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Tender Italian Meatballs Easy and Flavorful Recipe

by on July 12, 2025

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Are you craving a hearty, comforting dish? Look no further! Tender Italian meatballs are a classic favorite, perfect for any meal. In this easy and flavorful recipe, I will guide you through every step, from mixing the perfect blend of meat and spices to cooking them just right. With simple ingredients and straightforward instructions, you’ll impress family and friends with your skills in the kitchen. Let’s dive into the delicious world of Italian meatballs!

- 1 lb ground beef - 1/2 lb ground pork (or turkey) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup marinara sauce (homemade or store-bought) - Olive oil for frying When making tender Italian meatballs, the right ingredients matter. The ground beef gives a hearty base. I like to mix in ground pork or turkey for extra flavor and moisture. The breadcrumbs help bind the meatballs and keep them soft. Grated Parmesan adds a lovely cheese taste. For flavor, fresh parsley brightens the dish. Garlic gives a nice kick. Dried oregano brings a classic Italian note. Salt and black pepper are key for seasoning. Don’t forget the marinara sauce! It adds moisture and flavor while cooking. A splash of olive oil in the skillet helps brown the meatballs. This creates a nice crust and keeps them tender inside. Gather these ingredients, and you're on your way to making delicious meatballs! {{ingredient_image_1}} Start by mixing the ground beef and ground pork in a large bowl. You can use ground turkey instead of pork if you prefer. Next, add breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, oregano, salt, and black pepper. Mix all the ingredients using clean hands. It is important to combine them well but avoid over-mixing. Over-mixing can make the meatballs tough. You want a soft and tender mix for the best meatballs. Once your mixture is ready, shape it into small balls. Each ball should be about 1 to 1.5 inches wide. This size helps them cook evenly and stay juicy. You should get around 20 meatballs from the mixture. To ensure uniformity, use a cookie scoop or your hands to form the balls. Try to make them all the same size. This way, they will cook at the same rate. Now it's time to cook the meatballs. Heat a few tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the meatballs in the skillet. Be sure not to overcrowd the pan. Sear the meatballs for 2 to 3 minutes on each side until they are golden brown. This step adds flavor and a nice crust. After browning, pour marinara sauce over the meatballs. Cover the skillet and reduce the heat to low. Let them simmer for about 20 minutes. This helps the flavors blend nicely. To boost flavor, I suggest adding spices and fresh herbs. Use dried oregano and a bit of garlic. Fresh parsley brightens every bite. You can also try adding grated cheese like mozzarella. It melts and gives a creamy texture. Other mix-ins like chopped olives or sun-dried tomatoes add depth. The key to tender meatballs is to mix lightly. Use your hands to blend the meats and ingredients just enough. Over-mixing makes them tough, so be gentle. Keep the mixture moist by adding the egg and cheese. This helps create a soft and juicy meatball. For a classic meal, serve meatballs over spaghetti. The sauce clings nicely to the pasta. Crusty bread on the side is perfect for soaking up extra sauce. You can elevate the dish with marinara sauce and fresh basil. A sprinkle of extra Parmesan adds a nice touch, too. Pro Tips Keep it Moist: Adding breadcrumbs soaked in milk can help keep the meatballs tender and juicy. Don't Overmix: Mix the ingredients just until combined to avoid tough meatballs. Overworking the meat can lead to a dense texture. Sear for Flavor: Searing the meatballs before simmering them in sauce enhances the flavor and adds a beautiful color. Rest Before Serving: Allow the meatballs to rest for a few minutes after cooking to let the juices redistribute for optimal flavor and texture. {{image_2}} You can change the meats in this recipe to fit your taste. Ground turkey works great instead of pork. It keeps the meatballs light and tender. If you want a meat-free option, use lentils or chickpeas. These will give you a hearty feel without any meat. You can blend them with spices for extra flavor. Homemade marinara sauce is a classic for meatballs. To make it, cook chopped