Meatballs
I’m picky about my balls (meatballs, that is). Anything frozen and from most restaurants always leaves me wanting more. With this in mind, I set out to make the best version of meatballs I could that are actually consistent. I hope you enjoy the fruits of my labor ;)
Meatballs
Ingredients
- 1 lb ground beef
- 1 lb ground pork
- 1/2 yellow onion, grated
- 3-4 cloves of garlic, grated
- 1/2 c parmesan, grated
- 1/4 c fresh Italian parsley, chopped
- 2 T fresh basil, chopped
- 2 eggs
- 1 c panko breadcrumbs
- 1-2 T salt
- 1 T olive oil, for cooking
- 2 cups marinara sauce, for cooking
Instructions
- Place all ingredients into a large bowl, and mix together with your hand until JUST combined. Overmixing will cause tough meatballs.
- Cover and let sit in your fridge for 4-8 hours
- Set out on your counter an hour to an hour and a half before you want to eat
- 30-45 minutes before you want to eat, heat up a large saute pan over medium heat, and roll your meatballs to be "cutie" sized.
- Once all balls are formed, add 1 T olive oil to pain, then arrange your meatballs in the pan. Try not to overcrowd if possible, but I do like to cook them all at once for the next step. Sear and let brown for about 3-5 minutes.
- Once first side is browned, flip all meatballs so the browned side is now up. Let the raw side sear for 3 more minutes. Then cover with your marinara sauce.
- Simmer with the lid on for 20 minutes, or until the internal temp of the meatballs read 165. Turn off, and serve over spaghetti, on a meatball sub, or baked with mozzarella on top!
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There’s something about the humble meatball that transcends borders and speaks to the heart of many cultures. Yet, when it comes to Italian-style meatballs simmered in marinara sauce, there’s a particular magic at play—a balance of flavors, textures, and history that’s hard to replicate. These meatballs aren’t just a dish; they are a testament to Italy’s deep-rooted culinary tradition, one that emphasizes simplicity, quality ingredients, and the slow, loving process of making food that brings people together.
At the heart of this classic Italian dish lies the meatball itself. In Italy, they’re not the oversized, heavy balls often seen in American renditions. Instead, Italian-style meatballs are tender and flavorful, usually made from a mix of beef and pork. The choice of meat is crucial; the pork adds a depth of flavor and a touch of richness, while the beef lends a hearty, satisfying base. The key to a perfect meatball is the balance of these meats, mixed with breadcrumbs soaked in milk, which ensures a moist and tender texture. The addition of garlic, parsley, and a sprinkle of grated Parmesan brings the right level of seasoning and adds complexity to the meat.
But what truly elevates Italian meatballs is the marinara sauce they’re simmered in. A good marinara is the foundation of this dish. It starts with ripe, sweet tomatoes, often slowly cooked with garlic, olive oil, and a handful of fresh herbs—basil, oregano, and sometimes a pinch of red pepper flakes for subtle heat. The sauce must cook slowly, allowing the flavors to meld together in a harmonious blend. This sauce isn't just a base; it's an essential partner to the meatballs, with its tangy, slightly sweet profile complementing the rich, savory depth of the meat.
The real charm of simmering meatballs in marinara sauce, though, is how the meatballs absorb the flavors of the sauce. As they cook together, the meatballs become infused with the vibrant, aromatic notes of the tomatoes and herbs, while the sauce itself takes on a richer, deeper flavor from the juices of the meat. The process isn’t rushed; it’s a slow marriage of flavors that takes time to develop and deepen. And while the ingredients are simple, it’s this patience and care that make the dish extraordinary.
Serving these meatballs is an event in itself. They might be placed atop a bed of al dente spaghetti, a classic pairing that allows each bite to be a combination of tender pasta and savory meatball. Alternatively, they could be served on their own, perhaps with a crusty piece of garlic bread for sopping up every last drop of the sauce. Whatever the presentation, the experience of eating them is a celebration of Italian comfort food at its finest.
In Italy, the making of meatballs is often a family affair, with generations passing down their secret techniques and personal touches. For many, it’s a dish tied to memories—of family dinners, of Sunday afternoons spent together, or of the comforting knowledge that a hearty meal is never far from reach. Whether enjoyed as a family recipe passed down through generations or as a new culinary experiment, Italian-style meatballs simmered in marinara sauce offer a taste of tradition, warmth, and a reminder of the timeless joy that food can bring.