Easy Italian Meatball Recipes
Tender, saucy Italian meatballs that come together fast for a comforting weeknight dinner. Bake, then simmer in marinara for rich flavor.
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Servings:
Ingredients
Main Ingredients
- 0.75 cup plain breadcrumbs
- 0.33 cup whole milk
- 0.25 cup beaten egg
- 0.5 cup finely grated Parmesan cheese
- 0.33 cup grated onion
- 1.5 tsp minced garlic
- 2 tbsp chopped fresh parsley
- 1 tsp Italian seasoning
- 1.25 tsp kosher salt
- 0.75 tsp black pepper
- 1 lb ground beef
- 0.75 lb ground pork
- 2 tbsp olive oil for the pan
- 3.5 cup marinara sauce for simmering
Instructions
Preparation Steps
- Preheat the oven to 425°F. Line a rimmed baking sheet and lightly oil it.
- Soak the breadcrumbs in the milk in a large bowl for 5 minutes.
- Whisk in the beaten egg, Parmesan, onion, garlic, parsley, Italian seasoning, salt, and pepper.
- Add the beef and pork. Gently mix with your hands until just combined; do not overwork.
- Form golf ball–size meatballs and arrange on the prepared sheet. Drizzle or brush with olive oil.
- Bake until lightly browned, 12–15 minutes.
- Warm the marinara in a large pot over medium heat. Transfer meatballs to the sauce and simmer 10–15 minutes, until cooked through.
- Serve hot with extra sauce over pasta, polenta, or in toasted sub rolls.
Notes
Variation: Add a pinch of red pepper flakes to the sauce for gentle heat, or swap half the beef for sweet Italian sausage. Storage: Refrigerate meatballs in sauce up to 4 days or freeze for 2 months; reheat gently in sauce.
This recipe is an original creation inspired by classic Easy Italian Meatball Recipes flavors. All ingredient ratios and instructions are independently developed.