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Chef Ava

Homemade Italian Meatballs

These homemade Italian meatballs are tender, richly flavored, and made with a classic combination of ground beef and Italian sausage. The meatballs are baked until lightly golden, then finished in a deeply savory homemade marinara made with crushed tomatoes, onion, garlic, and herbs. Ready in just 55 minutes, this comforting family dinner makes 32 meatballs and is perfect over spaghetti, with crusty bread, or alongside vegetables.
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Prep Time 20 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 lb bulk Italian sausage
  • 2 large eggs
  • 1/2 cup plain breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup whole milk
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp Italian seasoning
  • 1/4 tsp salt
  • 1/4 tsp freshly cracked black pepper
  • 1 can (28 oz) crushed tomatoes
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 2 tbsp olive oil
  • 2 tbsp tomato paste
  • 1/2 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 tsp brown sugar (optional)
  • 1 tsp salt, or to taste

Equipment

  • large baking sheet
  • parchment paper
  • large mixing bowl
  • small mixing bowl
  • medium saucepan

Method
 

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
  2. In a small bowl, combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
  3. In a separate small bowl, lightly whisk the eggs.
  4. In a large bowl, combine the ground beef, Italian sausage, breadcrumb mixture, whisked eggs, and whole milk. Gently mix with your hands until just evenly combined — do not overmix.
  5. Allow the mixture to rest for 5 minutes so the breadcrumbs can absorb the milk and soften.
  6. Shape into approximately 32 meatballs using about 2 tablespoons of mixture per meatball.
  7. Arrange about 1 inch apart on the prepared baking sheet. Bake for 15 minutes until lightly browned.
  8. While the meatballs bake, heat the olive oil in a medium saucepan over medium heat. Add the diced onion and minced garlic and cook for about 5 minutes until softened.
  9. Stir in the tomato paste and cook for 3–5 minutes, stirring often, until it darkens slightly and becomes fragrant.
  10. Add the crushed tomatoes, dried basil, dried oregano, brown sugar if using, and salt. Bring to a gentle simmer, reduce to medium-low, partially cover, and simmer for about 30 minutes.
  11. Add the baked meatballs to the marinara and simmer for another 5 minutes until completely cooked through.
  12. Serve warm over spaghetti, with crusty bread, or alongside your favorite vegetables.

Notes

Do not overmix the meat mixture because gentle combining produces lighter, more tender meatballs. Let the mixture rest for 5 minutes so the breadcrumbs can absorb the milk, and use wet hands when shaping. Cook the tomato paste for the full 3–5 minutes until it darkens slightly, and finish the baked meatballs in the marinara for the final 5 minutes so they absorb the sauce.