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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

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 15–20 minutes.
  14. Cook until meatballs 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 20–25 minutes, flipping halfway through.
  19. Ensure internal temperature reaches 160°F (71°C).
  20. Slow Cooker Method
  21. Brown meatballs lightly first for better flavor (optional).
  22. Place in slow cooker and cover with marinara.
  23. Cook on LOW 4–6 hours or HIGH 2–3 hours.
  24. Internal temperature must reach 160°F (71°C).
  25. Cooking Notes
  26. Servings:
  27. This recipe makes about 20 meatballs, depending on size. Serves 4–6 people as a main dish or 8–10 as an appetizer.
  28. Prep Time:
  29. About 20 minutes, including mixing, chilling, and shaping the meatballs.
  30. Cook Time:
  31. About 20–30 minutes, depending on the cooking method used (stovetop, oven, or slow cooker).
  32. Total Time:
  33. Approximately 40–50 minutes from start to finish.
  34. Cooking Methods:
  35. These meatballs can be cooked on the stovetop, baked in the oven, or finished in a slow cooker with sauce. Cooking times may vary depending on equipment and meatball size.
  36. Doneness:
  37. Meatballs are done when they reach an internal temperature of 160°F (71°C) as measured with a food thermometer.
  38. Texture Tips:
  39. Gently mixing and allowing the mixture to rest briefly helps keep the meatballs tender. Avoid overmixing to prevent a dense texture.
  40. Make-Ahead:
  41. Meatballs can be shaped in advance and refrigerated for up to 24 hours, or frozen for up to 3 months before cooking.
  42. Storage & Reheating:
  43. Store cooked meatballs in an airtight container in the refrigerator for up to 4 days. Reheat gently in sauce, in the oven, or in short microwave intervals. Reheating time may vary.