italian style meatballs recipe

Written BySheba G Updated On
Jump to Recipe Jump to Video Print Recipe
Table of Contents▼

The Best italian style meatballs recipe

I’ve been making Italian-style meatballs for years, and they’re a staple in our household. My family loves them, and I love how easy they are to make. The key to these meatballs is the combination of ground beef and pork, which gives them a rich, meaty flavor.

I also add some breadcrumbs to help bind the mixture together, and a bit of grated Parmesan cheese for extra flavor. To cook them, I like to use a mixture of olive oil and butter to give them a nice sheen. I’ve found that using a combination of chopped onion, garlic, and herbs like parsley and basil really makes these meatballs pop.

My kids love helping me shape the mixture into balls, and we always have fun making them together. The best part is that you can serve these meatballs with pasta, in a sub sandwich, or even as an appetizer on their own. They’re so versatile!

I’ve also found that making a big batch of these meatballs on the weekend helps us get through the week with ease. We can use them in pasta sauces, as a topping for pizza, or even as a snack on their own. And the best part is that they freeze beautifully, so we can enjoy them all year round.

I’ve experimented with different seasonings over the years, but my favorite way to make them is with some dried oregano and basil. It gives them a nice depth of flavor that’s hard to beat.

Italian Style Meatballs with Marinara Sauce

Italian Style Meatballs with Marinara Sauce

4.8 from 559 votes

Classic Italian-style meatballs simmered in a rich marinara sauce. This dish is perfect for a hearty family meal.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr
Servings: 6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Meatballs

1 lb ground beef
1 lb ground pork
1 cup breadcrumbs
1/2 cup grated Parmesan cheese
2 large eggs
4 cloves garlic minced
1 small onion finely chopped
2 tbsp fresh parsley chopped
1 tsp salt
1/2 tsp black pepper

For the Marinara Sauce

2 tbsp olive oil
1 large onion finely chopped
4 cloves garlic minced
1 can 28 oz crushed tomatoes
2 tbsp tomato paste
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red pepper flakes
2 tbsp fresh basil chopped

👨‍🍳Directions

1Preheat the oven to 400°F.
2Line a baking sheet with parchment paper.
3In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan cheese, eggs, minced garlic, chopped onion, parsley, salt, and black pepper.
4Mix well using your hands until all ingredients are evenly distributed.
5Form the meat mixture into balls about 1.
5 inches in diameter.
6Place the meatballs on the prepared baking sheet, spacing them evenly apart.
7Bake the meatballs in the preheated oven for 20-25 minutes, or until they are cooked through and lightly browned.
8Check by cutting one meatball in half, ensuring there is no pink meat.
9While the meatballs are baking, heat olive oil in a large skillet over medium heat.
10Add the chopped onion and cook until softened, about 5 minutes.
11Add the minced garlic to the skillet and cook for an additional 1 minute, until fragrant.
12Be careful not to burn the garlic.
13Pour in the crushed tomatoes and tomato paste.
14Stir well to combine.
15Add salt, black pepper, dried oregano, dried basil, and red pepper flakes.
16Stir again and bring the sauce to a simmer.
17Reduce the heat to low and let the sauce simmer for 15-20 minutes, stirring occasionally.
18The sauce should thicken slightly and the flavors should meld together.
19Once the meatballs are done baking, gently place them into the simmering marinara sauce.
20Spoon the sauce over the meatballs to coat them completely.
21Add the chopped basil and stir gently.
22Reduce the heat to the lowest setting and let the meatballs simmer in the sauce for an additional 10 minutes.
23This allows the meatballs to absorb the flavors of the sauce.
24If the sauce becomes too thick, thin it out with a little water.
25Remove from heat and let the meatballs rest in the sauce for a few minutes before serving.
26This allows the flavors to settle and the meatballs to absorb more sauce.

🔧Equipment

Mixing bowl
Baking sheet
Oven
Large skillet
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 25g💛Saturated Fat: 9g❤️Cholesterol: 120mg🧂Sodium: 1200mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 5g🥩Protein: 25g

📝Notes

Tips: You can use ground turkey or chicken for a leaner option. For a spicier sauce, add more red pepper flakes.

I always recommend making a large batch of meatballs and freezing them for later use. You can freeze them in an airtight container or freezer bag for up to three months.

When you’re ready to use them, simply thaw in the refrigerator overnight and reheat in a pan with some tomato sauce. They are perfect for a quick and easy weeknight dinner or for meal prepping.

I think this recipe is perfect for any occasion, whether it’s a family gathering, a potluck, or a weeknight dinner. The meatballs are always a hit with my family and friends, and they’re sure to become a staple in your recipe collection.

❓ Frequently Asked Questions About Italian Style Meatballs with Marinara Sauce

Q1: What type of meat should I use for Italian-style meatballs?

For authentic Italian-style meatballs, you’ll want to use a combination of ground beef and pork. This gives them a rich, meaty flavor that’s hard to replicate with just one type of meat.

Q2: Can I make these meatballs ahead of time?

Yes! You can shape the mixture into balls up to 24 hours in advance and store them in an airtight container in the refrigerator.

Q3: How do I prevent my meatballs from becoming too dense?

To prevent your meatballs from becoming too dense, make sure not to overmix the mixture. Mix just until everything is combined, then stop mixing.

Q4: Can I bake these meatballs instead of frying them?

Yes! Simply place the shaped balls on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 15-20 minutes.

Q5: How do I store leftover meatballs?

You can store leftover meatballs in an airtight container in the refrigerator for up to 3 days or freeze them for up to 3 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

Similar Posts