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Italian Meatballs

Italian meatballs made with beef and pork, simmered in marinara until tender and golden-browned. This classic meatball recipe uses soaked breadcrumbs for a juicy, cohesive bite that clings to the red sauce.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Meatball mixture
  • 1 lb ground beef
  • 0.5 lb ground pork
  • 0.67 cup fresh breadcrumbs
  • 0.33 cup whole milk
  • 2 eggs
  • 0.5 cup parmesan cheese, grated
  • 4 garlic, minced
  • 0.25 cup fresh parsley, chopped
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • Salt and black pepper to taste
  • 2 tbsp olive oil
Marinara
  • 1 can (24 oz) marinara sauce
  • Fresh basil and extra parmesan for serving

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Soak and mix
  1. Soak the fresh breadcrumbs in the whole milk for 5 minutes until absorbed, keeping the mixture thick and creamy.
  2. Combine the ground beef, ground pork, soaked breadcrumbs, eggs, parmesan cheese, garlic, parsley, oregano, dried basil, salt, and black pepper, mixing gently until just combined to avoid tough meatballs.
Shape and brown
  1. Roll the mixture into 1.5–2 inch balls so they cook evenly and stay juicy inside.
  2. Heat the olive oil in a large skillet over medium-high heat and brown the meatballs on all sides for about 6–8 minutes, working in batches for proper golden-browning.
Simmer in marinara
  1. Pour the marinara sauce into the pan, nestle the meatballs in, cover, and simmer on medium-low for 15–18 minutes until cooked through.
Serve
  1. Serve the giant Italian meatballs over pasta or with crusty bread, topped with fresh basil and extra parmesan for a classic finish.

Notes

For best texture, mix only until the ingredients come together—stop before overworking the meat. Store leftovers covered in the fridge up to 4 days; reheat gently in marinara. Freezing is yes: cool completely, freeze in sauce, and thaw overnight in the fridge before reheating. For a lighter option, swap half the beef for extra-lean ground turkey while keeping the same soaking and simmering steps.