Classic Italian Meatballs with Garlic and Cheese
Classic Italian Meatballs with Garlic and Cheese, browned for flavor and simmered in deep, slow-cooked red sauce until perfectly tender. Enjoy these tender meatballs in a slow simmered Red Sauce over Homemade Pappardelle or in a Meatball Sub Sandwich.
Papa Joe's Classic Italian Meatballs
This Classic Italian Meatballs with Garlic and Cheese recipe comes from Papa Joe Saia who was a legendary public servant, as well as cook, in my little community. He served as the Crawford County, Kansas, Commissioner for 50 years, shaping generations and improving the lives of many in our communities.
Papa Joe's son, Phil, would invite me over for lunch each week and share stories of his family and their past.
While these meatballs can be served a dozen ways, they're especially good paired with Papa Joe's famous Italian Red Sauce over the top of Homemade Pappardelle Noodles.
Ingredients for Classic Meatballs with Garlic & Cheese
Simple ingredients come together to make perfect moist, tender, meatballs. Use the best ingredients you can find.
- Ground Beef - Phil said he only ever remembered them using beef, though the recipe indicates half beef and half ground pork. I've made them both ways and tend towards beef only.
- Fine Bread Crumbs - used as a binder for the meatballs and helps to stretch the meat into more servings.
- Grated Pecorino Romano Cheese - I often use Parmigiano-Reggiano instead as I prefer this cow's milk cheese to the sheep's milk Romano Cheese. Do NOT use pre-grated cheese. Grating your own matters here.
- Fresh Garlic, chopped - I always use fresh garlic for this recipe. Season with your heart.
- Salt & Pepper, to taste - Feel free to adjust to your preferences. However, a good marker is 1 teaspoon of salt per pound of meat.
- Parsley - I use fresh Italian parsley when possible.
- Olive Oil - for cooking
See recipe card for quantities.
How to Make Classic Italian Meatballs with Garlic and Cheese
- Combine all ingredients except olive oil together in a large bowl and mix well with hands. Do not squish the meat, you simply want to mix it.
- Shape into walnut or egg sized meatballs. Press them together firmly so the meatballs hold.
- Heat the olive oil in a frying pan over medium heat and brown the meatballs turning to brown all sides. Fry in batches, as needed, to avoid crowding the pan.
- Drop meatballs into simmering red sauce, and simmer for 45 minutes to 1 hour.
- Stir the sauce into noodles and top with meatballs. Sprinkle with Reggiano or Parmasan cheese.
Hint: With these simple ingredients it's important to use the best ingredients you can find. Grate your own cheese. Use fresh parsley, San Marzano tomatoes, and high quality ground meats.
Variations
- Ground Meat - instead of ground beef or pork. Try ground chicken and turkey it that fits your needs better. Often ground pork, chicken and turkey cost much less and work well in meatballs.
- Make meatballs ahead and freeze them uncooked or cooked depending on how you want to use them. Double the batch and make some for today and some for a freezer meal.
- Baking Meatballs instead of frying them by baking at 400 degrees for 20-25 minutes or until cooked through. I sometimes do this to free me up from standing at the stove. I can put the meatballs in the oven while I go out to do chores then come in and put them in my sauce.
- For a special meal, go the extra mile and serve Papa Joe's Meatballs with Homemade Pappardelle Pasta and Red Sauce from scratch.
Storing Meatballs
Store meatballs, that have been cooked to 165 degrees, in an airtight container in the fridge for 3 to 5 days. Defrost before adding them to sauce.
If storing uncooked/raw, I find it best to freeze them on a single later on a sheet pan and freeze solid. Remove them to a freezer bag for easier storing. Store in the freezer up to 3 months. Defrost before baking or frying them.
Top Tip for Serving Meatballs in a Crockpot
If you plan to serve Classic Italian Meatballs with Garlic and Cheese to a crowd, transfer the meatballs in red sauce to a crockpot set on low to keep warm. If the sauce becomes too thick, add a splash of pasta cooking water.
FAQ
No, simply fry them to brown them and then put in the tomato sauce to finish. If you plan to store them for later use, it is important to cook them to 165 degrees.
This meatball mixture does seem dry before shaping. But trust the process. Press the meatballs together firmly and fry them. The bread crumbs and cheese help with flavor, texture, and serve as a meat extender.
Make sure you form the balls pretty tightly, brown all sides, and handle them carefully when transferring the to the sauce and during stirring.
Other Family Favorites
What to Serve with Classic Italian Meatballs
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Classic Italian Meatballs with Garlic and Cheese
Ingredients
Method
- Combine all ingredients except olive oil together in a large bowl and mix well with hands. Do not squish the meat, you simply want to mix it.1 pound Ground Beef, 1 cup Fine Bread Crumbs, ½ cup Grated Pecorino Romano or Parmesan Cheese, 2 cloves Fresh Garlic, 1 teaspoon Kosher Salt, 1 teaspoon Black Pepper, 2 Tablespoons Parsley
- Shape into 12 to 14 walnut or egg sized meatballs.
- Heat the olive oil in a frying pan over medium heat and brown the meatballs turning to brown all sides. Fry in batches, as needed, to avoid crowding the pan.½ cup Olive Oil
- When browned on all sides, drop meatballs into simmering red sauce, and simmer for 45 minutes to 1 hour.
- Stir the sauce into spaghetti noodles and top with meatballs. Sprinkle with Pecarino or Parmesan cheese.
These are our family's favorite meatballs. They are tender, rich, and delicious!
Can’t wait to try this recipe
One word: YUM.
Thanks for sharing this one with us, Chuckie!
Glad you enjoyed it!