Italian Beef Meatballs in Homemade Marinara Sauce

The Perfect Italian Meatball

The secret to incredibly tender meatballs? A panade (bread soaked in milk) that keeps them moist and light. These Italian beef meatballs are seasoned with garlic, Parmesan, and fresh herbs, then simmered in a rich marinara sauce until they’re bursting with flavor.

Ingredients

1.5 lbs ground beef (85/15)
1/2 cup breadcrumbs
1/4 cup milk
1/3 cup Parmesan cheese, grated
1 large egg
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 teaspoon Italian seasoning
Salt and pepper
1 jar (24 oz) marinara sauce (or homemade)
1 cup shredded mozzarella
Fresh basil for garnish
Spaghetti for serving

Instructions

Step 1:

Soak breadcrumbs in milk for 5 minutes. Mix with beef, egg, Parmesan, garlic, parsley, Italian seasoning, salt, and pepper. Roll into 1.5-inch balls.

Step 2:

Brown meatballs in a hot skillet with olive oil, 2-3 minutes per side. Don’t cook through.

Step 3:

Pour marinara sauce over meatballs. Cover and simmer 20 minutes. Top with mozzarella, cover until melted. Garnish with basil. Serve over spaghetti.