Easy Italian Meatball Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
6
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Calories
420 kcal
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Course
Main Course
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Cuisine
Italian
Easy Italian Meatball Recipe
Description
The Easy Italian Meatball Recipe features ground beef combined with traditional components like breadcrumbs, milk, eggs, basil, and parsley to form flavorful meatballs. After rolling and dredging in flour, the meatballs are browned in olive oil to develop a crust that locks in juices. The browning adds a slight crispness that contrasts the tender interior. These browned meatballs are then simmered in marinara sauce, allowing them to absorb the tomato-based sauce while cooking through. Topping with shredded mozzarella and covering briefly melts the cheese into a creamy layer. This recipe is flexible with side dishes, pairing well with starchy options like pasta or rice and lighter Mediterranean-style salads.
The meatballs bring a balance of herbaceous notes and savory beef, enriched by the smooth tomato sauce and mozzarella topping. Cooking in sauce ensures moistness and integrates the flavors throughout. This approach avoids drying out the meat and creates a cohesive dish that can be served immediately.
Leftovers store well for a few days in the fridge and can be reheated gently to maintain texture. Meatballs can also be frozen cooked or raw, with thawing and cooking instructions provided to maintain quality.
This recipe permits gluten-free variations by substituting gluten-free breadcrumbs and flour, and dairy-free milk alternatives can be used without affecting the essential method.
Ingredients
- 2 lb ground beef 85% lean
- 1/2 cup breadcrumbs
- 1/3 cup milk
- 2 egg
- 1 1/2 tsp basil dried
- 1/4 cup parsley chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup all-purpose flour
- 2 tbsp olive oil
- 4 cups marinara sauce
- 1/2 cup mozzarella cheese shredded
Instructions
- Place the ground beef, breadcrumbs, milk, eggs, dried basil, parsley, salt and pepper in a large bowl. Using your hands mix the ingredients until well combined. The mixture will be sticky.
- Using a large ice cream scoop, scoop out and shape the meatballs. Place them on a baking sheet. Roll each meatball in all purpose flour and place back on the baking sheet.
- Heat olive oil in a pan and sear the meatballs in batches until they're brown in all sides. Transfer the meatballs to a plate.
- Heat the pasta sauce in the same pan and bring it to a low simmer. Place the meatballs in the sauce and simmer for a few minutes until the meatballs are fully cooked. Top with shredded mozzarella, cover and cook for about two minutes until the cheese is melted. Serve immediately.
Notes
- For gluten-free meatballs, substitute with gluten-free breadcrumbs and flour.
- Dairy-free milk varieties like cashew or almond milk work as milk substitutes.
- Serve meatballs alongside starchy sides such as pasta, rice, or roasted potatoes, or paired with Mediterranean salads.
- Store leftovers in an airtight container refrigerated up to three days; reheat gently with a splash of water.
- Cooked meatballs can be frozen for up to three months after cooling, then reheated in sauce before serving.
- Formed but uncooked meatballs can be frozen prior to flour coating; thaw and then proceed with recipe steps.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 420 kcal
% Daily Value*
| Calories | 420kcal | 21% |
| Carbohydrates | 25g | 8% |
| Protein | 41g | 82% |
| Fat | 17g | 26% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 157mg | 52% |
| Sodium | 1496mg | 62% |
| Potassium | 1158mg | 25% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 1082IU | 22% |
| Vitamin C | 15mg | 17% |
| Calcium | 131mg | 13% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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