Name: The Best Meatball Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 cup plain panko breadcrumbs; 1 cup whole milk ricotta cheese; 1 tablespoon olive oil; 1/2 medium yellow onion, peeled & roughly chopped; 6 cloves garlic, finely minced or pressed; 1 lb lean ground beef, preferably grass-fed; 1 lb ground mild Italian sausage; 1/2 cup freshly-grated Parmigiano-Reggiano cheese (or parmesan); 2 heaping tablespoons freshly chopped Italian parsley; 2 heaping tablespoons freshly chopped basil; 2 large eggs; 1 tablespoon Italian seasoning; 1 teaspoon red pepper flakes (optional); Kosher salt & freshly ground black pepper, to taste; 24-ounce jarred marinara sauce (e.g. Rao’s); 14.5-ounce can diced fire roasted tomatoes; 1 tablespoon packed brown sugar; 2 tablespoons freshly chopped Italian herbs (parsley & basil); 1/4 – 1/2 teaspoon chipotle powder (optional); Kosher salt & freshly ground black pepper, to taste; Spaghetti, bucatini, or pasta of choice, as desired; Hoagies & provolone cheese, for meatball subs, as desired; Parmigiano-Reggiano or parmesan cheese, for topping; Freshly chopped parsley or basil, for garnish (optional)

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Introduction

These meatballs combine the perfect blend of ground beef and Italian sausage, enriched with fresh herbs and cheese for a tender, flavorful bite. Baked and then simmered in a rich homemade marinara sauce, they’re ideal served over pasta or in your favorite sandwich roll. A classic comfort dish made simple and delicious.

A black pan filled with around twenty large meatballs soaked in thick, bright red tomato sauce, each meatball covered with a light sprinkle of finely grated cheese and small chopped green herbs, some sauce pooling around them with a rich texture and glossy shine, a gold spoon resting inside the pan on the right side lifting a meatball slightly above the sauce, the pan set on a white marbled surface scattered with some grated cheese and a few pieces of broken golden brown crackers on the top right corner, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup plain panko breadcrumbs
1 cup whole milk ricotta cheese
1 tablespoon olive oil
1/2 medium yellow onion, peeled & roughly chopped
6 cloves of garlic, finely minced or pressed
1 lb lean ground beef, preferably grass-fed
1 lb ground mild Italian sausage
1/2 cup freshly-grated Parmigiano-Reggiano cheese (or parmesan)
2 heaping tablespoons freshly chopped Italian parsley
2 heaping tablespoons freshly chopped basil
2 large eggs
1 tablespoon Italian seasoning
1 teaspoon red pepper flakes (optional)
Kosher salt & freshly ground black pepper, to taste
24-ounce jarred marinara sauce (I love Rao’s!)
14.5-ounce can diced fire roasted tomatoes
1 tablespoon packed brown sugar
2 tablespoons freshly chopped Italian herbs (parsley & basil recommended)
1/4 – 1/2 teaspoon chipotle powder (optional)
Spaghetti, bucatini, or pasta of choice, as desired
Hoagies & provolone cheese, for meatball subs, as desired
Parmigiano-Reggiano or parmesan cheese, for topping
Freshly chopped parsley or basil, for garnish (optional)

Instructions

Step 1: Preheat the oven to 425°F. Line a large baking sheet (or two smaller ones) with foil and coat with nonstick spray. Set aside.
Step 2: Make the panade by combining the panko breadcrumbs and ricotta cheese in a medium bowl. Stir well to fully combine, then set aside to soak while preparing the onion and garlic.
Step 3: Heat olive oil in a large skillet over medium heat. Once shimmering, add chopped onion and sauté until tender and golden, about 4–5 minutes.
Step 4: Add minced garlic and cook for another 1–2 minutes until fragrant, stirring often. Remove from heat and let cool slightly.
Step 5: In a large bowl, combine ground beef, ground sausage, grated cheese, chopped parsley and basil, eggs, sautéed onion and garlic, breadcrumb/ricotta mixture, Italian seasoning, red pepper flakes (if using), and salt and pepper to taste.
Step 6: Use your hands to gently mix the ingredients until just combined, being careful not to overwork the mixture.
Step 7: Scoop meatballs using a medium spring-loaded scooper. Roll each into a smooth ball and place on the prepared baking sheet(s). You should have about 20–22 meatballs.
Step 8: Bake the meatballs for 20 minutes, rotating the tray halfway through for even cooking.
Step 9: While meatballs bake, prepare the sauce. In the same skillet over medium-low heat, add marinara sauce along with 1/4 cup water from the jar (rinse and pour), diced fire roasted tomatoes, brown sugar, chopped Italian herbs, chipotle powder (if using), and salt and pepper to taste. Stir and let simmer gently until meatballs are done.
Step 10: When meatballs are baked, nestle them into the simmering sauce. Spoon some sauce over the meatballs and reduce heat to low. Let them finish cooking in the sauce for 20–25 minutes, stirring gently occasionally to meld flavors.
Step 11: Serve meatballs and sauce immediately over pasta or inside toasted hoagie rolls topped with provolone for subs. Garnish with extra cheese and chopped herbs if desired. Enjoy!

Tips & Variations

To prevent tough meatballs, mix ingredients gently and avoid overworking the meat.
Use fresh herbs for brighter flavor, or substitute with dried herbs in smaller amounts if fresh aren’t available.
For a spicy kick, increase red pepper flakes or chipotle powder to taste.
Try mixing ground turkey or chicken with sausage for a lighter version.
Serve with crusty bread to soak up the flavorful sauce.

Storage

Store leftover meatballs and sauce together in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if the sauce has thickened. Meatballs also freeze well; freeze in a single layer on a tray before transferring to a sealed bag or container, then thaw overnight and reheat thoroughly before serving.

How to Serve

A white oval plate holds a pile of about twelve round meatballs covered in thick red tomato sauce. The meatballs are sprinkled with grated cheese and small pieces of green herbs scattered over the top. A few small fresh basil leaves sit on and around the meatballs. The plate rests on a white marbled surface with some green herbs and two pieces of toasted golden-brown bread blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can shape the meatballs up to a day in advance and keep them refrigerated. Bake fresh or freeze for longer storage.

What’s the best way to keep meatballs moist?

Using a combination of ricotta and breadcrumbs creates a tender panade inside the meatballs, helping them stay juicy. Avoid overmixing the meat to maintain a light texture.