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Meatballs Divine

Rated as 4.75 out of 5 Stars

"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.)"
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3 h servings 469
Original recipe yields 12 servings


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

Nutrition Facts

Per Serving: 469 calories; 28.7 25.4 26 106 1349 Full nutrition

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Read all reviews 58
  1. 77 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

I haven't made these but looking at the recipe, I don't see the ground beef, sausage nor ricotta cheese in the ingredient list. What am I missing?

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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 ...

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!

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 mak...

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...

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...

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 a...

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!

Left out Ricotta. Followed the test exactly and these were amazing! THE BEST!

Very good recipe - I skipped the ricotta cheese, added 1/4 cup of milk, and used regular pork sausage. They made excellent grinders.