Description
These Juicy Italian Meatballs taste like home, simmered low and slow in rich marinara sauce and bursting with garlic, herbs, and Parmesan. Whether you pile them over pasta or tuck them into subs, they bring the comfort of a Sunday at Nonna’s house.
Ingredients
1 pound ground beef
1 pound ground pork
1 cup breadcrumbs
3/4 cup milk
2 large eggs
1/2 cup grated Parmesan cheese
4 cloves garlic, minced
1/4 cup chopped fresh parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
3 cups marinara sauce
2 tablespoons olive oil (for browning)
Instructions
1. In a large bowl, soak breadcrumbs in milk for 5 minutes until soft.
2. Add ground beef, ground pork, eggs, Parmesan, garlic, parsley, salt, pepper, and Italian seasoning. Mix gently until just combined.
3. Shape the mixture into golf ball-sized meatballs. Place on a parchment-lined baking sheet.
4. In a large skillet, heat olive oil over medium heat. Brown meatballs in batches, turning until golden on all sides.
5. Transfer meatballs to a pot of simmering marinara sauce. Cook uncovered for 25–30 minutes until fully cooked through.
6. Serve over pasta, in sub rolls, or with crusty bread. Garnish with extra Parmesan and parsley.
Notes
Don’t skip soaking the breadcrumbs—it makes all the difference in keeping the meatballs tender.
For even cooking, make sure all meatballs are the same size.
Let them simmer uncovered so the sauce thickens and clings beautifully to each meatball.
Nutrition
- Serving Size: 2 meatballs
- Calories: 290
- Sugar: 3g
- Sodium: 520mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 17g
- Cholesterol: 80mg
Keywords: Italian meatballs, homemade meatballs, Nonna’s meatballs, spaghetti and meatballs