italian meatball recipe

These meatballs are packed with Italian flavor and stuffed with ooey, gooey mozzarella cheese. Serve them with your favorite marinara sauce.

Mozzarella Stuffed Italian Meatballs

mild Italian sausage

beef

garlic powder

salt

Parmesan cheese

eggs

Italian seasoning

panko breadcrumbs

mozzarella string cheese, cut into 1/4" slices

marinara sauce

Parmesan and minced parsley, for garnish

Preheat the oven to 425°.

In a large bowl, combine the Italian sausage,...

In a large bowl, combine the Italian sausage, ground beef, salt, cheese, eggs, Italian seasoning, and breadcrumbs. Mix well (your best bet is to use clean hands).

Grab a couple of tablespoons of the mixture...

Grab a couple of tablespoons of the mixture and form into a ball around one of the slices of string cheese. Roll into a ball.

Place on a large baking sheet. Repeat with...

Place on a large baking sheet. Repeat with remaining meat and cheese.

Bake in preheated oven for 20-25 minutes, or...

Bake in preheated oven for 20-25 minutes, or until the meatballs are brown and cooked through.

Serve immediately with marinara sauce, or pour marinara...

Serve immediately with marinara sauce, or pour marinara sauce into the slow cooker with the cooked meatballs, and keep on warm until ready to serve. Top with more Parm and parsley before serving.

https://www.youtube.com/watch?v=2P6W9fTeugc

FOR THE RECIPES: http://wp.me/p1WfBa-7fD

Cocktail meatballs are the perfect holiday appetizer! Learn how to make them and pick your favorite flavor: Sweet and Sour, Mozzarella Stuffed Italian, or Spicy Sticky Thai! Or all three!

Crock-Pot® Swing and Serve Slow Cooker: http://amzn.to/2gLUAsA

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Slow Cooker Cocktail Meatballs 3 Ways

Easy Italian Meatball Subs with homemade meatballs, baked and topped with a simple Italian marinara sauce, served on a toasted hoagie with melted cheese!

Italian Meatball Subs

saltine crackers (, crushed)

low-sodium beef broth

Tablespoons dried parsley flakes

oregano leaves

black pepper

basil

red pepper flakes

ground beef (I use lean,

all-purpose flour (,

hoagies rolls

Provolone cheeses (,

tomatoes

sugar

garlic salt

In a large bowl combine all of the meatball ingredients together EXCEPT for the meat. Stir and rest for 10 minutes so the crackers can soak up the liquid. Add the meat and mix just until combined (don't over mix).

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper or foil. Form 15 meatballs, about the size of golf balls, and gently sprinkle them all around with flour.

Place the meatballs one inch apart on the baking sheet and bake for 20 -25 minutes or until cooked through.

While the meatballs cook, make the sauce.

Homemade Italian Meatballs:

Add all of the sauce ingredients to a saucepan and stir to combine. Simmer for 10-15 minutes.

When the meatballs are finished baking, scrape any grease off the bottom of them and place them in the sauce.&nbsp;

Slice the hoagie rolls in half and layer with cheese. Broil on high for 2-3 minutes or until rolls are toasted and cheese is melted. Remove from oven.&nbsp;

Place 3 meatballs on each sub, followed by a large spoonful of sauce. Serve immediately.

Meatball sub sauce:

https://content.jwplatform.com/videos/oteNLrxK.mp4

Easy Italian Meatball Subs with homemade meatballs, baked and topped with a simple Italian marinara sauce on a toasted bun with melted cheese.

Meatball Subs

Dinner just got delicious with my Mom&#039;s best meatball recipe! I&#039;m so excited to share this family favorite with you!

Best Meatball Recipe

Half n Half or heavy cream

parsley

oregano

Parmesan

table salt

red pepper flakes (optional)

bread crumbs

chuck

basil (chopped for garnish)

Beat

Beat eggs lightly in a large mixing bowl.  Add Half ‘n Half, breadcrumbs, parsley, basil, oregano, Parmesan, salt, black pepper and red pepper flakes, Stir to combine.

Add ground chuck to the breadcrumb mixture and mix until evenly distributed, being careful NOT to overwork the mixture or the meatballs will be tough.

Notes

At this point, the meatballs can be cooked or frozen raw.  See *Notes before reading further.

