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Classic Italian Meatballs in Marinara Sauce

Five tender Italian meatballs smothered in rich, red marinara sauce served on a white plate.
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Make tender, authentic Italian meatballs just like Nonna used to, perfect for spaghetti or subs. This recipe uses a blend of beef and pork for the best flavor and texture.

Ingredients

Scale
  • 1 lb ground beef (80/20 blend)
  • 1 lb ground pork
  • 1 cup Italian breadcrumbs
  • 1/2 cup whole milk
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup olive oil (for browning)
  • 2 (28 ounce) cans crushed tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon dried oregano
  • 1 bay leaf

Instructions

  1. In a large bowl, combine the breadcrumbs and milk. Let stand for 5 minutes until the breadcrumbs soften.
  2. Add the ground beef, ground pork, Parmesan cheese, parsley, eggs, minced garlic, salt, pepper, and nutmeg to the breadcrumb mixture.
  3. Mix gently with your hands until just combined. Do not overmix.
  4. Shape the mixture into 1.5-inch balls. You should get about 20 to 24 meatballs.
  5. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  6. Brown the meatballs in batches on all sides. You do not need to cook them through. Remove the browned meatballs and set them aside.
  7. Drain off excess fat, leaving about 1 tablespoon in the pot.
  8. Stir in the tomato paste and cook for 1 minute.
  9. Add the crushed tomatoes, oregano, and bay leaf. Bring the sauce to a simmer.
  10. Gently return the browned meatballs to the sauce. They should be mostly submerged.
  11. Reduce the heat to low, cover the pot, and simmer for at least 1.5 hours, stirring occasionally. For the best flavor, simmer for 3 hours.
  12. Remove the bay leaf before serving over spaghetti or making Italian meatball subs.

Notes

  • For freezer friendly meatballs, cool completely, then freeze raw or cooked meatballs in an airtight container with some sauce.
  • If you prefer baked Italian meatballs, bake at 400°F for 15 minutes before adding them to the sauce.
  • You can substitute all beef for the beef and pork blend, but the texture will be firmer.

Nutrition

Find it online: https://yummagnet.com/italian-meatballs-tender-nonna-style-recipe/