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–+ servings
Italian Meatballs

Savory Italian Meatballs: A Family-Friendly Comfort Classic

Quick and easy Italian meatballs in a flavorful tomato sauce, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 meatballs
Course: Beef
Cuisine: Italian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Beef Can substitute with ground turkey or chicken.
  • 1 cup Breadcrumbs Gluten-free breadcrumbs for a gluten-free version.
  • 1/4 cup Milk Almond milk can be a dairy-free alternative.
  • 1 large Egg Use flaxseed meal mixed with water for a vegan substitute.
  • 3 cloves Garlic Finely chopped & minced.
  • 1/4 cup Fresh Parsley Dried parsley is a good alternative.
  • 1/2 cup Parmesan Cheese Freshly grated; can use nutritional yeast as a vegan alternative.
  • 1 tablespoon Italian Seasoning Blend of dried herbs can be used.
  • 1 teaspoon Salt Adjust to taste.
  • 1/2 teaspoon Ground Black Pepper Adjust to taste.
For the Tomato Sauce
  • 2 tablespoons Olive Oil Can substitute with vegetable oil.
  • 1 medium Onion Finely chopped; shallots are a great alternative.
  • 28 ounces Crushed Tomatoes Diced or whole tomatoes can be used instead.
  • 2 tablespoons Tomato Paste Can be omitted for a lighter sauce.
  • 2 leaves Bay Leaves Remove after cooking if preferred.

Equipment

  • Skillet
  • mixing bowl
  • spoon

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the ground beef, breadcrumbs, milk, egg, minced garlic, fresh parsley, Parmesan cheese, Italian seasoning, salt, and pepper. Mix gently until just combined.
  2. Shape the meat mixture into 1-inch meatballs. Heat a large skillet over medium heat and add olive oil. Sear the meatballs for about 3-4 minutes on each side until browned.
  3. Transfer the meatballs to a plate. In the same skillet, add chopped onion and sauté for about 3-4 minutes until translucent. Add minced garlic and cook for an additional 30 seconds.
  4. Stir in crushed tomatoes and tomato paste. Add bay leaves, salt, and pepper. Bring to a gentle simmer for about 5 minutes.
  5. Add the seared meatballs back into the skillet. Cover and let simmer together for 15-20 minutes.
  6. Once cooked, remove bay leaves and adjust seasoning. Serve over spaghetti, in a sub, or with garlic bread.

Nutrition

Serving: 2meatballsCalories: 320kcalCarbohydrates: 25gProtein: 22gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 70mgSodium: 550mgPotassium: 400mgFiber: 2gSugar: 4gVitamin A: 10IUVitamin C: 15mgCalcium: 15mgIron: 10mg

Notes

These meatballs can be stored for 3-4 days in the fridge and can be frozen for up to 3 months.

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