Boil

Bring your favorite sauce (if cooking all meatballs, 5-6 quarts of sauce are needed) to a boil over medium heat, stirring often.  Add raw meatballs and return the mixture to a boil without stirring.  After 5 minutes, stir very gently so the meatballs stay intact.  Reduce the heat to low and simmer 45 minutes (gently stirring every 5 minutes) or until meatballs are cooked through.

Transfer

Transfer the meatballs to a metal rack set over a rimmed baking sheet and continue cooking the sauce (at a simmer), stirring every 10 minutes, until it is reduced to desired thickness.  The reduction time can vary from 30 minutes (for store-bought) to several hours (homemade).

Enjoy

To Cook the Meatballs:

https://embed.mediavine.com/videos/sfnmuredv3oscd5wjkix

Dinner just got delicious with my Grandma’s best meatball recipe! I’m so excited to share this family favorite with you! So simple to make, but I promise you, these will be the best Italian meatballs you make!

Grandma's Best Meatballs

Italian Herb Meatballs with Pomodoro Sauce

Italian Herb Meatballs

tsps Italian Herb

tsp McCormick® Pure Ground Black Pepper

tbsps milk

tsps Garlic

onion

Pomodoro Sauce

olive oil

(28 oz) crushed tomatoes

tsp sugar

tsp salt

step 1

Preheat oven to 350°F. For the Meatballs, mix bread crumbs, Parmesan cheese, Lightly Dried Italian Herbs, salt and pepper in large bowl. Add egg, milk and Garlic Paste; mix well. Add ground beef and onions; mix well. Shape mixture into 1-inch meatballs (about 30). Place on foil-lined 15x10x1-inch baking pan.

step 2

Bake 15 to 20 minutes or until cooked through.

step 3

Meanwhile, for the Pomodoro Sauce, heat oil in medium saucepan on medium heat. Add Garlic Paste; cook and stir 30 seconds or until fragrant. Stir in remaining ingredients. Bring to boil. Reduce heat to low; simmer 10 to 15 minutes, stirring occasionally, until slightly thickened. Add meatballs to sauce. 

step 4

Serve meatballs and sauce over cooked pasta and sprinkle with additional Parmesan cheese, if desired. 

These Italian-style meatballs are seriously rich &amp; flavorful thanks to the perfect combination of ground beef + pork &amp; a generous amount of fresh aromatics, like onion, garlic, &amp; fresh basil. Soaking the breadcrumbs in ricotta cheese creates the best light &amp; meltingly tender texture. The ricotta meatballs bake, broil, &amp; simmer in a simple, delicious tomato sauce, making them both golden-brown &amp; perfectly tender all at once.
Enjoy them over a bowl of fresh pasta, as a holiday appetizer, or tucked in a meatball sub, these ricotta meatballs are endlessly versatile &amp; absolutely perfect every single time. An instant classic! 

Best-Ever Meatballs: Italian-Style Ricotta Meatballs with Simple Tomato Sauce

beef (see Recipe Notes)

pork (see Recipe Notes)

nonstick cooking spray

medium yellow onion, diced

garlic,

whole milk ricotta (approx. 3/4 cup)

salt black pepper, to season

olive oil,

medium yellow onions, diced

cup tomato paste

dry white wine

(one) 28-ounce can crushed fire-roasted tomatoes

(one) 14-ounce can diced fire-roasted tomatoes

water

cup grated parmesan

Prep

Preheat the oven to 425 degrees F, ensuring a rack is positioned in the top 1/3 of the oven, about 8 inches under the broiler. Line a large baking sheet with foil for easy clean up as desired. Spray the prepared baking sheet generously with nonstick cooking spray. Gather &amp; prep all ingredients according to the Ingredients List, above.

Soften onion &amp; garlic for the meatballs

Add the olive oil to a large skillet over medium heat. Once the oil is hot &amp; shimmering, add in the yellow onion. Season with a pinch of salt &amp; ground black pepper as desired. Stir to combine. Cook, stirring occasionally, until softened &amp; fragrant, 5-6 minutes. Add in the garlic &amp; cook 1-2 minutes longer, until fragrant. Transfer softened onion &amp; garlic to a bowl &amp; set aside. Remove the skillet from the heat.

