Classic Italian Meatballs Are Juicy, Tender, and Full of Flavor
These tender Italian meatballs made with lean ground beef, fresh herbs, and Parmesan deliver a savory, satisfying bite without pork or heavy fats. Perfect for marinara sauce, zoodles, or lasagna, they’re easy to customize and freeze well for later use.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 16 meatballs 1x
- Category: quick
- Method: Baking/Simmering
- Cuisine: Italian
- Diet: Non-Vegetarian
Ingredients
1 pound lean ground beef (90% lean)
1 cup fresh breadcrumbs (gluten-free if needed)
1/2 cup finely chopped onion
2 cloves garlic, minced
1 large egg
1/4 cup grated Parmesan cheese (use nutritional yeast for vegan)
1/4 cup chopped fresh basil
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup marinara sauce
1 tablespoon olive oil
Instructions
Combine beef, breadcrumbs, onion, garlic, egg, Parmesan, basil, salt, and pepper in a bowl
Mix gently with hands until just combined
Form into 1 1/2-inch balls (about 16 meatballs)
Heat olive oil in a skillet over medium heat
Cook meatballs 2-3 minutes per side until browned
Pour marinara sauce into the pan, cover, and simmer 8-10 minutes
Serve immediately or let rest 5 minutes before serving
Notes
For gluten-free: use GF breadcrumbs
To veganize: substitute egg with 2 flax eggs (3 tbsp ground flax + 3 tbsp water) and use nutritional yeast
Freeze uncooked meatballs for up to 3 months
Adjust simmer time based on size
Nutrition
- Serving Size: 2 meatballs
- Calories: 245
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 5g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 105mg