Homemade Meatballs

5 from 7 reviews

This recipe for the BEST Homemade Meatballs has become a classic that's super easy to make! These meatballs are tender and juicy and are perfect served over pasta, as an appetizer, or in subs. They're baked and ready to serve with a simple, flavorful marinara sauce in just 30 minutes.

Prep Time15

Cook Time45

Total Time1

Course: Main Course, Pasta

Cuisine: Italian

Servings:

Calories: 507kcal

Author: Donya Mullins

Ingredients

Meatballs

2 lbs ground beef
1 cup panko bread crumbs
¼ cup breadcrumbx
1 cup grated Parmesan cheese
2 eggs - beaten
¼ cup chopped fresh parsley
½ teaspoon garlic powder
½ cup sour cream
salt and pepper

Marinara Sauce

2 cans of San Marzano crushed tomatoes
1 cup diced onion
2 cloves minced garlic
2 tablespoons olive oil
¼ teaspoon red pepper flakes
1 teaspoon salt
2 tablespoons sugar
2 tablespoons fresh basil - torn

Instructions

Meatballs

Place all ingredients in the bowl of a stand mixer. Using the dough hook, mix until all ingredients are incorporated being careful not to over mix. Or mix gently with your hands being careful not to overwork.
Using a #40 ice cream scoop, or a tabspoon, scoop out the meat mixture and roll into balls. Place on a parchment-lined baking sheet and cook at 375 degrees for 30 minutes or until brown.
To serve, place meatballs in marinara sauce and simmer for 15 minutes.

Sauce

Heat olive oil in a large stockpot. Add onion and cook on medium-low heat until onions are translucent. Add garlic and cook for approximately 2 minutes being careful not to burn.
Add tomatoes, sugar, red pepper flakes, and salt. Simmer on low for 15 minutes. This can be done while meatballs are cooking in the oven.
Right before serving, add fresh basil and serve with or without pasta and lots of grated Parmesan cheese.

Notes

Recipe Variations:

- Sour Cream Alternative: You can swap this with Plain Greek yogurt.

- Add Veggies: Feel free to add more vegetables to the sauce, like grated carrots.

- Go 50/50: You can use half beef and half ground pork or Italian sausage. Just be sure to use a meat thermometer to ensure the meatballs are fully cooked.

To Freeze:

- Follow the recipe instructions, baking the meatballs until browned and cooked through. Once the meatballs are cooked, allow them to cool completely at room temperature.

- Place the cooled meatballs in a single layer on a baking sheet lined with parchment paper. Place them in the freezer for 1-2 hours until firm.

- Store the frozen meatballs for up to 3 months in the freezer.

Leftovers: If you are lucky enough to have leftovers, you can store them in an airtight container in the fridge for up to 3 days.

Nutrition