These one-pan Italian beef meatballs are the comfort food of my dreams, perfectly browned on the outside and wonderfully tender on the inside. Pair with pasta and garlic ciabatta bread for a satisfying meal.
My top tip: mix all the ingredients, except the beef, together first. Then, gently incorporate the beef. This prevents the meat from being overworked and keeps the meatballs tender.
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Meatballs are an easy, one-pan, versatile dinner option. We love Chicken Ranch Meatballs, Chicken Pesto Meatballs, and especially these Italian meatballs.
They are made with ground beef for a rich flavor and are seasoned with herbs, 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 slider, 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, keeping the juices inside the meatballs rather than in the pan.
- Seasonings: These meatballs are seasoned with common pantry staples, including dried basil, parsley, onion powder, garlic, and Worcestershire sauce.
- Heavy cream provides moisture and fat. Half-and-half or whole milk can also be used.
- Pizza sauce has a more intense flavor than traditional pasta sauce, which I prefer. Feel free to substitute your favorite marinara sauce.
See the recipe card for complete instructions and ingredient amounts.
How to Make Italian Beef Meatballs
Step 1: Combine the egg, panko, cheese, garlic, cream, and seasonings in a mixing bowl.
Step 2: Mix until the ingredients are well incorporated.
Step 3: Add the beef and, using a fork, gently mix until the meat is fully combined with the panko mixture.
Step 4: Use a 2-tablespoon cookie scoop to portion the mixture and roll it into balls. You will get 16-18 meatballs from one pound of meat. Chill the meatballs for 30 minutes.
Step 5: Preheat oil in a non-stick, oven-safe skillet over medium heat. Add the meatballs and cook for 3-4 minutes on each side, until browned.
Step 6: Add the sauce to the skillet and transfer the pan to the oven. Bake at 375°F until the internal temperature of the meatballs reaches 160°F, about 10-15 minutes. Serve with pasta or in sandwich rolls, like a meatball sub.
Expert Tips for Tender Meatballs
- Mix all the meatball ingredients (except the ground beef) together first, then gently incorporate the ground beef. This prevents overworking the meat, which can result in tough meatballs.
- Add breadcrumbs and cream (or milk) to the meatball mixture. The cream adds fat, and the breadcrumbs absorb the juices released during cooking, keeping those juices in the meatballs.
- After browning the meatballs, finish cooking them in the oven. This method allows the meatballs to cook evenly while keeping their juices inside.
Recipe FAQs
Store leftovers in a glass airtight container in the refrigerator for up to four days. Heat them in a covered saucepan until warm or reheat in the microwave for smaller portions.
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. Freeze until firm, then transfer them to a freezer-safe bag and store them in the freezer for up to 2 months.
To thaw and cook: Thaw the meatballs completely in the refrigerator and then 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: Let the meatballs cool. Transfer them to a parchment-lined baking sheet and freeze them until they are firm. Transfer the meatballs to a freezer-safe bag and store them in the freezer.
To thaw or reheat: Thaw the meatballs in the refrigerator. Transfer the meatballs to an oven-safe dish, cover it, and heat at 350°F until they are warm.
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📖 Recipe Card
Italian Beef Meatballs
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EQUIPMENT
Ingredients
- ⅓ cup Parmesan cheese
- ⅓ cup Panko breadcrumbs
- 1 large 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 Kosher salt
- ¼ teaspoon black pepper
- 1 pound ground beef
- 1 tablespoon olive oil (for browning)
- 14 ounces pizza sauce (or marinara sauce)
Instructions
- Combine the Parmesan, panko, egg, cream, garlic, Worcestershire sauce, parsley, basil, onion powder, salt, and pepper in a mixing bowl. Stir until the ingredients are well incorporated.⅓ cup Parmesan cheese, ⅓ cup Panko breadcrumbs, 1 large egg, 3 tablespoons heavy cream, 1 teaspoon minced garlic, 1 teaspoon Worcestershire sauce, 1 teaspoon dried parsley, 1 teaspoon dried basil, ½ teaspoon onion powder, ½ teaspoon Kosher salt, ¼ teaspoon black pepper
- Add the beef, using a fork to break up the meat. Gently mix until the meat is evenly incorporated. Use a 2-tablespoon cookie scoop to portion the mixture and roll it into balls. Chill for 30 minutes.1 pound ground beef
- Preheat the oven to 375℉.
- Heat a skillet over medium heat with the olive oil. Add the meatballs and cook for 3-4 minutes until they are brown. Flip and brown the other side for 2-3 minutes.1 tablespoon olive oil
- Pour the pizza sauce around the meatballs and transfer the skillet to the oven. Bake until the internal temperature of the meatballs reaches 160℉, approx. 8-12 minutes.14 ounces pizza sauce
Notes
- Mix all the meatball ingredients together, except the beef, first. Then gently incorporate the meat. This prevents overworking the meat which can result in tough meatballs.
- 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.
- After browning the meatballs, finish cooking them in the oven. This two-step process allows the meatballs to cook evenly while keeping their juices inside.
- To freeze raw meatballs, form the mixture into balls and place them on a parchment-lined baking sheet. Freeze until firm. Transfer the meatballs to a freezer-safe bag and store them for up to 2 months. To thaw and cook, thaw the meatballs completely in the refrigerator and cook them according to the recipe instructions.
- To freeze cooked meatballs, let them cool. Transfer them to a parchment-lined baking sheet and freeze until they are firm. Transfer them to a freezer-safe bag and store in the freezer. To thaw andreheat, thaw the meatballs in the refrigerator. Transfer the meatballs to an oven-safe dish, cover it, and heat at 350°F until warm.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
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