Easy Italian Meatballs

These tender, flavorful Italian meatballs are perfect for any meal! Simmered in a rich marinara sauce, they’re a crowd-pleaser that’s quick to prepare and packed with traditional Italian flavors.

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Ingredients

For the Meatballs:

• 1 pound ground beef
• 1 pound ground pork
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs (Italian-style preferred)
• 2 tablespoons fresh parsley, chopped
• 2 teaspoons garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning

For the Sauce:

• 2 tablespoons olive oil
• 1 (28-ounce) can crushed tomatoes
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Fresh basil leaves, chopped (for garnish)

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Instructions

Step 1: Make the Meatballs

1. In a large mixing bowl, combine the ground beef, ground pork, eggs, Parmesan cheese, breadcrumbs, parsley, garlic, salt, pepper, and Italian seasoning. Mix gently with your hands until just combined—don’t overmix.
2. Roll the mixture into 1 1/2-inch balls (about the size of a golf ball).

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Step 2: Sear the Meatballs

1. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, searing on all sides until browned, about 5 minutes.
2. Transfer the browned meatballs to a plate.

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Step 3: Make the Sauce

1. In the same skillet, sauté the onion until softened, about 3–4 minutes. Add garlic and cook for 1 minute, until fragrant.
2. Stir in the crushed tomatoes, Italian seasoning, salt, and pepper. Simmer for 10 minutes, stirring occasionally.

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Step 4: Simmer the Meatballs

1. Gently add the seared meatballs back into the skillet with the sauce. Spoon the sauce over the meatballs.
2. Cover and simmer on low heat for 20–25 minutes, until the meatballs are fully cooked.

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Step 5: Serve and Enjoy

1. Garnish with fresh basil leaves and additional Parmesan cheese if desired.
2. Serve over spaghetti, zucchini noodles, or as a hearty sub sandwich.

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Notes

• Make Ahead: Prepare the meatballs and sauce in advance, then store them separately in the refrigerator for up to 3 days.
• Freezing: Freeze cooked meatballs in sauce in an airtight container for up to 3 months. Reheat on the stovetop.
• Variations: Use ground turkey or chicken instead of beef and pork for a leaner version.

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Nutrition (Per Serving):

• Calories: 380
• Protein: 25g
• Fat: 23g
• Carbohydrates: 12g
• Sodium: 740mg