Authentic Italian Meatballs
A comforting and delicious recipe for authentic Italian meatballs, perfect for family dinners and social gatherings.
Ingredients
Meatball Mixture
- 1 lb ground beef Choose a blend with some fat for juiciness.
- 1/2 lb ground pork Adds depth and flavor; feel free to swap with ground turkey for a healthier option.
- 1 cup breadcrumbs Use Italian-style for authentic flavor; panko works for extra crunch.
- 1/4 cup grated Parmesan cheese Substitute with pecorino if desired.
- 1/4 cup chopped parsley Fresh herbs bring brightness; basil is a delightful substitution.
- 2 cloves fresh garlic, minced A necessity for depth and aroma; more if you’re a garlic lover!
- 1 large egg Binds the meatballs together beautifully.
- 1 teaspoon salt Essential for flavor enhancement.
- 1/2 teaspoon black pepper Freshly cracked for a hint of heat.
- 1 teaspoon dried oregano Adds a quintessential Italian touch.
- 1 teaspoon dried basil Fresh herbs can be used for a burst of flavor.
For the Sauce
- 1 can (28 oz) crushed tomatoes You can use passata or tomato puree if preferred.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground beef and pork, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, pepper, oregano, and basil. Mix everything gently to avoid tough meatballs.
Forming the Meatballs
- Shape the mixture into meatballs, about 1 ½ inches in diameter.
- Heat a splash of olive oil over medium heat in a large skillet and brown the meatballs on all sides for about 5 minutes.
Cooking
- Transfer the browned meatballs to a baking dish. In the same skillet, pour in the crushed tomatoes and simmer for about 5 minutes.
- Pour the sauce over the meatballs in the baking dish. Cover with aluminum foil and bake for 20 minutes.
- Remove the foil and let the meatballs rest for 5 minutes before serving.
Serving
- Serve hot with spaghetti, crusty bread, or on their own with extra Parmesan and parsley.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently to maintain the sauce's consistency.