Authentic Italian Meatballs (Printable)
Tender beef and pork meatballs in rich tomato sauce—classic Italian comfort food perfect for pasta.
# What You’ll Need:
→ For the Meatballs
01 - 1.1 pounds ground beef (80/20 blend)
02 - 7 ounces ground pork
03 - 2.1 ounces fresh breadcrumbs
04 - 1/4 cup whole milk
05 - 2 large eggs
06 - 2.1 ounces grated Parmesan cheese
07 - 3 tablespoons chopped fresh parsley
08 - 2 cloves garlic, finely minced
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon freshly ground black pepper
→ For the Tomato Sauce
12 - 2 tablespoons extra virgin olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 28 ounces canned crushed tomatoes
16 - 1 teaspoon sugar
17 - 1 teaspoon dried basil
18 - Salt and pepper, to taste
# How to Prepare:
01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - In a large bowl, soak the breadcrumbs in milk for 2–3 minutes until softened.
03 - Add ground beef, ground pork, eggs, Parmesan, parsley, garlic, oregano, salt, and pepper to the breadcrumb mixture. Mix gently until just combined—do not overwork.
04 - Form the mixture into golf ball–sized meatballs (about 16) and place them on the prepared tray.
05 - Bake the meatballs for 15 minutes, until lightly browned but not cooked through.
06 - Meanwhile, heat olive oil in a large skillet or saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute more.
07 - Pour in crushed tomatoes, sugar, dried basil, salt, and pepper. Bring to a simmer.
08 - Add the partially baked meatballs to the sauce. Cover and simmer gently for 20–25 minutes, until meatballs are cooked through and sauce is thickened.
09 - Serve hot, garnished with extra Parmesan and parsley, over spaghetti or with crusty bread.
# Expert Advice:
01 -
- The beef and pork blend creates the most tender texture youve ever experienced in a meatball
- Baking first then simmering gives them that perfect crust while keeping them incredibly juicy inside
02 -
- Overworking the meat mixture is the number one mistake people make, resulting in tough dense meatballs instead of tender ones
- The partial baking step creates a light crust that holds the meatballs together while they simmer in the sauce
03 -
- Use day old bread torn into pieces instead of breadcrumbs for the most tender texture imaginable
- Room temperature ingredients mix more evenly and keep the meatballs from becoming dense