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 (recommended: 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

The Best Meatball recipe combines tender, flavorful meatballs baked to perfection and simmered in a rich, homemade marinara sauce. This dish is perfect for a cozy family dinner or a delicious sandwich option. Get ready to enjoy classic Italian comfort food that’s easy to make at home.

A black skillet filled with many large, round meatballs covered in thick, rich red tomato sauce, sprinkled generously with fine grated cheese and small green herb pieces. The sauce has a smooth, slightly chunky texture, and some oil glistens on the surface. A gold-colored spoon lifts one meatball, showing their browned, textured surfaces beneath the sauce. The skillet rests on a white marbled surface with some grated cheese and pieces of yellow bread nearby. 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)
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 sheets) with foil and coat with nonstick spray. Set aside.
Step 2: Make the panade by combining the breadcrumbs and ricotta cheese in a medium bowl. Stir well to fully combine and set aside to soak while you prepare the aromatics.
Step 3: Place a large skillet over medium heat and add the olive oil. Once shimmering, add the chopped onion and sauté until tender and golden, about 4-5 minutes.
Step 4: Add the garlic and cook until fragrant, about 1-2 minutes, stirring often. Remove the skillet from heat and let the mixture cool slightly.
Step 5: In a large bowl, combine the ground beef, Italian 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. Mix gently with your hands until just combined—do not overwork.
Step 6: Using a medium spring-loaded scooper, portion the mixture into meatballs. Roll each meatball until smooth and place on the prepared baking sheet. You should have about 20-22 meatballs.
Step 7: Bake the meatballs for 20 minutes, rotating the sheets halfway through for even cooking.
Step 8: While the meatballs bake, prepare the sauce. In the same skillet over medium-low heat, combine the marinara sauce, 1/4 cup of water (from rinsing the jar), fire roasted tomatoes, brown sugar, Italian herbs, chipotle powder if using, and salt and pepper to taste. Stir and let simmer gently.
Step 9: Once the meatballs are done, nestle them directly into the sauce. Spoon sauce over the meatballs, reduce heat to lowest setting, and cook for another 20-25 minutes, stirring occasionally to meld flavors.
Step 10: Serve the meatballs and sauce immediately with pasta or inside toasted hoagie rolls for sandwiches. Top with extra parmesan and fresh herbs as desired. Enjoy!

Tips & Variations

For extra moist meatballs, do not skip soaking the breadcrumbs in ricotta; it adds great tenderness.
Use a mix of ground beef and pork sausage for the best flavor and texture.
Add a pinch of red pepper flakes for subtle heat or chipotle powder for smokiness.
For meatball subs, toast the hoagie rolls and melt provolone cheese on top for a classic finish.

Storage

Store leftover meatballs and sauce in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove over low heat until heated through. Meatballs and sauce also freeze well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl filled with thick spaghetti noodles covered in rich red tomato sauce, topped with three large brown meatballs sprinkled with green herbs and grated cheese. Golden forks rest on the bowl's edge. The bowl sits on a wooden surface with a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these meatballs without ricotta?

Yes, but the ricotta adds moisture and tenderness. If you omit it, you might want to increase the breadcrumbs slightly and add a splash of milk to keep the meatballs moist.

What is the best way to shape meatballs evenly?

Using a spring-loaded scooper ensures uniform size and even cooking. Roll the scooped meat gently in your hands until smooth without packing too tightly.