Italian Meatballs are made with a mix of beef and pork, seasoned with garlic, basil, and oregano, and cooked in a flavorful tomato sauce. These meatballs are perfect for pasta or as a tasty appetizer.

“Cooking for people you love is the most satisfying thing in the world.” – Yotam Ottolenghi

Italian meatballs, or polpette, are a timeless comfort food loved by many. With their rich, savory flavors and tender, juicy texture, these meatballs are the perfect accompaniment to pasta, served as an appetizer, or enjoyed on a sub sandwich. What makes Italian meatballs stand out is the combination of high-quality meat, fresh herbs, and Parmesan cheese, all coated in a flavorful marinara sauce.

In this recipe, we’ll guide you through creating delicious homemade Italian Meatballs that will elevate any meal. You’ll also learn how to make your own marinara sauce (if you prefer), but you can certainly use your favorite store-bought version for convenience.

Ingredients:

For the Meatballs:

• 1 lb ground beef (you can also use a mix of beef and pork for more flavor)
• 1/2 cup fresh breadcrumbs (preferably from Italian bread or toasted bread)
• 1/4 cup grated Parmesan cheese
• 1/4 cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and pepper, to taste
• 1/4 cup whole milk (to soften the breadcrumbs)
• 2 tablespoons olive oil (for frying)

For the Marinara Sauce:

• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon sugar (optional, to balance acidity)
• Salt and pepper to taste
• Fresh basil leaves (for garnish, optional)

Instructions:

1. Prepare the Meatball Mixture:

• In a small bowl, combine the breadcrumbs and whole milk. Let the breadcrumbs soak for 5 minutes until they absorb the milk and soften.
• In a large mixing bowl, add the ground beef, grated Parmesan cheese, fresh parsley, minced garlic, egg, oregano, basil, red pepper flakes (if using), and the soaked breadcrumbs. Season with salt and pepper.
• Use your hands or a spoon to gently mix all the ingredients until well combined. Be careful not to overmix, as this can make the meatballs dense and tough.

2. Shape the Meatballs:

• Take small portions of the mixture and roll them into 1- to 1.5-inch meatballs. You can use a cookie scoop or your hands for uniform sizing. You should have around 18-20 meatballs, depending on the size.

3. Brown the Meatballs:

• Heat the olive oil in a large skillet over medium heat. Once the oil is hot, add the meatballs to the pan in batches, ensuring there’s enough space between them for even browning. Cook the meatballs for about 5-7 minutes, turning them gently to brown on all sides. They don’t need to be fully cooked through at this point, as they will continue cooking in the marinara sauce.
• Once browned, remove the meatballs from the skillet and set them aside on a plate.

4. Prepare the Marinara Sauce:

• In the same skillet, add 2 tablespoons of olive oil and heat over medium. Add the chopped onion and cook for 3-5 minutes, until softened and translucent.
• Add the minced garlic and cook for another 1 minute, stirring frequently to avoid burning.
• Pour in the crushed tomatoes and add the tomato paste, oregano, basil, and sugar (if using). Stir well to combine. Season with salt and pepper to taste.
• Bring the sauce to a simmer, then return the browned meatballs to the skillet, spooning some sauce over them. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the meatballs are cooked through and have absorbed the flavors of the sauce. If the sauce thickens too much, you can add a little water to reach your desired consistency.

5. Serve:

• Once the meatballs are fully cooked, garnish them with fresh basil leaves for a burst of color and flavor (optional).
• Serve the Italian Meatballs over spaghetti, with a side of garlic bread, or in a sub sandwich with melted mozzarella cheese. These meatballs also pair wonderfully with a fresh salad.

Nutritional Information (per serving):

(Assuming the recipe makes 4 servings)

• Calories: 350-400
• Protein: 30g
• Carbohydrates: 12g
• Fat: 24g
• Saturated Fat: 9g
• Cholesterol: 85mg
• Sodium: 800mg
• Fiber: 2g
• Sugar: 8g

Tips for Perfect Italian Meatballs:

1. Use Fresh Breadcrumbs: Homemade or freshly toasted breadcrumbs are best for meatballs. They help absorb moisture and keep the meatballs tender. Avoid using dried, pre-packaged breadcrumbs, as they can make the meatballs dry.
2. Don’t Overmix the Meatball Mixture: Overmixing can lead to dense, tough meatballs. Mix just until everything is incorporated for the best texture.
3. Brown, Don’t Cook Through: Browning the meatballs in the skillet adds flavor and texture, but they should not be fully cooked at this point. They will finish cooking in the marinara sauce.
4. Simmer in Sauce: Allow the meatballs to simmer in the marinara sauce to ensure they are tender and flavorful. The sauce should be simmering gently, not boiling.
5. Make-Ahead: Italian meatballs can be made ahead of time. You can store them in the refrigerator for up to 2 days, or freeze them for up to 3 months. To reheat, simmer them in marinara sauce on the stove.
6. Customize Your Sauce: You can add extra ingredients to your marinara sauce, such as bell peppers, olives, or capers for added flavor and variety.
7. Cheese Stuffed Meatballs: For an extra indulgent twist, you can stuff the meatballs with small cubes of mozzarella cheese before frying them. The cheese will melt as the meatballs cook, creating a gooey, cheesy center.

Why You’ll Love Italian Meatballs:

• Flavorful: The combination of herbs, garlic, and Parmesan cheese infuses the meatballs with rich, savory flavors that meld perfectly with the marinara sauce.
• Tender and Juicy: By using a mix of beef and pork (or just high-quality beef), the meatballs come out juicy and tender, not dry or tough.
• Versatile: Whether you serve them with pasta, in a sandwich, or as an appetizer, Italian meatballs are incredibly versatile and fit any meal.
• Comforting and Satisfying: Italian meatballs are the ultimate comfort food—hearty, filling, and delicious.

Variations:

• Meatball Sub: Make a meatball sub by placing a few meatballs in a hoagie roll, topping with marinara sauce and melted mozzarella, then broiling until bubbly.
• Vegetarian Version: For a meatless alternative, you can make veggie meatballs using lentils, quinoa, or plant-based ground meat. Use the same seasoning and breadcrumb mixture for flavor.
• Spicy Meatballs: Add chili flakes or a chopped jalapeño to the meatball mixture for a little heat.
• Cheese-Stuffed Meatballs: Add a cube of mozzarella cheese in the center of each meatball before cooking for a cheesy surprise inside.

Pairing Suggestions:

• Pasta: Serve your meatballs over spaghetti, penne, or rigatoni for the classic Italian pairing.
• Garlic Bread: Crunchy garlic bread is perfect for dipping into the marinara sauce left on your plate.
• Side Salad: A simple side salad with greens, tomatoes, and a balsamic vinaigrette pairs beautifully with these meatballs for a balanced meal.

Italian Meatballs are a delicious, comforting dish that will never go out of style. Whether you enjoy them with pasta, as a sub, or as an appetizer, these meatballs are sure to please everyone at the table. Enjoy!