“Meatballs Bill Murray” is best treated as a search for hearty, classic Italian-American meatballs rather than a documented celebrity recipe. This version combines ground beef and pork with Parmesan, breadcrumbs, herbs, and a gently simmered tomato sauce; serve it over pasta, in a sub, or on its own.
Ingredients
- 1 lb ground beef (450 g), preferably 80–85% lean
- ½ lb ground pork (225 g)
- ¾ cup plain fine breadcrumbs (45 g)
- ½ cup whole milk (120 ml)
- 1 large egg (about 50 g without shell)
- ½ cup finely grated Parmesan cheese (45 g), plus more for serving
- ¼ cup finely minced yellow onion (about 40 g)
- 2 garlic cloves, finely minced (about 6 g)
- 2 tbsp chopped fresh flat-leaf parsley (8 g)
- 1 tsp dried oregano (1 g)
- 1 tsp kosher salt (5 g; use less if your cheese is especially salty)
- ½ tsp ground black pepper (1 g)
- 2 tbsp olive oil (30 ml), divided
- 1 tbsp tomato paste (16 g)
- 1 can crushed tomatoes, 28 oz (794 g)
- ½ cup water (120 ml)
- ¼ tsp red pepper flakes (about 0.5 g), optional
- 12 oz dried spaghetti (340 g), optional, for serving
- Water for boiling pasta, if using (about 4 qt / 3.8 L)
Instructions
- In a small bowl, stir the breadcrumbs and milk together. Leave them for 5 minutes, until the crumbs are evenly moistened. This panade helps keep the meatballs tender.
- In a large bowl, lightly beat the egg. Add the beef, pork, Parmesan, onion, garlic, parsley, oregano, salt, pepper, and soaked breadcrumbs. Mix with clean hands just until everything is distributed. Stop as soon as the mixture holds together; compacting it can make dense meatballs.
- Shape the mixture into 18 meatballs, about 1½ inches (4 cm) across. Set them on a plate or rimmed tray. If the mixture sticks, lightly dampen your hands with water rather than adding extra breadcrumbs.
- Heat 1 tablespoon (15 ml) olive oil in a large, heavy pot or Dutch oven over medium heat. Brown the meatballs in batches, turning gently, for about 6–8 minutes per batch. They do not need to cook through at this stage. Transfer them to a clean plate. Add the remaining oil if the pot looks dry.
- Reduce the heat to medium-low. Add the tomato paste and red pepper flakes, if using, and stir for about 30 seconds. Pour in the crushed tomatoes and water, scraping up browned bits from the bottom of the pot. Bring the sauce to a gentle simmer.
- Return the meatballs and any juices on the plate to the pot. Cover loosely and simmer gently for 30–35 minutes, turning the meatballs once with a spoon. Avoid a hard boil, which can break them apart. Check the center of a larger meatball with a food thermometer: ground beef and pork must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). If they have not reached it, continue simmering and check again.
- If serving with spaghetti, bring the water to a boil while the sauce simmers. Salt it if desired, add the pasta, and cook according to the package directions until al dente. Drain, reserving about ½ cup (120 ml) pasta water in case you want to loosen the sauce.
- Taste the sauce and adjust the salt or pepper. Serve the meatballs and sauce over the pasta, with Parmesan and parsley if desired.
Tips
- Mix gently: A light touch keeps the meatballs tender. If you do not have a scale, divide the mixture into 18 roughly even portions rather than making a few very large ones that cook at different rates.
- Brown in batches: Crowding the pot steams the meat instead of browning it. Browning adds savory flavor, but the meatballs finish cooking in the sauce, so do not try to cook them through in the pan.
- Choose your meat wisely: Beef with some fat gives a juicy result. Very lean beef can dry out; if using it, be especially careful not to overmix or simmer the meatballs longer than needed.
- Check sauce consistency: If it thickens too much, stir in a little water. If it is thin, uncover the pot for the final 5–10 minutes, keeping the simmer gentle.
Serving Suggestions
Serve these meatballs with spaghetti or another sturdy pasta, such as rigatoni, so the sauce clings well. They also work in toasted rolls with a little extra sauce and melted provolone, or as a main dish alongside garlic bread and a green salad. For a simpler meal, serve them in shallow bowls with crusty bread for soaking up the tomato sauce.
Variations
For an all-beef batch, replace the pork with another ½ lb (225 g) ground beef; the flavor will be beefier and a little less rich. Ground turkey can replace either meat, but choose a mixture with some fat and make sure it reaches 165°F (74°C), the USDA FSIS safe minimum for poultry. For a dairy-free version, use unsweetened, unflavored oat or soy milk and omit the Parmesan; add 1 tablespoon (8 g) nutritional yeast if you like, though it will not taste exactly like cheese.
You can also add ¼ cup (35 g) finely chopped sautéed mushrooms to the meat mixture for an earthier flavor, cooling them before mixing. For a milder sauce, leave out the red pepper flakes. For a brighter finish, stir a tablespoon of chopped fresh basil into the sauce after cooking rather than simmering it for the full time.
Storage and Reheating
Refrigerate the meatballs and sauce within 2 hours of cooking, in a covered container. They keep for 3–4 days in the refrigerator. For longer storage, freeze them with sauce in a freezer-safe container for up to 3 months; thaw overnight in the refrigerator for more even reheating.
Reheat gently in a covered saucepan over medium-low heat, stirring carefully, until the meatballs and sauce reach 165°F (74°C). Add a splash of water if the sauce has thickened. You can also microwave individual portions in a covered, microwave-safe dish, stirring halfway through and checking the center of a meatball with a thermometer. Reheat only the amount you plan to serve.
Frequently Asked Questions
Is this an official Bill Murray recipe?
No. The phrase “meatballs Bill Murray” does not identify a verified recipe from the actor. This is a practical Italian-American-style meatball recipe written for cooks looking for that search term.
Can I bake the meatballs instead of browning them in a pot?
Yes. Arrange them with space between on a lightly oiled, rimmed baking sheet and bake at 400°F (200°C) for about 15–20 minutes, checking that the centers reach 160°F (71°C). Add them to the simmering sauce and cook for about 10 minutes so they take on its flavor. Baking may produce less browning than pan-searing.
Can I make the meatballs ahead?
You can shape them up to 24 hours ahead and keep them covered in the refrigerator. Cook them promptly after shaping, and do not leave raw meat at room temperature for more than 2 hours. Alternatively, cook the complete recipe ahead and refrigerate it for reheating.
Why did my meatballs turn out tough?
Common causes are overmixing, packing the meat too firmly, or simmering too vigorously. Mix only until combined, shape with a light hand, and keep the sauce at a gentle simmer. A thermometer helps prevent unnecessary extra cooking.
Can I use fresh breadcrumbs?
Yes. Use 1 cup (about 60 g) soft fresh breadcrumbs in place of the ¾ cup (45 g) fine dried breadcrumbs. Start with the listed ½ cup (120 ml) milk; if the mixture feels too loose to shape, add a tablespoon of breadcrumbs at a time.
Do I have to serve them with pasta?
No. The meatballs are also good with polenta, mashed potatoes, rice, or bread. If serving without pasta, you can simmer the sauce uncovered briefly at the end so it is thick enough to spoon around the meatballs.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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