Skip to main content

Italian All Beef Meatballs

Italian All Beef Meatballs

Super tender, flavorful Italian Meatballs using only ground beef. This recipe makes moist, delicious meatballs. Serve with your pasta of choice and some Parmesan cheese. Enjoy!

Italian All Beef Meatballs
Makes about 4-6 servings, about 20 meatballs depending on size
Print Friendly Recipe (coming soon)

  • 1 cup small torn pieces of soft white bread (no crusts)
  • 1/2 cup finely grated onion + juices
  • 1 egg, whisked
  • 2 cloves garlic, minced
  • 1 Tablespoon dried parsley
  • pinch of salt and pepper
  • 1-1/4 lb 85/15 ground beef
  • extra virgin olive oil
  • 24 oz jar marinara sauce 
  • chicken broth or water (optional, only used if your marinara gets too thick)
  • 1 box pasta of your choice
  • Parmesan cheese for garnish
  1. In an extra large mixing bowl, combine the pieces of white bread with the finely grated onion and onion juices. Let soak for a few minutes. Add the egg, garlic, parsley, salt, and pepper. Mix to combine. Add the ground beef and gently mix until combined. Form into golf ball sized balls. I used a 1 1/2 Tablespoon cookie scoop with success.
  2. Add enough olive oil to coat the bottom of a large, heavy skillet. Preheat the skillet to medium / medium high heat. Add half of the meatballs and brown on all sides, carefully turning as they are very tender. Transfer to a plate and brown the remaining meatballs. Add all the cooked meatballs back to the heavy skillet. Pour marinara sauce over them. Turn heat to medium-low and simmer for 15-20 minutes. Stir every few minutes and be careful that your heat isn't too high as it can burn the sauce. If your sauce gets too thick you can thin it a bit by adding a bit of chicken broth or water.
  3. As the meatballs are cooking, prepare the pasta according to box directions. Serve with meatballs, sauce and Parmesan cheese.
Adapted from Iowa Girl Eats.