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Homemade Italian meatballs rolled and ready to cook on a tray for an easy dinner recipe
Isaac blogger

Easy Italian Beef Meatballs

Tender Italian beef and pork meatballs made with fresh herbs, garlic, and Parmesan. Easy to prepare, versatile to cook, and perfect for pasta, subs, or appetizers.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 20
Course: Main Course
Cuisine: Italian
Calories:
Ingredients Method Notes

Ingredients
  

  • Meatballs:
  • 1 lb ground beef (80/20)
  • ½ lb ground pork
  • ½ cup fresh breadcrumbs
  • ¼ cup grated Parmigiano-Reggiano
  • 1 large egg
  • 2 garlic cloves, minced
  • ¼ cup chopped parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Pinch red pepper flakes (optional)
  • For Cooking:
  • Olive oil (if pan-searing)
  • 2–3 cups marinara sauce (optional for simmering)

Method
 

  1. Before You Begin:
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients
  3. 1. Mix the Meatball Ingredients
  4. Add beef, pork, breadcrumbs, Parmesan, egg, garlic, parsley, oregano, salt, pepper, and optional red pepper flakes to a bowl. Gently mix until combined. Do not overmix.
  5. Rest the Mixture
  6. Cover and chill for 10 minutes so the breadcrumbs can absorb moisture.
  7. Shape the Meatballs
  8. Roll mixture into 1–1½-inch balls. Keep sizes uniform for even cooking.
  9. Choose Your Cooking Method
  10. Stovetop + Sauce
  11. Heat a skillet over medium heat with a small amount of olive oil.
  12. Brown meatballs for 5–7 minutes, turning gently.
  13. Add marinara sauce and simmer about 15–20 minutes,
  14. stirring occasionally, until the meatballs are cooked through and reach 160°F (71°C) internally as measured with a food thermometer.
  15. Oven-Baked
  16. Preheat oven to 400°F (200°C).
  17. Place meatballs on a parchment-lined baking sheet.
  18. Bake for about 20–25 minutes, flipping halfway through, until the meatballs reach 160°F (71°C) internally.
  19. Slow Cooker Method
  20. Brown meatballs lightly first for better flavor (optional).
  21. Place in slow cooker and cover with marinara.
  22. Cook on LOW for about 4–6 hours or HIGH for about 2–3 hours, until the meatballs reach 160°F (71°C) internally.

Notes

• Meatballs are fully cooked when they reach 160°F (71°C) internally.
• Keep meatballs uniform in size for even cooking.
• Refrigerate leftovers within 2 hours in an airtight container up to 4 days.
• Reheat gently until hot throughout before serving.