Classic Italian Meatballs
Classic Italian Meatballs
Ingredients
For the Meatballs
- 2 pounds ground beef, 80/20 lean
- 2 pounds ground pork
- 4 large eggs, lightly beaten
- 1 1/2 cups plain breadcrumbs
- 1/2 cup whole milk
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for frying
For the Marinara Sauce
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/4 cup fresh basil, chopped
- 1 teaspoon sugar, (optional, to balance acidity)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the Marinara Sauce: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min
- 2
Add the minced garlic to the pot and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes, stirring constantly.
⏱️ 3 min
- 3
Pour in the crushed tomatoes. Add the chopped fresh basil, optional sugar, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently cook while you prepare the meatballs.
⏱️ 5 min
- 4
Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef and ground pork.
⏱️ 2 min
- 5
In a separate small bowl, whisk together the lightly beaten eggs, plain breadcrumbs, and whole milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
⏱️ 5 min
- 6
Add the breadcrumb mixture to the ground meat. Also add the grated Parmesan cheese, finely chopped fresh parsley, minced garlic, dried oregano, salt, and black pepper to the meat mixture.
⏱️ 3 min
- 7
Gently mix all ingredients together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
⏱️ 3 min
- 8
Form the Meatballs: Roll the mixture into 1 1/2 to 2-inch meatballs. You should get approximately 30-36 meatballs.
⏱️ 10 min
- 9
Brown the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the meatballs and brown them on all sides. They don't need to be cooked through, just nicely browned to develop flavor. Remove browned meatballs to a plate and set aside.
⏱️ 15 min
- 10
Combine and Simmer: Carefully add the browned meatballs to the simmering marinara sauce. Ensure they are mostly submerged in the sauce.
⏱️ 2 min
- 11
Cover the pot and simmer on low heat for at least 30 minutes, or up to 1 hour, to allow the meatballs to cook through and absorb the flavors of the sauce. Stir occasionally to prevent sticking.
⏱️ 30 min
- 12
Serve hot with your favorite pasta, polenta, or crusty bread. Garnish with extra fresh parsley or grated Parmesan cheese, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Classic Italian Meatballs
For the Meatballs
- 2 pounds ground beef, 80/20 lean
- 2 pounds ground pork
- 4 large eggs, lightly beaten
- 1 1/2 cups plain breadcrumbs
- 1/2 cup whole milk
- 1/2 cup Parmesan cheese, grated
- 1/4 cup fresh parsley, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper, freshly ground
- 2 tablespoons olive oil, for frying
For the Marinara Sauce
- 2 tablespoons olive oil
- 1 yellow onion, medium, finely diced
- 3 cloves garlic, minced
- 28 ounces crushed tomatoes, canned
- 2 tablespoons tomato paste
- 1/4 cup fresh basil, chopped
- 1 teaspoon sugar, (optional, to balance acidity)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
Instructions
- 1
Prepare the Marinara Sauce: Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the diced yellow onion and cook until softened, about 5-7 minutes.
⏱️ 7 min - 2
Add the minced garlic to the pot and cook for 1 minute until fragrant. Stir in the tomato paste and cook for another 2 minutes, stirring constantly.
⏱️ 3 min - 3
Pour in the crushed tomatoes. Add the chopped fresh basil, optional sugar, salt, and black pepper. Bring the sauce to a simmer, then reduce heat to low, cover, and let it gently cook while you prepare the meatballs.
⏱️ 5 min - 4
Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef and ground pork.
⏱️ 2 min - 5
In a separate small bowl, whisk together the lightly beaten eggs, plain breadcrumbs, and whole milk. Let this mixture sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
⏱️ 5 min - 6
Add the breadcrumb mixture to the ground meat. Also add the grated Parmesan cheese, finely chopped fresh parsley, minced garlic, dried oregano, salt, and black pepper to the meat mixture.
⏱️ 3 min - 7
Gently mix all ingredients together with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
⏱️ 3 min - 8
Form the Meatballs: Roll the mixture into 1 1/2 to 2-inch meatballs. You should get approximately 30-36 meatballs.
⏱️ 10 min - 9
Brown the Meatballs: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Working in batches, add the meatballs and brown them on all sides. They don't need to be cooked through, just nicely browned to develop flavor. Remove browned meatballs to a plate and set aside.
⏱️ 15 min - 10
Combine and Simmer: Carefully add the browned meatballs to the simmering marinara sauce. Ensure they are mostly submerged in the sauce.
⏱️ 2 min - 11
Cover the pot and simmer on low heat for at least 30 minutes, or up to 1 hour, to allow the meatballs to cook through and absorb the flavors of the sauce. Stir occasionally to prevent sticking.
⏱️ 30 min - 12
Serve hot with your favorite pasta, polenta, or crusty bread. Garnish with extra fresh parsley or grated Parmesan cheese, if desired.