Best Recipe for Italian Meatballs
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Best Recipe for Italian Meatballs
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Juicy, flavorful Italian meatballs bathed in rich marinara, smothered in mozzarella and Parmesan and baked to golden cheesy deliciousness - AKA my new deliciously comforting obsession! These Cheesy Baked Italian Meatballs will be the only Italian meatballs you ever want to eat and they make the BEST spaghetti and meatballs ever! Because this recipe comes from an Italian!
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Ingredients
- 2 tablespoons olive oil
Meatballs
- 1 pound lean ground beef
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/2 small onion diced
- 2 tablespoons milk
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh Italian parsley
- 1 tablespoon chopped fresh basil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked pepper
- 2 garlic cloves minced
- 1 large egg lightly beaten
Marinara Arrabbiata
- 1 14.5 oz. can fire roasted diced tomatoes
- 1 15 oz. can tomato sauce
- 1-2 teaspoons sugar to taste
- 1 tsp EACH garlic powder, onion powder, kosher salt, dried rosemary, dried oregano, dried basil
- 1/2-1 teaspoon crushed red pepper flakes
- 1/2 tsp EACH dried thyme, freshly ground pepper
- 1/4 teaspoon dried marjoram
- 1/8 teaspoon dried sage
Toppings
- 2 cups freshly shredded mozzarella cheese
- 1 cup freshly shredded Parmesan cheese
- 2 tablespoons chopped fresh basil
- 2 tablespoons chopped fresh Italian parsley
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Instructions
- Combine all of the Marinara Arrabbiata ingredients in a medium saucepan over medium-high heat and stir until the sauce is well mixed. Decrease heat to a simmer and cook for 5 minutes then keep warm on low until ready to use, stirring occasionally.
- Preheat oven to 375 degrees F.
- In a large mixing bowl, combine all of the meatball ingredients. Using clean hands, gently mix everything until well-blended. Be careful not to overmix or your meatballs will be tough.
- Add 2 tablespoon olive oil to a 12-inch oven safe skillet and heat over medium heat. Using a 2 tablespoon scoop, portion out a meatball and roll it into a ball. Place the meatball into the skillet. Continue scooping, rolling and placing the meatballs in the skillet.
- Keep an eye on the meatballs and flip them over once they are golden brown. After all the meatballs have been turned at least once, remove from heat and pour the Marinara sauce over the meatballs. Place the skillet in the preheated oven. Bake for 15 minutes, or until the meatballs are cooked through.
- Sprinkle the meatballs with mozzarella and Parmesan cheeses and continue baking until the cheese is melted, 3 to 5 minutes. Broil if desired. Remove from oven and sprinkle with basil and parsley.
Notes
- *You may substitute 1 fresh tablespoon for 1 teaspoon dried.
- **Arrabbiata is a spicy Italian sauce. If you want more mild heat use 1/4 teaspoon red pepper flakes.
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