Easy Italian Meatballs
Hey there! Today, I want to share with you my favorite recipe for easy Italian meatballs. These juicy and flavorful meatballs are a staple in my household, and they always disappear quickly whenever I make them. Whether you’re cooking for your family or hosting a dinner party, these meatballs are sure to impress!
Why You’ll Love This Recipe
I make this when I want a comforting and satisfying meal that doesn’t take too much effort. The combination of ground beef, breadcrumbs, herbs, and Parmesan cheese creates a delightful flavor that pairs perfectly with your favorite pasta and tomato sauce. Plus, you can easily customize the recipe to suit your taste preferences. Trust me, your family and friends will go crazy for these meatballs!
Ingredients
For the meatballs, you’ll need:
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the sauce, you’ll need:
- 2 cups tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon sugar
Note: Feel free to experiment with different herbs and spices to create your own unique flavor profile. I sometimes add a pinch of red pepper flakes for a little kick!
Directions
1. In a large mixing bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, onion, garlic, egg, salt, and black pepper. Mix everything together until well combined.
2. Shape the mixture into meatballs, about 1 inch in diameter. You should be able to make around 20 meatballs.
3. Heat a tablespoon of olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 8-10 minutes. You may need to do this in batches to avoid overcrowding the skillet.
4. While the meatballs are browning, prepare the sauce. In a separate saucepan, combine the tomato sauce, dried oregano, dried basil, and sugar. Heat the sauce over medium-low heat, stirring occasionally.
5. Transfer the browned meatballs to the saucepan with the tomato sauce. Gently stir to coat the meatballs with the sauce. Cover the saucepan and let the meatballs simmer in the sauce for about 20 minutes, or until cooked through.
6. Serve the meatballs hot over your favorite pasta, garnished with additional grated Parmesan cheese and fresh parsley. Enjoy!
Variations
Over the years, I’ve experimented with different variations of these meatballs. One of my favorite variations is to use a combination of ground beef and ground pork for an extra tender and flavorful result. If you prefer a lighter option, you can also use ground turkey or chicken instead of beef. Don’t be afraid to get creative and add your favorite spices or herbs to make these meatballs truly your own!
Storage
These meatballs can be stored in an airtight container in the refrigerator for up to 3 days. If you have any leftovers (though honestly, in my house, they never last more than a day!), you can also freeze them for later use. Just make sure to thaw them completely before reheating.
Serving Suggestions
I love serving these meatballs over a bed of spaghetti with a generous drizzle of tomato sauce. You can also use them to make a delicious meatball sub by stuffing them into a crusty roll with some melted mozzarella cheese. Another option is to serve them as an appetizer with toothpicks and a side of marinara sauce for dipping. The possibilities are endless!
Pro Tips
Here are a few lessons I’ve learned from my own meatball-making adventures:
- I once tried rushing the browning step and regretted it because the meatballs didn’t develop that lovely crust. Take your time and let them brown properly.
- If you find the mixture to be too wet, add a little more breadcrumbs. On the other hand, if it’s too dry, a splash of milk can help bind everything together.
- Don’t skimp on the fresh herbs! They add so much flavor and freshness to the meatballs.
FAQ
Q: Can I use store-bought tomato sauce instead of making my own?
A: Absolutely! If you’re short on time or prefer the convenience, store-bought tomato sauce works just fine. Just make sure to choose a good-quality sauce that you enjoy the taste of.
Q: Can I bake the meatballs instead of pan-frying them?
A: Of course! Baking the meatballs is a healthier option that still yields delicious results. Simply place the shaped meatballs on a baking sheet lined with parchment paper and bake at 375°F (190°C) for about 20-25 minutes, or until cooked through.
Q: Can I use gluten-free breadcrumbs?
A: Absolutely! If you follow a gluten-free diet or have gluten sensitivities, feel free to use gluten-free breadcrumbs. You can find them in most grocery stores or make your own by toasting and grinding gluten-free bread.
So there you have it – my easy Italian meatball recipe! I hope you give it a try and enjoy these delicious meatballs as much as my family does. Happy cooking!
Easy Italian Meatballs
Juicy and flavorful Italian meatballs made with ground beef, breadcrumbs, herbs, and Parmesan cheese, simmered in a delicious tomato sauce. These meatballs are easy to make and perfect for a comforting meal with pasta.
Ingredients
- 1 pound ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon sugar
Directions
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In a large mixing bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, onion, garlic, egg, salt, and black pepper. Mix until well combined.
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Shape the mixture into meatballs, about 1 inch in diameter.
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Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, about 8-10 minutes.
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In a separate saucepan, combine tomato sauce, oregano, basil, and sugar. Heat over medium-low heat.
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Transfer browned meatballs to the saucepan with the tomato sauce. Simmer for about 20 minutes.
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Serve hot over pasta, garnished with Parmesan cheese and fresh parsley.