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Italian Meatballs: The Ultimate Recipe for Authentic Flavor

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Classic Italian meatballs simmered in a rich, flavorful tomato sauce. Perfect over pasta or in a meatball sub!

Ingredients

Scale
  • 1 pound ground beef (80/20 blend)
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs (Italian seasoned or plain with Italian seasoning)
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup grated Pecorino Romano cheese
  • 1 large egg, lightly beaten
  • 1/4 cup chopped fresh parsley
  • 2 cloves garlic, minced
  • 1/4 cup milk (whole milk recommended)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 tablespoon olive oil
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon sugar
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and pepper to taste
  • 1/2 cup water (or red wine)
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Prepare Meatballs: In a large bowl, gently combine ground beef and pork. Soak breadcrumbs in milk for 5 minutes. Add soaked breadcrumbs, Parmesan, Pecorino Romano, egg, parsley, garlic, salt, pepper, and red pepper flakes (if using) to the meat mixture. Gently mix until just combined.
  2. Pour the olive oil into a small bowl. Wet your hands with a little water or dip them in the olive oil. Roll the meat mixture into meatballs, about 1 1/2 to 2 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper.
  3. Brown Meatballs: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Brown meatballs on all sides (5-7 minutes per batch). Remove from skillet and set aside. Don’t discard the browned bits (fond) left in the skillet.
  4. Make Sauce: Add remaining 1 tablespoon olive oil to the skillet. Add onion and cook until softened (5-7 minutes). Add garlic and cook until fragrant (1 minute).
  5. Pour in crushed tomatoes, tomato sauce, and tomato paste. Stir well. Add oregano, basil, sugar, red pepper flakes (if using), salt, and pepper. Stir again. Pour in water (or red wine).
  6. Combine: Gently place browned meatballs into the simmering sauce. Cover and simmer for at least 1 hour, or up to 2 hours, stirring occasionally.
  7. Taste and adjust seasoning as needed. If sauce is too thick, add water or broth. If too thin, simmer uncovered to reduce.
  8. Serve: Serve over pasta, garnish with basil and Parmesan.

Notes

  • For uniform meatballs, use a cookie scoop.
  • Don’t overcrowd the pan when browning the meatballs.
  • Simmering the meatballs longer (up to 3 hours) will result in a richer flavor.
  • If using plain breadcrumbs, add 1 teaspoon of Italian seasoning to the meat mixture.
  • Experiment with different cheeses, meats, vegetables, and spices.
  • Add a splash of red wine to the sauce for depth of flavor.
  • Can be made in a slow cooker (cook on low for 6-8 hours, or on high for 3-4 hours).
  • Meatballs freeze well for up to 3 months.
  • Can be made ahead of time and stored in the refrigerator for up to 2 days.

Find it online: https://anasrecipes.com/italian-meatballs/