Italian Meatballs

meatballs and marinara sauce in a pan with a black serving spoon

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.

Course Main Course

Cuisine American, Italian

Keyword beef, meatballs, pork

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 369kcal

Author Robin Miller

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.

Nutrition