These succulent meatballs are simmered to perfection in a rich, homemade tomato sauce. Topped generously with mozzarella and then baked until golden, these Cheesy Italian Meatballs are super impressive and easy to make.
In a large mixing bowl, combine ground beef, eggs, Parmesan cheese, breadcrumbs, onion, garlic, parsley, and salt. Mix until well combined.
1 ½ lbs lean ground beef, 2 large eggs, ¼ cup fresh Parmesan cheese, ½ cup breadcrumbs, 1 medium yellow onion, 2 garlic cloves, 2 tbsp fresh parsley, 2 tsp salt
Shape the mixture into golf ball-sized meatballs using an ice cream scoop.
Heat olive oil and butter in a large skillet over medium heat. Cook the meatballs for about 5 minutes on each side or until browned. Transfer to a plate and set aside.
1 tbsp unsalted butter
In the same skillet, add extra-virgin olive oil and sauté the chopped onion and minced garlic until fragrant and translucent for about 5 minutes.
1 medium yellow onion, 2 cloves garlic
Add in the crushed tomatoes and stir. Season with oregano, basil, salt, and pepper.
1 1/2 cans crushed tomatoes, 2 tsp dried oregano, 2 tsp dried basil, Salt and pepper
Bring the sauce to a simmer, then return the meatballs to the skillet, coating them with the sauce.
Sprinkle shredded mozzarella cheese on top of the meatballs.
1 cup mozzarella cheese
Bake in a preheated oven at 200°C/400°F for 10 minutes, or until the cheese is melted and slightly golden. Consider covering with a lid or aluminum foil if you prefer a softer, moister result.