Description
These classic Italian Meatballs are juicy, tender, and packed with flavor from fresh herbs, Parmesan cheese, and a blend of Italian spices. Simmered in marinara sauce, they’re perfect over pasta, in a sandwich, or served as a party appetizer. Easy to make, freeze, and reheat — they’re a true family favorite.
Ingredients
1 lb ground beef
1/2 cup breadcrumbs
1/3 cup milk
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
2 tbsp chopped fresh parsley
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1 egg
2 cups marinara sauce
1 tbsp olive oil (if pan-frying)
Instructions
- 1. In a large bowl, combine breadcrumbs and milk.
- Let sit for 2–3 minutes to soften.
- Add ground beef, Parmesan, garlic, parsley, Italian seasoning, salt, pepper, and egg to the breadcrumb mixture.
- Gently mix until just combined. Roll the mixture into 1.5–2 inch balls and place on a plate or tray.
- To cook, either: Pan-Fry: Heat olive oil in a skillet over medium heat.
- Brown the meatballs on all sides for 5–7 minutes.
- Bake: Place on a greased baking sheet and bake at 400°F (200°C) for 20 minutes.
- Transfer meatballs to a simmering pot of marinara sauce.
- Cover and cook for 15–20 minutes until meatballs are cooked through and infused with sauce.
Notes
Don’t overmix the meat or your meatballs may turn out dense instead of tender.
Soaking the breadcrumbs in milk keeps the texture moist and soft.
Use a cookie scoop to get evenly sized meatballs for consistent cooking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake or Pan-Fry + Simmer
- Cuisine: Italian
Nutrition
- Serving Size: 4–5 meatballs
- Calories: 390
- Sugar: 3g
- Sodium: 670mg
- Fat: 27g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 110mg
Keywords: meatballs, Italian, dinner, pasta, sauce