If you’ve ever dreamed of capturing the heartwarming flavor of an Italian Sunday meal, let me introduce you to the Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna’s Recipe. This dish brings together rich, tender meatballs simmered in a bright, savory marinara that bursts with homemade charm. Each bite feels like a warm hug, delivering that perfect balance of herbs, garlic, and cheese that you’d expect from Nonna’s kitchen. Whether you’re feeding a hungry crowd or indulging in a cozy family dinner, these meatballs satisfy every craving with their incredible juiciness and authentic taste.
Ingredients You’ll Need
Sometimes simple ingredients make the biggest impact, and this recipe is proof. Each component plays a vital role—from the blend of ground beef and pork providing juicy richness, to the breadcrumbs soaked in milk ensuring tender, melt-in-your-mouth texture. Fresh parsley and garlic bring the unmistakable aroma of Italy right to your own kitchen.
- Ground beef (1 pound): Offers a hearty, beefy base that’s rich and flavorful.
- Ground pork (1 pound): Adds moisture and a slightly sweet, tender quality to the meatballs.
- Breadcrumbs (1 cup): Essential for structure and softness, soaked in milk for ultimate tenderness.
- Milk (3/4 cup): Softens breadcrumbs and helps keep meatballs moist while cooking.
- Large eggs (2): Binds everything together for perfect meatball shape and texture.
- Grated Parmesan cheese (1/2 cup): Infuses salty, nutty flavor that screams classic Italian cooking.
- Garlic, minced (4 cloves): Gives that irresistible aroma and punch every Italian dish needs.
- Fresh parsley, chopped (1/4 cup): Adds a fresh, herbaceous pop for color and flavor.
- Salt (1 1/2 teaspoons): Elevates all the flavors beautifully.
- Black pepper (1/2 teaspoon): Adds subtle heat and depth.
- Italian seasoning (1 teaspoon): A blend of oregano, basil, and thyme to bring the classic Italian vibe.
- Marinara sauce (3 cups): Simmering the meatballs here deepens their flavor with rich tomato goodness.
- Olive oil (2 tablespoons): For browning the meatballs and adding a crisp exterior.
How to Make Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna’s Recipe
Step 1: Soften the Breadcrumbs
Start by soaking the breadcrumbs in milk for about five minutes. This simple step guarantees that the meatballs stay ultra tender inside without drying out, giving you that melt-in-your-mouth sensation that’s signature to these juicy meatballs.
Step 2: Mix the Meatball Ingredients
Next, gently combine the ground beef, ground pork, eggs, Parmesan, garlic, fresh parsley, salt, pepper, and Italian seasoning with the soaked breadcrumbs. Be careful not to overmix as that can make your meatballs dense—just stir until everything is evenly incorporated.
Step 3: Shape into Meatballs
Now comes the fun part: shape the mixture into golf ball-sized meatballs. Placing them on a parchment-lined baking sheet keeps them ready for browning without sticking, and it’s a perfect size to deliver a satisfying bite every time.
Step 4: Brown the Meatballs
Heat olive oil in a skillet over medium heat, then brown the meatballs in batches. This step develops a beautiful golden crust, locking in flavor and adding texture contrast to the juicy inside. It’s the secret weapon that elevates these into something truly special.
Step 5: Simmer in Marinara Sauce
Transfer the browned meatballs to a pot with simmering marinara sauce. Let them cook uncovered for 25 to 30 minutes so they become tender and absorb the sauce’s rich, herbaceous flavors. The result is tender meatballs packed full of savory tomato goodness.
How to Make Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna’s Recipe
Following these steps carefully ensures your meatballs turn out perfectly juicy, tender, and bursting with authentic Italian flavor—exactly like Nonna would make on a cherished Sunday afternoon.
How to Serve Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna’s Recipe
Garnishes
Sprinkle your Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna’s Recipe with freshly grated Parmesan and some extra chopped parsley for that vibrant, colorful pop. A drizzle of good-quality olive oil just before serving can add an aromatic, silky finish that makes the dish look and taste restaurant-worthy.
Side Dishes
These meatballs are incredibly versatile. Traditionally, they’re divine served over al dente pasta, soaking up every bit of marinara sauce. For a heartier meal, crusty Italian bread or soft sub rolls make an irresistible pairing. Roasted vegetables or a simple green salad bring freshness and balance to this rich dish.
