35-Minute Italian Meatballs

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

• 1 lb ground beef (85% lean)
• ½ cup Italian-style breadcrumbs
• ¼ cup grated Parmesan cheese
• 1 large egg
• 2 cloves garlic, minced
• 2 tbsp fresh parsley, chopped (or 2 tsp dried)
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp onion powder
• 2 tbsp olive oil
• 24 oz marinara sauce
• Optional: cooked spaghetti or pasta of choice, for serving

Equipment

• Large mixing bowl
• Large skillet or sauté pan with lid
• Wooden spoon or spatula
• Measuring cups and spoons
• Plate or baking sheet

Instructions

1. Mix Meatball Ingredients
   • In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, parsley, salt, pepper, and onion powder.
   • Gently mix with your hands or a spoon—don’t overwork the meat.
2. Shape Meatballs
   • Portion the mixture into 12–14 equal pieces (about 1.5 tbsp each).
   • Roll each into a smooth ball and place on a plate.
3. Brown Meatballs
   • Heat olive oil in a large skillet over medium-high heat.
   • Add meatballs (in batches if needed) and brown on all sides, about 5–6 minutes total.
4. Simmer in Sauce
   • Pour marinara sauce over the browned meatballs.
   • Reduce heat to medium-low, cover, and simmer for 15–18 minutes, stirring occasionally.
   • Meatballs are done when they reach 160°F (71°C) internally.
5. Serve
   • Plate meatballs and sauce over cooked spaghetti or your favorite pasta.
   • Garnish with extra Parmesan and chopped parsley if desired.

Tips & Variations

• Use half ground turkey or a beef–pork mix for lighter meatballs.
• Add red pepper flakes to the sauce for heat.
• Freeze uncooked meatballs on a tray, then transfer to a bag. Cook from frozen—just add a few extra minutes to simmer time.
• Swap panko breadcrumbs for a lighter texture.