Few dishes are as universally loved and comforting as Italian Meatballs. These tender, flavor-packed orbs of beef and pork are perfect for family dinners, special occasions, or even meal prep. Paired with a rich, homemade tomato sauce, this recipe transforms simple ingredients into a meal that feels like a warm hug. Whether served with pasta, crusty bread, or on their own, Italian meatballs are a timeless dish that you’ll want to make again and again.

Why Italian Meatballs Are So Special

Italian meatballs stand out because of their perfect balance of flavors and textures. The mix of beef and pork, combined with ricotta cheese and Parmesan, creates a tender, melt-in-your-mouth experience. Add the depth of a slow-simmered tomato sauce, and you have a dish that’s as hearty as it is elegant.

Ingredients for Italian Meatballs

For the Tomato Sauce

• 2 tablespoons extra virgin olive oil
• 3/4 cup finely chopped onion
• 3/4 cup finely chopped carrots
• 3/4 cup finely chopped celery
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 (28-ounce) can crushed or whole tomatoes (or 1 3/4 pounds fresh tomatoes, peeled, seeded, and chopped)
• 1/2 teaspoon dried basil or 2 tablespoons chopped fresh basil
• 1 teaspoon tomato paste
• Salt and freshly ground black pepper to taste

For the Meatballs

• 2/3 cup milk (whole or 2%)
• 3 slices of white bread, crusts removed (about 3 ounces)
• 1 pound ground beef (at least 16% fat)
• 1 pound ground pork
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan or Romano cheese
• 2 large eggs
• 1 teaspoon salt (or 2 teaspoons kosher salt)
• 1 tablespoon chopped fresh parsley
• 2 teaspoons freshly ground black pepper
• 1 teaspoon dried oregano or marjoram
• 2 to 3 cloves garlic, minced
• About 1 cup flour, for dusting
• 1/3 cup extra virgin olive oil
• 2 1/2 cups (24 ounces) tomato sauce (from the recipe above or prepared)

Step-by-Step Instructions

1. Make the Tomato Sauce

Heat the olive oil in a large skillet over medium heat. Add the chopped onion, carrots, celery, and parsley. Stir to coat with the oil, reduce the heat to low, and cover the pan. Cook the vegetables until soft, about 15–20 minutes.
Uncover, add the garlic, and increase the heat to medium-high. Cook the garlic for 30 seconds, then stir in the tomatoes, basil, and tomato paste. Season with salt and pepper to taste.
Simmer the sauce uncovered on low heat for 15–30 minutes until thickened. Purée in a blender for a smooth consistency or leave chunky for a rustic feel.

2. Soak the Bread in Milk

Heat the milk in a small pot until steamy. Turn off the heat, tear the bread into small pieces, and soak it in the milk until it forms a paste. Let it cool slightly before using.

3. Prepare the Meatball Mixture

In a large mixing bowl, combine the beef, pork, ricotta cheese, Parmesan, eggs, garlic, parsley, oregano, salt, pepper, and the bread-milk mixture. Mix gently with your hands until just combined. Avoid overworking the mixture to keep the meatballs tender.

4. Shape the Meatballs

Wet your hands to prevent sticking and roll the meat mixture into balls about 2–3 inches in diameter. Roll each meatball in flour to coat, then place them on a baking sheet.

5. Brown the Meatballs

Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches, browning them on at least two sides. Transfer the browned meatballs to a plate and repeat with the remaining batch. Don’t worry if the centers are not fully cooked—they’ll finish cooking in the sauce.

6. Simmer the Meatballs in Tomato Sauce

Place the browned meatballs into the prepared tomato sauce. Turn them over to coat thoroughly. Cover the pot and simmer gently for 15–20 minutes until the meatballs are fully cooked and infused with the sauce’s flavor.

7. Serve and Enjoy

Serve the meatballs hot with the tomato sauce over pasta, polenta, or alongside crusty bread. Garnish with chopped parsley and grated Parmesan for an extra touch.

Why This Recipe Works

• Tender meatballs: Soaking bread in milk keeps the meatballs moist and soft.
• Balanced flavors: The mix of beef, pork, and seasonings creates layers of depth.
• Versatile tomato sauce: The sauce can be adjusted for smoothness or left chunky, depending on your preference.

Tips for Perfect Italian Meatballs

1. Don’t overmix: Gentle handling of the meat mixture ensures soft, tender meatballs.
2. Use fresh ingredients: Fresh parsley, garlic, and ricotta make all the difference.
3. Make-ahead option: You can prepare the meatballs and sauce a day in advance. Store them separately and combine when reheating.
4. Double the recipe: Both the meatballs and sauce freeze beautifully, making them perfect for meal prep.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	450
Protein	30g
Carbohydrates	20g
Fat	28g
Sodium	780mg

FAQs About Italian Meatballs

1. Can I use different meats?

Yes, you can substitute the beef or pork with ground turkey, chicken, or even plant-based meat.

2. How do I prevent the meatballs from falling apart?

Ensure the mixture is moist but holds its shape. Using eggs and breadcrumbs helps bind the ingredients.

3. Can I bake the meatballs instead of frying them?

Absolutely! Bake them on a parchment-lined sheet at 400°F (200°C) for 15–20 minutes, then simmer them in the sauce.

4. What can I serve with Italian meatballs?

They pair wonderfully with spaghetti, polenta, garlic bread, or even a side salad.

5. Can I freeze the meatballs?

Yes, freeze them raw or fully cooked. When ready to eat, thaw and reheat in the sauce.

6. How long does the sauce keep in the fridge?

Homemade tomato sauce can last up to 5 days in an airtight container in the fridge.

Conclusion: Mastering the Art of Italian Meatballs

Making Italian Meatballs from scratch is a labor of love that pays off in every bite. From the tender, flavorful meatballs to the rich tomato sauce, this dish embodies the warmth and joy of classic Italian cooking. Whether you’re serving a crowd or preparing a cozy dinner for yourself, this recipe is guaranteed to become a favorite in your kitchen. So, roll up your sleeves, grab your ingredients, and let the magic begin!

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