Soak the breadcrumbs

Meanwhile, as the onion &amp; garlic cook, soak the breadcrumbs. Add the ricotta &amp; panko breadcrumbs in a large mixing bowl. Stir to combine well. Set aside to soak for 10 minutes.

Cook aromatics for the simple tomato sauce

Meanwhile, as the breadcrumbs soak, begin cooking the simple tomato sauce. Return the skillet used to soften the onion &amp; garlic for the meatballs in Step 2 over medium heat. If needed, add 1 tablespoon olive oil to the skillet. Once the oil is hot &amp; shimmering, add the yellow onions. Season with 1 1/2 teaspoons kosher salt &amp; ground black pepper as desired, &amp; stir to combine. If anything begins to brown too quickly, reduce heat to medium or medium-low. Cook, stirring occasionally, 5-6 minutes, until softened &amp; fragrant.

Build &amp; simmer the tomato sauce

Stir the garlic &amp; crushed red pepper flake (if using) into the skillet, cooking until just fragrant, about 30 seconds to 1 minute. Stir the tomato paste into the skillet. As it heats, stir to coat the veggies. Cook for 1-2 minutes, until deeply red. Deglaze the skillet with the white wine, using a wooden spoon to scrape up any browned bits that have formed at the bottom of the pan. Increase the heat to medium-high. Once the wine reduces by half, add in the crushed tomatoes, diced tomatoes, &amp; water. Stir to combine. Bring the sauce to a simmer, then reduce the heat to medium-low, maintaining a gentle simmer. Simmer 25 minutes, stirring occasionally, until slightly thickened. If needed, cover to prevent splattering.

Mix the meatballs: 

Meanwhile, as the sauce simmers, continue prepping the meatballs. To the large mixing bowl with the soaked breadcrumb mixture from Step 3, add the softened onion &amp; garlic from Step 2, eggs, grated parmesan, chopped fresh parsley, chopped fresh basil, Italian seasoning, &amp; crushed red pepper flakes (if using) to a large mixing bowl. Season with 1 1/2 teaspoons kosher salt &amp; ground black pepper, as desired. Use your hands to mix well. Once the breadcrumb mixture is combined, add in the ground pork &amp; ground beef. Using your hands, mix just until combined – take care to avoid over-mixing.

Form the meatballs: 

Gently form the mixture into meatballs slightly larger than the size of a golf ball, rolling just until smooth – take care to avoid pressing the meatballs together too compactly. For quickness &amp; ease, I like using a 2-inch spring-loaded scoop. The mixture will yield 16-18 2-inch meatballs. Arrange the meatballs on the prepared baking sheet.

Bake the meatballs

Transfer the meatballs to the oven &amp; bake for 10 minutes. After 10 minutes, turn on the oven&#8217;s broiler &amp; broil for an additional 5-8 minutes, until a golden brown crust forms on the meatballs. Check them every so often as they broil, rotating the sheet pan as needed to broil evenly.

Simmer the meatballs

Once baked &amp; broiled, add the meatballs to the skillet with the sauce, carefully stirring to coat. Simmer 10 minutes, carefully stirring occasionally. Finish the sauce by carefully stirring in the grated parmesan, parsley, &amp; basil. Simmer 5 minutes more, just to combine.

Serve the meatballs: 

Serve the meatballs immediately as desired, with pasta or in a meatball sub, etc. Enjoy!

These meatballs are incredible! I normally make meatballs the way my mother taught me (she is born of/from Italy) and I honestly love this recipe more. They have amazing flavor, hold together nicely and don’t dry out. The sauce is great as well. Thank you so much for a wonderful recipe!

These meatballs felt like a labor of love. They were so worth it!! So flavorful, so good! I served them with a side gnocchi. Delicious!

Delicious ! Made these meatballs and made sliders with them using Hawaiian Sweet Rolls..perfect with the leftover soup we had. I was lazy so I used a jar of Rao’s Marinara Sauce.  Will make pasta for the leftover meatballs &amp; sauce. 
This is a “will make again” recipe 👌

I made this recipe for my in-laws over the holidays and it was a huge hit! I then sent the recipe to my family and my whole family said that these were some of the best meatballs that they had ever made. 

