Italian Meatballs

Meatballs are a great weekend or week night dinner. They are full of flavor and protein and can be eaten on their own or in a giant bowl of comforting pasta! These are perfect for a party as well, put them in a pot with sauce and they will go quickly. We love meatballs in our house and they can take on many different flavor profiles – the recipe below is for a classic Italian meatball with rich basil and oregano flavors! Try these with my Classic Marinara sauce that can be found here. Meatballs are also a great way to meal prep for the week or in advanced! This recipe makes about 2 dozen, which means you can eat them throughout the week, or pop them in to the freezer and use them at a later date! It is the perfect addition to soup as well that can take some broth into a flavorful, high protein meal!

  • 1lb Ground Beef, 90/10
  • 1lb Ground Turkey
  • 2 Cups Breadcrumbs
  • 2 Eggs
  • 1 Tsp Onion Powder
  • 1/2 Tsp Dried Oregano
  • 3 Tbsp Fresh Basil, plus more for topping
  • 1/2 Cup Parmesan, plus more for topping
  • 1 1/2 Tbsp Italian Seasoning
  • 1/2 Tsp Salt
  • 1/4 Tsp Pepper
  • 2 Tbsp Oil for cooking
  • Makes: 28-30 Meatballs
  • Prep Time: 20 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 40 Minutes

Step 1: In a large bowl add the ground beef and turkey.

Step 2: Add the oregano, basil, onion powder, Italian seasoning, salt and pepper. Combine until all the ingredients are well incorporated.

Step 3: Add the parmesan, breadcrumbs, and eggs. Combine until everything is well incorporated.

Step 4: Divide the mixture into roughly 1 oz portions (you can eyeball or use a scale – you want to make sure the meatballs are similar in size so they cook evenly). Roll in to balls until all the mixture has been used.

Step 5: Heat a large pan over medium heat and add the oil. Allow the oil to heat before adding the meatballs. You will want to cook the meatballs in batches so you do not overcrowd the pan – I cooked 6 – 8 per batch.

Step 6: Once the oil is hot, place the meatballs in the pan and sear for 1 minutes. Flip the meatballs to sear on the other side. Reduce to low heat and cover to cook the inside. Repeat until all meatballs have been cooked.

Step 7: Divide the meatballs in to dishes and serve with sauce, veggies, or pasta of choice! Top with basil and fresh parmesan and enjoy!

*If you are planning on having sauce with the meatballs, I recommend searing the meatballs to brown on each side and then cooking the meatballs directly in the sauce to enhance the flavor. This will also keep the meatballs juicy since the fat content is rather low. Click here for the recipe for my Classic Marinara Sauce!

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