These easy Italian meatballs are tender, full of flavor, and cooked in a rich tomato and herb sauce. Made with Parmesan, garlic, and fresh parsley, they’re baked in the oven for a lighter touch and served with pasta for a comforting meal that works beautifully for both weeknights and special occasions.
A Recipe with Memories and a Touch of Italy
I remember this dish from my childhood, when we travelled to Italy as a family. My mom made her own version of Italian meatballs occasionally after that trip. It always brought back memories of sunny days and the wonderful aromas of Italian kitchens. Years later, I wanted to recreate that flavor in my own way. After a bit of experimenting, this version became my go-to recipe.
These meatballs have everything I love about Italian cooking: simple ingredients, bold flavor, and the comforting aroma that fills the kitchen while they bake. They are just as perfect for a relaxed weeknight dinner as they are for serving guests. Sometimes I make a double portion so there’s plenty for the next few days. They also freeze well, which makes them great for meal prep. When I freeze them, I keep the tomato sauce and meatballs in separate containers to preserve the best texture and taste.
How to Make Perfect Italian Meatballs at Home
The secret to tender meatballs is the combination of breadcrumbs soaked in a little milk and a generous handful of grated Parmesan. Fresh parsley adds a light herbal flavor, while garlic and onion give the dish its warmth and depth. Baking the meatballs in the oven makes them evenly cooked and golden, while keeping the kitchen cleaner than pan-frying.
The tomato sauce is simple but full of flavor. It starts with onion, garlic, and a splash of white wine for brightness, then white balsamic vinegar and herbs like oregano, thyme, and marjoram to give the sauce its Italian character. Let it simmer gently until it thickens and develops that rich, savory taste. When the sauce is ready, add the meatballs and let them soak up all that goodness before serving.
You can serve the meatballs with farfalle, spaghetti, or homemade pasta. On weekends, we sometimes make our own pasta from scratch, which makes the dish even more special.
This Italian meatball recipe has become a family favorite that never fails. It’s easy to make, satisfying, and tastes even better the next day, the kind of dish that reminds me why I fell in love with cooking in the first place.
If you love this dish, you might also enjoy my Chicken Pasta with Tomato and Mushrooms or creamy Chanterelle Pasta — both are comforting pasta favorites. For a lighter side, serve the meatballs with a fresh Grilled Vegetable Salad.
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Easy Italian Meatballs with Parmesan and Herbs
Ingredients
For the Meatballs
- 500 g ground beef
- 1 dl fine breadcrumbs
- 0.5 dl milk
- 1 dl grated Parmesan cheese
- 1 dl finely chopped parsley
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 egg
- Salt and freshly ground black pepper to taste
For the Tomato Sauce
- 1 tbsp olive oil
- 1 can (400 g) good-quality crushed or whole tomatoes
- 1 onion finely chopped
- 2 garlic cloves minced
- 1 dl white wine
- 1 tbsp white balsamic vinegar
- 1 tsp sugar
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried marjoram
- Salt and freshly ground black pepper to taste
To Serve
- Farfalle or spaghetti
- Fresh herbs parsley or basil
Instructions
Prepare the Meatballs
- In a large bowl, combine ground beef, breadcrumbs, milk, Parmesan, parsley, onion, garlic, egg, salt, and pepper. Mix gently until combined. Avoid overmixing to keep the meatballs light and tender.
- Cover and refrigerate for about 20-30 minutes to allow the flavors to blend and the mixture to firm up slightly.
- Preheat the oven to 200°C (400°F). Shape the mixture into small meatballs and place them on a parchment-lined baking tray. Bake for 15–20 minutes, or until golden and cooked through.
Make the Tomato Sauce
- In a saucepan, heat olive oil over medium heat. Add onion and garlic, and sauté until softened. Pour in the white wine and let it reduce slightly. Add the balsamic vinegar, canned tomatoes (crush them lightly if whole), sugar, and herbs. Season with salt and pepper. Simmer gently for 20-30 minutes, stirring occasionally, until the sauce thickens and develops a rich flavor.
Combine and Serve
- Add the baked meatballs to the sauce and let them simmer together for a few minutes. Serve hot with farfalle or spaghetti, and garnish with fresh herbs and extra Parmesan.
Notes
- Substitute white wine with vegetable broth if you prefer a non-alcoholic version.
- For extra flavor, brown the meatballs briefly in a skillet before baking.
- The sauce and meatballs both freeze well for easy meal prep.
