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5 from 2 votes

Homemade Meatballs

The definition of comfort food! These meatballs are perfect on pasta, polenta, in a sandwich, or all alone!
Prep Time45 mins
Cook Time3 hrs
Total Time4 hrs
Course: Dinner
Cuisine: Italian
Keyword: Meatballs, Pasta
Servings: 10 People
Calories: 417kcal


For the meatballs:

  • Pound Ground Chuck
  • 1 Pound Ground Italian Sausage
  • ½ Cup Parmesan Cheese grated
  • ½ Cup Breadcrumbs
  • tbsp Garlic, 3-4 cloves minced
  • ½ tsp Thyme ground
  • ½ tsp Oregano dried
  • ¼ tsp Black Pepper ground
  • ¼ tsp Red Pepper Flakes

For the marinara:

  • 28 Oz Crushed Tomatoes canned
  • 15 Oz Tomato Sauce canned
  • 12 Oz Tomato Paste canned
  • 1 Cup Onion diced
  • 1 tbsp Garlic, 2-3 cloves minced
  • 2 tsp Chili Powder
  • 1 tsp Oregano
  • 1 tsp Thyme
  • ¼ tsp Black Pepper ground
  • ¼ tsp Dark and Smokey Pepper Flakes
  • 1 Egg


For the meatballs:

  • Place ground beef and sausage in a large mixing bowl.
  • Add 1 egg, then add herbs and spices followed by parmsean cheese and bread crumbs.
  • Use your hands to thoroughly combine ingredients. I recommend removing any rings etc. this will be cold and generally sucks, but meatballs.
  • Once ingredients are combined, pinch an ice cream scoop sized portion of meat off.
  • Roll meat into roughly golf ball sized balls between both palms. You can roll these smaller or larger if you desire.
  • Drizzle a little olive oil in a large dutch oven or straight sided skillet. And heat over medium heat.
  • When dutch oven has reached temperature place meatballs, careful not to crowd the pan and leaving yourself enough room to maneuver.
  • Brown meatballs on two to three sizes being gentle not to break them apart while moving them.
  • Remove cooked meatballs to a paper towel covered dish to drain.

For marinara:

  • In the drippings of the meatballs (or as much of the drippings you're comfortable with) sauté diced onion until translucent.
  • Reduce heat and add minced garlic. Cook while stirring for an additional minute or two.
  • Add herbs and seasoning and stir, cook for an additional minute.
  • Add tomato paste, sauce, and crushed tomatoes.
  • Bring heat to medium low and stir until sauce is simmering.
  • Add meatballs (careful not to spalsh the sauce everywhere!) and stir to cover with sauce.
  • Reduce hear to low and cover.
  • Continue to simmer for at least an hour or so, the longer the better!


When rolled into roughly golf ball sized portions this recipe makes 28 meatballs. 


Calories: 417kcal | Carbohydrates: 22g | Protein: 22g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 1095mg | Potassium: 1037mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1070IU | Vitamin C: 21mg | Calcium: 144mg | Iron: 5mg