The secret to these tender, juicy Italian meatballs lies in their simplicity and the use of fresh ingredients. A blend of ground beef, aromatic herbs, and a generous amount of Parmesan cheese creates a flavorful base, while breadcrumbs and milk keep the meatballs moist and tender. Cooking them slowly in a rich tomato sauce allows the flavors to meld beautifully, resulting in a dish that’s comforting, delicious, and sure to become a family favorite. Whether you’re serving them over a plate of pasta or on their own, these meatballs embody the heart and soul of Italian cooking.
Ingredients:
- 1 lb (450g) ground beef
- 1/2 cup breadcrumbs (preferably Italian style)
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 2 cloves garlic, minced
- 1/4 cup milk
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional for a bit of heat)
- 2 tablespoons olive oil (for frying)
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 cup fresh basil leaves, torn (optional)
- Freshly grated Parmesan cheese, for serving
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Meatball Mixture: In a large mixing bowl, combine the ground beef, breadcrumbs, grated Parmesan, chopped parsley, minced garlic, milk, egg, salt, pepper, oregano, basil, and crushed red pepper flakes (if using). Mix gently with your hands until all the ingredients are well combined. Be careful not to overmix, as this can make the meatballs tough.
- Form the Meatballs: Use your hands or a small ice cream scoop to shape the meat mixture into balls about 1.5 inches in diameter. You should get about 12-15 meatballs, depending on size.
- Cook the Meatballs: Heat the olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to overcrowd the pan. Brown the meatballs on all sides, turning gently with tongs or a spatula. This should take about 8-10 minutes. The meatballs do not need to be fully cooked at this stage as they will finish cooking in the sauce. Once browned, remove the meatballs from the skillet and set them aside on a plate.
- Make the Tomato Sauce: In the same skillet, add the olive oil and sauté the chopped onion over medium heat until softened and translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant. Pour in the crushed tomatoes, sugar, salt, pepper, oregano, and basil. Stir to combine, then reduce the heat to low and let the sauce simmer for about 10 minutes, stirring occasionally.
- Simmer the Meatballs in Sauce: Gently add the browned meatballs to the tomato sauce, spooning some sauce over each meatball. Cover the skillet and let the meatballs simmer in the sauce for about 20-25 minutes, or until they are fully cooked and no longer pink in the center.
- Finish and Serve: Stir in the fresh basil leaves (if using) and adjust the seasoning with additional salt and pepper to taste. Serve the meatballs hot, topped with extra grated Parmesan cheese and a sprinkle of fresh parsley. These meatballs are perfect over spaghetti, as a sub sandwich filling, or served with a side of crusty garlic bread.