onions and garlic in olive oil. Add crushed tomatoes, salt, and basil. Let it simmer for 30 minutes. This sauce pairs perfectly with meatballs. You can also try other sauces. Alfredo sauce adds creaminess, while pesto gives a fresh taste. Both can change up your meal and keep it exciting. Italy has many regions, each with unique meatball recipes. In Sicily, you might find meatballs with raisins and pine nuts. In Naples, they often use beef and pork together for a richer flavor. Each area adds its own spices and herbs, creating different profiles. Exploring these variations can bring new life to your cooking. To keep your tender Italian meatballs fresh, follow these best practices for refrigeration. First, let the meatballs cool to room temperature. This helps prevent condensation in the storage container. Next, place them in an airtight container. This keeps air out and maintains moisture. You can also use plastic wrap or foil, but an airtight container works best. Meatballs can last about 3 to 4 days in the fridge. Remember to check for any off smells or changes in texture before eating. If they look or smell off, it's best to toss them out. Want to save some meatballs for later? Freezing is a great option. Here’s a simple step-by-step guide to freeze your meatballs: 1. Cool Completely: Let the cooked meatballs cool completely before freezing. 2. Arrange on a Tray: Place them in a single layer on a baking tray. This prevents them from sticking together. 3. Freeze for 1-2 Hours: Put the tray in the freezer for 1 to 2 hours until the meatballs are firm. 4. Transfer to a Bag: Move the frozen meatballs to a freezer-safe bag. Remove as much air as possible before sealing. 5. Label and Date: Write the date on the bag. This helps you keep track of freshness. To reheat frozen meatballs effectively, thaw them in the fridge overnight. Then, heat them in a skillet over medium heat with marinara sauce. This keeps them moist and flavorful. Meal prepping meatballs makes busy weeks easier. You can prepare a big batch and enjoy them throughout the week. Here are some suggestions: - Make Ahead: Prepare the meatball mixture and shape them. Store un-cooked meatballs in the fridge for up to 24 hours. - Use Different Sauces: Try pairing your meatballs with different sauces each day. Mix it up with marinara, pesto, or alfredo. - Add Variety to Meals: Incorporate meatballs into salads, sandwiches, or wraps during the week. This keeps your meals fresh and exciting. By planning ahead, you can enjoy delicious, tender Italian meatballs anytime you want! The main ingredients for tender Italian meatballs are: - 1 lb ground beef - 1/2 lb ground pork (or turkey) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 2 cloves garlic, minced - 1 large egg - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - Marinara sauce - Olive oil for frying These ingredients work together to create a juicy and flavorful meatball. Yes, you can use turkey instead of pork. Ground turkey is a leaner option. It provides a similar texture. Just keep in mind that turkey may need a bit more seasoning. This helps enhance its flavor. To check if meatballs are fully cooked, use a meat thermometer. The inside temperature should reach 165°F (75°C). If you don’t have a thermometer, cut one open. The meat should no longer be pink, and the juices should run clear. Italian meatballs pair well with: - Spaghetti - Crusty bread - Garlic bread - A fresh green salad - Polenta These options complement the meatballs and marinara sauce nicely. To boost the flavor of your meatballs, try these tips: - Add more fresh herbs like basil or thyme. - Mix in some grated cheese for extra richness. - Use different spices, such as crushed red pepper for heat. - Soak the breadcrumbs in milk before adding them to the mix. - Experiment with different types of ground meat for varied flavors. Each of these tips adds depth and makes your meatballs stand out. In this guide, I covered the essential ingredients for meatballs, from ground beef to herbs. I shared step-by-step instructions on mixing, shaping, and cooking, plus tips to enhance flavor. You learned about variations, storage tips, and meal prep ideas. Whether you’re making traditional meatballs or trying new flavors, you now have the tools to impress. Experiment with your favorite ingredients and enjoy the delicious results. Cooking can be fun and rewarding, especially with meatballs! Try these methods today, and share your tasty dishes with others.

