Description
These Easy Italian Meatballs are a classic homemade recipe combining ground beef and mild Italian sausage with flavorful herbs and Parmesan cheese. Perfectly seasoned and cooked either by skillet or oven-baked, they deliver tender, juicy meatballs that are ideal for serving with marinara sauce and pasta for a comforting Italian meal.
Ingredients
Scale
Meat Mixture
- 1 pound 80/20 ground beef
- 1 pound mild Italian sausage (casing removed)
Breadcrumb Mixture
- ⅔ cup Italian breadcrumbs
- ⅔ cup grated Parmesan cheese (plus more for serving)
- 2 teaspoons Italian seasoning
- 2 tablespoons finely minced fresh parsley (plus more for serving)
- 1 teaspoon salt
- 2 garlic cloves (finely minced)
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Other
- 2 large eggs (whisked)
- 2 tablespoons olive oil (divided, if cooking in skillet)
Instructions
- Preheat oven: If you choose to bake the meatballs, preheat your oven to 400°F (204°C) to ensure it reaches the proper temperature for even cooking.
- Combine meats: In a large bowl, thoroughly mix the ground beef and mild Italian sausage together, ensuring an even blend of flavors and textures.
- Make meat mixture: In a separate bowl, combine Italian breadcrumbs, grated Parmesan cheese, Italian seasoning, minced parsley, salt, finely minced garlic, black pepper, and red pepper flakes if using. Add this breadcrumb mixture along with the whisked eggs to the meat. Mix everything by hand until fully incorporated but do not overmix to keep the meatballs tender.
- Shape meatballs: Using a tablespoon measure (about 1 ½ tablespoons of mixture), scoop out the meat mixture and roll it between your palms to form round meatballs. Use nonstick cooking spray on your hands if the mixture sticks. You should end up with roughly 36 meatballs.
- Cook in skillet: Heat 1 tablespoon of olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half of the meatballs, cooking them in batches. Stir often, browning all sides of the meatballs over 12-15 minutes. Once browned and cooked through, transfer them to a clean plate. Repeat with the remaining olive oil and meatballs.
- Cook in oven: Alternatively, arrange the meatballs on a parchment-lined baking sheet fitted with a wire rack to allow even heat circulation. Bake for 16-18 minutes or until the meatballs are golden brown and reach an internal temperature of 165°F (74°C), indicating they are fully cooked.
- Serve: Once cooked, serve the Italian meatballs with your favorite marinara or tomato sauce over pasta, garnished with extra parsley and freshly grated Parmesan cheese for added flavor and presentation.
Notes
- For best texture, avoid overmixing the meat mixture to keep the meatballs tender.
- You can cook the meatballs either by skillet or baking in the oven depending on your preference or convenience.
- Use a wire rack on the baking sheet when oven baking to ensure even browning all around the meatballs.
- Check internal temperature with a meat thermometer to confirm the meatballs are fully cooked (165°F).
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (skillet) or 18 minutes (oven)
- Category: Main Course
- Method: Frying
- Cuisine: Italian
Keywords: Italian meatballs, easy meatball recipe, homemade meatballs, ground beef meatballs, Italian sausage meatballs, skillet meatballs, baked meatballs, classic Italian dinner
