Italian Meatballs

A plate of spaghetti topped with rich Italian meat sauce and shredded cheese is served with a fork on the side. A sprig of basil garnishes the dish alongside savory meatballs. In the background, there is a bowl of grated cheese and another dish with more sauce. A green and white striped napkin is placed nearby.

5 from 2 votes

Italian Meatballs is perfect to feed a crowd. These meatballs cook tender, juicy and full of flavor on the stovetop or in the oven with simple ingredients.

Prep Time30

Cook Time1

Total Time1 30

Course: Main Course

Cuisine: Italian

Servings:

Author: Carrie Barnard

Cost: $14.66 Recipe, $2.44 per Serving

Ingredients

1 pound ground beef
½ cup breadcrumbs
½ cup grated Parmesan cheese
¼ cup milk
¼ cup chopped fresh parsley
2 large eggs
2 cloves garlic minced
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
Tomato Sauce:
2 tablespoons olive oil
1 medium onion finely chopped
4 cloves garlic minced
2 28-ounce cans crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon salt
¼ teaspoon black pepper
¼ cup chopped fresh basil

Instructions

In a large bowl, combine 1 pound ground beef, ½ cup breadcrumbs, ½ cup grated Parmesan cheese, ¼ cup milk, ¼ cup chopped fresh parsley, 2 large eggs, 2 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and ¼ teaspoon black pepper. Mix well using your hands or a large spoon until all the ingredients are evenly combined.
Shape the meat mixture into meatballs about 1½ inches in diameter. You should have approximately 24 meatballs.
Heat 2 tablespoons olive oil in a large skillet or Dutch oven over medium heat. Add the meatballs and cook, turning occasionally, until browned on all sides, about 8–10 minutes. Remove the meatballs from the skillet and set aside.
In the same skillet, add 1 medium finely chopped onion and 4 cloves minced garlic. Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
Stir in 2 (28-ounce) cans crushed tomatoes, 1 teaspoon dried oregano, 1 teaspoon dried basil, ½ teaspoon salt, and ¼ teaspoon black pepper. Bring the sauce to a simmer.
Return the browned meatballs to the skillet with the tomato sauce. Cover the skillet and simmer over low heat for 30–40 minutes, or until the meatballs are cooked through and reach an internal temperature of 165°F.
Remove the skillet from the heat and sprinkle ¼ cup chopped fresh basil over the meatballs and sauce before serving.

Notes

I recommend using ground beef with a higher fat content (80/20 or 85/15), to help keep the meatballs moist and tender.

Nutrition