Italian Meatballs Recipe: How to Make Italian Meatballs

• 1 pound ground pork
• ½ pound ground beef
• ½ cup plain breadcrumbs
• ¼ cup milk, broth, or water
• ¼ cup grated Parmesan cheese
• ¼ cup ricotta cheese
• 2 large eggs, lightly beaten
• 1 small onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon dried oregano
• 1½ teaspoons Kosher salt
• Freshly ground black pepper, to taste
• ½ teaspoon crushed red pepper flakes (optional)
• Extra-virgin olive oil, for brushing
• 4 cups marinara sauce

1. 1

   Preheat the oven to 400 degrees Fahrenheit and line a large rimmed sheet pan (or two medium sheet pans) with parchment paper.

2. 2

   In a large mixing bowl, using your hands or a wooden spoon, add the pork and beef and mix until they are well combined.

3. 3

   Add the breadcrumbs, milk, Parmesan cheese, ricotta cheese, eggs, onion, garlic, parsley, basil, oregano, salt, pepper, and red pepper flakes to the meat mixture and mix until everything is fully incorporated.

4. 4

   Using an ice cream scoop or your hands, break off a palm-sized portion of the meatball mixture and roll it into a 1½–2-inch meatball. Place the meatball on the baking tray and repeat this process with the remaining meat mixture, leaving 1 inch of space between each meatball.

5. 5

   Using a pastry brush or your fingers, brush the top of each meatball with a thin layer of olive oil.

6. 6

   Place the sheet pan in the oven and bake the meatballs until lightly browned, about 20–30 minutes. A meat thermometer should reach 160 degrees Fahrenheit when inserted inside any of the meatballs.

7. 7

   While the meatballs bake in a large pot over medium heat, warm the marinara sauce.

8. 8

   Remove the meatballs from the oven and nestle them into the sauce. Allow the meatballs to simmer in the sauce for 10 minutes before serving them with pasta, polenta, or inside a meatball sandwich.

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