Description
This Italian Style Beef Meatballs with Marinara recipe features tender, flavorful meatballs made from ground beef, Italian breadcrumbs, and Parmesan cheese, simmered in a rich, homemade marinara sauce. Perfect for a comforting main course that’s easy to prepare on the stovetop and ideal for a classic Italian dinner at home.
Ingredients
Scale
Meatballs
- 1 pound ground beef (80/20)
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup whole milk
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Cooking
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 1 jar (24 ounces) marinara sauce or 3 cups homemade marinara
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil for garnish (optional)
Instructions
- Soften breadcrumbs: In a large bowl, combine the Italian-style breadcrumbs and whole milk. Let the mixture sit for 2 to 3 minutes until the breadcrumbs absorb the milk and soften.
- Mix meatball ingredients: Add the ground beef, grated Parmesan cheese, egg, minced garlic, chopped fresh parsley, dried oregano, salt, and black pepper to the bowl with the softened breadcrumbs. Gently mix together until just combined, taking care not to overwork the meat mixture for tender meatballs.
- Shape meatballs: Form the mixture into 1 1/2-inch meatballs, aiming for about 18 to 20 meatballs total.
- Brown meatballs: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the meatballs in batches if necessary to avoid overcrowding. Brown the meatballs on all sides for 6 to 8 minutes, then remove them from the skillet and set aside.
- Sauté onion: In the same skillet, add the finely diced onion and cook for 3 to 4 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add marinara and simmer: Pour the marinara sauce and red pepper flakes (if using) into the skillet with the sautéed onion. Bring the sauce to a gentle simmer.
- Cook meatballs in sauce: Return the browned meatballs to the skillet, cover with a lid, and simmer for 15 to 20 minutes until the meatballs are cooked through and reach an internal temperature of 160°F.
- Garnish and serve: Sprinkle fresh basil and additional grated Parmesan cheese on top before serving warm.
Notes
- For extra tender meatballs, avoid overmixing and do not pack them too tightly while shaping.
- You can substitute half of the ground beef with ground pork for a richer flavor and juicier texture.
- Cooked meatballs freeze well once fully cooled; store in an airtight container and reheat gently before serving.
