor and tenderness.

Can I prepare them ahead of time?

Yes, you can shape and refrigerate the meatballs for up to a day before baking.

Is marinara sauce necessary?

The sauce adds flavor and moisture, but you can enjoy the meatballs plain or with other sauces.

Can I add onions to the mixture?

Yes, finely minced onions can be added for extra flavor.

Can I bake these meatballs on foil instead of parchment?

Yes, but parchment prevents sticking better.

How do I know when meatballs are done?

They should be golden and have an internal temperature of 160°F (71°C).

Can I use turkey or chicken?

Yes, but the meatballs may be slightly less juicy; adjust seasoning as desired.

Conclusion

Italian Meatballs are a timeless, versatile dish that delivers authentic flavor with minimal effort. Whether part of a hearty pasta dinner or served as appetizers, these tender meatballs with marinara sauce are sure to become a family favorite.

[tasty-recipe id=”15398″]