Italian Meatballs
These incredibly moist meatballs are crammed with flavor thanks to a medley beef, pork, Italian herbs, and plenty of parmesan cheese. Roasted until browned, and then simmered in a simple marinara sauce, they’re the best meatballs you will ever eat. Delicious as is, or you can serve them over a heaping bowl of spaghetti!
These might be the best meatballs I’ve ever made. I used a combination of beef and pork to ensure they had great flavor and stayed moist during cooking. Then, I added panko and milk (when blended, they keep the meatballs moist), Italian herbs, onion, garlic, and parmesan cheese. There’s so much flavor, and wait until you experience the aroma as they roast! I used half beef and half pork, but you can use all ground beef if desired.
You can choose your favorite marinara sauce for simmering the meatballs. I combined a 15-ounce can of tomato sauce and 2 tablespoons of basil pesto for my sauce – and it was the ideal simmering sauce for these meatballs. If desired, choose your favorite store-bought marinara sauce.
What should you serve with these Italian meatballs? I served my meatballs and sauce over tender spaghetti, and threw some roasted broccoli on the side. You can serve the meatballs over rice, mashed potatoes, or your favorite grain (especially if you’re looking for a gluten-free option). Add a warm baguette and a side salad and the meal is complete.
Italian Meatballs
Ingredients
- 1/2 pound lean ground beef
- 1/2 pound ground pork
- 1/2 cup panko breadcrumbs, regular or gluten-free
- 1/2 cup grated parmesan cheese, preferably refrigerated, not shelf-stable, plus more for serving
- 1/4 cup milk
- 1 large egg
- 2 teaspoons dried parsley
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon onion powder
- 2-3 cloves garlic, minced
- Salt and freshly ground black pepper
- 2 cups marinara sauce, store-bought or 15-ounce can tomato sauce and 2 tablespoons pesto
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or foil.
- In a large bowl, combine the beef, pork, breadcrumbs, parmesan, milk, egg, dried parsley, Italian seasoning, onion powder, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Mix well and shape the mixture into 12 to 16 meatballs. Transfer the meatballs to the prepared pan and roast for 20 to 25 minutes, until cooked through (160 degrees on a meat thermometer).
- Meanwhile, transfer the marinara sauce to a large saucepan over medium heat and bring to a simmer.
- Add the meatballs to the marinara sauce and simmer for 8 to 10 minutes, and up to 20 minutes.
- Top with more parmesan cheese and serve.