Description
These Best Homemade Meatballs are juicy, flavorful, and perfectly tender, combining ground beef with Italian sausage, Parmesan cheese, fresh parsley, and a touch of red pepper flakes. They are first browned on the stovetop and finished in the oven to lock in moisture. Simmered in a rich homemade marinara sauce, they make the ideal comfort food served over pasta, polenta, or alongside garlic cheese bread.
Ingredients
Scale
Meatball Mixture
- 1 large Onion, diced
- 3 tablespoons Olive Oil, divided
- 3 cloves Garlic, finely minced
- 1/4 teaspoon Red Pepper Flakes
- 1 1/2 lbs Ground Beef (or a mixture of Beef and Italian Sausage)
- 2 large Eggs
- 1 cup Grated Parmigiano Cheese
- 2 tablespoons Fresh Italian Parsley, diced
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 cup Breadcrumbs
- 1/2 cup Water or Milk
For Serving
- Homemade or store-bought marinara sauce (e.g., Rao’s)
- Freshly grated Parmigiano Cheese
- Fresh Italian Parsley or Basil, finely diced
- Pasta, polenta, or garlic cheese bread (optional)
Instructions
- Sauté onions and aromatics: Coat a large skillet with 1 tablespoon of olive oil and heat over medium-high. Add diced onions, sprinkle with salt, and cook for 6-7 minutes until softened. Add garlic and red pepper flakes, cooking for another 1-2 minutes until fragrant. Turn off heat and let the mixture cool slightly.
- Combine meatball ingredients: In a large bowl, add ground beef, eggs, grated Parmesan, fresh parsley, salt, pepper, and breadcrumbs. Mix using your hands until well combined.
- Add onion mixture and liquid: Fold the cooled onion mixture into the meat mixture, then add water or milk, and mix thoroughly. The mixture will be wet but this ensures tender meatballs.
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the meatballs after browning.
- Shape meatballs and brown: Form the mixture into golf ball-sized meatballs (about 18-20 pieces). Heat remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Brown meatballs on all sides carefully to keep them intact.
- Bake meatballs: Transfer the skillet with browned meatballs directly into the oven or place meatballs on a baking sheet. Bake for 15 minutes, or until cooked through.
- Simmer in marinara sauce: Prepare homemade marinara sauce or use a quality store-bought sauce. Heat sauce in a large pot or Dutch oven over medium-low heat. Gently add baked meatballs to the sauce and let them simmer to absorb the flavors.
- Serve: Garnish with freshly grated Parmesan and chopped parsley or basil. Serve meatballs over pasta, polenta, or enjoy them with garlic cheese bread for a classic Italian meal.
Notes
- Using a mixture of ground beef and Italian sausage adds extra flavor and juiciness.
- The meat mixture will be wet before shaping; this is normal and helps create tender meatballs.
- Browning the meatballs before baking locks in juices and enhances flavor.
- If you don’t have an oven-safe skillet, transfer meatballs to a baking sheet before baking.
- Simmering meatballs in marinara sauce after baking adds richness and keeps them moist.
- Leftover meatballs can be refrigerated for 3-4 days or frozen for up to 2 months.
