Easy Italian Meatballs Recipe

Experience authentic Italian comfort with these juicy handmade meatballs. Combining ground beef, Parmesan, garlic, and fresh herbs, each bite bursts with savory flavor. Simmered in a rich tomato sauce, the dish pairs seamlessly with spaghetti and salad. Its hearty taste is ideal for a family dinner while delighting every palate.

I’ve been working on this Easy Italian Meatballs recipe for a while now and I think it’s one of the healthiest recipes out there. I started with 1 lb ground beef (80-85% lean), added 1/2 cup Italian style breadcrumbs, 1/4 cup grated Parmesan cheese and a large egg, lightly beaten for a protein boost.

I mix in minced garlic and 2 tbsp chopped fresh parsley, then season with 1 tsp salt and 1/2 tsp black pepper. I know keeping it nutritious is important so I opted for olive oil instead of more saturated fats as I pan fry the meatballs.

As for the sauce, I use a can of 28 oz crushed tomatoes along with a small chopped onion, more garlic, 1 tsp dried oregano and 1 tsp dried basil. These ingredients work together to give you a dish that’s high in protein, vitamins and a balanced healthy meal.

I usually serve them with spaghetti and a simple salad. Enjoy this yummy Italian classic!

Why I Like this Recipe

1. I really love how the meatballs come out super juicy and full of flavor; the searing step gives them this amazing brown crust that makes eating them extra satisfying.
2. I like how simple the recipe is to follow – since I’m not a master chef, having clear, straight forward steps means I can whip it up on busy nights without any fuss.
3. I enjoy that it’s a healthy meal for my family, with real ingredients and a tomato sauce that is both comforting and light at the same time.
4. I appreciate that it’s kid friendly too; my kids love it when I serve it over spaghetti and a side of salad, making dinner time a little more fun for everybody.

Ingredients

• Ground beef: Provides high protein and rich flavor; its fat content keeps meatballs moist and tasty.
• Italian style breadcrumbs: Adds necessary carbohydrates with a firm texture; helps bind the mixture well.
• Grated Parmesan cheese: Brings a salty, umami kick with calcium; boosts flavor in every bite.
• Crushed tomatoes: Lends a tangy, slightly sweet base that balances the savory ingredients perfectly.
• Garlic: Offers a punch of robust flavor; its natural compounds contribute antioxidants and health benefits.

Ingredient Quantities

• 1 lb ground beef (80-85% lean)
• 1/2 cup Italian style breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 large egg, lightly beaten
• 2 garlic cloves, minced
• 2 tbsp fresh parsley, chopped
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil (for the meatballs)
• 1 can (28 oz) crushed tomatoes
• 1 small onion, finely chopped
• 2 garlic cloves, minced (for the sauce)
• 1 tsp dried oregano
• 1 tsp dried basil
• Extra salt and pepper to taste (for the sauce)

How to Make this

1. Preheat your oven to 400°F. In a large bowl, mix together the ground beef, Italian style breadcrumbs, grated Parmesan, lightly beaten egg, 2 minced garlic cloves, chopped fresh parsley, 1 tsp salt, and 1/2 tsp black pepper until evenly combined.

2. Form the meat mixture into golfball-sized meatballs, but try not to overwork the meat or they’ll get tough.

3. Heat 2 tbsp olive oil in a large oven-safe skillet over medium-high heat and sear the meatballs on all sides until they get a nice brown crust, about 2 minutes per side.

4. Remove the browned meatballs from the skillet and set them aside for now.

5. In the same skillet, add the finely chopped onion and the extra 2 minced garlic cloves. Sauté until the onions turn soft and translucent.

6. Pour in the can of crushed tomatoes and stir in the dried oregano and dried basil, along with a bit of salt and pepper to taste.

7. Bring the tomato sauce to a simmer then gently add your meatballs back into the skillet, making sure they are well coated with sauce.

8. Place the skillet in the oven and bake everything for about 20 minutes, or until the meatballs are fully cooked.

9. Carefully remove the skillet from the oven and let it cool slightly before serving.

10. Serve the meatballs over spaghetti, with a side of salad if you like, and enjoy a delicious, family-friendly meal!

Equipment Needed

1. Oven – needed to bake the meatballs in the skillet at 400°F for even cooking
2. Large mixing bowl – for combining the ground beef with breadcrumbs, Parmesan, egg, garlic, parsley, salt, and pepper
3. Measuring cups and spoons – to accurately measure ingredients like breadcrumbs, Parmesan, olive oil, tomatoes, and seasonings
4. Knife – for mincing garlic and finely chopping parsley and onion
5. Cutting board – provides a safe surface for chopping garlic, parsley, and onion
6. Large oven-safe skillet – used for searing the meatballs and later baking them in the tomato sauce
7. Spatula or tongs – for turning the meatballs during searing and mixing them into the sauce

These basic items are key in prepping and cooking a tasty, family-friendly meatball dish that combines nutritious protein with flavorful herbs and spices.

FAQ

Easy Italian Meatballs Recipe Substitutions and Variations

• If you don’t have ground beef, you can use ground turkey or a mix of ground pork and turkey. They cook a bit different, so watch your cooking time.
• If you run out of Italian style breadcrumbs, try using plain breadcrumbs with a pinch of dried oregano and basil mixed in.
• If you don’t have Parmesan cheese, pecorino romano or even a mild grana padano works just fine as a substitute.
• If fresh parsley isn’t available, dried parsley can be used instead. Just use about half the amount since dried herbs are stronger.
• If you’re short on olive oil, you can swap it for another mild oil like canola, although the flavor might be a bit different.

Pro Tips

1. Be careful not to overmix the meat when you combine all the ingredients; if you work it too much, your meatballs might end up tough instead of juicy.
2. Searing the meatballs in the skillet is key, but make sure you let each side develop a good crust before turning them so they lock in the flavor.
3. When you add the meatballs back into the sauce, try to lower the heat a bit so the sauce gently cooks them through without drying them out.
4. If the tomato sauce feels too acidic, a tiny pinch of sugar can balance out the flavors really nicely.