Authentic Italian Meatballs (Printable Version)

Classic Italian comfort featuring tender beef-pork meatballs in rich tomato sauce, perfect over pasta.

# What You'll Need:

→ For the Meatballs

01 - 1.1 lbs ground beef (80/20 blend)
02 - 7 oz ground pork
03 - 2.1 oz fresh breadcrumbs
04 - 1/4 cup whole milk
05 - 2 large eggs
06 - 2.1 oz grated Parmesan cheese
07 - 3 tbsp chopped fresh parsley
08 - 2 cloves garlic, finely minced
09 - 1 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/2 tsp freshly ground black pepper

→ For the Tomato Sauce

12 - 2 tbsp extra virgin olive oil
13 - 1 small onion, finely chopped
14 - 2 cloves garlic, minced
15 - 28 oz canned crushed tomatoes
16 - 1 tsp sugar
17 - 1 tsp dried basil
18 - Salt and pepper, to taste

# Directions:

01 - Preheat the oven to 400°F. Line a baking tray with parchment paper.
02 - In a large bowl, soak the breadcrumbs in milk for 2-3 minutes until softened.
03 - Add ground beef, ground pork, eggs, Parmesan, parsley, garlic, oregano, salt, and pepper to the breadcrumb mixture. Mix gently until just combined—do not overwork.
04 - Form the mixture into golf ball-sized meatballs (about 16) and place them on the prepared tray.
05 - Bake the meatballs for 15 minutes, until lightly browned but not cooked through.
06 - Heat olive oil in a large skillet or saucepan over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 1 minute more.
07 - Pour in crushed tomatoes, sugar, dried basil, salt, and pepper. Bring to a simmer.
08 - Add the partially baked meatballs to the sauce. Cover and simmer gently for 20-25 minutes, until meatballs are cooked through and sauce is thickened.
09 - Serve hot, garnished with extra Parmesan and parsley, over spaghetti or with crusty bread.

# Expert Hints:

01 -
  • The beef and pork blend creates an incredibly tender texture that practically melts in your mouth
  • Baking first then simmering gives you that perfect crust while keeping them juicy inside
  • The sauce develops such depth as the meatballs finish cooking, youll want to spoon it over everything
02 -
  • Overworking the meat mixture is the number one mistake people make, leading to tough, dense meatballs instead of tender ones
  • The par-bake step creates a crust that helps meatballs hold their shape while simmering in sauce
  • Letting the sauce simmer gently rather than boil prevents the meatballs from falling apart
03 -
  • Chill your meat mixture for 30 minutes before forming meatballs to prevent them from sticking to your hands
  • Use a small cookie scoop to ensure perfectly uniform meatballs that cook evenly
  • Let the finished meatballs rest in the sauce for at least 10 minutes before serving

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