These Italian Beef Meatballs are the epitome of comfort food, combining ground beef with aromatic herbs, garlic, and parmesan cheese to create incredibly tender and flavorful spheres of deliciousness. Unlike dense, heavy meatballs, these are light and juicy thanks to a combination of fresh breadcrumbs soaked in milk and a careful mixing technique that keeps them from becoming tough. The secret lies in using a blend of ground beef with just the right amount of fat, fresh herbs like basil and parsley, and quality parmesan cheese that melts throughout each bite. Whether simmered in a rich marinara sauce for pasta night, served as appetizers at a party, or tucked into a submarine sandwich, these meatballs bring authentic Italian flavors to your table. This recipe makes about 24 medium-sized meatballs, serving 6 people generously, and can easily be doubled for larger gatherings or meal prep sessions.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Serves: 6 people (makes about 24 meatballs)
What You’ll Need
For the Meatballs:
- 2 pounds ground beef (80/20 blend)
- 1 cup fresh breadcrumbs (from day-old bread)
- 1/2 cup whole milk
- 1 large egg, lightly beaten
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh parsley, finely chopped
- 2 tablespoons fresh basil, chopped (or 2 teaspoons dried)
- 4 garlic cloves, minced
- 1 small onion, very finely diced
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
For Cooking:
- 3 tablespoons olive oil
- 3 cups marinara sauce (store-bought or homemade)
- 1/4 cup fresh basil leaves for serving
- Extra parmesan cheese for serving
Creating the Perfect Breadcrumb Base
Start by making fresh breadcrumbs from day-old Italian or French bread. Simply tear the bread into pieces and pulse in a food processor until you have coarse crumbs. Place the breadcrumbs in a large mixing bowl and pour the milk over them. Let this mixture sit for 10 minutes until the breadcrumbs absorb all the milk and become soft and mushy. This step is crucial for creating tender meatballs.
Building the Flavor Foundation
Add the beaten egg to the soaked breadcrumbs and mix gently. Add the grated parmesan cheese, chopped parsley, basil, minced garlic, and finely diced onion. Season with salt, pepper, and red pepper flakes if using. Mix everything together until well combined, creating a flavorful paste that will bind the meat.
Mixing the Meat
Add the ground beef to the breadcrumb mixture. Using your hands or a large spoon, gently combine everything until just mixed. The key here is not to overmix, which would result in tough, dense meatballs. Mix only until the ingredients are evenly distributed throughout the meat.
Shaping the Meatballs
With damp hands to prevent sticking, roll the mixture into balls about 1.5 inches in diameter, roughly the size of a golf ball. Place them on a large plate or baking sheet as you work. You should have about 24 meatballs. Keeping your hands slightly damp throughout this process makes rolling much easier.
Getting the Perfect Sear
Heat the olive oil in a large skillet over medium-high heat. When the oil shimmers, carefully add the meatballs in batches, making sure not to overcrowd the pan. Brown them on all sides, turning gently with tongs, about 6-8 minutes total. The meatballs don’t need to be fully cooked at this stage, just nicely browned on the outside.
Simmering in Sauce
Pour the marinara sauce into the same skillet, scraping up any browned bits from the bottom. Nestle all the meatballs into the sauce, making sure they’re mostly covered. Bring the sauce to a gentle simmer, then reduce the heat to low. Cover and let the meatballs finish cooking in the sauce for 15-20 minutes, turning them once halfway through.
Testing for Doneness
The meatballs are ready when they reach an internal temperature of 160°F when tested with a meat thermometer. They should feel firm but still tender when gently pressed with a spoon. The sauce should be bubbling gently around them.
Serving Suggestions
Serve these meatballs immediately over your favorite pasta – spaghetti, penne, or rigatoni all work beautifully. Sprinkle with fresh basil leaves and additional grated parmesan cheese. They’re also incredible served with crusty Italian bread for dipping in the sauce, or stuffed into submarine rolls for classic meatball sandwiches.
Making Them Ahead
These meatballs are perfect for meal prep. You can shape them and refrigerate for up to 24 hours before cooking, or freeze the shaped raw meatballs for up to 3 months. Cook frozen meatballs directly from frozen, adding a few extra minutes to the simmering time.
Baking Option
For a hands-off approach, you can bake these meatballs instead of pan-frying. Place them on a baking sheet lined with parchment paper and bake at 400°F for 20 minutes, then transfer to simmering marinara sauce for the final 10 minutes of cooking.
Storage Tips
Cooked meatballs keep in the refrigerator for up to 4 days and freeze beautifully for up to 3 months. Reheat gently in marinara sauce on the stovetop, adding a splash of water if the sauce becomes too thick.
Flavor Variations
Try adding a tablespoon of fresh oregano, a splash of red wine to the meat mixture, or substitute half the beef with ground pork for even more richness. Some cooks like to add a tablespoon of tomato paste to the meat mixture for deeper flavor and color.
