There are few things as homey and comforting as a batch of Italian meatballs full of parmesan and herbs simmered in a rich tomato sauce. So many families have their own trusted meatball recipe that has been passed down from the best cook in the family and this one is mine…
These all beef meatballs are so tender, they really melt in your mouth and they are packed with flavor from parmesan, garlic, onions, fresh herbs and spices. These meatballs are baked in the oven and then simmered in a rich pomodoro sauce (or your favorite tomato sauce). They are perfect for a classic spaghetti and meatball dinner or served in a hoagie with melted mozzarella.
These meatballs are absolutely wonderful and I know you are going to absolutely love them.
Let’s get started…
Begin by combining 2 pounds of ground beef, 1 cup of panko breadcrumbs, 1/2 cup of milk, 2 eggs, 5 finely minced cloves of garlic, 1/3 cup of finely chopped parsley, 1/3 cup of grated yellow onion, 1 cup of finely grated parmesan, 1 teaspoon of salt, 1 teaspoon of dried Italian herbs, 1/4 teaspoon of black pepper and 1/4 teaspoon of red pepper flakes in a large bowl.
Some recipes call for the breadcrumbs and milk to soaked together for a few minutes before adding in the other ingredients, but I have always just combined everything at the same time with wonderful results.
Form about 2 tablespoons of the mixture into golfball sized meatballs and place them onto a lightly greased rimmed baking sheet. Meatballs let off some juice as they back, so be sure to use a baking sheet with a small rim to avoid the juices over flowing into your oven.
Bake the meatballs in a 425 degree oven for 25-30 minutes or until they are golden brown and no longer pink on the inside.
While the meatballs are baking, slowly prepare and warm your tomato sauce in a large skillet. I love my simple pomodoro sauce with these meatballs, but they also pair wonderfully with this tomato, basil and garlic marinara and this spicy garlic arrabbiata sauce. You could also use your favorite store bought sauce too!
Once the meatballs are baked though, nestle them into the tomato sauce and allow them to slowly simmer until you are ready to serve. The longer they simmer, the better they are, so take your time and make them in advance. You’ll be glad you did…
These meatballs are absolutely delicious! They are so tender and flavorful and although this batch was technically make for a big spaghetti dinner, I will admit that I kept a few of them reserved for… taste testing. They are are perfect on their own.
If you are looking for a wonderful meatball recipe, I would love for you to give this one a try. It has been with me for a long time and with my family for even longer and aside from a little sprinkle of parmesan right before everyone digs in, they are absolutely perfect on their own.
Buon appetito!
Italian Meatballs
Ingredients
- 2 pounds of ground beef
- 1 cup of panko bread crumbs
- 1/2 cup of milk
- 2 eggs
- 5 cloves of garlic, finely minced
- 1/3 cup of fresh parsley, finely chopped
- 1/3 cup of yellow onion, grated
- 1 cup of parmesan, grated
- 1 teaspoon of salt
- 1 teaspoon of dried Italian herbs
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of crushed red pepper flakes
- 24 ounces of tomato sauce or marinara
Instructions
- Preheat your oven to 425 degrees
- Combine 2 pounds of ground beef, 1 cup of panko breadcrumbs, 1/2 cup of milk, 2 eggs, 5 finely minced cloves of garlic, 1/3 cup of finely chopped parsley, 1/3 cup of grated yellow onion, 1 cup of finely grated parmesan, 1 teaspoon of salt, 1 teaspoon of dried Italian herbs, 1/4 teaspoon of black pepper and 1/4 teaspoon of red pepper flakes in a large bowl
- Form 2 tablespoons of the mixture into golfball sized meatballs and place them onto a lightly greased rimmed baking sheet
- Bake the meatballs for 25-30 minutes or until they golden brown on the outside and are no longer pink inside
- Transfer the baked meatballs into a large skillet with your favorite tomato sauce and simmer for about 20 minutes before serving
