Ready in about half an hour, this simple meatball recipe makes a quick, satisfying weeknight dinner. These Italian meatballs are tender, juicy, and easy to prepare.
Meatballs are a classic, comforting dish with lots of serving options. I love these Italian meatballs tossed with spaghetti or piled into a meatball sub. They also work great as bite-sized appetizers if you skip the marinara and make smaller portions. No matter how you serve them, the full meal — meatballs and sauce — comes together in roughly 30 minutes.
These Italian meatballs are:
• low fuss
• super tender
• ready in about 30 minutes
• a simple, adaptable recipe for many tastes
Meatball Tips: How to get the most tender meatballs:
1. Don’t overmix the meat: Mix ingredients until just combined. Overworking ground meat compresses it and makes dense, tough meatballs.
2. Be gentle when shaping: Form meatballs without squeezing or rolling them excessively. Handle them lightly to keep them airy and tender.
3. Keep the meat cold: Warm meat causes fat to soften before cooking, which can lead to denser meatballs. If you work with your hands, dip them in cool water occasionally. If using a food processor, pulse briefly until the mixture is just combined.
4. Simmer meatballs in sauce: Cooking meatballs gently in marinara adds moisture and finishes them evenly without burning the exterior. A slow simmer helps them stay tender.
5. Use meat with enough fat: Fat keeps meatballs juicy. Aim for ground meat with about an 80:20 meat-to-fat ratio. If you choose extra-lean meat, watch the cooking time carefully to avoid drying them out.
6. If meatballs are dry, rescue them with sauce: Overcooked meatballs can be revived by simmering them in sauce on low heat. The sauce rehydrates and softens the meat.
A small personal tip: I like to wet my hands before forming meatballs and to pulse the mixture in short bursts if using a processor. That keeps everything cool and prevents overmixing.
Different types of meatballs:
This recipe is intentionally basic so you can swap the protein as you like. Use the same method with other ground meats or meat alternatives for varied flavors and textures.
Options include:
• Veal meatballs
• Turkey meatballs
• Lamb meatballs
• Chicken meatballs
• Vegetarian meatballs (black bean, chickpea, or plant-based blends)
If using ground beef, folding in some sausage can add flavor, fat, and moisture.
Tools to help with making your meatballs:
• An ice cream scoop is handy for portioning even meatballs and speeds up assembly.
• Mixing bowls for combining ingredients.
• Tongs make turning meatballs in the skillet easier.
Check out these other recipes!
• Herb Roasted Chicken and Potatoes
• Penne alla Vodka
• Crispy Baked Chicken Parmesan
• Baked Feta Pasta (Viral TikTok Pasta!)
• Fall Spiced Whole Chicken with Potatoes and Carrots
• Quick & Easy Mushroom Pasta
• Braided Garlic Bread (a perfect side!)
Italian Meatballs Recipe
5 Stars
5 from 13 reviews
- Author: Mimi
- Total Time: 30 minutes
- Yield: 18 to 20 meatballs
Description
Ready in about half an hour, this straightforward meatball recipe delivers tender, juicy meatballs and a quick marinara — perfect for busy weeknights.
Ingredients
For the meatballs:
- 1 large egg
- ¼ cup fresh Parmesan cheese, grated
- 1 & ½ pounds lean ground beef
- ½ cup plain breadcrumbs
- 1 medium yellow onion, grated
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped
- 2 teaspoons salt
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
For the marinara sauce:
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil
- 1 (12 ounce/369 mL) can tomato sauce
- ½ cup water
- Salt and pepper, to taste
Instructions
- Make the egg and cheese mix: In a medium bowl, whisk the egg with the grated Parmesan until combined. Set aside.
- In a large bowl, combine the ground beef, breadcrumbs, grated onion, minced garlic, parsley, salt, and the egg-Parmesan mixture. Mix gently until just incorporated — do not overwork the meat.
- Portion the mixture into meatballs using an ice cream scoop, two spoons, or your hands. This recipe yields about 18–20 medium meatballs; adjust sizes as desired (cooking time will vary).
- In a large skillet, heat the olive oil and butter over medium heat until the butter sizzles. Add the meatballs and cook on one side until golden brown, about 1–2 minutes. Turn and brown the other side for another minute or so.
- Transfer the browned meatballs to a plate and set aside while you make the sauce.
- Make the marinara: In the same skillet, add a little more olive oil if needed. Add the chopped onion, garlic, and a pinch of salt. Cook over medium-low heat until the onion is softened and translucent, about 2–3 minutes.
- Stir in the dried oregano and basil and cook for another minute to bloom the flavors.
- Add the tomato sauce and water. Bring to a boil, then reduce heat to low. Return the meatballs to the sauce and simmer gently for 15–20 minutes, turning halfway through, until cooked through and tender.
Equipment
Cutting Board
12″ Cast Iron Pan
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Enjoy!
I’d love to hear your tips and how your meatballs turned out — please leave a comment below.
Have questions or ideas to improve this recipe? Comment and I’ll respond.
Want to see a recipe made here? Tell me in the comments!