Description
Classic tender Italian-style meatballs made with ground beef, Parmesan, and herbs, browned to perfection and simmered in rich marinara sauce until melt-in-your-mouth tender.
Ingredients
2 pounds ground beef
1 cup Italian seasoned breadcrumbs
1/2 cup whole milk
2 large eggs
3/4 cup freshly grated Parmesan cheese
3 cloves garlic, minced
1/4 cup fresh parsley, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes (optional)
2 tablespoons olive oil (for browning)
4 cups marinara sauce
Instructions
- In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes to absorb.
- Add ground beef, eggs, Parmesan cheese, garlic, parsley, salt, pepper, oregano, and crushed red pepper flakes. Mix gently until just combined.
- Shape the mixture into meatballs about 1 1/2 inches in diameter.
- Heat olive oil in a large skillet over medium heat. Brown meatballs on all sides for 6–8 minutes, working in batches.
- Transfer browned meatballs to a large pot with marinara sauce.
- Simmer gently over low heat for 25–30 minutes, stirring occasionally, until fully cooked and tender (internal temperature 160°F/71°C).
- Serve hot over pasta, in a crusty roll, or on their own with extra Parmesan.
Notes
Do not overmix the meat mixture to keep meatballs tender.
Soaking breadcrumbs in milk ensures a soft texture.
Meatballs can be baked at 400°F (200°C) for 18–20 minutes instead of frying.
Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Meatballs can be shaped and refrigerated up to 24 hours before cooking.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 1 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 135 mg
