Italian Meatball Recipe
Simply the best Italian meatball recipe! Tender, juicy meatballs simmered in a rich tomato sauce – spoon over spaghetti for the perfect family dinner.
Servings: 6
Calories: 532kcal
Equipment
Ingredients
For the meatballs
- 4 slices white bread (you need 1 cup / 60g breadcrumbs)
- 2 tbsp milk
- 1 large egg
- 1 medium yellow onion , roughly chopped
- 4 cloves garlic , peeled
- 7 oz (100g) pancetta, streaky bacon or Italian sausage
- 10 large fresh basil leaves
- ½ cup (60g) grated parmesan cheese or pecorino
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- pinch red pepper flakes
- ⅓ tsp pepper
- 1 pound (450g) ground beef or a mix of ground beef and pork, , 85% lean
- olive oil or neutral oil to sear the meatballs
Quick Tomato Sauce
- 2 tbsp olive oil
- 1 onion , finely chopped
- 2 tsp minced garlic
- 2 tbsp tomato paste
- 28 oz (2 x 400g tins) crushed tomatoes or peeled plum tomatoes
- pinch sugar , use if tomatoes are acidic
- 1½ tsp salt , or to taste
To serve
- grated parmesan
- fresh basil or parsley to garnish
- salt and pepper , to serve
Instructions
Prepare the meatballs
- Cut the bread into cubes and blitz in a food processor until you have fine breadcrumbs. Place in a bowl, add the milk and egg and stir to combine. Leave to soak for a few minutes.4 slices white bread, 2 tbsp milk, 1 large egg
- Place the onion, garlic cloves, pancetta and basil in the food processor, no need to clean first!, and pulse until the ingredients are minced. Add to the bowl with the panade together with the parmesan and seasoning. Mix well to combine.1 medium yellow onion, 4 cloves garlic, 7 oz (100g) pancetta, streaky bacon or Italian sausage, 10 large fresh basil leaves, ½ cup (60g) grated parmesan cheese , 1 tsp salt, 1 tsp garlic powder, 1 tsp Italian seasoning, pinch red pepper flakes, ⅓ tsp pepper
- Add the ground beef, grated Parmesan, salt, pepper and seasonings and mix well until the ingredients are properly combined.1 pound (450g) ground beef
- Use a cookie scoop to portion out the meatball mixture and then roll each in your hands. Place on a platter, cover and chill for 30 minutes if you can. Chilling the meatballs helps them keep their shape better when cooked.
Make the Tomato Sauce
- My homemade San Marzano sauce would be perfect here, so use that if you have some prepared or use your favorite homemade or jarred marinara sauce. You can also make this quick tomato sauce instead. Sauté finely diced onion in olive oil until softened and translucent. Add minced garlic, and salt and and cook for 30 seconds or so.2 tbsp olive oil, 1 onion, 2 tsp minced garlic, 1½ tsp salt
- Add the tomato paste, canned tomatoes, sugar if using and half a cup (120ml) water and stir well. Simmer, uncovered, for 30 minutes, stirring occasionally, until the sauce thickens (good time to chill the meatballs). Use an immersion blender to blitz the sauce if you like it smooth.2 tbsp tomato paste, 28 oz (2 x 400g tins) crushed tomatoes , pinch sugar
Cook the meatballs
- Pan-fry: Heat enough olive oil to cover the bottom of a large skillet. Cook the meatballs over medium-high heat, in batches, until well browned on all sides.olive oil or neutral oil
- Broiler: Line a large baking sheet with paper or a silicone mat, grease with olive oil and add the meatballs, spaced slightly apart. Preheat the oven to broiler (grill) and cook the meatballs for about ten minutes, flipping over once.
- Oven: Preheat oven to 400°F (200°C) and cook the meatballs for about 10 minutes per side.
- Air Fryer: Preheat 400°F (200°C) and cook the meatballs, in batches depending on your model, for 8-10 minutes, flipping over halfway through.
Simmer in the sauce
- Add the meatballs to the tomato sauce and bring to a low simmer. Partially cover the pot with a lid and simmer over the lowest heat for 30 minutes, using tongs to turn the meatballs over so that they are covered with the rich sauce. Check the seasoning and adjust as needed.salt and pepper
Serve and enjoy!
- Spoon the meatballs over spaghetti or your favorite pasta. Check the seasoning and add salt and cracked black pepper. Sprinkle with plenty of parmesan and garnish with chopped basil or parsley. Pair with garlic dough balls or garlic bread for a truly comforting Italian fest!grated parmesan, fresh basil or parsley
Video
Notes
Recipe Notes and Tips
Searing the meatballs creates a crust that helps them hold their shape as their cook. By activating the Maillard reaction you are also developing rich complex flavors that will have you coming back for more! Avoid crowding them in the pan – they need space to brown properly. Cooking a big batch? Pop them in the oven or broil before simmering in the sauce.
Leftovers and Storage
These meatballs keep really well and this recipe makes a big batch, about 30+. Pop any leftovers (with the sauce!) into an airtight container and stash them in the fridge for up to 4 days. They actually taste so much better the next day—hello, flavor boost!
You can also freeze the meatballs, with or without the sauce. To freeze the meatballs on their own, space them out in a single layer on a tray and freeze so they don’t stick together, then transfer to a freezer bag or container for up to three months.
To freeze the cooked meatballs in tomato sauce, cool completely, transfer to an airtight container and freeze for up to three months. Thaw the meatballs and sauce overnight in the fridge and reheat until piping hot throughout.
Nutrition
Calories: 532kcal | Carbohydrates: 27g | Protein: 25g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1698mg | Potassium: 846mg | Fiber: 4g | Sugar: 9g | Vitamin A: 540IU | Vitamin C: 17mg | Calcium: 204mg | Iron: 5mg
