These are amazing and nothing amazing is ever easy; keep that in mind when you undertake this recipe. Try to avoid tasting them before you're ready to serve because you may end up eating them all and your guests will be left with only marinara and pasta. I make this recipe as written, then I freeze half of it when combined as it makes about 40-50, 1 1/2-inch meatballs (enough to feed Sicily.)

KARARNMI
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Blend parsley, eggs, Worcestershire sauce, basil leaves, garlic, kosher salt, black pepper, and Italian seasoning in a food processor until herbs are finely chopped.

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  • Heat 1 teaspoon olive oil in a skillet over medium-high heat. Cook and stir onion in hot oil until translucent and nearly caramelized, about 10 minutes. Remove from heat.

  • Stir egg mixture, onion, mozzarella cheese, Parmesan cheese, and ricotta cheese together in a large bowl. Add ground beef, Italian sausage, and fresh bread crumbs to egg mixture; mix. Shape into 1 1/2-inch meatballs.

  • Preheat oven to 400 degrees F (200 degrees C).

  • Heat 1 cup olive oil in a large nonstick pan over medium-high heat. Cook meatballs in oil until seared evenly all around, 4 to 5 minutes per meatball; transfer to a nonstick baking sheet.

  • Bake meatballs in preheated oven until cooked through, 15 minutes.

  • Heat marinara sauce in a large pot over medium heat. Transfer meatballs to marinara sauce using a slotted spoon. Bring mixture to a boil, reduce heat to low, and simmer for a least 1 hour.

Cook's Notes:

I prefer to let the meat mixture sit in the fridge overnight to let the flavors develop but I've cooked them immediately and it's fantastic too.

Simmer meatballs in marinara sauce for at least 1 hour, preferably 4. If you won't be freezing half of the recipe, then use more sauce to cover all the meatballs. Serve over your favorite pasta, or try it with provolone on a meatball sub

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

469 calories; 28.7 g total fat; 106 mg cholesterol; 1349 mg sodium. 25.4 g carbohydrates; 26 g protein; Full Nutrition

Reviews (64)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/30/2015
If you like Italian Sausage you'll love these meatballs. They make a great meatball sandwich. I cooked the meatballs in two batches. One batch I fried as the recipe stated, and the other I just baked as another reviewer suggested. Just baking until the meatballs was easier and I could not tell the difference between the two batches. Also, if your going to go to this much work to make meatballs, don't use jarred marinara sauce, make your own from one the many recipes found on this site. Much better. Thanks for the recipe Kararnmi. Read More
(49)

Most helpful critical review

Rating: 3 stars
02/23/2020
not my favorite. Read More
83 Ratings
  • 5 star values: 66
  • 4 star values: 11
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/30/2015
If you like Italian Sausage you'll love these meatballs. They make a great meatball sandwich. I cooked the meatballs in two batches. One batch I fried as the recipe stated, and the other I just baked as another reviewer suggested. Just baking until the meatballs was easier and I could not tell the difference between the two batches. Also, if your going to go to this much work to make meatballs, don't use jarred marinara sauce, make your own from one the many recipes found on this site. Much better. Thanks for the recipe Kararnmi. Read More
(49)
Rating: 5 stars
04/30/2015
If you like Italian Sausage you'll love these meatballs. They make a great meatball sandwich. I cooked the meatballs in two batches. One batch I fried as the recipe stated, and the other I just baked as another reviewer suggested. Just baking until the meatballs was easier and I could not tell the difference between the two batches. Also, if your going to go to this much work to make meatballs, don't use jarred marinara sauce, make your own from one the many recipes found on this site. Much better. Thanks for the recipe Kararnmi. Read More
(49)
Rating: 5 stars
12/28/2015
I followed the recipe to the letter and these were really divine!! I highly recommend this recipe if you're going to tackle homemade meatballs. It IS time consuming but worth it! Oh and it makes quite a bit so you can use it for 2 meals for a family of 3-5. Makes awesome meatball subs too. Better than Subway's my son said! Read More
(13)
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Rating: 5 stars
04/26/2014
I did not add in the mozzarella or ricotta cheese but might try that the next time! I also baked the meatballs instead of frying at 350' for 25 minutes...they were outstanding! Read More
(12)
Rating: 5 stars
06/14/2015
I made these on the fly with what I had in the house and omitted the ricotta mozzerella & egg and used dried parsley and basil. I also just used ground beef since I was sausageless. I baked them at 350 for 25 minutes like another review suggested and didn't sear first. Since I was making food for the week I didn't simmer them in sauce either. But OMG -- MOIST & DEELISH!! It was all I could do not to eat half of them myself as I let them cool before putting them away!! #BestMeatballRecipeEver!!! Read More
(8)
Rating: 4 stars
01/08/2015
Very good! I made meatball sandwiches with my leftover meatballs and they were the best I have ever eaten! I topped the sandwiches with marinara shaved Parmesan and mozerella cheese! Absolutely divine!! Read More
(6)
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Rating: 5 stars
12/23/2018
So good! I went straight to baking and didn’t pan sear. At any rate, they turned out amazing! Best meatballs I’ve ever made! I will always simmer them in the sauce, it makes both the meatballs and sauce tastier! Read More
(5)
Rating: 5 stars
07/01/2018
Have made these meatballs twice for large parties. They seem to always be the hit food of the party. I didn't pan fry them either and they came out delicious! Read More
(3)
Rating: 5 stars
06/01/2019
Made two batches of these again last night because I have two parties to go to this weekend that I offered to bring them to. First batch I didn’t re-read the directions before hand and just put everything in one bowl and mixed together. Then realized I was supposed to cook the onions and mix the eggs and spices in a food processor. Oh well too late. The second batch I did as instructed and cooked the onion and processed the eggs and spices and then mixed with the cheese etc. I didn’t fry either batch. I just put them both straight into the oven. I noticed barely any difference between the way they came out. Gave BF a taste of each one. He said the ones that were made as instructed were barely slightly better. SOOOO.... if you’re looking to save time I would say you could really just put everything in one bowl, mix it together and make the meatballs w/o frying first. Anyways.... this is the only way I will ever make meatballs again. They are beyond fantastic!!! Read More
(2)
Rating: 5 stars
04/22/2017
Very good recipe - I skipped the ricotta cheese added 1/4 cup of milk and used regular pork sausage. They made excellent grinders. Read More
(2)
Rating: 3 stars
02/23/2020
not my favorite. Read More