These classic Italian Meatballs are tender, flavorful, and versatile enough to elevate any dish. Perfectly seasoned with garlic, herbs, and Parmesan, they pair beautifully with your favorite pasta sauce or can be used in soups, subs, and more. Whether baked or simmered, these meatballs are a must-have recipe for any kitchen!
We make these Italian meatballs at least once a week. We love them in our homemade Sunday Gravy, but they’re also delicious in this Tomato Basil Quiche with Meatballs and this Tomato and Spinach Pasta.
Ingredients
- Ground Beef: The base of the meatballs, providing richness and flavor.
- Egg: Acts as a binder to hold the meatballs together.
- Crushed Red Pepper Flakes: Adds a subtle heat and depth of flavor.
- Garlic: Infuses the meatballs with bold, savory flavor.
- Worcestershire Sauce: Adds umami and enhances the meat’s natural flavor.
- Salt and Pepper: Essential for seasoning and balancing the flavors.
- Dried Minced Onion: Contributes a mild, sweet onion flavor.
- Basil, Oregano, Thyme, and Marjoram: A classic herb mix for an aromatic Italian profile.
- Italian Breadcrumbs: Provides structure while keeping the meatballs tender.
Directions
In a large bowl, gently mix all the ingredients until combined. Roll the mixture into balls, about 1 to 1 1/2 inches in diameter.
Arrange the meatballs on a lined, rimmed baking sheet (or use cooking spray—meatballs tend to stick), leaving a little space between each. Bake for 20 minutes. If making smaller meatballs, start checking for doneness at the 15-minute mark.
After baking, add them to sauces, soups, and sandwiches, or enjoy them alone! Try these Italian meatballs and my Sunday Sauce for a meal you’ll always remember!
Expert Tips for Perfect Meatballs
- Don’t Overmix: Gently combine the ingredients to keep the meatballs tender. Overmixing can make them dense.
- Uniform Size: Use a cookie scoop or your hands to shape evenly-sized meatballs for consistent cooking.
- Chill Before Cooking: Let the shaped meatballs chill in the fridge for 20–30 minutes to help them hold their shape during cooking. (I typically oven-bake my meatballs, so I skip this step, but when frying them, the chilling helps prevent them from breaking apart.)
- Make Ahead: These meatballs freeze beautifully, either raw or cooked, for a quick meal option anytime.
Italian Meatballs
Ingredients
- 1 lb ground beef
- 1 egg
- 1 tsp crushed red pepper flakes
- 2 cloves garlic minced
- 2 T Worcestershire sauce
- 1 tsp salt
- 1 tsp pepper
- 1 T dried minced onion
- 1 tsp basil
- 1 tsp oregano
- ¼ tsp thyme
- ¼ tsp marjoram
- ¾ cup Italian breadcrumbs
Instructions
- Heat oven to 350℉.
- In a large bowl, gently mix all the ingredients until combined. Roll the mixture into balls, about 1 to 1 1/2 inches in diameter.
- Arrange the meatballs on a lined, rimmed baking sheet, leaving a little space between each. Bake for 20 minutes. If making smaller meatballs, start checking for doneness at the 15-minute mark.
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