This recipe for Homemade Italian Meatballs is the only recipe you will need to make tender and delicious meatballs every time!
You are going to love how simple and versatile this homemade Italian meatball recipe is.
You can use these meatballs traditionally and serve them over pasta noodles, because, why not?
Or, if you feeling like ditching the fork, stuff these babies into a soft hoagie roll with all the melted mozzarella cheese on top to make easy meatball subs.
Or, simply serve them up in a bowl with melted mozzarella cheese, a hardy spoonful of marinara sauce and a side of garlic toast for dipping.
Did you make this recipe? Tell me how you liked it in the comments below!
Divide the mixture into approximately 2 heaping tablespoon portions and roll into balls using your hands. (Mixture should make about 12 meatballs).
Place meatballs on a foil-lined baking sheet and broil for about 5-6 minutes, remove the pan and flip meatballs over. Broil on the other side for an additional 5-6 minutes, or until golden brown on the outside but not cooked through.
While the meatballs are browning, heat marinara sauce in a large skillet over medium-high heat until it begins to bubble slightly. Season marinara sauce as needed.
Add meatballs, cover and reduce heat to low. Simmer for 1 hour, or until meatballs are cooked through and the internal temperature reaches 165 degrees. Remove the lid for the last 15-20 minutes of cooking time to allow the sauce to reduce and thicken a little.
Serve immediately or let cool and store in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 4 months (thaw and reheat as needed).
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