Why I Love This Recipe

  1. Flavorful Combination: The mix of ground beef and pork (or turkey) creates a rich and savory flavor that’s hard to resist.
  2. Easy to Prepare: This recipe comes together quickly, making it perfect for a weeknight dinner without sacrificing taste.
  3. Versatile Serving Options: Serve these meatballs over spaghetti, with crusty bread, or even on a sub for a delicious meatball sandwich.
  4. Family Favorite: These tender meatballs are sure to please everyone at the table, making it a go-to recipe for family gatherings.

Ingredients

Main Ingredients

– 1 lb ground beef

– 1/2 lb ground pork (or turkey)

– 1/2 cup breadcrumbs

– 1/4 cup grated Parmesan cheese

Flavoring Ingredients

– 1/4 cup fresh parsley, chopped

– 2 cloves garlic, minced

– 1 teaspoon dried oregano

– 1 teaspoon salt

– 1/2 teaspoon black pepper

Additional Items

– 1 cup marinara sauce (homemade or store-bought)

– Olive oil for frying

When making tender Italian meatballs, the right ingredients matter. The ground beef gives a hearty base. I like to mix in ground pork or turkey for extra flavor and moisture. The breadcrumbs help bind the meatballs and keep them soft. Grated Parmesan adds a lovely cheese taste.

For flavor, fresh parsley brightens the dish. Garlic gives a nice kick. Dried oregano brings a classic Italian note. Salt and black pepper are key for seasoning.

Don’t forget the marinara sauce! It adds moisture and flavor while cooking. A splash of olive oil in the skillet helps brown the meatballs. This creates a nice crust and keeps them tender inside.

Gather these ingredients, and you’re on your way to making delicious meatballs!

Step-by-Step Instructions

Preparing the Meatball Mixture

Start by mixing the ground beef and ground pork in a large bowl. You can use ground turkey instead of pork if you prefer. Next, add breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, oregano, salt, and black pepper.

Mix all the ingredients using clean hands. It is important to combine them well but avoid over-mixing. Over-mixing can make the meatballs tough. You want a soft and tender mix for the best meatballs.

Shaping the Meatballs

Once your mixture is ready, shape it into small balls. Each ball should be about 1 to 1.5 inches wide. This size helps them cook evenly and stay juicy. You should get around 20 meatballs from the mixture.

To ensure uniformity, use a cookie scoop or your hands to form the balls. Try to make them all the same size. This way, they will cook at the same rate.

Cooking the Meatballs

Now it’s time to cook the meatballs. Heat a few tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the meatballs in the skillet. Be sure not to overcrowd the pan.

Sear the meatballs for 2 to 3 minutes on each side until they are golden brown. This step adds flavor and a nice crust. After browning, pour marinara sauce over the meatballs. Cover the skillet and reduce the heat to low. Let them simmer for about 20 minutes. This helps the flavors blend nicely.

Tips & Tricks

Enhancing Flavor

To boost flavor, I suggest adding spices and fresh herbs. Use dried oregano and a bit of garlic. Fresh parsley brightens every bite. You can also try adding grated cheese like mozzarella. It melts and gives a creamy texture. Other mix-ins like chopped olives or sun-dried tomatoes add depth.

Perfecting Texture

The key to tender meatballs is to mix lightly. Use your hands to blend the meats and ingredients just enough. Over-mixing makes them tough, so be gentle. Keep the mixture moist by adding the egg and cheese. This helps create a soft and juicy meatball.

Serving Suggestions

For a classic meal, serve meatballs over spaghetti. The sauce clings nicely to the pasta. Crusty bread on the side is perfect for soaking up extra sauce. You can elevate the dish with marinara sauce and fresh basil. A sprinkle of extra Parmesan adds a nice touch, too.

Pro Tips

  1. Keep it Moist: Adding breadcrumbs soaked in milk can help keep the meatballs tender and juicy.
  2. Don’t Overmix: Mix the ingredients just until combined to avoid tough meatballs. Overworking the meat can lead to a dense texture.
  3. Sear for Flavor: Searing the meatballs before simmering them in sauce enhances the flavor and adds a beautiful color.
  4. Rest Before Serving: Allow the meatballs to rest for a few minutes after cooking to let the juices redistribute for optimal flavor and texture.

Variations

Different Meat Options

You can change the meats in this recipe to fit your taste. Ground turkey works great instead of pork. It keeps the meatballs light and tender. If you want a meat-free option, use lentils or chickpeas. These will give you a hearty feel without any meat. You can blend them with spices for extra flavor.

Sauce Variations

Homemade marinara sauce is a classic for meatballs. To make it, cook chopped onions and garlic in olive oil. Add crushed tomatoes, salt, and basil. Let it simmer for 30 minutes. This sauce pairs perfectly with meatballs.

You can also try other sauces. Alfredo sauce adds creaminess, while pesto gives a fresh taste. Both can change up your meal and keep it exciting.

Cultural Twists

Italy has many regions, each with unique meatball recipes. In Sicily, you might find meatballs with raisins and pine nuts. In Naples, they often use beef and pork together for a richer flavor. Each area adds its own spices and herbs, creating different profiles. Exploring these variations can bring new life to your cooking.

