Quick and Flavorful Italian Meatballs

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Quick and Flavorful Italian Meatballs

This Italian meatballs recipe combines juicy meatballs with a rich tomato sauce. Quick to prepare in just 30 minutes and perfect for any dinner, they’re irresistibly good.

Course Main Course

Cuisine Italian

Keyword Italian meatballs

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 417kcal

Author Ioana

Ingredients

For The Meatballs:

2 lb ground meat
1 cup Italian breadcrumbs
2 large eggs
1/2 cup Parmesan cheese grated
1 small onion finely chopped
3 garlic cloves minced
1 tsp salt
1/2 tsp black pepper

For The Sauce:

1 tbsp extra-virgin olive oil
1 medium yellow onion finely chopped
2 cloves garlic minced
1 1/2 cans about 21 oz crushed tomatoes
2 tsp dried oregano or Italian Seasoning
2 tsp dried basil
Salt and pepper to taste

For Serving:

1 lb pasta spaghetti, penne, or your choice
Fresh basil or parsley for garnish optional
Additional grated Parmesan cheese for serving

Instructions

Prepare the Meatballs: In a large mixing bowl, combine the ground beef, breadcrumbs, eggs, finely chopped onion, minced garlic, salt, pepper, and grated Parmesan cheese.
Mix the ingredients thoroughly until well combined.
Shape the mixture into meatballs, approximately 2 to 2.5 inches in diameter.
Cook the Meatballs: Heat enough olive oil or vegetable oil over medium heat in a large skillet to cover the bottom of the pan.
Carefully add the meatballs to the hot oil, ensuring the pan is not overcrowded. Fry the meatballs in batches, turning them occasionally to ensure even browning. Cook until they are golden brown and cooked through, usually around 8-10 minutes.
Once cooked, remove the meatballs from the skillet and set them aside on a plate lined with paper towels to drain any excess oil.
Prepare the Sauce: In the same skillet, add 1 tablespoon of extra-virgin olive oil and sauté the finely chopped onion and minced garlic over medium heat until fragrant and softened, about 4-5 minutes.
Stir in the crushed tomatoes, dried oregano, dried basil, and season with salt and pepper to taste.
Bring the sauce to a simmer and let it cook for about 10 minutes, allowing the flavors to meld.
Combine Meatballs and Sauce: Return the cooked meatballs to the skillet with the sauce, gently coating them with the sauce. Allow the meatballs to simmer in the sauce for an additional 10 minutes.
Cook the Pasta: While the meatballs are simmering, bring a large pot of salted water to a boil.
Cook the pasta according to the package instructions until al dente. Drain the pasta and set it aside.
Serve the meatballs and sauce over the cooked pasta.
Garnish with fresh basil or parsley and additional grated Parmesan cheese, if desired. Enjoy your delicious homemade Italian meatballs with pasta!

Notes

Meatball Size: This recipe typically yields about 20-24 meatballs.

This calorie estimate includes the meatballs but does not account for the sauce or any additional sides like pasta.

To freeze your meatballs raw: After shaping the meatballs, place them on a baking sheet lined with parchment paper, ensuring they are not touching. Freeze them on the baking sheet until solid, then transfer them to an airtight container or a freezer-safe bag. They can be stored in the freezer for up to 3 months. When you're ready to cook, you can either thaw them in the fridge overnight or cook them directly from frozen—just add a few extra minutes to the cooking time.

Air Fryer Method: Preheat your air fryer to 375°F (190°C). Place the meatballs in a single layer in the air fryer basket, making sure they’re not touching. Cook for 12-15 minutes, turning them halfway through, until they’re browned and cooked through.

Oven Method: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. Arrange the meatballs on the sheet, ensuring they have space between them. Bake for 20-25 minutes, or until they’re browned and cooked through.

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