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Classic Italian Meatballs in Marinara Sauce

Close-up of several tender Italian meatballs submerged in rich, bright red tomato sauce in a white bowl.
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Make tender, authentic Italian meatballs just like Nonna used to make. This recipe uses a simple beef and pork blend and simmers them slowly in marinara sauce for deep flavor.

Ingredients

Scale
  • 1 lb ground beef (80/20 recommended)
  • 1 lb ground pork
  • 1 cup fresh breadcrumbs (soaked in 1/2 cup milk)
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 large eggs, lightly beaten
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons olive oil (for browning)
  • 6 cups marinara sauce (your favorite recipe or store-bought)

Instructions

  1. In a large bowl, combine the soaked breadcrumbs (squeeze out excess milk), ground beef, ground pork, Parmesan cheese, parsley, eggs, minced garlic, salt, pepper, and nutmeg.
  2. Mix the ingredients gently with your hands until just combined. Do not overmix, or the meatballs will become tough.
  3. Shape the mixture into uniform balls, about 1.5 inches in diameter. You should get about 20 to 24 meatballs.
  4. Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
  5. Carefully brown the meatballs on all sides. Work in batches if necessary to avoid crowding the pan. This step builds flavor.
  6. Once browned, return all meatballs to the pot. Pour the marinara sauce over the meatballs, ensuring they are mostly submerged.
  7. Bring the sauce to a gentle simmer. Reduce the heat to low, cover the pot, and let the meatballs cook slowly for at least 1.5 to 2 hours. Stir gently once or twice during the simmering time.
  8. Serve hot over spaghetti or in a sandwich roll.

Notes

  • For easy freezer storage, brown the meatballs completely, let them cool, and freeze them in a single layer on a baking sheet before transferring them to a freezer bag.
  • If you prefer baked Italian meatballs, bake them at 400°F (200°C) for 15 minutes before adding them to the simmering sauce.
  • Use a mix of beef and pork for the best texture and flavor in your Sunday sauce recipe.

Nutrition

Find it online: https://cookingbyjade.com/italian-meatballs-recipe-tender-nonna-style/