Tender Italian Meatballs Recipe (without Breadcrumbs)

Italian Meatballs simmering in marinara, garnished with fresh basil and Parmesan.

5 from 1 vote

Tender Italian Meatballs Recipe (without Breadcrumbs)

These Tender Italian Meatballs are gluten-free, packed with flavor, and baked right in a skillet of bubbling marinara sauce. If you’re looking for a juicy, flavorful meatball recipe that doesn’t rely on breadcrumbs and eggs, you’re in for a treat.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Servings: servings

Author: Luay Ghafari

Cost: $20

Ingredients

1½ lbs Ground meat - I use beef/veal, but see notes for more options
1 Onion (grated)
¼ cup Parmesan (grated)
2 tbsp Fresh parsley (finely chopped)
1 tsp Dried oregano
1 tsp Chili flakes
1 tsp Garlic powder
¾ tsp Kosher salt - You can always add more after frying a small sample and adjusting the seasoning to your liking
¼ tsp Black pepper
10 Basil leaves
1½ cups Marinara Sauce
Garnish with grated parmesan and more fresh basil

Instructions

Assemble. In a large bowl, combine 1½ lbs Ground meat, 1 Onion (grated), ¼ cup Parmesan (grated), 2 tbsp Fresh parsley (finely chopped), 1 tsp Dried oregano, 1 tsp Chili flakes, 1 tsp Garlic powder, ¾ tsp Kosher salt, and ¼ tsp Black pepper
Make Meatball Mixture. Mix thoroughly until everything is well incorporated. I recommend wearing gloves for easier cleanup and a thorough mix. You can now fry a small amount and taste it to check the seasoning. Adjust the seasoning as needed.
Portion and Par-Bake. Preheat your oven to 375°F (190°C). Portion the mixture into 10-12 large meatballs and arrange them in a single layer in a high-sided baking dish or large skillet (ovenproof). Bake for 10 minutes. This helps the meatballs set and start to brown lightly.
Add Sauce and Basil. Remove the skillet from the oven, scatter 10 Basil leaves, and pour 1½ cups Marinara Sauce around the meatballs.
Finish the Bake. Return the skillet to the oven and bake for another 15-20 minutes, or until the sauce is bubbly and the meatballs are cooked through (internal temperature should reach 160°F/71°C using an instant-read thermometer).
Garnish and Serve. Garnish with grated parmesan and more fresh basil. Serve hot.

Notes

Refer to the post above for step-by-step recipe photos, helpful tips and other useful information.

Key Ingredient Notes:

Ground Meat: I am using a mixture of ground beef and ground veal, but you can totally use a mix that includes ground pork. Or just use all ground beef, or even ground chicken or ground turkey.
Onion: Adding onion to meatballs is pretty standard, but I do like to grate it as this adds moisture and a subtle sweetness to the mix. It’s how you get tender meatballs.
Parmesan Cheese: I recommend that you use Real Parmigiano Reggiano for that salty, nutty, and umami flavor. Don’t use the boxed stuff, please!
Spices: I am using chili flakes, dried oregano and garlic powder for that bold Italian-style flavor. Feel free to use more/less of what you like/don’t like. And keep the chili out completely if you plan to serve these to kids. If you have “Italian Seasoning,” you can use that too.
Tomato Sauce: Use a homemade marinara sauce or jarred marinara sauce from the grocery store. Don’t use plain canned tomatoes. The flavor will be very muted and dull. Use a ready-to-eat sauce, a delicious sauce you would enjoy on its own.

Nutrition