Go Back

CLASSIC ITALIAN MEATBALLS

Sana Umer
These classic Italian meatballs are tender, juicy, and packed with rich flavour. Simmered in a savoury tomato sauce, they’re perfect for pairing with pasta, sandwiches, or serving as a hearty appetiser.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 20 meatballs
Calories 110 kcal

Ingredients
  

For the Meatballs:

  • 1 pound ground beef
  • ½ pound ground pork
  • ¾ cup breadcrumbs
  • ½ cup grated Parmesan cheese
  • ¼ cup chopped fresh parsley
  • 2 cloves garlic minced
  • 2 large eggs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon Italian seasoning

For the Sauce:

  • 2 cups marinara sauce store-bought or homemade
  • 1 tablespoon olive oil

Instructions
 

Make the Meatballs:

  • In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, parsley, garlic, eggs, salt, pepper, and Italian seasoning. Mix gently until just combined.

Shape the Meatballs:

  • Form the mixture into 1½-inch balls and place them on a baking sheet.

Brown the Meatballs:

  • Heat olive oil in a large skillet over medium heat. Add the meatballs and brown on all sides, about 5–7 minutes.

Simmer in Sauce:

  • Pour marinara sauce into the skillet. Cover and simmer on low heat for 20 minutes, or until the meatballs are cooked through.

Notes

Make Ahead:
Shape meatballs and refrigerate up to 24 hours in advance, or freeze for up to 1 month.
Customizing the Flavor:
Add a pinch of crushed red pepper flakes for a spicy kick or use all beef if you prefer.
Serving Suggestions:
Serve over spaghetti, in a hoagie roll with mozzarella, or as a party appetiser.
Allergy-Friendly Options:
Use gluten-free breadcrumbs for a gluten-free version.
Storage Tips:
Store cooked meatballs in sauce in the fridge for up to 4 days or freeze for up to 3 months.
Keyword easy Italian meatballs, Italian meatballs, meatballs in sauce, pasta meatballs, traditional meatballs