Southern Italian Meatballs
Experience the rustic charm of Southern Italy with these tender, flavor-packed Southern Italian Meatballs, a comforting dish that’s perfect for any occasion. Made with a rich blend of ground beef and pork, these meatballs are infused with garlic, fresh parsley, Parmesan cheese, and a hint of oregano for authentic Italian flavor. Gently simmered in a vibrant tomato sauce featuring crushed tomatoes and a touch of tomato paste, these meatballs stay juicy and deliciously coated. Serve them with al dente pasta, creamy polenta, or crusty bread to soak up every drop of the luscious sauce. This easy-to-follow recipe comes together in under an hour and is garnished with fragrant fresh basil for a beautiful, classic finish. Whether you’re hosting a dinner party or craving a cozy family meal, these Southern Italian Meatballs deliver bold flavors and homemade charm every time.
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Recipe Information
Ingredients
- 500 grams Ground beef
- 250 grams Ground pork
- 100 grams Breadcrumbs
- 60 ml Milk
- 50 grams Parmesan cheese, grated
- 2 large Eggs
- 3 cloves Garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 800 grams Canned crushed tomatoes
- 2 tablespoons Tomato paste
- 1 medium Yellow onion, finely chopped
- 6 leaves Basil, fresh leaves for garnish
Instructions
In a small bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes until the breadcrumbs soak up the milk. Stir to form a moist paste.
In a large mixing bowl, combine the ground beef, ground pork, breadcrumb mixture, Parmesan cheese, eggs, garlic, parsley, oregano, salt, and black pepper. Mix gently with your hands until all the ingredients are just combined. Do not overmix to avoid tough meatballs.
Form the mixture into meatballs about the size of a golf ball, around 4 cm in diameter. Place them on a plate or tray.
Heat the olive oil in a large skillet or pot over medium-high heat. Add the meatballs in batches (do not overcrowd the pan) and cook until browned on all sides, about 3 minutes per side. Remove the browned meatballs and place them on a plate. Set aside.
In the same skillet, add the chopped onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent. Add the tomato paste and cook for another 1 minute to deepen the flavor.
Pour in the crushed tomatoes and stir well to combine. Bring the sauce to a simmer, then reduce the heat to low.
Carefully return the browned meatballs to the skillet, nestling them into the tomato sauce. Cover with a lid and let them simmer gently for 20 minutes, turning the meatballs halfway through cooking to ensure they cook evenly.
Taste the sauce and adjust the seasoning with additional salt and black pepper, if needed.
Garnish the meatballs and sauce with fresh basil leaves before serving.
Serve the Southern Italian meatballs hot, with cooked pasta, polenta, or crusty bread on the side.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 12.7 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 858 mg | 37% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 8.2 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 178 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
