Description

Juicy, flavor-packed, tender meatballs simmered in rich marinara sauce—perfect over spaghetti, in subs, or straight from the pot. This recipe delivers comfort, nostalgia, and a little kitchen magic in every bite.

Ingredients

Scale

1 lb ground beef (80/20)
½ lb ground pork
½ cup grated Parmesan cheese
½ cup breadcrumbs (Italian-style preferred)
2 cloves garlic, minced
¼ cup fresh parsley, chopped
2 eggs
¼ cup milk
1 tsp salt
½ tsp black pepper
1 tsp dried oregano
½ tsp crushed red pepper flakes (optional)
2 cups marinara sauce
Olive oil for frying

Instructions

1. Mix the Meat

In a large bowl, combine beef, pork, Parmesan, breadcrumbs, garlic, parsley, eggs, milk, salt, pepper, oregano, and red pepper flakes. Mix gently by hand until just combined. Avoid overmixing.

2. Form Meatballs

With lightly damp hands, shape the mixture into golf ball-sized meatballs (about 1½ inches). Use a cookie scoop for uniformity.

3. Sear the Meatballs

Heat olive oil in a skillet over medium heat. Sear meatballs 2–3 minutes per side until golden brown. Don’t crowd the pan—work in batches. Remove and set aside.

4. Simmer in Sauce

Heat marinara sauce in a large pot over low heat. Gently add seared meatballs. Cover and simmer 25–30 minutes until cooked through (internal temp 160°F). Occasionally swirl the pot to prevent sticking.

5. Serve & Garnish

Serve over pasta, in subs, or as-is with crusty bread. Optional: sprinkle with fresh basil, extra Parmesan, or a drizzle of olive oil.

Notes

Cheese-Stuffed: Insert a cube of mozzarella or teaspoon of ricotta inside each meatball.
Turkey Version: Swap beef/pork with 1½ lbs ground turkey. Add extra olive oil for moisture.
Herby: Add 2 tbsp fresh basil or 1 tsp thyme to the mix.
Bake Instead of Fry: Bake at 400°F for 20 minutes, then simmer in sauce for 10 minutes.
Spicy Arrabbiata: Use a spicy tomato sauce and extra red pepper flakes.