Classic Italian Meatballs

Why You’ll Love This Recipe

Classic Italian Meatballs are a comforting, savory staple of Italian-American cuisine. Made with a flavorful blend of ground meats, herbs, breadcrumbs, and cheese, these meatballs are tender, juicy, and perfect served over spaghetti, in a sub sandwich, or on their own with marinara sauce. Their rich taste and versatility make them a beloved dish for family dinners and gatherings.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

ground beefground porkbreadcrumbsgrated Parmesan cheeseminced garlicchopped fresh parsleyeggswhole milkonion (finely chopped)saltblack pepperItalian seasoningolive oilmarinara sauce

directions

In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, garlic, parsley, eggs, milk, onion, salt, pepper, and Italian seasoning.

Mix gently with your hands until everything is well combined, but do not overmix.

Form the mixture into evenly sized meatballs, about 1½ inches in diameter.

Heat olive oil in a large skillet over medium heat.

Brown the meatballs in batches, turning to sear all sides, about 5-6 minutes per batch.

Transfer the browned meatballs to a large pot or Dutch oven.

Pour marinara sauce over the meatballs, ensuring they are fully covered.

Simmer on low heat for 30-40 minutes, stirring occasionally, until the meatballs are cooked through and infused with the sauce.

Serve hot with pasta, bread, or as desired.

Servings and timing

This recipe yields approximately 20 meatballs.
Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour

Variations

Use ground turkey or chicken for a lighter version.

Add a pinch of crushed red pepper flakes for a bit of heat.

Stuff each meatball with a small cube of mozzarella for a cheesy center.

Bake the meatballs in the oven at 400°F (200°C) for 20-25 minutes instead of pan-frying.

Try fresh basil or oregano in place of Italian seasoning for a more personalized touch.

storage/reheating

Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.
To reheat, simmer gently in sauce on the stovetop or microwave with a splash of water or sauce.
Freeze cooked meatballs in sauce for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use only one type of meat?

Yes, but the combination of beef and pork gives the best flavor and texture.

Why are my meatballs tough?

Overmixing the meat or packing them too tightly can make meatballs dense and tough.

Can I bake instead of fry?

Yes, baking is a great alternative to pan-frying and results in less mess and oil.

Do I need to cook the onion first?

No, finely chopping it allows it to cook through while the meatballs simmer.

Can I use store-bought marinara?

Absolutely, but homemade marinara enhances the flavor even more.

How do I make them gluten-free?

Use gluten-free breadcrumbs or crushed gluten-free crackers.

Should I chill the meatballs before cooking?

It’s not necessary but chilling can help them hold shape better when frying.

Can I make them ahead of time?

Yes, form the meatballs and refrigerate them for up to 24 hours before cooking.

Can I make them spicy?

Add chili flakes or a dash of hot sauce to the mixture for extra heat.

What’s the best pasta to serve them with?

Spaghetti is classic, but they pair well with rigatoni, penne, or even polenta.

Conclusion

Classic Italian Meatballs are a timeless, flavorful dish that brings warmth and comfort to any meal. Whether you serve them with pasta, in a sandwich, or as a party appetizer, their juicy texture and rich taste never disappoint. Perfect for weeknight dinners or special occasions, these meatballs are sure to become a household favorite.

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