Description
Rich and juicy Italian meatballs simmered in marinara sauce, perfect for hearty comfort meals.
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
Instructions
- Heat olive oil in a pan over medium heat. Sauté diced onion with salt and red pepper flakes until soft and translucent. Add garlic and cook for 1 more minute. Set aside to cool.
- In a large mixing bowl, combine ground beef, ground veal, eggs, Parmigiano cheese, parsley, and the cooled onion mixture.
- Soak breadcrumbs in water briefly, then mix into the meat mixture until just combined. Avoid overmixing.
- Form the mixture into evenly sized meatballs, about the size of a golf ball, and place them on a tray.
- Heat olive oil in a skillet and brown the meatballs on all sides.
- Simmer browned meatballs in marinara sauce for about 30 minutes until fully cooked and tender.
Notes
- Use all beef if veal is unavailable, adjusting seasoning as needed.
- Add fresh basil or oregano for a herby twist.
- Insert a mozzarella cube in each meatball for a cheesy center.
- Bake at 400°F for 20–25 minutes instead of pan-frying for a lighter texture.
- Reduce cheese and use fresh tomato sauce for a lighter version.
Nutrition
- Serving Size: 2 meatballs
- Calories: 250
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.3g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 90mg
