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+ servings

Italian Meatballs Recipe

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6
Author Victor


  • 1 lb ground beef chuck
  • 1 lb ground pork butt
  • 1/2 cup fresh Italian bread crumbs soaked in milk or water and torn into small pieces (dry, unseasoned bread crumbs will work too)
  • 1 large egg lightly beaten
  • 1/3 cup finely grated Parmesan cheese
  • 1 Tbsp fresh oregano leaves chopped
  • 2 Tbsp fresh basil leaves chopped
  • 10-12 whole fresh basil leaves to serve
  • 2 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp extra virgin olive oil
  • 1 jar 24 oz tomato pasta sauce (Prego Original Pasta Sauce is what I like to use in this recipe)
  • 8 oz fresh mozzarella or bocconcini drained and sliced (or 1 cup shredded cheddar cheese)


  • Preheat oven to 450F
  • Mix ground beef, pork, bread crumbs, egg, Parmesan cheese, salt, pepper, chopped oregano and basil in a large mixing bowl. Divide into 12 equal parts and shape into 12 balls.
  • Heat the oil in a 12-inch cast iron pan. Add the meatballs and cook over medium-high heat, turning, for about 5 minutes or until browned all over.
  • Add the pasta sauce and bring it to the boil. Add the cheese.
  • Transfer the pan into the oven. Bake at 425F convection or 450F regular, uncovered, for 15 to 20 minutes or until meatballs are cooked through (reached internal temperature of 165F).
  • Remove the pan from the oven. Garnish with the remaining whole basil leaves, sprinkle some freshly ground black pepper on top and serve immediately.