Italian Meatballs

Italian Meatballs

Tender, well-seasoned meatballs simmered gently in marinara until juicy throughout.

Total 1 hr Makes 4 servings Calories 520/serving

Dietary

Nut free

Allergens

Dairy, Eggs, Wheat, Red meat

These meatballs combine beef and pork with garlic, Parmesan, and fresh herbs for a tender, flavorful bite. Simmering them in marinara after a quick sear keeps them moist and infuses the sauce with richness. Serve over pasta, tucked into a sub roll, or alongside crusty bread for a comforting Italian-American classic.

Ingredients

  • 1 pound ground beef
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs
  • 1/4 cup milk
  • 1/2 cup Parmesan cheese, grated
  • 2 eggs
  • 3 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried oregano
  • 2 tablespoons olive oil
  • 3 cups marinara sauce

Method

  1. In a small bowl, combine the breadcrumbs and milk; let sit 5 minutes until the breadcrumbs absorb the liquid.

  2. In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, Parmesan, eggs, garlic, parsley, salt, pepper, and oregano. Mix gently with your hands until just combined.

  3. Shape the mixture into 16 meatballs, about 1 1/2 inches in diameter, rolling gently without compacting the meat.

  4. Heat the olive oil in a 9-inch skillet over medium-high heat. Sear the meatballs in batches, turning occasionally, until browned on all sides, about 6 to 8 minutes per batch.

  5. Transfer the browned meatballs to a 6-quart saucepan and pour the marinara sauce over them.

  6. Bring the sauce to a gentle simmer over medium-low heat, then cover and cook until the meatballs are cooked through, about 25 minutes, stirring occasionally.

  7. Serve the meatballs hot, topped with extra Parmesan if desired.

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    Italian Meatballs

    These meatballs combine beef and pork with garlic, Parmesan, and fresh herbs for a tender, flavorful bite. Simmering them in marinara after a quick sear keeps them moist and infuses the sauce with richness. Serve over pasta, tucked into a sub roll, or alongside crusty bread for a comforting Italian-American classic.

    1 hr 4 servings 520 cal

    Ingredients

    • 1 pound ground beef
    • 1/2 pound ground pork
    • 1/2 cup breadcrumbs
    • 1/4 cup milk
    • 1/2 cup Parmesan cheese, grated
    • 2 eggs
    • 3 cloves garlic, minced
    • 2 tablespoons fresh parsley, chopped
    • 1 teaspoon salt
    • 1/2 teaspoon black pepper
    • 1/2 teaspoon dried oregano
    • 2 tablespoons olive oil
    • 3 cups marinara sauce

    Method

    1. 1

      In a small bowl, combine the breadcrumbs and milk; let sit 5 minutes until the breadcrumbs absorb the liquid.

    2. 2

      In a large bowl, combine the ground beef, ground pork, soaked breadcrumbs, Parmesan, eggs, garlic, parsley, salt, pepper, and oregano. Mix gently with your hands until just combined.

    3. 3

      Shape the mixture into 16 meatballs, about 1 1/2 inches in diameter, rolling gently without compacting the meat.

    4. 4

      Heat the olive oil in a 9-inch skillet over medium-high heat. Sear the meatballs in batches, turning occasionally, until browned on all sides, about 6 to 8 minutes per batch.

    5. 5

      Transfer the browned meatballs to a 6-quart saucepan and pour the marinara sauce over them.

    6. 6

      Bring the sauce to a gentle simmer over medium-low heat, then cover and cook until the meatballs are cooked through, about 25 minutes, stirring occasionally.

    7. 7

      Serve the meatballs hot, topped with extra Parmesan if desired.