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Best Easy Meatballs Recipe

Recipe by Pedro M. A. Neves

These Italian-style meatballs are tender, flavorful, and simple enough for weeknight dinners yet elegant enough for entertaining. Made with a combination of ground beef and pork, fresh breadcrumbs, and aromatic seasonings, they cook quickly in a light tomato sauce. Serve them over pasta, in sandwiches, or with crusty bread to soak up the sauce.

Ingredients

• 250g ground beef (8.8 oz)
• 250g ground pork (8.8 oz)
• 60g fresh breadcrumbs (½ cup)
• 1 large egg
• 40g grated Parmigiano-Reggiano cheese (⅓ cup)
• 3 cloves garlic, minced
• 15ml whole milk (1 tablespoon)
• 5ml fresh parsley, chopped (1 teaspoon)
• 2.5ml dried oregano (½ teaspoon)
• salt and black pepper to taste
• 30ml olive oil (2 tablespoons)
• 400g crushed tomatoes (1 can, 14 oz)
• 250ml beef broth (1 cup)
• 5ml balsamic vinegar (1 teaspoon)

Instructions

1. In a large bowl, combine ground beef, ground pork, breadcrumbs, egg, Parmigiano-Reggiano, minced garlic, milk, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined, being careful not to overwork the mixture.

2. Using a 30ml ice cream scoop or your hands, form the mixture into 20 equal balls, each approximately 40g. Place them on a parchment-lined plate.

3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.

4. Working in batches if necessary to avoid crowding, add meatballs to the hot oil and cook for 3-4 minutes until the bottoms are golden brown. Gently turn and cook the other side for another 2-3 minutes until browned all over.

5. Pour in the crushed tomatoes and beef broth, stirring gently to combine. Add balsamic vinegar and a pinch of salt.

6. Reduce heat to medium-low and simmer for 12-15 minutes, stirring occasionally, until the sauce thickens slightly and meatballs are cooked through (internal temperature 160°C/70°C).

Substitutions

• Ground turkey (500g) can replace the beef and pork for a leaner option; add 30ml water to the sauce to compensate for dryness.
• Gluten-free breadcrumbs work well as a 1:1 replacement for regular breadcrumbs.
• Pecorino Romano cheese can replace Parmigiano-Reggiano for a sharper, saltier flavor.
• For dairy-free, substitute the egg with 30ml aquafaba (chickpea liquid) and omit the milk, replacing it with 15ml olive oil.

Tips

• Do not overmix the meat mixture; this keeps the meatballs tender rather than dense and tough.
• Brown the meatballs in batches rather than crowding the pan, which allows for proper browning and even cooking.
• For make-ahead convenience, form the meatballs and refrigerate on a plate for up to 4 hours before cooking, or freeze for up to 2 months.
• If the sauce is too thin after cooking, simmer uncovered for an additional 5 minutes; if too thick, add 60-120ml broth or water.

Italian meatballs, or polpette, are a cornerstone of Italian home cooking and vary by region. This recipe reflects the northern Italian tradition of combining beef and pork for balanced flavor and texture, a method that has been refined through generations of Italian family cooking.

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