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The Only Homemade Meatball Recipe You’ll Ever Need

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If you know me at all, you know I love Italian food. And I truly mean I LOVE it. I kind of have a love affair with pasta. But this post is about meatballs. And this, my friend, is the only homemade meatball recipe you’ll ever need.

Growing up, my mom would slow cook meatballs on the stove, in her homemade sauce, all day.

There’s just nothing that beats that smell, guys.

I remember being SO excited when the big sauce pot would be on the stove in the morning. A shocker to no one – I was even a foodie as a kid.

Homemade Meatball Recipe

As an adult, I still get excited about these meatballs.

There’s nothing better than spending a day making homemade sauce, pasta, and meatballs – then sharing with the ones you love.

I’ve talked about this before – but I truly think showing love through food is a really special thing.

Homemade meatballs isn’t one of the five love languages, but maybe it should be!

Enjoy the recipe below – let me know what you think in the comments! Mangia!

Homemade Meatball Recipe Ingredients

  • 1 tsp oregano
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 lbs ground beef
  • 3 eggs
  • 1 cup plain bread crumbs
  • 1/2 cup grated parmesan
  • 1/2 cup chopped Italian parsley
  • 4 cups homemade or store bought pasta sauce

Directions

Mix orgegano, salt, and pepper in a bowl and set aside. In a very large mixing bowl, add ground beef and eggs. Mix extremely thoroughly. I usually put on plastic gloves then mix with my hands. Warning: this will be cold and your hands will be sore, but it will be WORTH IT! After a few minutes of mixing, add bread crumbs, seasoning, and parmesan and mix again. You really want everything to be mixed very well.

Roll meatballs into the size desired. I like BIG meatballs, so I usually roll them an inch and a half thick.

Once you’re done rolling, simmer in homemade or your favorite store-bought sauce for at least two hours on low heat. I like to raise my sauce pot on the burner so it’s away from the heat. Stir gently every 5 minutes at first, and then after 30 minutes, you can stir every 15 minutes.

The best thing about these meatballs is that since they’re simmering on low in the sauce, you really can’t over-cook them.

I love putting these in the pot a few hours before guests arrive. When dinner time rolls around, your house will smell incredible. Serving with pasta optional, but recommended. Deliciousness guaranteed.

Mangia!


4 Comments

  1. Do you mind if I quote a few of your articles as long as I provide credit and sources back to your weblog? My blog site is in the very same niche as yours and my visitors would truly benefit from some of the information you provide here. Please let me know if this alright with you. Cheers!

  2. I want to try your meatball recipe but I need a good homemade sauce. Do you have one?

    • Tasting With Tina

      I don’t have a homemade sauce recipe on my blog – but I normally keep it simple and saute minced onion and garlic, then add salt, pepper, basil, oregano, and crushed San Marzano tomatoes and let simmer for 30 minutes. It’s simple and delicious and pairs perfectly with the meatballs!

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