Classic Italian Meatballs
These classic italian meatballs in red sauce are tender, flavorful, and simmered to perfection. Made with fresh herbs, garlic, and a creamy touch of kefir farmers cheese, they’re paired with rich tomato sauce and served over sourdough pasta for the ultimate comforting dinner. This recipe is simple enough for a weeknight but delicious enough for a cozy Sunday meal. Trust me—once you make these, they’ll become a regular in your rotation!
Why You’ll Love This Recipe
- These classic italian meatballs are easy to make.
- Packed with rich, savory flavor.
- Perfect for meal prep or leftovers.
- A cozy, comforting dinner option.
- Family-friendly and crowd-pleasing.
- Made with simple, wholesome ingredients.
- Pairs perfectly with pasta or on its own.
Ingredients & Substitutions
- Olive oil. Used for searing the meatballs and adding flavor.
- Ground beef. 1 lb of ground beef. You can also use a mix of beef and pork for extra richness.
- Sourdough breadcrumbs. Adds texture and helps bind the meatballs. Regular breadcrumbs work too.
- Egg. Helps hold everything together.
- Lifeway kefir farmers cheese. Adds creaminess and moisture. You can substitute with ricotta if needed.
- Kosher salt & black pepper. Essential for seasoning and enhancing flavor.
- Garlic. 3 cloves, minced for bold flavor.
- Yellow onion. Adds moisture and depth.
- Fresh parsley & basil. Brings brightness and freshness to the meatballs.
- Red sauce. Use your favorite jarred tomato sauce or homemade.
- Parmesan cheese. For serving—adds a salty, nutty finish.
- Sourdough pasta. A delicious base for serving, but any pasta will work.
How to Make
Step 1
Prepare the meatballs. In a large bowl, whisk together the egg, kefir farmers cheese, garlic, onion, parsley, basil, salt, and pepper. Add the ground beef and mix until everything is evenly combined.
Step 2
Form the meatballs. Using a spoon, scoop about ¼ cup of the mixture and roll into balls using your hands. Repeat until all the mixture is used—you should have about 12 meatballs.
Step 3
Sear the meatballs then add sauce. Heat olive oil in a skillet over medium heat. Once hot, add half of the meatballs and sear for 4–5 minutes, turning until browned on all sides. Pour the red sauce into the skillet with the meatballs.
Step 4
Simmer in sauce. Reduce heat and let the meatballs simmer in the sauce for 25–30 minutes, until fully cooked and tender.
Step 5
Serve. Serve these classic italian meatballs over sourdough pasta with plenty of sauce. Top with freshly grated parmesan and extra herbs if desired.
Expert Tips
- Prep all ingredients before starting to make the process smooth and stress-free.
- Don’t overmix the meat—this keeps the meatballs tender.
- Sear in batches to avoid overcrowding the pan and ensure a good crust.
- Let the meatballs simmer gently for maximum flavor and tenderness.
- Add a splash of pasta water to the sauce if it gets too thick.
- Want extra flavor in these classic italian meatballs? Add a pinch of red pepper flakes or Italian seasoning.
Serve over pasta, with crusty bread, or even on their own with a side salad.
Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.
Yes! Freeze cooked meatballs in sauce for up to 3 months. Thaw and reheat when ready to eat.
Absolutely—ground turkey, chicken, or a beef/pork mix all work well.
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- Sheet Pan Gnocchi and Sausage
- Roasted Cherry Tomato Sauce
- Gnocchi and Sausage Bake
Classic Italian Meatballs
Ingredients
- 1 lb ground beef
- ½ cup sourdough bread crumbs
- ¼ cup lifeway farmers cheese
- 1 tsp salt
- dash black pepper, ground
- 3 cloves garlic, minced
- 3 tbsp fresh parsley, minced
- 3 tbsp fresh basil, minced
- 2 tbsp olive oil
- jar red sauce
- pasta
Instructions
- Prepare the meatballs. In a large bowl, whisk together the egg, kefir farmers cheese, garlic, onion, parsley, basil, salt, and pepper. Add the ground beef and mix until everything is evenly combined.
- Form the meatballs. Using a spoon, scoop about ¼ cup of the mixture and roll into balls using your hands. Repeat until all the mixture is used—you should have about 12 meatballs.
- Sear the meatballs then add sauce. Heat olive oil in a skillet over medium heat. Once hot, add half of the meatballs and sear for 4–5 minutes, turning until browned on all sides. Pour the red sauce into the skillet with the meatballs.
- Simmer in sauce. Reduce heat and let the meatballs simmer in the sauce for 25–30 minutes, until fully cooked and tender.
- Serve. Serve these classic italian meatballs over sourdough pasta with plenty of sauce. Top with freshly grated parmesan and extra herbs if desired.
Notes
- For best results, serve hot over fresh pasta with fresh parmesan. You can also serve meatballs with warm crusty bread.
- Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or microwave.
- Prep all ingredients before starting to make the process smooth and stress-free.
- Let the meatballs simmer gently for maximum flavor and tenderness.
- Add a splash of pasta water to the sauce if it gets too thick.
- Don’t overmix the meat—this keeps the meatballs tender.