Description

This recipe for Best Homemade Meatballs delivers juicy, flavorful meatballs made with a blend of ground beef and Italian sausage, enriched with parmesan cheese, fresh herbs, and a touch of heat from red pepper flakes. They are browned on the stovetop and baked to perfection before simmering in a rich marinara sauce. Perfect for serving over pasta, polenta, or alongside garlic cheese bread for a comforting, classic Italian-inspired meal.

Ingredients

Meatball Mixture

1 large Onion, diced
3 Tablespoons Olive Oil (divided)
3 cloves Garlic, finely minced
1/4 teaspoon Red Pepper Flakes
1 1/2 lbs Ground Beef (or a mixture of Beef and Italian Sausage)
2 large Eggs
1 cup Grated Parmigiano Cheese
2 Tablespoons Fresh Italian Parsley, diced
1 teaspoon Salt
1/2 teaspoon Pepper
1 cup Breadcrumbs
1/2 cup Water or Milk

For Serving

Homemade Marinara Sauce or Store-bought Marinara Sauce (e.g., Rao’s)
Freshly grated Parmigiano
Finely diced Italian parsley or basil
Pasta, polenta, or garlic cheese bread (optional)

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Instructions

Sauté Onions and Garlic: Coat a large skillet with 1 Tablespoon of olive oil and heat over medium-high. Add diced onions and sprinkle with salt, cooking for 6-7 minutes until softened. Stir in minced garlic and red pepper flakes, cooking for an additional 1-2 minutes. Turn off heat and let the mixture cool slightly.
Mix Meatball Ingredients: In a large bowl, combine ground beef, eggs, grated Parmesan cheese, fresh Italian parsley, salt, pepper, and breadcrumbs. Mix thoroughly by hand until well combined.
Add Onion Mixture and Liquids: Incorporate the cooled onion and garlic mixture into the meat mixture. Add water or milk and mix again by hand until the mixture is wet but cohesive.
Preheat Oven and Shape Meatballs: Preheat the oven to 350°F (175°C). Shape the mixture into meatballs slightly larger than golf balls, yielding approximately 18-20 meatballs.
Brown Meatballs: Using the remaining 2 Tablespoons of olive oil, heat a large skillet over medium-high heat. Brown the meatballs on all sides carefully, avoiding breaking them apart.
Bake Meatballs: Transfer the skillet with browned meatballs (if oven-safe) or place the meatballs on a baking sheet. Bake in the preheated oven for 15 minutes or until fully cooked through.
Simmer in Marinara Sauce: Heat homemade or store-bought marinara sauce in a large pot or Dutch oven over medium-low heat until simmering. Carefully add the cooked meatballs to the sauce and let them simmer, absorbing flavors.
Serve: Garnish meatballs with freshly grated Parmigiano and finely chopped Italian parsley or basil. Serve over pasta, creamy polenta, or simply with garlic cheese bread for a hearty meal.

Notes

Using a mix of beef and Italian sausage adds extra flavor and moisture to the meatballs.
For a lighter option, substitute milk for water when mixing the meatball ingredients.
Be gentle when browning meatballs to keep them intact.
Simmering meatballs in marinara sauce enhances their flavor and keeps them moist.
These meatballs can be made ahead, stored in the sauce, and reheated for convenience.