Meat & Pork Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Classic Italian Meatballs
Tender beef and pork meatballs studded with Parmesan and garlic, simmered in a simple marinara sauce.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
5 steps- 1
In a large bowl, soak breadcrumbs in milk for 5 minutes. Add ground beef, ground pork, Parmesan, eggs, garlic, parsley, salt, and pepper. Mix gently until just combined.
- 2
Shape the mixture into 20-24 meatballs, about 1.5 inches each.
- 3
Heat olive oil in a large skillet over medium-high heat and brown the meatballs on all sides, about 6-8 minutes total (they don't need to be cooked through yet).
- 4
Pour the marinara sauce over the meatballs, bring to a simmer, then cover and cook over low heat for 20-25 minutes, until the meatballs are cooked through and tender.
- 5
Serve over pasta or with crusty bread, spooning extra sauce on top.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
71/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving470
Calories
38 g
Protein
19 g
Carbs
26 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Meatballs in tomato sauce sit especially close to Italian-American home cooking. In Italy, polpette are often served on their own rather than piled over spaghetti, while the larger saucy meatballs familiar in North America grew from immigrant kitchens where ground meat was stretched with bread, cheese, herbs, and a long-simmered tomato sauce.
Listahan note
This version keeps the meatballs tender by soaking breadcrumbs in milk first, then browns them for flavor before finishing them in marinara. It prioritizes a soft interior, a savory beef-pork balance, and enough sauce for pasta or bread.
Technique cues
- Mix the meatball mixture gently and stop as soon as it holds together. Overworking ground meat makes the finished meatballs springy instead of tender.
- Browning does not need to cook the centers; it is mainly there to build a savory crust that seasons the sauce as the meatballs simmer.
- Keep the sauce at a low simmer once the meatballs go in. A hard boil can knock the meatballs around and tighten their texture.
Kitchen flow
- Parallel prep
- Start the pasta water or warm bread while the meatballs brown; the sauce simmer gives you the rest of the window.
- Make-ahead
- Shape the meatballs earlier in the day and chill them on a tray, then brown and simmer when ready to eat.
- Leftover move
- Split leftover meatballs into rolls with extra marinara and Parmesan for meatball sandwiches.
- Cleanup rhythm
- Rinse the mixing bowl before the egg and breadcrumb mixture dries, then soak the skillet after serving to loosen the sauce ring.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
Ground beef
Main meat base
Purpose: Ground beef gives the meatballs their deep, savory flavor and enough structure to hold their shape.
Handling: Break it up lightly with your fingers before mixing so you do not have to mash the mixture later.
Adaptation: Use a slightly leaner beef if you prefer a firmer meatball, but expect less richness in the sauce.
Ground pork
Tenderness and richness
Purpose: Pork softens the texture of the beef mixture and adds a rounder flavor.
Handling: Keep it cold until mixing so the fat stays distributed instead of smearing into the bowl.
Adaptation: Use more ground beef in its place for a beefier meatball, though the texture will be a little less plush.
Breadcrumbs
Binder and moisture holder
Purpose: Breadcrumbs absorb milk and pan juices, helping the meatballs stay tender during the simmer.
Handling: Soak them in the milk for the full 5 minutes so they soften before the meat is added.
Adaptation: Panko gives a lighter texture, while fresh torn bread makes a softer, more old-school meatball.
Grated Parmesan cheese
Savory seasoning
Purpose: Parmesan brings saltiness, nuttiness, and a slight firmness to the meatball mixture.
Handling: Use finely grated Parmesan so it disperses evenly instead of forming pockets.
Adaptation: Pecorino Romano gives a sharper, saltier profile; use a little less if swapping.
Eggs
Binder
Purpose: Eggs help the meatballs hold together through browning and simmering.
Handling: Beat them lightly before adding if you want easier, more even mixing.
Adaptation: For a softer meatball, use one egg instead of two and handle the mixture carefully when browning.
Marinara sauce
Simmering sauce
Purpose: Marinara finishes cooking the meatballs and picks up flavor from the browned meat and Parmesan.
Handling: Bring it just to a simmer before covering so the meatballs cook evenly.
Adaptation: Use a smoother marinara for a classic pasta finish or a chunkier sauce if serving with crusty bread.
Technique notes
- Use damp hands when shaping so the mixture rolls cleanly without needing extra pressure.
- Brown in batches if the skillet is crowded. Space around each meatball helps the surface sear instead of steam.
- After simmering, rest the meatballs in the sauce for a few minutes off the heat so they settle and stay juicy when served.
Ingredient swaps
- Breadcrumb texture swap
- Use panko for a lighter bite or fresh bread crumbs for a softer, more delicate meatball.
- No-cheese direction
- Leave out the Parmesan and add a little extra parsley and black pepper; the meatballs will taste less nutty and may need a touch more seasoning.
- Weeknight shortcut
- Use a good prepared marinara and focus your time on browning the meatballs well before the simmer.
- Baked browning path
- Arrange shaped meatballs on an oiled sheet pan and bake until browned, then transfer them to the marinara to finish.
Serve alongside
- Spaghetti with extra marinara
- Garlic bread
- Caesar salad
- Roasted broccoli with lemon
- Sparkling water with lemon
- Chianti
- Iced black tea
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate meatballs with plenty of sauce in a sealed container so they do not dry out.
- Reheat gently in a covered pan with a splash of water if the sauce has thickened.
- Freeze meatballs in sauce, thaw in the refrigerator, then simmer uncovered until the sauce loosens again.
Equipment
- Large mixing bowl
- Wide skillet with lid
- Tongs
- Rimmed sheet pan for shaping
Make this household-aware
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Plan it in Listahan
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