Description
Comforting Italian meatballs made with tender ground beef, Parmesan, and herbs, simmered in a flavorful marinara sauce.
Ingredients
- 1 & 1/2 pounds (680 g) lean ground beef
- 1 large egg
- 1/4 cup (25 g) fresh Parmesan cheese, grated (extra for serving)
- 1/2 cup plain breadcrumbs (or panko)
- 1 medium yellow onion, grated or finely minced
- 1 clove garlic, minced
- 2 tablespoons fresh parsley, chopped (or 2 teaspoons dried)
- 2 teaspoons kosher salt
- Freshly ground black pepper, to taste
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter (optional)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons dried basil (or 1 tablespoon fresh)
- 1 (12 oz / 369 mL) can tomato sauce
- 1/2 cup (120 mL) water (or low-sodium broth)
- Salt and pepper, to taste
Instructions
- Prepare the binding mixture. In a medium bowl, whisk the egg with the grated Parmesan until blended. Set aside.
- Combine the meatball mix. In a large bowl, add the ground beef, breadcrumbs, grated onion, minced garlic, parsley, salt, pepper, and the egg/Parmesan mixture. Gently mix until just combined.
- Portion the meatballs. Use an ice cream scoop, two spoons, or your hands to form about 20 medium meatballs (roughly 1 1/4 inch / 3 cm diameter).
- Brown the meatballs. In a large skillet, add olive oil and butter. When the butter foams, add the meatballs in a single layer. Cook until golden brown, about 1–2 minutes per side.
- Make the marinara. Using the same skillet, add more olive oil if needed, then add the chopped onion and garlic. Cook until the onion softens, about 2–3 minutes. Stir in oregano and basil.
- Add tomatoes and simmer. Pour in the tomato sauce and water. Bring to a boil, then reduce to a simmer. Adjust seasoning as needed.
- Finish cooking. Nestle the browned meatballs into the sauce. Simmer for 15–20 minutes until cooked through.
- Serve the meatballs and sauce over pasta, in rolls, or on polenta. Sprinkle with extra Parmesan and parsley.
Notes
For extra moisture, soak breadcrumbs in 2–3 tablespoons milk before mixing. Chill meatballs for better shape before cooking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Pan-frying, Simmering
- Cuisine: Italian