Meatballs Divine


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.)

Prep Time:
1 hr
Cook Time:
2 hrs
Total Time:
3 hrs
12 servings


  • ½ cup chopped fresh flat-leaf parsley

  • 2 large eggs

  • 3 tablespoons Worcestershire sauce

  • 6 leaves fresh basil, or to taste

  • 3 cloves garlic, minced

  • 1 ½ teaspoons kosher salt

  • 1 teaspoon ground black pepper

  • 1 teaspoon Italian seasoning

  • 1 teaspoon olive oil

  • 1 large yellow onion, finely chopped

  • 1 cup shredded mozzarella cheese

  • cup freshly grated Parmesan cheese

  • 3 tablespoons ricotta cheese

  • 2 pounds ground beef chuck

  • 1 pound Italian pork sausage

  • 2 cups fresh bread crumbs

  • 1 cup olive oil for frying

  • 6 cups bottled marinara sauce, or more to taste


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

  2. 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.

  3. 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.

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

  5. 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.

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

  7. 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.

Nutrition Facts (per serving)

469 Calories
29g Fat
25g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 469
% Daily Value *
Total Fat 29g 37%
Saturated Fat 11g 53%
Cholesterol 106mg 35%
Sodium 1349mg 59%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 14%
Total Sugars 13g
Protein 26g
Vitamin C 8mg 39%
Calcium 203mg 16%
Iron 4mg 20%
Potassium 742mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.