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Italian Meatballs

Italian meatballs made with beef and pork, soaked breadcrumbs, and a golden-brown sear before simmering in deep red marinara. Juicy, classic meatballs nestle in sauce until cooked through, ready for spaghetti or crusty bread.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Italian meatballs
  • 1 lb ground beef
  • 0.5 lb ground pork
  • 0.67 cup fresh breadcrumbs
  • 0.33 cup whole milk
  • 2 eggs
  • 0.5 cup parmesan cheese, grated
  • 4 garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 salt and black pepper to taste
  • 2 tbsp olive oil
  • 24 oz marinara sauce 1 jar
  • 1 fresh basil for serving
  • 1 extra parmesan for serving

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Soak and mix
  1. Soak the fresh breadcrumbs in the whole milk for 5 minutes until the crumbs absorb the milk.
  2. Combine the ground beef, ground pork, soaked breadcrumbs, eggs, parmesan cheese, garlic, parsley, oregano, dried basil, and salt and black pepper; mix gently until just combined, then stop.
Shape and brown
  1. Roll the mixture into 1.5–2 inch balls and set aside on a tray.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat and brown the meatballs on all sides, about 6–8 minutes total, working in batches so they turn golden.
Simmer in marinara
  1. Pour the marinara sauce into the skillet, nestle the browned meatballs in, cover, and bring to a steady simmer.
  2. Simmer on medium-low for 15–18 minutes until the meatballs are cooked through, with sauce bubbling around them.
Serve
  1. Serve the Italian meatballs over pasta or with crusty bread, topped with fresh basil and extra parmesan.

Notes

Pro tip: don’t overmix—stop once the meat is just combined so the meatballs stay tender. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in marinara. Freezing is yes: freeze cooked meatballs in sauce for up to 3 months and thaw in the fridge before reheating. For a lighter option, use part-skim cheese and swap half the pork for additional lean beef if desired.