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Italian Meatballs

Italian Meatballs

Italian Meatballs are a comforting, savory dish made with ground beef, fresh herbs, and marinara sauce. Tender meatballs are baked to perfection and simmered in rich tomato sauce, making them the perfect dish for pasta, subs, or on their own.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

  • Ground Beef: 1 lb – Provides a hearty, flavorful base for the meatballs.
  • Breadcrumbs: 1/2 cup – Helps bind the meatballs together and keeps them moist.
  • Parmesan Cheese: 1/4 cup – Adds a nutty, savory flavor to the meatballs.
  • Egg: 1 large – Acts as a binder to hold the meatballs together.
  • Garlic: 2 cloves, minced – Infuses the meatballs with a savory aroma.
  • Fresh Parsley: 1 tbsp, chopped – Provides a fresh, herbaceous flavor.
  • Oregano: 1 tsp – Adds an earthy, aromatic flavor.
  • Salt: 1 tsp – Enhances the flavors of the meatballs.
  • Black Pepper: 1/2 tsp – Adds a subtle kick to balance the flavors.
  • Olive Oil: 2 tbsp – Used for sautéing the garlic and frying the meatballs.
  • Marinara Sauce: 2 cups – A rich, tangy sauce to simmer the meatballs in.

Instructions

  1. Preheat Your Equipment: Preheat the oven to 375°F (190°C).
  2. Combine Ingredients: In a large bowl, combine the ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix gently until just combined.
  3. Prepare Your Cooking Vessel: Grease a baking sheet with olive oil or line it with parchment paper.
  4. Assemble the Dish: Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet.
  5. Cook to Perfection: Bake the meatballs for 20-25 minutes until golden brown and cooked through.
  6. Finishing Touches: Heat olive oil in a large pot over medium heat. Add the marinara sauce and simmer.
  7. Serve and Enjoy: Once the meatballs are cooked, add them to the sauce and let them simmer for 10-15 minutes. Serve with pasta, on a sub, or on their own, topped with extra Parmesan and fresh basil.

Notes

  • For extra crispy meatballs, pan-fry them before adding them to the sauce.
  • Leftover meatballs can be stored in the fridge for up to 3 days or frozen for up to 3 months.
  • Add a sprinkle of red pepper flakes to the marinara sauce for a little heat.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baked, Simmered
  • Cuisine: Italian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 meatball
  • Calories: 400
  • Sugar: 6g
  • Sodium: 800mg
  • Fat: 25g
  • Saturated Fat: 10g
  • Unsaturated Fat: 10g
  • Trans Fat: 1g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 25g
  • Cholesterol: 85mg

Keywords: Italian Meatballs, meatballs, pasta, marinara sauce, homemade meatballs, easy meatball recipe