Ina Garten Meatballs Recipe

This tender, savory Ina Garten Meatballs recipe is made with ground beef, pork, and parmesan and ready in 1 hour and 5 minutes. The rich marinara sauce thickens and glazes the outside of the browned meat as it gently simmers in the pan. I rely on this specific method whenever I crave a truly comforting Sunday supper at home.

Try More Recipes:

• Ina Garten Beef Tenderloin Recipe
• Ina Garten Chicken Pot Pie Recipe
• Ina Garten Mac And Cheese Recipe

Why This Classic Works

I used to struggle with dry meatballs until I tried using a trio of meats and adding warm water to the mixture. The combination of beef, pork, and veal provides the perfect balance of flavor and fat.

The trick of browning them in a mix of vegetable and olive oil prevents the oil from burning. Letting them finish cooking directly in the sauce ensures every bite absorbs that rich tomato flavor.

Ina Garten Meatballs Ingredients

• 1 pound ground beef (80% lean)
• 1/2 pound ground pork
• 1/2 pound ground veal
• 1 cup fresh white breadcrumbs
• 1/4 cup seasoned dry breadcrumbs
• 2 tablespoons fresh parsley, chopped
• 1/2 cup Parmesan cheese, grated
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 extra-large egg, beaten
• 3/4 cup warm water
• 3 tablespoons olive oil
• 3 tablespoons vegetable oil

How To Make Ina Garten Meatballs

1. Mix the Meats: In a large bowl, gently combine the ground beef, pork, and veal using your clean hands.
2. Add the Seasonings: Stir in the fresh breadcrumbs, dry breadcrumbs, parsley, Parmesan, salt, pepper, and nutmeg until just distributed.
3. Incorporate Liquid: Pour in the beaten egg and warm water, mixing lightly so the meat does not become tough.
4. Shape the Meatballs: Roll the meat mixture into 2-inch balls, placing them evenly onto a clean baking sheet.
5. Brown the Meat: Heat the olive oil and vegetable oil in a large skillet over medium heat, browning the meatballs in batches for 10 minutes.
6. Simmer in Sauce: Transfer the browned meatballs into your favorite simmering marinara sauce and cook for another 25 to 30 minutes until fully cooked through.

Recipe Tips

• Keep a light hand: Overmixing the meat will result in dense, tough meatballs, so toss everything together gently.
• Use warm water: The warm water hydrates the breadcrumbs quickly, trapping moisture inside the meat as it cooks.
• Watch the heat: Browning in batches prevents the pan from cooling down, which helps achieve a proper crust without steaming the meat.

What To Serve With Meatballs

Toss these hearty meatballs over a generous pile of al dente spaghetti or linguine for a traditional dinner. They also work beautifully stuffed into a toasted hoagie roll with melted provolone cheese for a classic sub sandwich.

How To Store

Store leftover meatballs and sauce in an airtight container in the fridge for up to four days. You can also freeze them in the sauce for up to three months, thawing overnight before reheating gently on the stove.

FAQs

Can I use all beef instead of a meat trio?

Yes, you can substitute the pork and veal with extra ground beef. Just use an 80% lean mix to ensure they stay moist.

Should I bake them instead of frying?

You can bake them at 400 F for 20 to 25 minutes if you want to skip the stovetop browning. They will be slightly less crisp on the outside.

Why did my meatballs fall apart?

This usually happens if the mixture is too wet or lacks enough egg to bind it. Make sure your meat is chilled before shaping.

Can I make the mixture ahead of time?

Absolutely, you can mix and shape the meatballs up to 24 hours in advance. Keep them covered in the fridge until you are ready to cook.

Nutrition

• Calories: 450
• Total Fat: 32g
• Saturated Fat: 11g
• Cholesterol: 135mg
• Sodium: 650mg
• Total Carbohydrate: 9g
• Protein: 28g

Try More Recipes:

• Ina Garten Chicken Piccata Recipe
• Ina Garten Beef Stew Recipe
• Ina Garten Lasagna Recipe
  

Ina Garten Meatballs

Recipe by Imen Dridi

Servings

6

servings

Prep time

25

minutes

Total time

15

minutes

Tender, juicy Ina Garten Meatballs are packed with ground beef, pork, fresh breadcrumbs, and parmesan, ready in under 1 hour and 5 minutes. This incredibly easy family favorite brings authentic Italian comfort food straight to your weekend dinner table.

Ingredients

• 1 pound ground beef (80% lean)

• 1/2 pound ground pork

• 1/2 pound ground veal

• 1 cup fresh white breadcrumbs

• 1/4 cup seasoned dry breadcrumbs

• 2 tablespoons fresh parsley, chopped

• 1/2 cup Parmesan cheese, grated

• 2 teaspoons kosher salt

• 1/2 teaspoon black pepper

• 1/4 teaspoon ground nutmeg

• 1 extra-large egg, beaten

• 3/4 cup warm water

• 3 tablespoons olive oil

• 3 tablespoons vegetable oil

Directions

• 1. Mix the Meats: In a large bowl, gently combine the ground beef, pork, and veal using your clean hands.
• 2. Add the Seasonings: Stir in the fresh breadcrumbs, dry breadcrumbs, parsley, Parmesan, salt, pepper, and nutmeg until just distributed.
• 3. Incorporate Liquid: Pour in the beaten egg and warm water, mixing lightly so the meat does not become tough.
• 4. Shape the Meatballs: Roll the meat mixture into 2-inch balls, placing them evenly onto a clean baking sheet.
• 5. Brown the Meat: Heat the olive oil and vegetable oil in a large skillet over medium heat, browning the meatballs in batches for 10 minutes.
• 6. Simmer in Sauce: Transfer the browned meatballs into your favorite simmering marinara sauce and cook for another 25 to 30 minutes until fully cooked through.