Description
This recipe for The Best Meatball features tender, flavorful meatballs made from a mix of lean ground beef and Italian sausage, combined with panko-ricotta panade to keep them moist. They are baked to perfection and simmered gently in a rich homemade marinara sauce infused with roasted tomatoes, herbs, and optional chipotle powder for a smoky kick. Perfect served over spaghetti, pasta, or inside hoagie rolls for meatball subs, these meatballs deliver classic Italian comfort with an elevated twist.
Ingredients
Scale
Meatballs
- 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
Sauce
- 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
To Serve
- 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
- Preheat the oven: Set your oven to 425°F (220°C). Line a large baking sheet or two smaller sheets with foil and spray lightly with nonstick cooking spray. Set aside for baking the meatballs later.
- Make the panade: In a medium bowl, combine the panko breadcrumbs with the ricotta cheese. Stir well to form a moist mixture and set aside to allow the breadcrumbs to soak and soften.
- Sauté the aromatics: Heat the olive oil in a large 12-inch skillet over medium heat. Add the chopped yellow onion and sauté until tender and golden, about 4-5 minutes. Then add minced garlic and cook another 1-2 minutes until fragrant. Remove skillet from heat and let mixture cool slightly.
- Mix & shape the meatballs: In a large bowl, combine ground beef, Italian sausage, grated Parmigiano-Reggiano, chopped parsley, basil, eggs, the sautéed onion and garlic, the breadcrumb-ricotta mixture, Italian seasoning, red pepper flakes if using, and salt and pepper to taste. Gently mix with hands or gloves until just combined; avoid overmixing. Using a medium spring-loaded scooper, portion out the mixture and roll into smooth balls. Place meatballs on the prepared baking sheets, making about 20-22 meatballs total.
- Bake the meatballs: Bake the meatballs in the preheated oven for 20 minutes, rotating the baking sheets halfway through to ensure even cooking. The meatballs should be nicely browned and cooked through.
- Simmer the sauce: While the meatballs bake, prepare the sauce in the same skillet over medium-low heat. Add jarred marinara sauce along with 1/4 cup water to rinse out the jar and pour into the skillet, fire roasted diced tomatoes, brown sugar, chopped Italian herbs, and chipotle powder if using. Season with salt and pepper. Stir well and allow the sauce to simmer gently until the meatballs finish baking.
- Meld together: When the meatballs are done baking, nestle them directly into the simmering sauce in the skillet. Spoon sauce over the meatballs to coat well. Reduce heat to the lowest setting and let meatballs finish cooking in the sauce for an additional 20-25 minutes, stirring occasionally to meld flavors.
- Serve: Serve the meatballs immediately on top of cooked spaghetti or your choice of pasta, garnished with extra grated Parmigiano-Reggiano, freshly chopped herbs, or place inside toasted hoagie rolls with provolone for classic meatball subs. Enjoy this comforting Italian favorite!
Notes
- Using a panko-ricotta panade keeps meatballs exceptionally moist and tender.
- If you prefer spicier meatballs, increase or omit the optional red pepper flakes and chipotle powder.
- Make sure not to overmix the meatball mixture to avoid tough meatballs.
- The baking step is key for browning while finishing in sauce locks in juiciness and flavor.
- Leftover meatballs and sauce reheat well and can be frozen for up to 3 months.
- To streamline, you can prepare the sauce while baking meatballs but simmer meatballs longer in the sauce to fully develop flavors.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Keywords: meatballs, Italian meatballs, baked meatballs, ricotta meatballs, classic meatballs, marinara sauce, pasta, meatball subs
