A classic choice! ✨ Italian Meatballs are tender, juicy, and simmered in a rich tomato sauce — perfect over spaghetti, tucked into subs, or served as an appetizer. Here’s a full detailed recipe:

 Classic Italian Meatballs

Ingredients

For the Meatballs

• 1 lb (450g) ground beef (or a mix of beef & pork/veal for extra flavor)
• ½ cup breadcrumbs (Italian seasoned or plain with added herbs)
• ¼ cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 small onion, very finely chopped or grated
• 2 tbsp fresh parsley, chopped (or 1 tsp dried)
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• 1 large egg, lightly beaten
• 2 tbsp milk (for tenderness)
• 2 tbsp olive oil (for frying, if pan-searing)

For the Tomato Sauce

• 2 tbsp olive oil
• 1 small onion, chopped
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes (San Marzano recommended)
• 2 tbsp tomato paste
• 1 tsp dried basil (or fresh basil at the end)
• 1 tsp dried oregano
• ½ tsp sugar (balances acidity)
• Salt & black pepper to taste
• Fresh basil or parsley, for garnish

Instructions

1. Make the Meatballs

1. In a large bowl, combine ground meat, breadcrumbs, Parmesan, garlic, onion, parsley, oregano, salt, pepper, egg, and milk.
2. Mix gently with your hands until just combined (don’t overmix, or they’ll be tough).
3. Roll into 1 ½-inch balls (about 16–18 meatballs).

2. Cook the Meatballs

Option A – Pan Sear (more flavor):

• Heat olive oil in a skillet.
• Brown meatballs on all sides (about 5–6 minutes). They don’t need to be fully cooked through; they’ll finish in the sauce.

Option B – Bake (lighter):

• Preheat oven to 400°F (200°C).
• Place meatballs on a lined baking sheet.
• Bake for 18–20 minutes, until golden.

3. Make the Sauce

1. In a large pot, heat olive oil. Add onion and sauté until soft.
2. Add garlic, cook for 30 seconds.
3. Stir in tomato paste, then add crushed tomatoes, basil, oregano, sugar, salt, and pepper.
4. Simmer for 10 minutes to thicken slightly.

4. Combine & Simmer

• Add browned or baked meatballs into the sauce.
• Simmer gently for 20–25 minutes, stirring occasionally, until meatballs are cooked through and infused with flavor.

5. Serve

• Garnish with Parmesan and fresh basil.
• Serve over spaghetti, in sub rolls, or as a party appetizer with toothpicks.

 Tips & Variations

• Juicier meatballs: Use a mix of beef, pork, and veal if available.
• Cheese lovers: Stuff each meatball with a small mozzarella cube before cooking for melty centers.
• Meal prep: Meatballs freeze great! Store cooked meatballs + sauce in freezer-safe containers.

Would you like me to also give you a baked cheesy Italian meatball casserole version (meatballs baked under layers of marinara and mozzarella)?