Authentic Italian Meatballs (Print)
Juicy beef and pork meatballs in rich homemade tomato sauce
# Ingredient List:
→ For the Meatballs
01 - 1.1 lbs ground beef (80/20 blend)
02 - 7 oz ground pork
03 - 0.5 cup fresh breadcrumbs
04 - 0.25 cup whole milk
05 - 2 large eggs
06 - 0.5 cup grated Parmesan cheese
07 - 3 tbsp chopped fresh parsley
08 - 2 cloves garlic, finely minced
09 - 1 tsp dried oregano
10 - 0.5 tsp salt
11 - 0.5 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
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - In a large mixing bowl, combine breadcrumbs with milk. Let soak for 2-3 minutes until softened and absorbed.
03 - Add ground beef, ground pork, eggs, Parmesan cheese, parsley, minced garlic, oregano, salt, and black pepper to the breadcrumb mixture. Mix gently with hands or spoon until just combined—avoid overworking the meat.
04 - Form mixture into golf ball-sized rounds, approximately 16 meatballs total. Place evenly spaced on prepared baking sheet.
05 - Bake meatballs for 15 minutes until lightly browned on exterior but not fully cooked through. Remove from oven and set aside.
06 - While meatballs bake, heat olive oil in large skillet or saucepan over medium heat. Add chopped onion and sauté 5 minutes until softened and translucent.
07 - Stir in minced garlic and cook 1 additional minute until fragrant, being careful not to burn.
08 - Pour in crushed tomatoes, sugar, dried basil, salt, and pepper. Bring mixture to a gentle simmer, stirring occasionally.
09 - Transfer partially baked meatballs to simmering sauce. Cover and reduce heat to low. Simmer gently for 20-25 minutes until meatballs are cooked through and sauce has thickened.
10 - Serve meatballs hot with sauce over spaghetti or with crusty bread. Garnish with additional Parmesan cheese and fresh parsley if desired.
# Expert Suggestions:
01 -
- The combination of beef and pork creates meatballs that stay incredibly moist, never tough or dry
- Simmering them in sauce instead of fully oven-baking infuses every bite with deep tomato flavor
02 -
- Never pack the meatballs too tightly when shaping—loose rolling keeps them tender
- The par-baking step is not optional because it prevents the meatballs from falling apart in the sauce
03 -
- Use a cookie scoop if you want perfectly uniform meatballs without getting your hands covered in raw meat
- Let the meat mixture rest in the refrigerator for 30 minutes before shaping if it feels too sticky to handle