You can't go wrong with this recipe. I recently made a large batch and froze these so that I have delicious meatballs on hand whenever I need a quick meal.

These were delicious! I made them a month ago and froze them and just heated them up for dinner tonight. They will absolutely be my go to meatball recipe now

I am making the meatballs for a party.  Of course my husband and I had to sample some, they are delicious. I used organic meat ( beef n turkey) and the beef sometimes can be gamey, so I actually doubled the amount of ricotta.  Baking the meatballs is the way to go. Thanks debra

A classic spaghetti and meatballs recipe adapted from Lidia's Favorite Recipes by Lidia Matticchio Bastianich.

Classic Spaghetti and Meatballs

extra virgin olive oil

medium onion, chopped (about 1 cup)

plum tomatoes

bay leaves

salt and pepper

dry breadcrumbs, finely crumbled

freshly grated parmesan

Italian parsley

egg,

all-purpose flour

vegetable oil

spaghetti (or favorite pasta)

To prepare the sauce, heat 1/4 cup olive...

To prepare the sauce, heat 1/4 cup olive oil in heavy bottomed pot over medium heat. Add onion and sauté for about 4 minutes.

Pour in tomatoes (with their liquid), along with...

Pour in tomatoes (with their liquid), along with the red pepper flakes, bay leaves. Stir together. Bring to barely a simmer, and using a potato masher or fork, mash the heck out of the tomatoes. Stir. Salt and pepper to taste.

Bring to a full simmer and let cook...

Bring to a full simmer and let cook for about 30 minutes, stirring occasionally. Taste and adjust seasonings to preference. Continue to cook over low heat.

To prepare the meatballs, loosely crumble the beef...

To prepare the meatballs, loosely crumble the beef into a large bowl. Sprinkle the breadcrumbs, 1/3 cup grated parmesan, chopped parsley, garlic, salt and pepper over the beef. Add the beaten egg, and using clean hands, GENTLY combine ingredients. Try not to mash the ingredients together. I think the meatball texture is much better when they are not mashed to death.

Shape the mixture into 1 1/2 inch meatballs.

Lightly dredge the meatballs in the flour until...

Lightly dredge the meatballs in the flour until evenly coated, and place on a baking sheet or plate.

In a heavy skillet over medium-high, heat 1/4...

In a heavy skillet over medium-high, heat 1/4 cup olive oil and 1/4 cup vegetable oil.

Cooking in batches, add meatballs into the skillet...

Cooking in batches, add meatballs into the skillet without crowding. Fry each batch for about 6 minutes, turning to brown all sides of each meatball. Adjust heat to prevent over-browning. Place browned meatballs on paper towel lined surface.

Once all meatballs are browned, add to prepared...

Once all meatballs are browned, add to prepared sauce, gently stirring to coat meatballs with sauce. Continue to cook for about 30 minutes until meatballs are cooked through (no pink remaining in center).

Cook spaghetti or preferred pasta according to package...

Cook spaghetti or preferred pasta according to package directions. Drain pasta and serve topped with sauce and meatballs.

Garnish with grated parmesan.

Saucy Italian Meatballs + Parmesan Orzo is the BEST bowl of comfort food! Juicy and delicious meatballs in red sauce with creamy orzo!

Italian Meatballs Recipe

beef (80/20)

lb pork

cheese,

lemon zest,

yellow onion, grated

breadcrumbs (regular

butter

oz marinara sauce

can diced tomatoes

chicken broth

orzo

salt,

pasta water

grated parmesan cheese

basil pesto

bread

Combine ground beef, ground pork, Italian seasoning, lemon zest, grated onion, garlic, egg, breadcrumbs, salt and pepper to a large mixing bowl. Stir to combine. 

Take approx. 2 tablespoons of the meatball mixture at a time and form into a meatball. Set aside on a plate until all the meatballs are formed. 

Bring a 12 inch cast iron skillet to medium-high heat. Add butter and let melt; swirl to coat the pan. Add meatballs and sear on all sides. Add marinara sauce and diced tomatoes. Cover and let simmer 15 minutes.

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Top Tags

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Best-Ever Meatballs: Italian-Style ...

Classic Spaghetti and Meatballs

Italian Meatballs Recipe

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The most viewed italian meatball recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine