These tender Italian meatballs are a dinnertime staple. They are easy to make and are browned, and then baked in a flavorful sauce.
Italian meatballs
Meatballs are an easy-to-make, versatile dinner option. We love Chicken Parmesan Meatballs, Chicken Ranch Meatballs, and especially these Italian meatballs.
These are made with beef for a rich flavor and seasoned with herbs and garlic, Parmesan cheese, and a hint of Worcestershire sauce. They are tender and juicy and finish cooking in a flavorful shortcut sauce.
Recipe highlights
- Flavor - These well-seasoned meatballs are baked in pizza sauce for bold flavor.
- Method - Browning the meatballs in a skillet and finishing them in the oven ensures juicy, perfectly cooked meatballs.
- Versatility - Serve with rice or pasta, as a meatball sandwich, or on a crostini as an appetizer.
Ingredient notes
- Ground beef - I prefer 85% lean. It's not too fatty but has just enough fat for flavor and moisture.
- Breadcrumbs - I like Panko for its lighter, flakier texture. The breadcrumbs absorb the juices as the meatballs cook, which keeps the juices in the meatballs, not in the pan.
- Seasonings - These meatballs are seasoned with common pantry staples - dried basil parsley, onion powder, garlic, and Worcestershire sauce.
- Heavy cream provides moisture and fat. Half and half or whole milk can be substituted.
- Pizza sauce has a more intense flavor than traditional pasta sauce, which I prefer. Feel free to substitute your favorite pasta or marinara sauce if desired.
Step-by-step instructions
See the recipe card for complete instructions and ingredient amounts.
- In a mixing bowl, combine the egg, panko, cheese, garlic, cream, and seasonings. Mix together. (Images 1 and 2)
- Add the beef and, using a fork, gently mix until the beef is fully combined with the panko mixture. (Image 3)
- Use a 2-tablespoon cookie scoop to portion the mixture into meatballs. Roll into balls. You will get 16-18 meatballs from one pound of meat. (Image 4)
- Chill the meatballs for 30 minutes.
- Preheat the oven to 375 degrees. Preheat oil in a non-stick, oven-safe skillet over medium heat.
- Add the meatballs and cook for 3-4 minutes per side until browned. (Image 5)
- Add the pizza sauce to the skillet and transfer the pan to the oven. Bake for 10-15 minutes until the internal temperature of the meatballs reaches 160 degrees. (Image 6)
- Serve with pasta or in sandwich rolls, meatball-sub style.
Storing and reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, heat in a covered saucepan until warm or reheat in the microwave for smaller portions.
Tips for tender meatballs
- Mix all of the meatball ingredients - except the ground beef - together first, then gently incorporate the meat. This prevents overworking the meat which can result in tough meatballs.
- After browning the meatballs, finish cooking them in the oven. This allows the meatballs to cook evenly while keeping their juices inside.
- Add breadcrumbs and cream (or milk) to the meatball mixture. The cream adds fat and the breadcrumbs absorb the juices released during the cooking process, keeping those juices in the meatballs.
FAQs
Meatballs freeze beautifully. Make a double or triple batch and freeze the extra for future enjoyment.
To freeze: Form the meatballs and place them on a parchment-lined baking sheet. Flash freeze until firm. Transfer the meatballs to a freezer-safe zipper top bag and store them for up to 2 months.
To thaw/cook: Thaw the meatballs completely in the refrigerator and cook them according to the recipe instructions.
Meatballs that have already been cooked can be frozen for up to 2 months. They can be frozen with or without sauce.
To freeze: Allow the meatballs to cool. Transfer them to a parchment-lined baking sheet and flash freeze until firm. Transfer the meatballs to a freezer-safe zipper top bag and freeze.
To thaw/reheat: Thaw the meatballs in the refrigerator. Transfer the meatballs to an oven-safe dish, cover, and heat at 350 degrees until warm.
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Italian Meatballs with Sauce
Ingredients
- ⅓ cup Parmesan cheese
- ⅓ cup Panko breadcrumbs
- 1 egg
- 3 tablespoons heavy cream (or whole milk)
- 1 teaspoon minced garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried parsley
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 pound ground beef
- 1 tablespoon olive oil (for browning)
- 14 ounces pizza sauce (or marinara sauce)
Instructions
- In a mixing bowl, combine the Parmesan, panko, egg, cream, garlic, Worcestershire sauce, parsley, basil, onion powder, salt, and pepper. Stir until the ingredients are well incorporated.
- Add the beef, and using a fork, break the meat apart and stir until everything is evenly incorporated.
- Use a 2-tablespoon cookie scoop to portion the mixture into balls. Roll to form balls. Chill for 30 minutes.
- Preheat the oven to 375 degrees.
- Heat a skillet over medium heat with the olive oil. Add the meatballs and cook for 3-4 minutes until brown. Flip and brown on the other side, 2-3 minutes.
- Pour the pizza sauce around the meatballs and transfer the skillet to the oven. Bake for 8-12 minutes until the internal temperature of the meatballs reaches 160 degrees.
Notes
- Mix all of the meatball ingredients - except the ground beef - together first, then gently incorporate the meat. This prevents overworking the meat which can result in tough meatballs.
- After browning the meatballs, finish cooking them in the oven. This allows the meatballs to cook evenly while keeping their juices inside.
- Add breadcrumbs and cream (or milk) to the meatball mixture. The cream adds fat and the breadcrumbs absorb the juices released during the cooking process, keeping those juices in the meatballs.
- To freeze raw meatballs, form the meatballs and place them on a parchment-lined baking sheet. Flash freeze until firm. Transfer the meatballs to a freezer-safe zipper top bag and store them for up to 2 months. To thaw/cook, thaw the meatballs completely in the refrigerator and cook them according to the recipe instructions.
- To freeze cooked meatballs, allow the meatballs to cool. Transfer them to a parchment-lined baking sheet and flash freeze until firm. Transfer the meatballs to a freezer-safe zipper top bag and freeze. To thaw/reheat, thaw the meatballs in the refrigerator. Transfer the meatballs to an oven-safe dish, cover, and heat at 350 degrees until warm.
Nutrition
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.
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