Easy Italian Meatballs
These Italian meatballs are juicy, flavorful, and easy to make with simple ingredients. Perfect for pasta, subs, or freezing for later!
Servings: 6 servings
Calories: 237.34kcal
Ingredients
For the meatballs:
- 1 ½ pounds lean ground beef
- 1 medium onion finely minced (about ¾ cup)
- 1 large egg
- 4 tablespoons breadcrumbs
- 2 teaspoons Italian seasoning
- 1 tablespoon chopped parsley OR 1 teaspoon dried
- 2 cloves garlic minced (or ¼ teaspoon garlic powder)
- ½ teaspoon salt
- black pepper to taste
- 1 teaspoon balsamic vinegar optional
- olive oil for baking
For the sauce:
- 1 tablespoon olive oil
- 1 medium onion chopped (about 1 cup)
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 2 cloves garlic minced (or ¼ teaspoon garlic powder)
- ⅓ cup red wine optional, or use broth/water
- 1 (14-oz) can diced tomatoes
- 1 (14-oz) can tomato sauce
- ½ teaspoon brown sugar optional, to balance acidity
- salt + black pepper to taste
- fresh parsley for garnish
- grated Parmesan for serving
Instructions
Make the meatballs:
- Prep: Preheat the oven to 410°F. Lightly oil a baking sheet or line with parchment paper.
- Mix the ingredients: In a large bowl, combine 1 ½ pounds lean ground beef, 1 medium onion (minced), 1 large egg, 4 tablespoons breadcrumbs, 2 teaspoons Italian seasoning, 1 tablespoon chopped parsley, 2 cloves garlic (minced), ½ teaspoon salt, black pepper, and 1 teaspoon balsamic vinegar (if using). Mix well until evenly incorporated and mixture sticks together, but do not overmix or meatballs will be tough/dense.
- Shape the meatballs: Using about 2-3 teaspoons of mixture per meatball, roll into balls and place on the prepared baking sheet.
- Bake the meatballs: Bake for 10-12 minutes, or until lightly browned. Meatballs do not need to be cooked through at this point.
Make the sauce:
- Sauté the onion: Heat 1 tablespoon olive oil in a large, oven-safe skillet over medium heat. Add 1 medium onion (chopped) and cook for 5 minutes until softened.
- Add tomato paste & seasonings: Stir in 2 tablespoons tomato paste, 2 teaspoons Italian seasoning, and 2 cloves garlic (minced). Cook for 2 minutes until fragrant.
- Deglaze with wine: Pour in ⅓ cup red wine (or broth/water), scraping up any browned bits.
- Simmer the sauce: Stir in 1 (14-oz) can diced tomatoes, 1 (14-oz) can tomato sauce, and ½ teaspoon brown sugar (if using). Let simmer on medium-low heat for 5 minutes, stirring occasionally. Season with salt + black pepper to taste.
Finish the dish:
- Add the meatballs to the sauce: Transfer the baked meatballs into the skillet with the sauce, making sure they are evenly coated.
- Bake everything together: Cover with lid for a thinner sauce or leave uncovered for a thicker sauce. Bake at 375°F for 10-15 minutes, or until the meatballs are fully cooked and the sauce is bubbling.
- Garnish and serve: Sprinkle with fresh parsley and grated Parmesan before serving. Serve over spaghetti, mashed potatoes, or with crusty bread.
Video
Notes
- Mix gently for tender meatballs; overmixing = tough texture.
- Breadcrumbs soaked in milk keep meatballs moist if using very lean meat.
- Ground beef/pork mix adds richness; lean beef keeps it lighter. Ground Italian sausage adds extra flavor.
- Red wine (Chianti, Merlot) adds depth; broth works too.
- Balsamic vinegar adds subtle richness; Worcestershire is a good swap.
- Freeze meatballs/sauce ideally separately, or together if needed, for 3 months.
- Store in fridge up to 3 days; reheat gently in sauce.
Nutrition
Serving: 1serving | Calories: 237.34kcal | Carbohydrates: 10.76g | Protein: 26.9g | Fat: 8.01g | Saturated Fat: 3.06g | Cholesterol: 97.59mg | Sodium: 470.35mg | Potassium: 556.89mg | Fiber: 1.71g | Sugar: 2.8g | Vitamin A: 143.61IU | Vitamin C: 3.88mg | Calcium: 58.16mg | Iron: 3.94mg