Here’s a 35-Minute Italian Meatballs recipe that’s quick, easy, and packed with flavor. Perfect for busy weeknights, meal prepping, or entertaining guests with a hearty Italian-style meal.
🍝 35-Minute Italian Meatballs Recipe
🕒 Ready in 35 Minutes | 🍽 Serves: 4–6
🍖 Ingredients:
For the Meatballs:
- 1 lb (450g) ground beef (or half beef, half pork)
- ½ cup breadcrumbs (Italian-style preferred)
- ¼ cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 2 tbsp chopped fresh parsley (or 1 tsp dried)
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp milk (optional – for tenderness)
For the Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 can (15 oz) crushed tomatoes or tomato sauce
- 1 tsp dried basil (or Italian seasoning)
- Salt and pepper to taste
- Pinch of sugar (optional, to cut acidity)
🍽 Instructions:
🔹 Step 1: Make the Meatball Mixture
- In a large bowl, combine:
- Ground meat
- Breadcrumbs
- Parmesan
- Egg
- Garlic
- Parsley
- Oregano
- Salt & pepper
- Milk (if using)
- Mix gently with hands or a spoon until just combined (don’t overmix – it makes meatballs tough).
🔹 Step 2: Form the Meatballs
- Shape into 1 to 1.5-inch balls (about the size of a golf ball).
- You should get around 18–20 meatballs.
🔹 Step 3: Sear the Meatballs
- Heat olive oil in a large skillet over medium heat.
- Add meatballs in batches (don’t overcrowd the pan).
- Brown on all sides – about 5–7 minutes total.
They don’t need to be cooked through yet — just browned.
🔹 Step 4: Make the Sauce
- Remove meatballs; set aside.
- In the same pan, add a bit more oil if needed.
- Sauté onion until soft (about 3–4 minutes).
- Add garlic; sauté 30 seconds.
- Stir in crushed tomatoes, basil/seasoning, salt, pepper, and a pinch of sugar if desired.
- Simmer for 5 minutes.
🔹 Step 5: Simmer Meatballs in Sauce
- Return meatballs to the skillet.
- Spoon some sauce over them.
- Cover and simmer on low for 10–12 minutes, or until fully cooked (internal temp should reach 160°F/71°C).
🌿 Garnish and Serve:
- Sprinkle with fresh parsley or basil.
- Serve with spaghetti, on hoagie rolls, over zucchini noodles, or with garlic bread.
❓ Frequently Asked Questions (FAQs)
🔸 Can I bake the meatballs instead of pan-frying?
Yes. Bake at 400°F (200°C) on a lined baking sheet for 15–18 minutes, then simmer them in the sauce for 5–10 more minutes.
🔸 Can I make this recipe ahead of time?
Absolutely! Cooked meatballs store well in the fridge for up to 4 days and freeze beautifully for up to 3 months.
🔸 What meat is best for Italian meatballs?
Traditionally, a mix of ground beef and pork is used for better flavor and tenderness. Ground veal can also be added.
🔸 Can I make this gluten-free?
Yes. Use gluten-free breadcrumbs or almond flour as a substitute.
🔸 How do I keep meatballs tender and juicy?
- Use milk and egg in the mixture.
- Don’t overmix the meat.
- Avoid overcooking – just simmer until done.
🔸 What can I serve these with?
- Pasta (classic spaghetti & meatballs)
- Sub rolls (for meatball subs)
- Rice or polenta
- Zoodles or spaghetti squash (for a low-carb option)
🔸 Can I cook them in the oven only (no stovetop)?
Yes. Bake them in sauce in a baking dish at 375°F (190°C) for 25–30 minutes until cooked through.
Let me know if you’d like a printable recipe card, or a sheet-pan version for even faster prep!