Juicy, tender Italian meatballs simmered in rich marinara sauce a comforting, flavor-packed classic perfect for pasta night or hearty sandwiches.

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Recipe Insights

Combining ground beef, breadcrumbs, and eggs forms a starchy panade, locking in moisture and enhancing juiciness.

Broiling caramelizes the surface through the Maillard reaction, creating complex, rich flavors.

Simmering in acidic tomato sauce further softens the meat, delivering an ideal texture.

Why It Works

Im proud of this recipe because I picked up the tricks behind it from my husband Jays Italian grandmother, Rose. She never used measuring cups, so I had to watch, scribble notes, and then test her instincts in my own kitchen.

After many rounds of taste-tests, three big ideas stayed on the list: a soft bread-soak to lock in juices, a quick flavor for rich color and a low simmer until every bite feels tender. Jason and the kids dutifully sampled each batch until the seasoning felt just right.

You will end up with a wonderful amount-and what you don’t eat right away is perfect stirred into pasta, stuffed into crusty rolls or speared on tiny skewers as quick appetizers.

These meatballs now show up at almost every family gathering, potluck, or easy Sunday supper we throw. Because they freeze solid and reheat without drying out, they save me from scrambling when friends drop by or a weeknight gets hectic. Readers online have raved about them too, saying the same juicy, flavorful result comes every single time.

They also play nice with whatever mood strikes you. Pile them on a plate with marinara, toss them into a fragrant sub, or serve a few on toothpicks next to cheese and olives. The smell alone pulls everyone from the living room to the kitchen long before the timer dings. If you want one go-to dish that feels like a warm hug on a plate, tuck this recipe where you can reach it quickly.

Ingredients Youll Need

Meat

For meat, I grab ground beef that around 80 to 90 percent lean. Plenty of fat keeps the patties juicy while the lean meat gives them some bite. Eighty-five percent lean is my sweet spot; eighty percent is good, too.

A deeper taste or softer mouthfeel, I fold in a little ground pork or veal. On some days I even swap in mild Italian sausage for extra zest and surprise.

Breadcrumbs

I start with plain breadcrumbs and stir in dry Italian herbs plus chopped parsley or basil. Store-bought seasoned crumbs are fine, but mixing my own feels a lot fresher.
To amp texture, I fold in grated pecorino, crushed crackers or even a spoon of panko for lighter crunch.

Seasonings

Garlic, minced onion, grated Parmesan, Italian spice, salt, and black pepper create that savory backbone. A pinch of red-pepper flake or fennel seed nudges it toward sausage country; fresh oregano or thyme sweetens the lift.

Finally, two beaten eggs slip through the mix. They bind everything tight bring extra richness, and soak the crumbs so each meatball stays soft inside.

The eggs help give a rich, golden sheen when the meatballs are broiled, and they bind the mix so the balls hold their shape all the way to the plate.

Tomato Sauce

I whip up a simple marinara with cans of sweet, ripe tomatoes. My go-to mix is tomato paste, crushed San Marzano or Cento tomatoes, plus plenty of garlic and onion.
While it bubbles, a splash of red wine, a few fresh basil leaves, or even a salty parmesan rind deepens the flavor.
For the full list of ingredients, see the recipe card below; it gives measures in both US and metric units.

Ingredient Substitutions

Alternate Meats: Grandma Rose often folded beef with pork, veal, or hot Italian sausage; these days, readers swap in ground turkey or chicken for a leaner bite.

Homemade Breadcrumbs: Back in culinary school we whizzed stale slices into crumbs and baked them dry; that same trick works for gluten-free bread.

Jarred Sauce: In a hurry? Pour in two 47-ounce jars of your favorite store-bought marinara or pasta sauce.

How to Make Meatballs

This guide covers sauce-making, broiling the balls, and finishing everything in the pan.

Step 1: Make the Tomato Sauce

Cook garlic and onion with tomato paste until both soften and sweeten then stir in the crushed tomatoes for a smooth, pourable sauce.