Creative Ways to Present
Want to shake things up? Use your meatballs as the star in a meatball sub with melted mozzarella and fresh basil, or turn them into a hearty appetizer by serving bite-sized versions with toothpicks and dipping sauce. They even make an amazing topping for polenta or creamy risotto, bringing that familiar homemade comfort to new dishes.
Make Ahead and Storage
Storing Leftovers
Leftover Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna’s Recipe keep beautifully in an airtight container in the refrigerator for up to four days. Make sure to store them with some marinara sauce to maintain moisture and flavor.
Freezing
These meatballs freeze like a dream, perfect for prep-ahead meals. After browning, let them cool, then place them in a single layer on a baking sheet to freeze. Once solid, transfer to freezer bags or containers. They can be frozen for up to three months and will retain their juicy texture and flavor.
Reheating
Reheat your meatballs gently in a saucepan over low heat with additional marinara sauce to keep them moist and flavorful. Alternatively, warm them in the oven covered with foil for about 15-20 minutes at 350°F. Avoid microwaving directly as it may dry them out.
FAQs
Can I use only beef or only pork for these meatballs?
You can, but blending beef and pork gives the Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna’s Recipe its signature moistness and rich flavor. Using just one meat might result in drier or less flavorful meatballs.
What can I substitute for breadcrumbs?
To keep the meatballs tender, you can substitute breadcrumbs with crushed crackers or even oatmeal. Just soak them in milk as directed to maintain that perfect soft texture.
Is it necessary to brown the meatballs before simmering?
Yes, browning adds a savory crust and depth of flavor that simmering alone won’t achieve. It helps seal in the juices and gives the meatballs a beautiful golden color you’ll love.
Can I make these meatballs gluten-free?
Absolutely! Use gluten-free breadcrumbs or crushed gluten-free crackers and double-check your marinara sauce ingredients. This way, you can enjoy the Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna’s Recipe without worries.
How do I know when the meatballs are fully cooked?
Cooking them in the sauce for 25-30 minutes should do the trick. To be sure, the internal temperature should reach 160°F. They should be firm to the touch but still tender inside.
Final Thoughts
Nothing beats the feeling of sitting down to a plateful of Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna’s Recipe. It’s not just food—it’s a celebration of tradition, love, and comfort all wrapped in one beautiful dish. Give this recipe a try and bring a little piece of Nonna’s kitchen into your home. You’ll be smiling with every savory, juicy bite.
Print
Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna’s Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 20 meatballs
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
These juicy Italian meatballs capture the comforting flavors of a traditional Sunday dinner at Nonna’s house. Made with a blend of ground beef and pork, soaked breadcrumbs, fresh herbs, and Parmesan cheese, they’re perfectly browned and simmered in rich marinara sauce for tender, flavorful meatballs that are ideal served over pasta, in sub sandwiches, or with crusty bread.
Ingredients
Meatballs
- 1 pound ground beef
- 1 pound ground pork
- 1 cup breadcrumbs
- 3/4 cup milk
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil (for browning)
Sauce
- 3 cups marinara sauce
Instructions
- Soak Breadcrumbs: In a large bowl, combine the breadcrumbs and milk. Let them soak for 5 minutes until the breadcrumbs become soft and absorb the milk.
- Mix Meatball Ingredients: To the soaked breadcrumbs, add ground beef, ground pork, eggs, grated Parmesan, minced garlic, chopped fresh parsley, salt, black pepper, and Italian seasoning. Mix all ingredients gently until just combined, being careful not to overwork the mixture.
- Shape Meatballs: Form the mixture into golf ball-sized meatballs. Place them on a parchment-lined baking sheet to keep them from sticking.
- Brown Meatballs: Heat olive oil in a large skillet over medium heat. Brown the meatballs in batches, turning them frequently until all sides are golden brown. This helps seal in the juices and adds flavor.
- Simmer in Sauce: Transfer the browned meatballs to a pot with simmering marinara sauce. Allow them to cook uncovered for 25 to 30 minutes, which ensures they are cooked through and soak up the delicious sauce flavors.
- Serve: Serve the meatballs hot over cooked pasta, inside sub rolls for sandwiches, or alongside crusty bread. Garnish with extra grated Parmesan cheese and fresh parsley for a beautiful and tasty finish.
Notes
- Soaking the breadcrumbs in milk keeps the meatballs moist and tender.
- Do not overmix the meatball mixture to prevent tough meatballs.
- Browning the meatballs prior to simmering develops rich flavor and texture.
- You can prepare meatballs ahead of time and refrigerate before cooking.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
