Description
A classic Italian dish featuring tender and flavorful beef meatballs simmered in a rich marinara sauce. Perfect for a comforting main course, these meatballs are browned to perfection and cooked gently on the stovetop to achieve a juicy interior and a deliciously saucy finish.
Ingredients
Scale
Meatballs
- 1 pound ground beef (80/20)
- 1/2 cup Italian-style breadcrumbs
- 1/4 cup whole milk
- 1/3 cup grated Parmesan cheese
- 1 large egg
- 3 cloves garlic, minced
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
Marinara Sauce
- 1 small onion, finely diced
- 1 jar (24 ounces) marinara sauce or 3 cups homemade marinara
- 1/4 teaspoon red pepper flakes (optional)
- Fresh basil for garnish (optional)
Instructions
- Prepare Breadcrumb Mixture: In a large bowl, combine the Italian-style breadcrumbs and whole milk. Let them sit for 2 to 3 minutes to soak and soften, which will keep the meatballs moist.
- Mix Meatball Ingredients: Add the ground beef, grated Parmesan cheese, egg, minced garlic, chopped fresh parsley, dried oregano, salt, and black pepper to the breadcrumb mixture. Gently mix everything together until just combined, being careful not to overwork the meat to maintain tenderness.
- Shape Meatballs: Form the mixture into 1 1/2-inch meatballs, aiming to make about 18 to 20 meatballs for even cooking and serving.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides, approximately 6 to 8 minutes total. Do this in batches if necessary to avoid overcrowding. Once browned, remove the meatballs from the skillet and set aside.
- Sauté Onion: In the same skillet, add the finely diced onion and sauté for 3 to 4 minutes until softened and translucent, stirring occasionally.
- Add Sauce and Simmer Meatballs: Pour in the marinara sauce and add red pepper flakes if using. Bring the sauce to a gentle simmer. Return the browned meatballs to the skillet, cover, and simmer for 15 to 20 minutes, or until the meatballs reach an internal temperature of 160°F and are cooked through.
- Garnish and Serve: Finish the dish by garnishing with fresh basil leaves and additional grated Parmesan cheese if desired. Serve warm over pasta, polenta, or crusty bread.
Notes
- For extra tender meatballs, avoid overmixing the meat mixture and do not pack it too tightly when shaping.
- You can substitute half of the ground beef with ground pork for a richer flavor and softer texture.
- Cooked meatballs freeze well once fully cooled; freeze in an airtight container or freezer bag for up to 3 months.
