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Italian-Style Homemade Meatballs

Soft, juicy, and flavorful Italian-style meatballs made with simple pantry ingredients, perfect for simmering in marinara sauce or serving with pasta.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 pound ground beef 80 percent lean works great
  • 1/2 cup breadcrumbs Italian seasoned or plain
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 garlic cloves minced
  • 2 tablespoons chopped parsley fresh is ideal, dried works too
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Olive oil for frying

Method
 

  1. In a large mixing bowl, combine ground beef, breadcrumbs, milk, egg, Parmesan cheese, minced garlic, chopped parsley, salt, and black pepper.
  2. Mix ingredients with your hands until just combined. Do not overmix to avoid tough meatballs.
  3. Form the mixture into golf ball-sized meatballs; you should get approximately 12 to 16 meatballs.
  4. Heat a few tablespoons of olive oil in a large skillet over medium heat. Add the meatballs in batches without crowding and cook until all sides are browned, about 7–8 minutes total.
  5. Transfer browned meatballs into a pot of simmering marinara sauce. Cover and simmer on low for about 15–20 minutes until fully cooked through.

Notes

To bake the meatballs, preheat oven to 400°F, place meatballs on a parchment-lined baking sheet, and bake for 18–20 minutes. Meatballs can be frozen after cooling; reheat gently in sauce or microwave. Serve with spaghetti, polenta, or crusty bread.