Description
Tender, juicy, and bursting with flavor! These Classic Italian Meatballs are made with a savory blend of ground beef, breadcrumbs, Parmesan, and Italian spices, then simmered in a rich marinara sauce. Perfect for pasta, subs, or as a crowd-pleasing appetizer!
Ingredients
- 1 pound ground beef (80/20 preferred)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1/4 cup milk
- 2 tablespoons olive oil (for frying)
- 2 cups marinara sauce
Instructions
Make Meatball Mixture:
In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, garlic, egg, parsley, salt, pepper, Italian seasoning, and milk. Mix gently with your hands until well combined—don’t overmix.Form Meatballs:
Roll the mixture into 1 1/2-inch balls and place them on a plate or tray.Brown the Meatballs:
In a large skillet over medium heat, heat olive oil. Add meatballs in batches and cook until browned on all sides, about 5-6 minutes total. Transfer to a paper towel-lined plate.Simmer in Sauce:
In the same skillet, drain excess grease. Pour in marinara sauce and bring to a simmer. Gently add the browned meatballs to the sauce, cover, and let simmer for 20 minutes until fully cooked through.Serve:
Serve hot over spaghetti, in sub rolls, or as an appetizer with extra Parmesan and parsley garnish.
Notes
- Ground Meat Options: You can use a mix of ground beef and pork for even more flavor.
- Baking Option: Prefer baking? Place meatballs on a lined baking sheet and bake at 400°F for 15-20 minutes.
- Make-Ahead Tip: Meatballs can be shaped and stored in the fridge for up to 24 hours before cooking.
- Freezing Instructions: Cooked meatballs freeze beautifully—store in an airtight container for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: Italian-American