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The Best Meatball Recipe

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★★★★★

5 from 575 reviews

This recipe for The Best Meatball delivers juicy, flavorful meatballs baked to perfection and gently simmered in a rich, homemade marinara sauce. Featuring a blend of lean ground beef, Italian sausage, fresh herbs, and creamy ricotta-soaked breadcrumbs, these meatballs boast tender texture and bold Italian flavors. Perfect served over pasta or in hoagie rolls as hearty subs, they are an impressive yet approachable dinner choice.

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 (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

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

  1. Preheat the Oven: Set your oven to 425°F and line a large baking sheet or two smaller ones with foil. Spray the foil with nonstick spray to prevent sticking and set aside for your meatballs.
  2. Make the Panade: In a medium bowl, mix the panko breadcrumbs with ricotta cheese until well combined. Let this mixture soak while you prepare the onion and garlic, ensuring moisture for tender meatballs.
  3. Sauté the Aromatics: Heat olive oil in a large (at least 12-inch) skillet over medium heat. Add the chopped onion and cook until tender and golden, about 4-5 minutes. Stir in garlic and cook for another 1-2 minutes until fragrant. Remove from heat and let cool slightly; you can lower the burner to keep warm while assembling meatballs.
  4. Mix & Shape Meatballs: In a large bowl, combine ground beef, Italian sausage, grated Parmigiano-Reggiano, chopped parsley and basil, eggs, sautéed onion/garlic, breadcrumb/ricotta mixture, Italian seasoning, red pepper flakes (if using), and salt and pepper. Gently mix with your hands until just combined—avoid overworking for tender meatballs. Using a medium scoop, portion out meatballs and roll them smoothly by hand. Arrange evenly on the prepared baking sheet, yielding about 20-22 meatballs.
  5. Bake the Meatballs: Place baking sheet(s) in the preheated oven and bake for 20 minutes. Rotate the pans halfway through to ensure even browning and cooking.
  6. Simmer the Sauce: While meatballs bake, in the same large skillet over medium-low heat, combine marinara sauce (plus 1/4 cup water rinsed from the jar), fire roasted tomatoes, brown sugar, fresh Italian herbs, chipotle powder (if using), and season with salt and pepper. Stir and let simmer gently until meatballs are done baking.
  7. Meld Together: Once baked, nestle the meatballs into the simmering sauce and spoon sauce over them. Reduce heat to the lowest setting and let the meatballs cook in the sauce for an additional 20-25 minutes, stirring occasionally to blend flavors beautifully.
  8. Serve: Serve meatballs and sauce hot over your favorite pasta with extra cheese and herbs, or pile them into toasted hoagie rolls with provolone for delicious meatball subs. Garnish with chopped parsley or basil if desired. Enjoy your perfect homemade meatballs!

Notes

  • For best texture, avoid overmixing the meat mixture to keep meatballs tender.
  • Use quality, fresh herbs for vibrant flavor in both meatballs and sauce.
  • Chipotle powder adds subtle smokiness and heat; omit if you prefer milder meatballs.
  • Leftover meatballs can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Feel free to swap out ground beef and sausage ratios to your preference or substitute with other meats like pork or veal.
  • Serving suggestions include spaghetti, bucatini, or crusty bread to soak up the sauce.

Keywords: meatballs, Italian meatballs, baked meatballs, marinara sauce, homemade meatballs, Italian recipe, pasta sauce, meatball subs

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