Try my simple fool-proof way to make this classic Italian dish. These meatballs are perfect piled on top of pasta, tucked in a crusty roll, or eaten by themselves straight out of the pan.
Nothing speaks to the heart, and stomach, like a plate of homemade Italian meatballs. My family loves it when I make this dish. I could probably serve this meal every week for a year and they wouldn’t tire of it. But what is there not to love? Tender ground beef, flavorful Italian sausage, seasoned breadcrumbs, tangy parmesan, aromatic herbs, and of course, fresh garlic!
This meatball recipe has also become a must-have for any party we host. Friends and family have come to expect this tasty dish and whenever I serve it, guests are always asking for the recipe. The meatballs can be made up to two days in advance which helps a lot with party planning.
It is such a simple and inexpensive recipe to make. I promise no culinary skill is required. So without further ado, let’s start cooking some homemade Italian meatballs.
Homemade Italian Meatballs
Homemade meatballs are very easy and inexpensive to make. This recipe calls for a half beef/half pork mixture which I think luxes up the flavor and texture of this Italian classic. Serve over pasta, put in a crusty roll, or make mini meatballs for the ultimate party appetizer. Mangia Mangia!
- 16 oz ground beef
- 16 oz ground Italian sausage, mild
- ¼ cup Italian seasoned breadcrumbs
- 3 cloves garlic (chopped)
- 2 tbsp dried Italian seasoning
- ¼ cup grated parmesan cheese
- 2 jars store bought marinara sauce
- salt and pepper (to taste)
- fresh basil leaves (for garnish)
- grated parmesan cheese (for garnish)
In a large bowl, mix together the beef, Italian sausage, breadcrumbs, egg, garlic, seasoning, and parmesan cheese until well combined. Add salt and pepper to taste.
Begin rolling the meatball mixture into 1¼ inch diameter balls. Place meatballs in a large pot. Try to keep them in a single layer.
Pour the marinara sauce over the meatballs. Cook the meatballs on medium-high heat on the stove until the sauce begins to simmer. Cover the pot, reduce the heat to low, and simmer for 1 hour.
Let cool slightly then transfer to a large serving dish. Garnish with chopped fresh basil and grated parmesan.
These meatballs can be made up to 2 days ahead. Keep in the refrigerator then reheat them in the oven at 350 for 30 minutes or simmer them on the stove until they ae warmed through.
To make these as an appetizer, make 1/2 inch size meatballs. Be sure to put out toothpicks so guests can easily serve themselves.
Make a double batch. Your future self will thank you.
Meatballs freeze incredibly well. Just place the cooked meatballs and sauce in a freezer bag and put them in your freezer. When you are ready to eat them, thaw the bag overnight in the fridge. Place the meatballs and sauce in a pan, bring them to a simmer, and let them cook for 10-15 minutes or until warmed through.
After writing this post, I really want to make this yummy recipe for tonight’s dinner. Let me know in the comments below if you try these homemade Italian meatball recipe. And if you share it on social media, be sure to tag me @withatouchofluxe.
