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Classic Italian Meatballs Recipe

Italian · Main course · 50 min total

Juicy, tender meatballs simmered in a rich tomato sauce, perfect over pasta or in a sub.

Ingredients

• 1 lb (450g) ground beef (80/20)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup milk
• 1 large egg
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 2 cups marinara sauce

Instructions

1. In a large bowl, combine breadcrumbs and milk; let sit for 5 minutes.
2. Add ground beef, Parmesan, egg, garlic, parsley, salt, and pepper. Mix gently until just combined.
3. Shape mixture into 1.5-inch meatballs (about 20).
4. Heat olive oil in a large skillet over medium-high heat. Brown meatballs on all sides, about 5 minutes.
5. Pour marinara sauce over meatballs, reduce heat to low, cover, and simmer for 20 minutes until cooked through.
6. Serve hot over pasta or as desired.

Tips

• For lighter meatballs, use a mix of beef and pork.
• To prevent sticking, chill meatballs for 15 minutes before browning.
• Leftover meatballs can be stored in the fridge for up to 3 days or frozen for 3 months.

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