Description
These Best Homemade Italian Meatballs are tender, juicy, and full of traditional flavor. Made with ground beef, Parmesan, herbs, and soaked breadcrumbs, they’re slow-simmered in tomato sauce for a classic Italian comfort dish perfect for pasta, subs, or enjoying on their own.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 2 large eggs
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/3 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 1/4 cup finely grated onion (optional)
- 2 tablespoons olive oil (for pan-frying)
- 3–4 cups marinara or homemade tomato sauce
Instructions
- In a large bowl, combine breadcrumbs and milk. Let sit for a few minutes to form a panade.
- Add ground beef, eggs, garlic, parsley, Parmesan, salt, pepper, Italian seasoning, and onion (if using) to the bowl.
- Gently mix with hands until just combined—do not overmix.
- Roll mixture into 1½-inch balls and place on a baking sheet.
- Option 1 – Pan-Fry: Heat olive oil in a skillet over medium heat and brown meatballs on all sides.
- Option 2 – Bake: Preheat oven to 400°F (200°C) and bake meatballs on a greased or lined baking sheet for 15–20 minutes.
- Transfer browned or baked meatballs to a pot of simmering tomato sauce and cook for an additional 20–30 minutes.
- Serve hot with pasta, in subs, or alongside crusty bread.
Notes
Use only ground beef for a simpler version.Stuff each meatball with mozzarella for a cheesy center.Add red pepper flakes for a spicy kick.Use ground turkey or chicken for a leaner option.Bake entirely to avoid frying mess.
Nutrition
- Serving Size: 2 meatballs
- Calories: 220
- Sugar: 3g
- Sodium: 390mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 70mg
