Meatballs are very famous foods with various kinds of processing such as served with gravy, or fried, and so on. Chefs in restaurants all over the world always say that the meatballs they serve have a special and unique taste. Yep, Chefs in each restaurant have differences in terms of recipes that really aim to characterize a restaurant.
This time I will give the recipe for Italian Meatballs. Let’s follow the steps as follows.

Recipe Source

Italian Meatballs Recipe

Italian meatballs suitable for a family menu at home
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Main Course
Cuisine: Italian
Keyword: Meatballs


Tomato Sauce

  • 1/4 cup olive oil, (60ml)
  • 1/2 cup yellow onions, (66g) minced
  • 4 garlic cloves, (2 teaspoons, 6 g) minced
  • 7 cups crushed canned tomatoes, (56 ounces) Cento Brand or San Marzano tomatoes
  • 6 ounces tomato paste, use less if a thinner consistency is desired
  • 2 teaspoons kosher salt, add more to taste

Grandma’s Meatballs

  • 2 pounds ground beef, (908g) 80% lean meat to 20% fat
  • 2 large eggs
  • 2 cloves garlic, (1 teaspoon, 3g) finely minced
  • 1/2 cup yellow onion, (72g) finely minced
  • 1 teaspoon ground pepper
  • 2 teaspoons kosher salt, (16g)
  • 1/2 cup Parmesan cheese, (20g) freshly grated
  • 1 cup breadcrumbs, (127g) grandma recommends Italian style, but plain okay
  • fresh basil, (for garnish if desired)


Tomato Sauce :

  • Heat olive oil over medium-low heat and sauté onion and garlic until onions are translucent, 3 minutes.
  • Add tomato paste and stir well. Add tomatoes and simmer 30 minutes.
  • Season tomato sauce with salt to taste.

Grandma’s Meatballs :

  • Combine all ingredients in a large bowl and mix using your hand.
  • Cook a small test piece, taste for the correct seasoning level, correct seasoning if needed.
  • Roll meatballs to the size of a large egg, about 3 ounces in weight.
  • Line a baking sheet with foil, evenly space the meatballs on the sheet.
  • Set the oven rack to the lower-middle position.
  • Broil on high and cook the meatballs until browned about 10 minutes.
  • Turn over and cook for an additional 2 to 3 minutes.
  • Add meatballs to the tomato sauce.
  • Simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed.
  • Remove the meatballs from the sauce and place into a separate bowl, cover to keep warm.
  • Mix the sauce; adjust consistency with small amounts of water if too thick.
  • Taste sauce and adjust with salt and pepper as desired.
  • Garnish with fresh basil and Parmesan cheese.


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