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Classic Italian Meatballs

Close-up of tender Italian meatballs simmered in a rich tomato sauce, sprinkled with herbs.
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Make tender, flavorful Italian meatballs just like Nonna used to make. This recipe guides you through creating the perfect meat blend, shaping, browning, and simmering them in marinara sauce for an authentic taste of home.

Ingredients

Scale
  • 1 pound ground beef (80/20 blend recommended)
  • 1/2 pound ground pork
  • 1 cup breadcrumbs (plain or Italian seasoned)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup milk
  • 2 large eggs, lightly beaten
  • 1/4 cup finely chopped fresh parsley
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Olive oil, for browning
  • 4 cups marinara sauce

Instructions

  1. In a large bowl, combine ground beef and ground pork.
  2. Add breadcrumbs, Parmesan cheese, milk, beaten eggs, chopped parsley, minced garlic, salt, and pepper.
  3. Gently mix all ingredients with your hands until just combined. Do not overmix, as this can make the meatballs tough.
  4. Roll the mixture into 1.5-inch meatballs. You should get about 20-24 meatballs.
  5. Heat a thin layer of olive oil in a large skillet over medium-high heat.
  6. Brown the meatballs in batches, turning them occasionally, until they are golden brown on all sides. This step adds flavor and helps them hold their shape.
  7. Remove the browned meatballs from the skillet and set them aside.
  8. Pour the marinara sauce into the same skillet (or a large pot). Bring the sauce to a simmer.
  9. Carefully add the browned meatballs to the simmering marinara sauce.
  10. Cover the skillet or pot, reduce the heat to low, and let the meatballs simmer for at least 30 minutes, or until cooked through and tender. For deeper flavor, simmer for up to an hour.
  11. Serve hot with your favorite pasta, in subs, or as an appetizer.

Notes

  • For extra tender meatballs, you can bake them at 400°F (200°C) for 15-20 minutes instead of browning them in a skillet.
  • These meatballs freeze beautifully. Let them cool completely, then store them in an airtight container or freezer bag for up to 3 months. Reheat them gently in marinara sauce.
  • You can substitute Italian-seasoned breadcrumbs for plain breadcrumbs if desired.
  • Feel free to add a pinch of red pepper flakes to the meatball mixture for a little heat.

Nutrition

Find it online: https://mdlatdmm.com/italian-meatballs-nonnas-secret-recipe/