There’s something incredibly comforting about a plate filled with Classic Italian Meatballs, nestled in a rich marinara sauce and ready to soak up with a twirl of pasta or a slice of crusty bread. This dish carries the warmth of tradition, blending tender beef and pork with vibrant parsley, nutty Parmesan, and subtle spices. Whether you’re preparing them for your family’s Sunday dinner or a cozy weeknight meal, these meatballs promise a taste of Italy right at your table. Get ready to fall in love with a recipe that’s simple yet brimming with old-world flavor!
Ingredients You’ll Need
Classic Italian Meatballs start with just a handful of essential ingredients, each one working its own magic in taste and texture. Take a moment to gather high-quality staples—the fresher, the better—because each element shines in the finished dish.
- Ground beef (1 pound): Brings hearty flavor and classic meatball body for that satisfying bite.
- Ground pork (1/2 pound): Adds tenderness and just a touch of sweetness, keeping the meatballs juicy.
- Breadcrumbs (1/2 cup): Offer structure, binding everything together and soaking up the delicious juices.
- Grated Parmesan cheese (1/4 cup): Infuses a savory, nutty richness in every mouthful.
- Fresh parsley, chopped (1/4 cup): Brightens the flavor, lending a pop of color and fresh aroma.
- Garlic, minced (2 cloves): Gives that irresistible depth—don’t skip it if you crave real Italian comfort food.
- Milk (1/4 cup): Moistens the breadcrumbs, ensuring your meatballs stay fork-tender.
- Large egg (1): Acts as a gentle binder, holding the mixture together.
- Dried oregano (1 teaspoon): Delivers that quintessential Italian flavor experience.
- Salt (1 teaspoon): Seasons every bite, tying all flavors together beautifully.
- Black pepper (1/2 teaspoon): Adds just the right amount of warmth and spice.
- Marinara sauce (2 cups): Bathes the meatballs in tangy, tomato-rich goodness as they simmer.
- Olive oil for frying (2 tablespoons): Helps you achieve a golden-brown exterior for each meatball.
How to Make Classic Italian Meatballs
Step 1: Prepare the Meatball Mixture
Gather a large bowl and add the ground beef, ground pork, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, milk, egg, dried oregano, salt, and black pepper all together. Use your hands to gently work everything until just combined. Be careful not to overmix—keeping it gentle is the key to tender, not tough, Classic Italian Meatballs!
Step 2: Shape the Meatballs
Take tablespoonfuls of the mixture and roll them between your palms to form meatballs about 1 1/2 inches wide. Uniform size will help them cook evenly, and there’s something satisfying about lining up a tray of handsome, ready-to-cook meatballs. Don’t worry if they aren’t perfectly round; a little rustic charm is part of their appeal!
Step 3: Brown the Meatballs
Heat two tablespoons of olive oil in a large skillet over medium heat. Working in batches if needed (so you don’t crowd the pan), add the meatballs and cook, turning now and then, until all sides develop a golden-brown crust—about 5 to 7 minutes. This step not only seals in moisture but also builds deep flavor for your Classic Italian Meatballs.
Step 4: Simmer in Marinara Sauce
Once browned, transfer your meatballs to a large pot or Dutch oven filled with marinara sauce. Cover and simmer on low for 20 to 25 minutes, allowing the meatballs to finish cooking and infuse the sauce with their rich flavor. The aroma while they bubble away will have everyone circling the kitchen!
Step 5: Serve and Enjoy
Spoon those tender Classic Italian Meatballs over your favorite pasta, alongside creamy polenta, or simply with hunks of crusty bread. Serve warm and bask in the well-deserved compliments that are sure to follow.
How to Serve Classic Italian Meatballs
Garnishes
Finish your Classic Italian Meatballs with a scattering of extra chopped parsley or a fresh grating of Parmesan cheese. A drizzle of your best olive oil or a few ribbons of basil never hurts, either—these finishing touches make the colors pop and add a final burst of fresh flavor.
