Classic Ground Beef Meatballs with Italian Noodles
This recipe delivers tender, flavorful meatballs simmered in a simple yet delicious tomato sauce, served over your favorite Italian noodles.
Yields: 4-6 servings (approximately 18-24 meatballs) Prep time: 25 minutes Cook time: 30-40 minutes
For the Meatballs:
- 1 ½ pounds ground beef (80/20 or 85/15 recommended for flavor and tenderness)
- ½ cup fresh breadcrumbs (made from about 2 slices of day-old Italian or white bread, crusts removed and pulsed in a food processor)
- ¼ cup grated Parmesan cheese
- 1 large egg, lightly beaten
- ¼ cup milk
- 2 cloves garlic, minced
- ¼ cup finely chopped fresh parsley
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
- 2 tablespoons olive oil (for browning)
For the Sauce:
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 1 teaspoon dried Italian seasoning
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 1 teaspoon sugar (to balance acidity)
- Fresh basil leaves, for garnish (optional)
For the Noodles:
- 1 pound Italian noodles (such as spaghetti, linguine, or fettuccine)
- Salt, for boiling water
- Prepare the Meatball Mixture: In a large bowl, gently combine the ground beef, breadcrumbs, Parmesan cheese, beaten egg, milk, minced garlic, chopped parsley, oregano, salt, pepper, and red pepper flakes (if using). Use your hands to mix the ingredients until just combined. Be careful not to overmix, as this can result in tough meatballs.
- Form the Meatballs: Lightly moisten your hands with water to prevent sticking. Roll the meat mixture into 1 ½ to 2-inch meatballs. Place them on a baking sheet lined with parchment paper.
- Brown the Meatballs: Heat the olive oil in a large skillet over medium-high heat. Working in batches, carefully add the meatballs to the skillet and brown them on all sides until they are nicely seared. This step adds flavor and helps them hold their shape. Remove the browned meatballs from the skillet and set them aside.
- Make the Tomato Sauce: In the same skillet, add the remaining 1 tablespoon of olive oil (if needed) and sauté the finely chopped onion over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Simmer the Sauce: Pour in the crushed tomatoes and tomato sauce. Stir in the Italian seasoning, salt, pepper, and sugar. Bring the sauce to a simmer, then reduce the heat to low.
- Cook the Meatballs in the Sauce: Gently add the browned meatballs to the simmering tomato sauce. Cover the skillet and let the meatballs simmer in the sauce for 1 at least 20-30 minutes, or until they are cooked through and the sauce has thickened slightly. Stir occasionally to prevent sticking.
- Cook the Noodles: While the meatballs are simmering, bring a large pot of salted water to a rolling boil. Add the Italian noodles and cook according to the package directions until al dente. Drain the noodles well.