🍝 Italian Meatballs (Authentic & Juicy)

These classic Italian meatballs are tender, flavorful, and simmered in rich tomato sauce.
Perfect for serving over pasta, in a sandwich, or on their own with freshly grated Parmesan cheese.

Ingredients

For the Meatballs:

• 1 lb (450g) ground beef (or half beef, half pork)
• 1/2 cup breadcrumbs (preferably Italian-style)
• 1/4 cup grated Parmesan cheese
• 1/4 cup whole milk
• 1 large egg
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil (for frying)

For the Tomato Sauce:

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 small onion, finely chopped
• 1 can (28 oz / 800g) crushed tomatoes
• 1 teaspoon sugar (optional)
• 1 teaspoon dried basil (or fresh basil leaves)
• Salt and black pepper to taste

Instructions

1. Prepare the Meat Mixture:
   In a large bowl, combine breadcrumbs and milk. Let sit for 2–3 minutes until absorbed.
   Add ground beef, egg, Parmesan, garlic, parsley, salt, pepper, and oregano. Mix gently until just combined. Do not overmix.
2. Shape the Meatballs:
   Form mixture into 1½-inch balls (about 16–18 meatballs). Place on a tray.
3. Brown the Meatballs:
   Heat olive oil in a large skillet over medium heat. Brown on all sides (6–8 minutes total).
   They do not need to be fully cooked inside. Remove and set aside.
4. Make the Sauce:
   In the same pan, add olive oil if needed. Sauté onion until soft (3–4 minutes).
   Add garlic and cook 30 seconds.
   Pour in crushed tomatoes, basil, sugar (if using), salt, and pepper. Stir well.
5. Simmer:
   Return meatballs to sauce. Cover and simmer on low heat for 20–25 minutes until fully cooked and tender.

Serving Suggestions

• Serve over spaghetti with extra Parmesan
• Use in a meatball sub sandwich
• Pair with creamy polenta
• Garnish with fresh basil and olive oil drizzle