Name: Anne Burrell’s Excellent Meatballs
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Italian
Ingredients: Olive oil; 1 large onion, diced; Kosher salt; Pinch of crushed red pepper flakes; 4 cloves garlic, smashed and finely chopped; ¾ pound ground beef; ¾ pound ground veal; 2 large eggs; 1 cup grated Parmigiano cheese; ¼ cup finely chopped fresh Italian parsley; 1½ cups breadcrumbs; 1 cup water; Marinara sauce

I love making these rich and juicy meatballs when I’m in the mood for hearty Italian comfort food. This recipe delivers perfectly seasoned meatballs that are tender, flavorful, and simmered in a classic marinara sauce. Anne Burrell’s Excellent Meatballs

Why I’ll Love This Recipe

What I enjoy most is how these meatballs come together with simple ingredients and classic Italian technique. The blend of meats, fresh herbs, and Parmigiano cheese gives them incredible flavor, and the breadcrumb mixture keeps them soft and moist. They’re perfect for pairing with pasta or enjoying on their own with some crusty bread.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Olive oil
1 large onion, diced
Kosher salt
Pinch of crushed red pepper flakes
4 cloves garlic, smashed and finely chopped
¾ pound ground beef
¾ pound ground veal
2 large eggs
1 cup grated Parmigiano cheese
¼ cup finely chopped fresh Italian parsley
1½ cups breadcrumbs
1 cup water
Marinara sauce

directions

I start by sautéing the diced onion in olive oil over medium heat until soft and translucent. I season it with salt and a pinch of red pepper flakes, then stir in the garlic and cook for one more minute. I set this mixture aside to cool.
In a large mixing bowl, I combine the ground beef, ground veal, eggs, Parmigiano cheese, parsley, and the cooled onion mixture.
I soak the breadcrumbs in water briefly, then mix them into the meat mixture until just combined. I avoid overmixing so the meatballs stay tender.
I roll the mixture into evenly sized meatballs—about golf-ball size—and arrange them on a tray.
I heat olive oil in a skillet and brown the meatballs on all sides.
Once browned, I gently simmer them in marinara sauce for about 30 minutes until cooked through and tender.

Servings and timing

Servings: Makes about 18–20 meatballs
Prep time: 25 minutes
Cook time: 30 minutes
Total time: About 55 minutes

Variations

I use all beef if I don’t have veal—just adjust the seasoning to taste.
For an herby twist, I like to add fresh basil or oregano along with the parsley.
Sometimes I tuck a small cube of mozzarella into the center of each meatball.
I occasionally bake them at 400°F for 20–25 minutes instead of pan-frying for a different texture.
For a lighter version, I reduce the cheese and use fresh tomato sauce with minimal seasoning.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, I freeze them in a single layer, then transfer them to a freezer bag. To reheat, I simmer them in marinara sauce over low heat or warm them in the microwave until hot.

FAQs

Can I make these meatballs without veal?

Yes, I’ve made them with all beef and they still come out delicious—just a bit more robust in flavor.

Do I have to sear the meatballs first?

Searing adds flavor and helps them hold together, but I’ve skipped it before and let them cook directly in the sauce with good results.

How do I keep the meatballs soft?

I make sure to soak the breadcrumbs and avoid overmixing the meat. That’s key to keeping the texture light and tender.

What kind of sauce works best?

I prefer a classic marinara, but these meatballs also go well with a spicier arrabbiata or even a creamy tomato sauce.

Can I make the meatballs ahead of time?

Definitely. I often prepare them a day in advance and store them in the fridge, or freeze them uncooked for future meals.

Conclusion

These meatballs have become a staple in my kitchen. They’re easy to make, full of rich flavor, and always satisfying. Whether I’m serving them over pasta, as part of a hearty sub, or just with a salad and crusty bread, they’re a go-to comfort food that never disappoints.