Storage Info

Storing Leftovers

To keep your tender Italian meatballs fresh, follow these best practices for refrigeration. First, let the meatballs cool to room temperature. This helps prevent condensation in the storage container. Next, place them in an airtight container. This keeps air out and maintains moisture. You can also use plastic wrap or foil, but an airtight container works best.

Meatballs can last about 3 to 4 days in the fridge. Remember to check for any off smells or changes in texture before eating. If they look or smell off, it’s best to toss them out.

Freezing Instructions

Want to save some meatballs for later? Freezing is a great option. Here’s a simple step-by-step guide to freeze your meatballs:

1. Cool Completely: Let the cooked meatballs cool completely before freezing.

2. Arrange on a Tray: Place them in a single layer on a baking tray. This prevents them from sticking together.

3. Freeze for 1-2 Hours: Put the tray in the freezer for 1 to 2 hours until the meatballs are firm.

4. Transfer to a Bag: Move the frozen meatballs to a freezer-safe bag. Remove as much air as possible before sealing.

5. Label and Date: Write the date on the bag. This helps you keep track of freshness.

To reheat frozen meatballs effectively, thaw them in the fridge overnight. Then, heat them in a skillet over medium heat with marinara sauce. This keeps them moist and flavorful.

Meal Prep Ideas

Meal prepping meatballs makes busy weeks easier. You can prepare a big batch and enjoy them throughout the week. Here are some suggestions:

– Make Ahead: Prepare the meatball mixture and shape them. Store un-cooked meatballs in the fridge for up to 24 hours.

– Use Different Sauces: Try pairing your meatballs with different sauces each day. Mix it up with marinara, pesto, or alfredo.

– Add Variety to Meals: Incorporate meatballs into salads, sandwiches, or wraps during the week. This keeps your meals fresh and exciting.

By planning ahead, you can enjoy delicious, tender Italian meatballs anytime you want!

FAQs

What are the key ingredients for tender Italian meatballs?

The main ingredients for tender Italian meatballs are:

– 1 lb ground beef

– 1/2 lb ground pork (or turkey)

– 1/2 cup breadcrumbs

– 1/4 cup grated Parmesan cheese

– 1/4 cup fresh parsley, chopped

– 2 cloves garlic, minced

– 1 large egg

– 1 teaspoon dried oregano

– 1 teaspoon salt

– 1/2 teaspoon black pepper

– Marinara sauce

– Olive oil for frying

These ingredients work together to create a juicy and flavorful meatball.

Can I use turkey instead of pork in the meatball recipe?

Yes, you can use turkey instead of pork. Ground turkey is a leaner option. It provides a similar texture. Just keep in mind that turkey may need a bit more seasoning. This helps enhance its flavor.

How do I know when meatballs are fully cooked?

To check if meatballs are fully cooked, use a meat thermometer. The inside temperature should reach 165°F (75°C). If you don’t have a thermometer, cut one open. The meat should no longer be pink, and the juices should run clear.

What should I serve with Italian meatballs?

Italian meatballs pair well with:

– Spaghetti

– Crusty bread

– Garlic bread

– A fresh green salad

– Polenta

These options complement the meatballs and marinara sauce nicely.

How can I make meatballs more flavorful?

To boost the flavor of your meatballs, try these tips:

– Add more fresh herbs like basil or thyme.

– Mix in some grated cheese for extra richness.

– Use different spices, such as crushed red pepper for heat.

– Soak the breadcrumbs in milk before adding them to the mix.

– Experiment with different types of ground meat for varied flavors.

Each of these tips adds depth and makes your meatballs stand out.

In this guide, I covered the essential ingredients for meatballs, from ground beef to herbs. I shared step-by-step instructions on mixing, shaping, and cooking, plus tips to enhance flavor. You learned about variations, storage tips, and meal prep ideas. Whether you’re making traditional meatballs or trying new flavors, you now have the tools to impress. Experiment with your favorite ingredients and enjoy the delicious results. Cooking can be fun and rewarding, especially with meatballs! Try these methods today, and share your tasty dishes with other