Side Dishes
Beyond the classic spaghetti pairing, think warm, garlicky bread to scoop up sauce, a crisp green salad, or creamy polenta for a hearty, stick-to-your-ribs Italian feast. Even simple buttered noodles are a perfect match for the rich, savory sauce and tender meatballs.
Creative Ways to Present
If you want to get a little playful, serve your Classic Italian Meatballs in slider buns for party bites, tuck a few into toasted ciabatta for an irresistible sandwich, or layer them on pizza for a crowd-pleasing twist. However you serve them, the flavors are endlessly welcoming and adaptable.
Make Ahead and Storage
Storing Leftovers
Pop any leftover Classic Italian Meatballs—sauce and all—into an airtight container and store in the fridge for up to four days. Their flavor only deepens as they sit, making them even more delicious the next day.
Freezing
For meal planning perfection, freeze the meatballs before or after cooking. Spread uncooked meatballs on a baking sheet and freeze until firm, then transfer to a freezer bag. If cooked, let them cool in the sauce before freezing in airtight containers. They’ll keep beautifully for up to three months.
Reheating
To reheat, warm the meatballs gently in a saucepan on the stove over low heat until heated through. If frozen, let thaw overnight in the fridge before reheating on the stove, ensuring the sauce bubbles and the meatballs are piping hot all the way through for best flavor and texture.
FAQs
Can I use just beef or just pork in the classic Italian meatballs?
Absolutely! While the beef and pork combination offers depth and tenderness, you can stick to one or the other in a pinch. Just know the flavor and texture may shift slightly, but your meatballs will still be delicious and satisfying.
How do I keep my meatballs from falling apart?
The egg, breadcrumbs, and a gentle hand are your best friends for binding. Make sure not to overwork the mixture and form the meatballs firmly, but not tightly packed. This balance helps maintain their shape as they cook.
Can I bake the meatballs instead of frying?
Yes! Place the formed meatballs on a parchment-lined baking sheet, drizzle with a little olive oil, and bake at 400°F (200°C) for about 15-20 minutes, or until browned and cooked through. Then simmer in the sauce to finish—delicious and a bit lighter, too.
What’s the best type Main Course
Homemade marinara is always lovely if you have the time, but a good-quality store-bought sauce works perfectly. Choose one with a straightforward ingredient list and no added sugar for the best results with your Classic Italian Meatballs.
Can these meatballs be made gluten-free?
Simply swap the regular breadcrumbs for your favorite gluten-free variety, make sure your marinara sauce is gluten-free as well, and the results will be just as tasty and tender—no one will even notice the difference!
Final Thoughts
Once you take that first bite into these Classic Italian Meatballs, you’ll understand why they’re such a cherished favorite in kitchens everywhere. Rich, comforting, and impossibly delicious, this recipe is sure to become a staple at your table. Don’t wait for a special occasion—gather your ingredients, follow the easy steps, and enjoy sharing the flavor of Italy with everyone you love!
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Classic Italian Meatballs Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
These Classic Italian Meatballs are juicy, flavorful, and perfect for a comforting family dinner. Made with a blend of ground beef and pork, seasoned with herbs and Parmesan, and simmered in marinara sauce, these meatballs are a delicious classic.
Ingredients
For the meatballs:
- 1 pound ground beef
- 1/2 pound ground pork
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup milk
- 1 large egg
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For cooking:
- 2 cups marinara sauce
- 2 tablespoons olive oil for frying
Instructions
- In a large bowl, combine ingredients: In a large bowl, mix together ground beef, ground pork, breadcrumbs, Parmesan, parsley, garlic, milk, egg, oregano, salt, and pepper.
- Form meatballs: Shape the mixture into 1 1/2-inch meatballs.
- Brown meatballs: Brown the meatballs in olive oil in a skillet over medium heat.
- Simmer in sauce: Transfer the browned meatballs to a pot with marinara sauce. Cover and simmer for 20-25 minutes.
- Serve: Serve warm with pasta, bread, or polenta.
Notes
- For extra tender meatballs, soak the breadcrumbs in milk before mixing.
- Meatballs can be frozen before or after cooking for easy meal prep.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 3-4 meatballs
- Calories: 350
- Sugar: 4g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 105mg
