Classic Italian Meatballs
Tender, flavorful meatballs infused with Italian herbs and spices, simmered in rich marinara sauce for the ultimate comfort meal.
Ingredients
For the Meatballs
- 1 po ground beef (85% lean)
- ½ po ground pork
- ½ po breadcrumbs (preferably Italian-style)
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 tbsp milk
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
For the Sauce
- 2 tbsp olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 1 tsp sugar
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- Step 1: Make the Meatball MixtureIn a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, egg, milk, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined. Overmixing can result in tough meatballs.
- Step 2: Shape and Cook the MeatballsRoll the mixture into 1.5-inch balls, placing them on a baking sheet lined with parchment paper.Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, cooking for 2-3 minutes per side. They don’t need to be fully cooked at this stage.
- Step 3: Prepare the SauceIn the same skillet, sauté the onion until translucent, about 5 minutes. Add the garlic and cook for another 30 seconds.Pour in the crushed tomatoes, sugar, basil, oregano, salt, and pepper. Bring the sauce to a gentle simmer
- Step 4: Simmer the MeatballsAdd the browned meatballs to the sauce, ensuring they are fully submerged. Cover and simmer for 20-25 minutes until the meatballs are cooked through and the flavors meld together.
- Step 5: Serve and EnjoyServe the meatballs hot over spaghetti, zucchini noodles, or as a filling for sandwiches. Garnish with extra Parmesan and parsley if desired.
Notes
- Use fresh herbs when available for a more robust flavor.
- Double the recipe and freeze half for a quick future meal.