Sbarro's Meatballs feature tender, seasoned beef blended with Italian herbs and spices, simmered in a rich, tangy marinara sauce, and served hot with a sprinkle of freshly grated Parmesan cheese, offering a hearty and flavorful Italian classic.
Equipments
- Mixing bowl
- Measuring spoons
- Measuring cups
- Chef’s knife
- Cutting board
- Garlic press (optional)
- Wooden spoon or spatula
- Large skillet or sauté pan
- Tongs
- Baking sheet (optional, if oven-baking)
- Saucepan
- Ladle
- Grater (for Parmesan cheese)
- Plate or serving dish
Ingredients
- 1 lb (450g) ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup milk
- 1 large egg
- 2 cloves garlic
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups marinara sauce
- Freshly grated Parmesan cheese (for serving)
Ground beef should be fresh and preferably 80% lean to ensure tender meatballs. Use fresh parsley and garlic for the best aroma and flavor, as dried herbs can make the taste less vibrant. The breadcrumbs absorb moisture from the milk and egg, helping your meatballs hold together without drying out. Marinara sauce quality greatly impacts the final taste, so opt for a rich, tangy sauce with authentic Italian flavors. Your Meatballs from Sbarro copycat menu will benefit from these ingredient tips to achieve that classic, hearty taste.
Instructions
- Preheat oven to 400°F (200°C) if baking meatballs (optional).
- In a mixing bowl, combine ground beef, breadcrumbs, grated Parmesan cheese, chopped parsley, milk, egg, minced garlic, oregano, basil, thyme, onion powder, salt, and black pepper.
- Mix ingredients thoroughly until evenly blended.
- Shape mixture into 1 to 1½-inch meatballs.
- (Option 1: Pan-Sear) Heat a large skillet or sauté pan over medium heat.
- Add meatballs to skillet; cook until browned on all sides, using tongs to turn.
- (Option 2: Bake) Arrange meatballs on a baking sheet and bake for 15-20 minutes, until browned and cooked through.
- In a saucepan, heat marinara sauce over medium heat.
- Transfer browned (or baked) meatballs to the saucepan.
- Simmer meatballs in marinara sauce for 10-15 minutes.
- Plate meatballs with sauce.
- Sprinkle freshly grated Parmesan cheese on top before serving.
Substitution
Meatballs from the Sbarro copycat menu can be substituted with ground turkey or chicken for a leaner option without sacrificing flavor. You can replace fresh parsley with dried parsley or Italian seasoning if fresh herbs are not available. If breadcrumbs are missing, crushed crackers or oatmeal can help bind the meat mixture effectively. When oven-baking is not an option, gently simmer the meatballs in marinara sauce on the stovetop for a moist and tender texture. Your fresh Parmesan can be swapped with Pecorino Romano or Asiago cheese to maintain the authentic Italian taste.
Tips
When mixing the meatball ingredients, avoid overworking the ground beef to keep the meatballs tender and juicy. Use a measuring spoon to evenly portion the herbs and spices for balanced flavor throughout the mixture. If pan-searing, ensure the skillet is properly heated to brown the meatballs evenly without steaming them. Simmering the meatballs in marinara sauce allows flavors to meld, so don't rush this step to fully develop the classic Italian taste in your dish.
Nutritions
Sbarro's Meatballs provide a rich source of protein from 1 pound of ground beef, essential for muscle repair and growth. The combination of Italian herbs like oregano, basil, and thyme adds antioxidants and anti-inflammatory benefits to the dish. Breadcrumbs and milk contribute carbohydrates and calcium, while Parmesan cheese offers additional protein and a good amount of calcium for bone health. Your meal delivers a balanced nutritional profile, combining hearty protein with flavorful herbs and moderate fat content.
Storage
Store leftover Sbarro's Meatballs in an airtight container and refrigerate within two hours of cooking to maintain freshness and safety. For best taste, consume refrigerated meatballs within 3 to 4 days, reheating thoroughly before serving. You can also freeze meatballs in a single layer on a baking sheet before transferring them to a freezer-safe bag or container, promising up to 2 months of preserved flavor and texture.
Variation or Alternatives
You can substitute ground beef with ground turkey or chicken for a leaner version of Sbarro's Meatballs. Adding finely chopped onions or bell peppers to the meat mixture enhances moisture and flavor in each bite. Try incorporating a splash of red wine into the marinara sauce for a deeper, richer taste during simmering. Baking the meatballs instead of pan-searing reduces oil use and ensures even cooking throughout.
Allergies
Sbarro's Meatballs contain common allergens such as milk, eggs, and wheat from breadcrumbs, which may trigger reactions for individuals with dairy, egg, or gluten sensitivities. The presence of Parmesan cheese further contributes to dairy allergens. If you have allergies or intolerances to these ingredients, it is important to take caution or seek alternatives.
Why this recipe?
Sbarro's Meatballs menu is loved for its perfectly tender texture and rich, flavorful sauce that combines traditional herbs and spices. The juicy meatballs are paired with a savory marinara that enhances every bite, creating a satisfying and comforting experience. Making a copycat version allows you to control the quality and freshness of the ingredients while enjoying this classic taste at home. Your homemade meatballs can replicate the authentic flavors, offering a delicious and rewarding cooking challenge.