CLASSIC ITALIAN MEATBALLS

MEATS & MAINS
Written By CHARMAINE ZILINSKI

There’s just something about classic Italian meatballs that never goes out of style. These rustic, tender meatballs simmered in a rich red sauce are where it’s at. Simple ingredients, slow cooked, and full of flavor—this is comfort food that brings everyone to the table.

Whether you’re piling them over spaghetti, tucking them into a toasty bun for a meatball sub, or just sneaking one straight from the pot (we’ve all done it), this recipe delivers every time. I’ve made them the same way for years—nothing fancy, just real food done right.

INGREDIENTS

  • 3/4 cup Italian breadcrumbs

  • 1 cup freshly grated Parmesan cheese plus extra for serving

  • 1 tbsp chopped fresh parsley (or freeze dried parsley)

  • 2 cloves garlic, finely minced

  • 1/2 small onion, grated

  • 1 tsp salt

  • 1/2 cup milk

  • 2 large eggs

  • 2 pounds ground beef, veal or a combination of both. (You can even add some ground pork in!)

  • Your favorite tomato marinara sauce

DIRECTIONS

1. Preheat your oven to 450°F and line a baking sheet with parchment paper.

2. In a big bowl, mix together the breadcrumbs, salt, grated cheese, and parsley, minced garlic and grated onion pulp.

3. Add the milk and eggs to the bowl and blend well. If the breadcrumbs soak up the liquid too quickly and turn stiff, just splash in a bit more milk until it loosens up again.

4. Add the ground meat to the bowl and mix it all together with your hands or a fork. Don’t overmix — just combine until it’s all evenly mixed. Overworking it makes tough meatballs, and nobody wants that.

5. Wet your hands (so it doesn’t stick) and roll the meat into balls. I usually go for about 3 tablespoons per meatball. Place them on your prepared baking sheet.

6. Bake for 7-8 minutes, flip them, then bake for another 7-8 minutes. They should be golden and nicely browned on two sides.

7. While those are baking, get your sauce going or have it simmering up on the stove.

8. Once the meatballs are done, drop them straight into the sauce. Let them gently simmer on the lowest heat for about 45 minutes to an hour.

9. Serve with pasta, extra sauce, lots of grated cheese, and a sprinkling of parsley to look pretty.

These are also amazing in meatball sub sandwiches!

CHARMAINE ZILINSKI
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