Tender, herby, and simmered in marinara
Italian Beef Meatballs
Prep Time
20 min
Cook Time
35 min
Total Time
55 min
Servings
6
24 meatballs
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Soft and tender baked meatballs simmered in a rich marinara sauce. Perfect over spaghetti or stuffed in a sub roll.
Cuisine: Italian
Category: Main Course
Difficulty: Easy
Cost: $
Quick Summary
55 min total time|6 servings|Easy difficulty
Soft and tender baked meatballs simmered in a rich marinara sauce. Perfect over spaghetti or stuffed in a sub roll.
Italian
Sarah Chen
(Updated )
A truly great meatball is tender, never dense or rubbery. The secret is a panade — a mixture of bread and milk — that keeps the interior soft and moist even after baking and simmering.
These Italian-style meatballs are baked first for easy hands-off cooking, then finished in a simple marinara. Make a big batch and freeze the extras for easy weeknight meals.
Ingredients
- 1.5 lbs ground beef (85/15)
- 1/2 cup breadcrumbs
- 1/4 cup whole milk
- 1 large egg
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/2 cup grated Parmesan cheese
- 3 cups marinara sauce
Instructions
- 1
Preheat oven to 400°F. Line a sheet pan with parchment paper. Soak breadcrumbs in milk for 5 minutes until absorbed.
- 2
Combine beef, soaked breadcrumbs, egg, garlic, parsley, Parmesan, 1 tsp salt, and 1/2 tsp pepper. Mix gently until just combined — do not overwork.
- 3
Roll mixture into 24 balls (about 1.5 inches each) and place on the prepared sheet pan.
- 4
Bake for 15 minutes until browned on the outside but not fully cooked through.
- 5
Heat marinara sauce in a large skillet or pot. Transfer meatballs to the sauce and simmer on low for 15-20 minutes until cooked through.
- 6
Serve over spaghetti, in sub rolls, or with crusty bread for dipping.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Substitutions
BreadcrumbsCrushed saltines
Crushed saltines work as a 1:1 substitute.
ParmesanPecorino Romano
Pecorino adds a sharper, tangier flavor.
Ground beefBeef/pork/veal blend
A three-meat blend is traditional and more tender.
Tips & Storage
Pro Tips
Wet your hands before rolling to prevent sticking.
Do not overmix the meat or the meatballs will be dense and tough.
For extra flavor, brown the meatballs in a skillet before simmering in sauce.
Freeze unbaked meatballs on a sheet pan, then transfer to a bag for up to 3 months.
Storage
Store in sauce in airtight containers in the fridge for up to 4 days. Freeze for up to 3 months.
Reheating
Reheat in sauce on the stovetop over medium-low heat until warmed through, about 10 minutes.
Nutrition Facts
Per serving (4 meatballs) · 6 servings
Calories320
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein24g
Carbohydrates12g
Fat20g
Fiber2g
Sugar1g
Sodium720mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use a mix of meats?
- Yes, a blend of beef, pork, and veal is traditional Italian and makes even more tender meatballs.
- Can I skip the breadcrumbs?
- You can use crushed crackers or almond flour, but some binder helps keep them tender.
- How do I know when they are done?
- Internal temperature should reach 165°F. They will be firm but still have a slight give when pressed.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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