- 1 lb ground beef - 1/2 lb ground pork (or turkey) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 cup marinara sauce (homemade or store-bought) - Olive oil for frying When making tender Italian meatballs, the right ingredients matter. The ground beef gives a hearty base. I like to mix in ground pork or turkey for extra flavor and moisture. The breadcrumbs help bind the meatballs and keep them soft. Grated Parmesan adds a lovely cheese taste. For flavor, fresh parsley brightens the dish. Garlic gives a nice kick. Dried oregano brings a classic Italian note. Salt and black pepper are key for seasoning. Don’t forget the marinara sauce! It adds moisture and flavor while cooking. A splash of olive oil in the skillet helps brown the meatballs. This creates a nice crust and keeps them tender inside. Gather these ingredients, and you're on your way to making delicious meatballs! {{ingredient_image_1}} Start by mixing the ground beef and ground pork in a large bowl. You can use ground turkey instead of pork if you prefer. Next, add breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, oregano, salt, and black pepper. Mix all the ingredients using clean hands. It is important to combine them well but avoid over-mixing. Over-mixing can make the meatballs tough. You want a soft and tender mix for the best meatballs. Once your mixture is ready, shape it into small balls. Each ball should be about 1 to 1.5 inches wide. This size helps them cook evenly and stay juicy. You should get around 20 meatballs from the mixture. To ensure uniformity, use a cookie scoop or your hands to form the balls. Try to make them all the same size. This way, they will cook at the same rate. Now it's time to cook the meatballs. Heat a few tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the meatballs in the skillet. Be sure not to overcrowd the pan. Sear the meatballs for 2 to 3 minutes on each side until they are golden brown. This step adds flavor and a nice crust. After browning, pour marinara sauce over the meatballs. Cover the skillet and reduce the heat to low. Let them simmer for about 20 minutes. This helps the flavors blend nicely. To boost flavor, I suggest adding spices and fresh herbs. Use dried oregano and a bit of garlic. Fresh parsley brightens every bite. You can also try adding grated cheese like mozzarella. It melts and gives a creamy texture. Other mix-ins like chopped olives or sun-dried tomatoes add depth. The key to tender meatballs is to mix lightly. Use your hands to blend the meats and ingredients just enough. Over-mixing makes them tough, so be gentle. Keep the mixture moist by adding the egg and cheese. This helps create a soft and juicy meatball. For a classic meal, serve meatballs over spaghetti. The sauce clings nicely to the pasta. Crusty bread on the side is perfect for soaking up extra sauce. You can elevate the dish with marinara sauce and fresh basil. A sprinkle of extra Parmesan adds a nice touch, too. Pro Tips Keep it Moist: Adding breadcrumbs soaked in milk can help keep the meatballs tender and juicy. Don't Overmix: Mix the ingredients just until combined to avoid tough meatballs. Overworking the meat can lead to a dense texture. Sear for Flavor: Searing the meatballs before simmering them in sauce enhances the flavor and adds a beautiful color. Rest Before Serving: Allow the meatballs to rest for a few minutes after cooking to let the juices redistribute for optimal flavor and texture. {{image_2}} You can change the meats in this recipe to fit your taste. Ground turkey works great instead of pork. It keeps the meatballs light and tender. If you want a meat-free option, use lentils or chickpeas. These will give you a hearty feel without any meat. You can blend them with spices for extra flavor. Homemade marinara sauce is a classic for meatballs. To make it, cook chopped onions and garlic in olive oil. Add crushed tomatoes, salt, and basil. Let it simmer for 30 minutes. This sauce pairs perfectly with meatballs. You can also try other sauces. Alfredo sauce adds creaminess, while pesto gives a fresh taste. Both can change up your meal and keep it exciting. Italy has many regions, each with unique meatball recipes. In Sicily, you might find meatballs with raisins and pine nuts. In Naples, they often use beef and pork together for a richer flavor. Each area adds its own spices and herbs, creating different profiles. Exploring these variations can bring new life to your cooking. To keep your tender Italian meatballs fresh, follow these best practices for refrigeration. First, let the meatballs cool to room temperature. This helps prevent condensation in the storage container. Next, place them in an airtight container. This keeps air out and maintains moisture. You can also use plastic wrap or foil, but an airtight container works best. Meatballs can last about 3 to 4 days in the fridge. Remember to check for any off smells or changes in texture before eating. If they look or smell off, it's best to toss them out. Want to save some meatballs for later? Freezing is a great option. Here’s a simple step-by-step guide to freeze your meatballs: 1. Cool Completely: Let the cooked meatballs cool completely before freezing. 2. Arrange on a Tray: Place them in a single layer on a baking tray. This prevents them from sticking together. 3. Freeze for 1-2 Hours: Put the tray in the freezer for 1 to 2 hours until the meatballs are firm. 4. Transfer to a Bag: Move the frozen meatballs to a freezer-safe bag. Remove as much air as possible before sealing. 5. Label and Date: Write the date on the bag. This helps you keep track of freshness. To reheat frozen meatballs effectively, thaw them in the fridge overnight. Then, heat them in a skillet over medium heat with marinara sauce. This keeps them moist and flavorful. Meal prepping meatballs makes busy weeks easier. You can prepare a big batch and enjoy them throughout the week. Here are some suggestions: - Make Ahead: Prepare the meatball mixture and shape them. Store un-cooked meatballs in the fridge for up to 24 hours. - Use Different Sauces: Try pairing your meatballs with different sauces each day. Mix it up with marinara, pesto, or alfredo. - Add Variety to Meals: Incorporate meatballs into salads, sandwiches, or wraps during the week. This keeps your meals fresh and exciting. By planning ahead, you can enjoy delicious, tender Italian meatballs anytime you want! The main ingredients for tender Italian meatballs are: - 1 lb ground beef - 1/2 lb ground pork (or turkey) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup fresh parsley, chopped - 2 cloves garlic, minced - 1 large egg - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - Marinara sauce - Olive oil for frying These ingredients work together to create a juicy and flavorful meatball. Yes, you can use turkey instead of pork. Ground turkey is a leaner option. It provides a similar texture. Just keep in mind that turkey may need a bit more seasoning. This helps enhance its flavor. To check if meatballs are fully cooked, use a meat thermometer. The inside temperature should reach 165°F (75°C). If you don’t have a thermometer, cut one open. The meat should no longer be pink, and the juices should run clear. Italian meatballs pair well with: - Spaghetti - Crusty bread - Garlic bread - A fresh green salad - Polenta These options complement the meatballs and marinara sauce nicely. To boost the flavor of your meatballs, try these tips: - Add more fresh herbs like basil or thyme. - Mix in some grated cheese for extra richness. - Use different spices, such as crushed red pepper for heat. - Soak the breadcrumbs in milk before adding them to the mix. - Experiment with different types of ground meat for varied flavors. Each of these tips adds depth and makes your meatballs stand out. In this guide, I covered the essential ingredients for meatballs, from ground beef to herbs. I shared step-by-step instructions on mixing, shaping, and cooking, plus tips to enhance flavor. You learned about variations, storage tips, and meal prep ideas. Whether you’re making traditional meatballs or trying new flavors, you now have the tools to impress. Experiment with your favorite ingredients and enjoy the delicious results. Cooking can be fun and rewarding, especially with meatballs! Try these methods today, and share your tasty dishes with others.

