I love how these meatballs come together with simple pantry staples and deliver big, comforting flavor. Once simmered in marinara sauce, they absorb all that tomato goodness and become even more delicious. They’re great for weeknight meals, meal prep, or feeding a crowd.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup milk
1/2 cup breadcrumbs
1/2 pound ground beef
2 large eggs
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for frying)
3 cups marinara sauce
Directions
I begin by soaking the breadcrumbs in the milk in a large bowl. I let it sit for about 5 minutes so the crumbs can absorb the liquid and soften.
To the same bowl, I add the ground beef, eggs, Parmesan cheese, minced garlic, parsley, Italian seasoning, salt, and pepper.
I mix everything together gently with my hands or a spatula just until combined. I avoid overmixing so the meatballs stay tender.
I roll the mixture into meatballs about 1.5 inches in size and place them on a parchment-lined tray or plate.
In a large skillet, I heat the olive oil over medium heat. I brown the meatballs in batches, turning to sear all sides—about 5–7 minutes total. I don’t worry about cooking them all the way through at this stage.
Once browned, I transfer the meatballs to a pot of simmering marinara sauce. I let them cook on low heat for 25–30 minutes, allowing them to finish cooking and soak up the sauce.
I serve them hot, topped with extra Parmesan and fresh herbs. They’re perfect over spaghetti, inside toasted hoagie rolls, or simply on a plate with crusty bread.
Servings and timing
This recipe makes about 18 meatballs and takes 45 minutes from start to finish. It’s great for feeding a group or prepping ahead for meals throughout the week.
Variations
Sometimes I use all beef or depending on what I have. I’ve also added a pinch of red pepper flakes for a bit of heat, or swapped parsley with basil for a different flavor. For a low-carb option, I replace the breadcrumbs with almond flour.
Storage/Reheating
Leftover meatballs can be stored in an airtight container in the fridge for up to 4 days. To reheat, I warm them gently on the stovetop in sauce or in the microwave. They also freeze beautifully—I let them cool completely and freeze in sauce in freezer-safe containers for up to 3 months.
FAQs
Can I bake the meatballs instead of frying?
Yes, I often bake them at 400°F for about 15–20 minutes, flipping halfway through. It’s a great hands-off method and reduces cleanup.
Can I use store-bought marinara?
Absolutely. I use a good-quality jarred marinara when I want to save time. I also make my own if I have extra time or fresh tomatoes.
How do I keep the meatballs from falling apart?
Soaking the breadcrumbs in milk helps bind everything together. I also make sure not to overmix the meat mixture and let them rest a few minutes after shaping.
Can I make these meatballs gluten-free?
Yes, I swap the breadcrumbs with gluten-free breadcrumbs or almond flour. I also make sure my marinara sauce is gluten-free.
What’s the best way to serve them for a party?
I keep them warm in a slow cooker with sauce and serve them with toothpicks or on mini slider buns for a great appetizer.
Conclusion
These Italian Meatballs are everything I love in a classic comfort food—juicy, flavorful, and simmered in rich tomato sauce. Whether I’m serving them over pasta or piling them into a sandwich, they always hit the spot. With simple ingredients and easy prep, this is one recipe I come back to again and again.
