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Italian Meatballs

Italian meatballs made with beef and pork, browned until golden, then simmered in marinara until cooked through. Juicy homemade meatballs with a red sauce that clings to every surface—ready for spaghetti and meatballs or crusty bread.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Italian meatballs base
  • 1 lb ground beef
  • 0.5 lb ground pork
  • 0.67 cup fresh breadcrumbs
  • 0.33 cup whole milk
  • 2 eggs
  • 0.5 cup parmesan cheese, grated
  • 4 cloves garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 salt to taste
  • 1 black pepper to taste
  • 2 tbsp olive oil
Marinara and serving
  • 1 jar (24 oz) marinara sauce
  • 1 fresh basil for serving
  • 1 extra parmesan for serving

Equipment

  • 1 cast iron skillet

Method
 

Soak breadcrumbs
  1. Soak fresh breadcrumbs in whole milk for 5 minutes until the milk is absorbed, then let the mixture rest while you prepare the meat.
Mix meatball mixture
  1. In a mixing bowl, combine ground beef, ground pork, soaked breadcrumbs, eggs, parmesan, garlic, parsley, oregano, basil, salt, and black pepper, then mix gently until just combined.
Shape meatballs
  1. Roll the mixture into 1.5–2 inch meatballs, keeping them uniform so they cook through evenly.
Brown meatballs
  1. Heat olive oil in a large skillet over medium-high heat, then brown the meatballs on all sides for about 6–8 minutes, working in batches until deep golden-browned.
Simmer in marinara
  1. Pour marinara sauce into the pan, nestle the meatballs into the sauce, cover, and simmer on medium-low for 15–18 minutes until cooked through and the sauce is bubbling around them.
Serve
  1. Serve the marinara meatballs over pasta or with crusty bread, topped with fresh basil and extra parmesan so the sauce clings to every bite.

Notes

Pro tip: mix gently and just until combined to keep the beef and pork meatballs tender. Store leftovers in the refrigerator up to 3 days in a covered container, reheating in a skillet with a splash of marinara if needed. Freezing is yes—freeze cooked meatballs with sauce for up to 3 months and reheat until hot throughout. For a lighter option, use part-skim milk and reduce the parmesan slightly without changing the simmer time.