Tender Italian Meatballs

Delicious and tender meatballs made with a blend of beef and pork, perfect for serving with marinara sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb ground beef
  • 0.5 lb ground pork
  • 0.5 cup breadcrumbs
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 large egg
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 1 cup marinara sauce
  • to taste tablespoons olive oil for frying

Instructions
 

  • In a large mixing bowl, combine the ground beef and ground pork (or turkey) to form the base of your meatballs.
  • Add the breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, egg, oregano, salt, and black pepper to the bowl.
  • Using clean hands, mix all the ingredients together until fully combined. Be careful not to over-mix as this can make the meatballs tough.
  • Once combined, shape the mixture into small balls, about 1 to 1.5 inches in diameter. This should yield around 20 meatballs.
  • In a large skillet, heat a few tablespoons of olive oil over medium heat.
  • Carefully place the meatballs in the skillet, making sure not to overcrowd the pan.
  • Sear the meatballs for 2-3 minutes on each side, until they are golden brown.
  • Once browned, gently pour the marinara sauce over the meatballs, cover the skillet, and reduce the heat to low. Simmer for about 20 minutes, allowing the flavors to meld.
  • After simmering, serve the meatballs hot over a bed of spaghetti or with crusty bread on the side.

Notes

Serve the meatballs on a vibrant platter, garnished with fresh basil. Drizzle extra marinara sauce and sprinkle with additional Parmesan cheese for a mouth-watering presentation.
Keyword dinner, Italian, meatballs, pasta

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