These authentic Italian meatballs are tender, juicy, and simmered in a rich tomato sauce that clings to every bite. Made with a blend of ground beef, herbs, parmesan, and soaked bread, they deliver old-school flavor straight from Nonna’s kitchen.
Serve them over pasta, in a sandwich, or solo with extra sauce and fresh basil—it’s comfort food the Italian way.
⏱ Prep Time 20 minutes ｜ 🔥 Cook Time 40 minutes ｜ 🍽 Servings 4–6 ｜ 🌱 Difficulty Level Easy ｜ 📦 Storage Tips Store in the fridge up to 4 days or freeze for up to 2 months
Ingredients List
For the Meatballs:
- 1 lb (450g) ground beef (80/20 preferred)
- 1/2 cup breadcrumbs or 2 slices of white bread soaked in milk
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 garlic cloves (minced)
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Olive oil (for browning)
For the Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 2 garlic cloves (minced)
- 1 can (28 oz / 800g) crushed tomatoes
- 1 teaspoon sugar (optional, to balance acidity)
- Salt and black pepper to taste
- Fresh basil leaves (optional, for garnish)
Instructions
Make the meatball mixture:
- In a large bowl, combine soaked breadcrumbs, ground beef, parmesan, egg, garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined—don’t overmix.
Form the meatballs:
- Roll into golf ball–sized balls (about 1.5 inches). You should get 14–16 meatballs.
Brown the meatballs:
- Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning to sear all sides. Don’t cook through—just get a nice crust. Set aside.
Make the sauce:
- In the same pan, sauté onion and garlic until soft (2–3 minutes). Add crushed tomatoes, season with salt, pepper, and sugar (if using). Simmer for 5 minutes.
Simmer everything:
- Gently nestle the browned meatballs into the sauce. Cover and simmer over low heat for 25–30 minutes until fully cooked through and tender.
- Serve hot over spaghetti, with crusty bread, or on their own. Garnish with fresh basil if desired.
Recipe Notes / Tips
- Use a mix of beef and pork for even more flavor.
- Add a splash of red wine to the sauce while it simmers for depth.
- Wet your hands before rolling meatballs to prevent sticking.
Nutrition Info (per serving, approx. without pasta)
- Calories: 320
- Carbs: 9g
- Fat: 22g
- Protein: 22g
- Fiber: 2g
FAQs
- Q: Can I bake the meatballs instead of browning them?
A: Yes! Bake at 400°F (200°C) for 15 minutes before adding to sauce. - Q: Can I freeze them?
A: Absolutely—freeze in sauce or separately, up to 2 months. - Q: What pasta works best?
A: Spaghetti, rigatoni, or even polenta pairs beautifully.
Tag your saucy masterpiece with #the_food_pedia on Instagram—we want to see those meatball towers! 🍝🍅🧄
