Sometimes I crave classic recipes like no other. That's the reason why I started this blog after all. I would be remiss if I didn't include a recipe for Italian Meatballs with Red Sauce in my archives. These meatballs are perfect to serve with pasta or as an appetizer by themselves. I love the soft, succulent interior and crispy outside that soaks up all of the red sauce.
These meatballs are made from scratch with a mixture of ground meats, seasonings and bread crumbs. It's then cooked to perfection and simmered in a savory red sauce.
If you like this recipe, you may also enjoy my Spicy Italian Meatballs, my Cheesy Meatball Parmesan or even my Easy BBQ Meatballs recipe.
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What are Italian Meatballs made of?
Italian meatballs are usually made of a blend of ground meats such as ground beef and ground pork. This blend gives the meatballs their distinct flavor and helps balance out the fat content as well. Don't get me wrong, all beef meatballs are delicious, but using a blend of meats creates a more complex flavor.
In addition to the ground meat, the meatballs have a blend seasoning and breadcrumbs added for a binder. This will keep the meatballs' shape together and keep them moist.
How do meatballs become tough?
- They are overcooked
- They are made with too lean of a meat
- The meatballs were over mixed
- The meatballs didn't have enough breadcrumbs and milk
How to cook meatballs
There are three main methods to cook Italian Meatballs with Red Sauce
- Baking: Place all meatballs on a parchment lined baking sheet. Bake at 375 for 15-20 minutes or until browned all over and cooked through. This method is great if you want an easy cleanup and a hands off route. If you like a crispy exterior, this may not be the method for you.
- Pan Fried: In a large cast iron, add cooking oil and brown all meatballs. Place on a baking sheet and bake at 300 degrees for 10 minutes. This is the best method for crispy outsides, however you have twice as many dishes to clean. (You can also cook meatballs completely in the frying pan)
- Cooked in Sauce: add uncooked meatballs to red sauce and simmer for 20 minutes, turning so that all sides are cooked through. This is the best method if you want juicy flavorful meatballs.
Ingredients Needed
- 1 Cup Bread Crumbs
- ½ Cup Milk
- 1 Pound Ground Beef
- 1 Pound Ground Pork
- 1 Onion Minced
- 3 Cloves Garlic Minced
- 2 Eggs
- ¼ Cup Fresh Parsley Chopped
- Salt
- Pepper
Equipment Needed
- Mixing Bowl
- Wooden Spoon
- Cutting Board
- Chef's Knife
- Baking Sheet
Storage Tips
Fridge: Store in a sealed container for up to 4 days in the fridge. To reheat, either warm in the microwave or on the stovetop until heated through.
Freezer: Store in an airtight container in the freezer for up to 2 months. To reheat, defrost in the microwave and warm until heated through.
Frozen Meatballs: Meatballs can be made in advance and frozen after they have been shaped. Place the shaped meatballs on a parchment lined baking sheet arranged so that they are not touching and freeze, 6-8 hours. Transfer meatballs to a freezer proof ziploc bag and store in the freezer for 1-2 months.
Italian Meatballs
Equipment
Ingredients
- 1 Cup Bread Crumbs
- ½ Cup Milk
- 1 Pound Ground Beef
- 1 Pound Ground Pork
- 1 Onion Minced
- 3 Cloves Garlic Minced
- 2 Eggs
- ¼ Cup Fresh Parsley Chopped
- Salt
- Pepper
Sauce
- 3 Tbsp Olive Oil
- 1 Onion Diced
- 4 Cloves Garlic Minced
- 28 Oz Crushed Red Tomatoes
- Salt
- 1 Tbsp Basil
Instructions
- In a large bowl, combine milk and bread crumbs. let sit while preparing the other ingredients.
- Combine all ingredients with the milk and bread crumb mixture until ingredients are just fully incorporated. Form mixture into 1 inch balls and place balls on a parchment lined baking sheet.
- Bake meatballs at 375 degrees for 20 minutes or until browned on all sides. When done baking, add to a red sauce.
Sauce
- While meatballs are baking, in a large pot add olive oil, onion and garlic and cook on medium-high heat until onion is translucent, 3-5 minutes. Add basil and season to taste with salt. Bring to a simmer and add meatballs. Serve with pasta or as is and enjoy!
Nutrition
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About Michelle
Hello! I'm Michelle Boulé. I'm a photography nerd, cat mom and all around foodie. Join me in making some of my favorite comfort foods!
Kurt Gerrish says
I'm a Sicilian that makes family recipes that are great, but these meatballs are delicious!
Michelle says
Thank you!!!