Go Back
5 from 1 vote
This recipe for Homemade Italian Meatballs is the only recipe you will need to make tender and delicious meatballs every time!
Print
Italian Meatballs
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
 
Course: Main Course, Main Dish
Cuisine: Italian
Keyword: homemade meatballs, Italian meatballs, meatballs
Servings: 12 meatballs
Author: Lauren
Ingredients
  • 1 lb. ground beef, 85/15
  • ½ lb ground pork
  • ½ cup dried panko bread crumbs
  • ½ cup milk
  • 1 T olive oil
  • 1 small onion or half of a large onion, chopped
  • 2 cloves garlic, minced
  • 1 T tomato paste
  • ½ tsp. Italian seasoning
  • 1/3 cup freshly grated parmesan cheese
  • 1 large egg, beaten
  • 1 tsp salt
  • ½ tsp pepper
  • Couple dashes of Worcestershire sauce
  • 1 (24 ounce) jar of store bought marinara sauce
Instructions
To prep the meatballs:
  1. In a small bowl, combine bread crumbs and milk and let them soak for at least 5 minutes – add more milk if needed. (The breadcrumbs should not completely absorb all the milk).
  2. Heat olive oil in a skillet over medium heat and sauté onions until softened and golden brown, about 5-6 minutes. Add Italian seasoning and minced garlic, cook for 1 minute then stir in 1T tomato paste. Remove from heat and let cool while you prep the remaining ingredients.
  3. In a large bowl, combine ground beef, ground pork, parmesan cheese, 1 beaten egg, a couple dashes of Worcestershire sauce, salt, pepper and breadcrumb and milk mixture. Add the cooled onion, garlic and tomato paste mixture. Using your hands, gently mix until all the ingredients is just combined. Be careful not to overmix.

  4. Divide the mixture into approximately 2 heaping tablespoon portions and roll into balls using your hands. (Mixture should make about 12 meatballs).

To cook the meatballs:

  1. 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.

  2. 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. 

  3. 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.

Recipe Notes

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).