Classic Italian Meatballs Recipe

Introduction

Classic Italian meatballs are a comforting and flavorful dish perfect for any occasion. Made with a blend of ground meats and fresh herbs, these meatballs simmered in marinara sauce deliver a delicious taste of Italy right in your home kitchen.

Ingredients

• 1 c. fresh bread crumbs
• 1/2 c. whole milk
• 1 lb. ground beef
• 1/2 lb. ground pork
• 1/2 lb. Italian sausage, casings removed
• 1 small yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• Kosher salt
• Freshly ground black pepper
• 2 large eggs, beaten to blend
• 1 c. finely grated Parmesan, plus more for serving
• 1/4 c. chopped fresh parsley, plus more for serving
• 2 tbsp. extra-virgin olive oil
• 1 (32-oz.) jar or homemade marinara sauce

Instructions

1. Step 1: In a small bowl, mix the bread crumbs and milk until combined. Let the mixture sit for 15 minutes to soak.
2. Step 2: In a large bowl, combine the ground beef, ground pork, Italian sausage, finely chopped onion, and garlic. Season with kosher salt and freshly ground black pepper. Gently stir in the bread crumb mixture, beaten eggs, grated Parmesan, and chopped parsley until just combined.
3. Step 3: Shape the meat mixture into 1 1/2-inch meatballs using your hands for even size.
4. Step 4: Heat olive oil in a large, high-sided skillet over medium heat. Working in batches, sear the meatballs on all sides until a golden crust forms, about 2 minutes per side. Transfer the seared meatballs to a large bowl or plate.
5. Step 5: In the same skillet, reduce heat to medium-low and bring the marinara sauce to a simmer. Return the meatballs to the skillet, cover, and simmer gently until cooked through, about 8 minutes more.
6. Step 6: Serve the meatballs topped with additional Parmesan cheese and chopped parsley for a fresh finish.

Tips & Variations

• Use day-old bread crumbs for better texture and less sogginess.
• Add a pinch of red pepper flakes to the meat mixture for a subtle spicy kick.
• For a lighter option, swap the pork for turkey and use a low-sodium marinara sauce.
• Try finishing the meatballs in a hot oven after searing for a firmer crust before simmering.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat until warmed through, or microwave in short intervals to avoid drying out. Meatballs also freeze well for up to 3 months; thaw in the refrigerator overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs a day in advance. Store them raw in the refrigerator covered, then cook as directed when ready. You can also freeze raw or cooked meatballs for longer storage.

What can I serve with these meatballs?

Classic sides include spaghetti, polenta, or crusty bread to soak up the marinara sauce. A simple green salad or steamed vegetables also complement the richness of the meatballs.

Classic Italian Meatballs Recipe

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Classic Italian Meatballs made with a blend of ground beef, pork, and Italian sausage, mixed with fresh herbs and Parmesan, seared to perfection then simmered in a rich marinara sauce. Perfect for a comforting dinner served with pasta or crusty bread.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Yield: About 20 meatballs (serves 6-8) 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Meatball Mixture

• 1 cup fresh bread crumbs
• 1/2 cup whole milk
• 1 lb. ground beef
• 1/2 lb. ground pork
• 1/2 lb. Italian sausage, casings removed
• 1 small yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 large eggs, beaten to blend
• 1 cup finely grated Parmesan cheese, plus more for serving
• 1/4 cup chopped fresh parsley, plus more for serving

Cooking

• 2 tablespoons extra-virgin olive oil
• 1 (32-oz.) jar marinara sauce or homemade marinara sauce

Instructions

1. Prepare bread crumb mixture: In a small bowl, combine the fresh bread crumbs with whole milk and let sit for 15 minutes until the crumbs absorb the milk and soften.
2. Make meatball mixture: In a large bowl, using your hands, combine the ground beef, ground pork, Italian sausage, finely chopped onion, and garlic. Season generously with kosher salt and freshly ground black pepper. Gently mix in the bread crumb and milk mixture, beaten eggs, grated Parmesan, and chopped parsley until just combined, taking care not to overmix to keep meatballs tender.
3. Form meatballs: Shape the mixture into meatballs about 1 1/2 inches in diameter, ensuring consistent size for even cooking.
4. Sear meatballs: Heat the extra-virgin olive oil in a large, high-sided skillet over medium heat. In batches to avoid crowding, sear the meatballs on all sides until a golden crust forms, about 2 minutes per side. Transfer seared meatballs to a large bowl or plate.
5. Simmer meatballs in sauce: In the same skillet, reduce heat to medium-low and bring the marinara sauce to a gentle simmer. Return the seared meatballs to the sauce, cover the skillet, and simmer for about 8 more minutes, or until meatballs are cooked through completely.
6. Serve: Garnish the meatballs with additional grated Parmesan and chopped fresh parsley before serving for an authentic Italian finish.

Notes

• For extra flavor, use homemade marinara sauce or a high-quality jarred sauce.
• Do not overmix the meat mixture to avoid tough meatballs.
• Ensure meatballs are uniformly sized to cook evenly.
• Can be served over spaghetti, inside a sub roll for meatball sandwiches, or alongside roasted vegetables.
• Leftover meatballs can be refrigerated for up to 3 days or frozen for up to 3 months.

Keywords: Italian meatballs, classic meatballs, homemade marinara, comfort food, dinner recipe, crowd-pleaser