Ingredient Chemistry:

Let the sauce gently bubble for half an hour with onions, garlic and tomatoes packed with umami; that little stretch of time deepens the flavor and adds layers. If a smoother consistency is what you want, dip in an immersion blender and give it a quick whirl.

Step 2: Preheat the Oven

Set the oven rack to the lower-middle spot to keep the tops from burning. Line a big baking sheet with high-heat parchment or foil, then drizzle a little olive oil so the meatballs slide off easily. Turn on the broiler and let it run for a few minutes while you mix the meat. That blast of heat is what gives them a nice crust.

Step 3: Prepare the Meatball Mixture

For every pound of ground beef, use 1/2 cup breadcrumbs and 1 egg. That balance keeps the meat light instead of dense or rubbery. Toss in grated Parmesan, minced onion, Italian herbs, garlic, salt and pepper, then stir. You can mix with your hands or a stand mixer fitted with a paddle, just take care not to overwork the meat or the balls will be tough.

Step 4: Shape the Meatballs

We like big meatballs for spaghetti, so scoop roughly 1/3 cup of mix per ball. A small cookie scoop makes them even and quick. Roll until each one is smooth, then place it on the oiled sheet; you should wind up with about 15. If you want them to cook faster, make 1-tablespoon minis; theyre perfect for appetizers or soup.

Step 5: Broil the Meatballs

Slide the pan under the hot broiler and cook the tops for about 10 minutes. Flip each ball so the bottom gets brown then broil for another few minutes until the whole batch is golden and just set.

Execution Tip:

Grandma Rose always broils the meatballs first; that locks in a firm texture, kicks up the flavor, and gives the outside a nice crust. With that head start, they hold together in the simmer and soak up sauce without turning mushy.

Step 6: Simmer

Drop the browned meatballs into hot sauce and let them relax over low heat for an hour or more so they give up their crispy charm and soak up the bright tomato taste. Give them a gentle stir every twenty minutes. As the acids work on the collagen, the meat starts to melt, turning each bite impossibly tender.

Press for time? Thirty to forty minutes will still lift the flavor noticeably. If you can wait, though, the full hour pays you back.

Step 7: Serve

Traditionally, I spoon the meatballs over spaghetti, but really any pasta will do. Toss the noodles in a little sauce first, pile on the meatballs, shower with fresh parmesan and basil, then plate. Add a slice of my mothers crisp garlic bread and the meal feels finished. And dont miss the next day; the fridge upgrade is real.

Tweak as Needed:

If the sauce thickens beyond your liking, splash in water or weak beef stock right at the end. A quick swirl of olive oil, or another scant dusting of cheese, brightens the look and taste.

Frequently Asked Questions

What keeps meatballs tender?

The secret is a panade- breadcrumbs mixed with egg. The wet egg turns the crumbs into a sponge that drinks extra broth while it cooks. You can boost the panade by soaking the crumbs in milk first. Then, once they simmer in sauce, the starch traps all that moisture inside.

How can I stop meatballs from shrinking?

The same crumbs also keep the balls from shriveling. Without the starchy glue, protein strands tighten, push out liquid, and lose shape. Blend in that panade, and the meatballs hold their size and stay soft.

Can I cook meatballs in a slow cooker?

You bet. Pour sauce into a 6-quart slow cooker, nestle in the meatballs, then cover and set. Three hours on high or six on low lets the flavors blend while you do other things. Its the hands-off route you want for busy weekdays or big parties.

Can I bake meatballs instead?

Definitely. Heat the oven to 375F (191C), space the meatballs on a sheet, and bake for 20 to 25 minutes, turning once. When an instant-read thermometer reads 165F (74C), they can go straight to the table or into sauce. Baking is also perfect when you need to feed a crowd.

Can I prep them ahead?

Cooked meatballs keep in the fridge for five days and freeze well for up to a month. You can freeze the raw balls for the same month, too. Just thaw them overnight in the fridge before cooking again or reheating.