Classic Italian Meatballs Recipe
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.
- 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
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
- 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.
- 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.
- Form meatballs: Shape the mixture into meatballs about 1 1/2 inches in diameter, ensuring consistent size for even cooking.
- 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.
- 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.
- 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
Find it online: https://kitchenbyclara.com/classic-italian-meatballs-recipe/
