Description
Juicy, tender Italian meatballs simmered in rich marinara for the ultimate comfort food. A simple mixture of ground beef, milk-soaked breadcrumbs, Parmesan, eggs, herbs, and garlic creates meatballs that are soft, flavorful, and truly melt-in-your-mouth. Serve with spaghetti, tuck into a warm sub, or pair with creamy fettuccine Alfredo for a decadent pasta dinner.
Ingredients
- Ground beef – 1 lb (80/20 blend preferred)
- Breadcrumbs – 1 cup (preferably fresh)
- Milk – ½ cup
- Eggs – 2 large
- Parmesan cheese – ½ cup, freshly grated
- Garlic – 3 cloves, minced
- Onion – ½ small, finely grated
- Parsley – ¼ cup, chopped
- Oregano – 1 teaspoon, dried
- Salt and black pepper – to taste
- Olive oil – 2 tablespoons, for searing
- Marinara sauce – 3 cups, for simmering
- Optional: red pepper flakes (for heat), fresh basil (for garnish)
Instructions
- Prepare the panade: In a bowl, combine breadcrumbs and milk. Let sit 5 minutes to absorb.
- Mix the meatball base: In a large bowl, gently combine ground beef, soaked breadcrumbs, eggs, Parmesan, garlic, onion, parsley, oregano, salt, and pepper. Do not overmix.
- Form the meatballs: Shape into 1½-inch balls.
- Sear: Heat olive oil in a skillet over medium heat. Brown meatballs on all sides, 5–6 minutes.
- Simmer in sauce: Transfer meatballs to a pot with marinara. Simmer gently 20–25 minutes until cooked through and infused with flavor.
- Serve: Garnish with basil and extra Parmesan. Enjoy with pasta, bread, or salad.
Notes
- Texture tips: Use an 80/20 beef blend, make a milk-and-breadcrumb panade, mix gently, and avoid overcooking.
- Cooking methods: Bake for hands-off ease, pan-fry for a crisper exterior, or best of both—sear then simmer in sauce.
- Sauce pairings: Classic marinara, creamy Alfredo, garlic butter, or vodka sauce.
- Variations: Cheese-stuffed (mozzarella), spicy (red pepper flakes), herbed (basil/rosemary/thyme), or lighter turkey/chicken.
- Gluten-free: Use gluten-free breadcrumbs and pasta.
- Storage: Refrigerate up to 4 days. Freeze up to 3 months (with or without sauce). Reheat gently on stovetop or in oven.
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: Italian meatballs, melt-in-your-mouth meatballs, marinara meatballs, beef meatballs, pasta dinner recipes, fettuccine Alfredo with meatballs, panade meatballs