By Elise BauerView →
NONNA APPROVED
20 Italian Dinner Recipes That Make You Feel Like You're Back in Nonna's Kitchen
★★★★★
5.0 (380)|(2 Reviews)Tender all-beef meatballs simmered in slow-cooked marinara sauce, served over spaghetti with fresh parmesan.
T
By Theodora Kaloudis (Recipe Developer)•Published April 26, 2026
⏱ 50 mins
Simply Recipes / Theodora Kaloudis🔥 510 kcal
WHY MAKE THIS
- The panade technique guarantees moist, soft meatballs that never dry out.
- Tastes just like Sunday dinner at an Italian grandmother's table.
NONNA APPROVED
20 Italian Dinner Recipes That Make You Feel Like You're Back in Nonna's Kitchen
Tender, melt-in-your-mouth meatballs made with a milk-soaked bread panade, garlic, parsley, and freshly grated Pecorino Romano, gently simmered in savory tomato sauce.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings6 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 1 1/2 lbs ground chuck (80/20)
- 2 slices white bread soaked in 1/3 cup milk (panade)
- 1/2 cup grated Pecorino Romano & 1 egg
- 2 cloves garlic, minced & 1/4 cup chopped parsley
- 1 jar (28 oz) marinara sauce & 1 lb spaghetti
Directions
1
Mix panade and shape
Mash soaked bread into a paste; mix with meat, cheese, egg, garlic, and parsley. Roll into 12 large meatballs.
2
Brown and simmer
Brown meatballs in olive oil 6 mins. Add marinara sauce, cover, and simmer 20 mins until cooked through.
💡 CHEF'S PRO TIPS
- Soaking bread in milk instead of using dry breadcrumbs keeps meatballs extraordinarily soft.
Nutrition Facts
Per ServingCalories510 kcal
Protein34g
Carbs48g
Total Fat20g
Sodium: 680mg
Fiber: 3g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
S
Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
D
David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
