Description
This classic Italian Meatballs recipe offers a savory blend of ground beef, Parmesan cheese, and fresh herbs, simmered in a rich marinara sauce. Perfectly browned on the stovetop before simmering, these meatballs are tender inside and packed with robust Italian flavors. Serve them hot over your favorite pasta for a comforting and satisfying meal.
Ingredients
Scale
Meatballs
- 1 lb ground beef (80/20)
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 large egg
- 3 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Sauce
- 2 cups marinara sauce
Instructions
- Soak Breadcrumbs: Soak the breadcrumbs in milk for 5 minutes until they become soft and pliable, which helps keep the meatballs tender.
- Combine Ingredients: In a large bowl, mix together the ground beef, soaked breadcrumbs, minced garlic, grated Parmesan, chopped parsley, egg, salt, black pepper, and Italian seasoning until just combined. Be careful not to overmix to ensure tender meatballs.
- Form Meatballs: Shape the mixture into 1.5-inch meatballs, spacing them evenly and setting them aside on a clean surface or plate.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Add the meatballs and brown them on all sides, which should take about 5-7 minutes. This step locks in flavor and creates a nice crust.
- Simmer in Sauce: Transfer the browned meatballs to a simmering pot of marinara sauce. Let them cook uncovered for 25–30 minutes, allowing the flavors to meld and the meatballs to cook through.
- Serve: Serve the meatballs hot over cooked pasta, garnished with extra Parmesan cheese and fresh parsley for added flavor and presentation.
Notes
- For a lighter version, substitute ground turkey or chicken.
- Use gluten-free breadcrumbs to make this recipe gluten-free.
- Make sure not to overmix the meatball mixture to keep them tender.
- Leftover meatballs freeze well; store in an airtight container for up to 3 months.
- Serve with garlic bread or a side salad for a complete meal.
