Name: Italian Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 1 cup fresh bread crumbs (*see notes); 2/3 cup milk; 1 lb (455g) ground beef; 1 lb (455g) ground pork; 3 garlic cloves, grated or finely minced; 1 large egg, lightly beaten; 1 egg yolk, lightly beaten; 1 tablespoon Diamond Crystal kosher salt (If using any other brand of salt, start with 2 teaspoons and more to taste); 1 tsp freshly ground black pepper; 1/2 cup grated Parmigiano-Reggiano cheese (or Pecorino or Grana Padano); 1 tbsp freshly chopped parsley; olive oil

Tender, juicy, all-purpose Italian Meatballs made with garlic, parsley, fresh bread crumbs, eggs, pork and beef are just as mouth-watering plain as they are simmered in a tomato sauce for serving over a tangle of spaghetti. Make a few batches to freeze, your future self will thank you.

cooked Italian meatballs with tomato sauce in skillet

Is there anything better than a plump, juicy meatball in a pool of tomato sauce? I’m talking about the kind that is so tender, all you need is the edge of a fork or spoon to slide through it. And a tomato sauce so rich and soft you would happily drink it with a straw.

My children will forever reminisce about their nonna’s meatballs. Truly, they were second to none though I’m sure everyone would say the same about their nonna’s meatballs. This recipe is based on my memory of her meatballs and lots (lots!) of practice. I knew I had reached meatball nirvana when not that long ago my kid’s finally declared “they’re almost as good as nonnina’s”. Failing having my mother-in-law’s hands guide me through her non-recipe, I knew this was as good as it was going to get.

Table of Contents[Hide]

Ingredients And Notes
Fresh Vs Dried Bread Crumbs
What Size Should The Meatballs Be?
To Pan Fry, Bake, Or Poach Meatballs
Best Tomato Sauce For Meatballs
How To Make Italian Meatballs
Expert Tips To Make The Best Meatballs
To Serve
To Store
More Meatball Recipes
Italian Meatballs
More Ideas

But let me tell you, after tinkering with ratios for years, these easy-to-make meatballs are indisputably outstanding. A combination of two meats (one is also fine), fresh bread crumbs, eggs, and milk helps keep them light and moist, while the garlic, parsley, and parmesan cheese add extra flavour. They bake in the oven just until set, then finish cooking in a tomato sauce until plump and juicy.

I would never claim these meatballs are better than my children’s beloved nonnina’s, but I think she’d approve. Once you try them, I think you will too.

Ingredients And Notes

The ingredient list is simple but each is essential to the success of a perfectly tender and juicy Italian meatball. Here is what you will need:

Ground beef and pork – I find using half beef and half pork yields the best fat ratio for these Italian meatballs. Though veal is also often used in an Italian meatball, I prefer to leave it out.
Parmigiano Cheese – In my opinion, Parmigiano cheese is a pretty essential ingredient in an Italian meatball. Not only does it add a lot of flavour, but it makes the meatball creamier and softer. Pecorino or Grana Padano would also work.
Eggs – The sole purpose of adding eggs to the mixture is for binding not for moisture. To keep the meatballs light and airy, here we use one egg and two egg yolks.
Bread crumbs – For these Italian meatballs we are going to make a panade—a combination of fresh breadcrumbs and milk mixed together to form a paste. The panade absorbs the juices as the meatballs cook, ensuring the meatballs stay nice and moist. See more below on fresh vs dried breadcrumbs.
Milk – For soaking the fresh breadcrumbs and making the panade.
Garlic – A generous dose of freshly minced garlic will provide maximum flavour. I like to also add a teaspoon or two of garlic powder but this is optional.
Parsley – Chopped parsley gives the meatballs fresh flavour. If I’m lazy and leave it out, I always miss it.
Salt and pepper – Season generously for best results.

Note: If you want a more Italian-Amercian tasting meatball, add a teaspoon of dried oregano.

Fresh Vs Dried Bread Crumbs

I have tested these meatballs with both dried and fresh breadcrumbs and fresh yield a much softer, juicier meatball. For fresh breadcrumbs all you need is a few slices of crustless white bread (I used bread from an Italian loaf). Then, you can tear the bread slices into large pieces and pulse in a food processor to make coarse crumbs. Or, use a knife to cut the bread slices into 1/4-inch cubes.

In a pinch, you can dried breadcrumbs but the meatballs may turn out a bit drier.

Soak the breadcrumbs in milk for 10 minutes then use a fork to further smush the bread into the milk. You want to make sure all of the breadcrumbs are soaked.

What Size Should The Meatballs Be?

You can make your meatballs any size you’d like but note the size will determine the cooking time so adjust accordingly. Italian meatballs are generally a little bigger than the more common meatballs we are used to eating in North America. I like to shape my meatballs into roughly the size of a golf ball. The somewhat larger size allows the exterior to brown nicely without overcooking.

To Pan Fry, Bake, Or Poach Meatballs

Poaching the meatballs of course requires a sauce to cook them in. Baking or pan frying the meatballs means the sauce is optional as they can be fully cooked without a sauce.

I have tested all three methods multiple times and find very little difference in the final texture and flavour of the meatball. Pan-frying however, is my least favourite since it requires you to stand over an oil-splattering pan.

I like poaching the meatballs which is has a very hands-off approach and results in very tender meatballs. Baking, however, cooks the meatballs pretty fast, and also gives them some nice colour. If you add the baked meatballs to a sauce to finish cooking, the browned bits will add more flavour to the sauce.

Best Tomato Sauce For Meatballs

These Italian meatballs are fabulous on their own but we are die-hard lovers of meatballs with tomato sauce. And now that you have made your beautiful meatballs from scratch, I highly recommend you go the extra mile and make your own tomato sauce. If you make this Quick Homemade Tomato Sauce, it’s more like going the extra block because it’s so easy to throw together. The sauce is rich and simultaneously light and tastes like it’s been cooking for hours.

In a pinch, use a jarred marinara sauce with very little added. The meatballs are the star of the show here and you don’t want a strong-flavoured sauce to take over.

How To Make Italian Meatballs

This recipe gives you the choice of partially cooking the meatballs in the oven, then finish cooking them in a sauce, or fully cooking the meatballs in the oven.

Place rack in top third of oven; preheat to 425°. Lightly brush a large rimmed baking sheet with oil.

In a large bowl combine breadcrumbs with milk, tossing to coat and submerge. Let stand until breadcrumbs are completely moist, about 10 minutes. Mash the mixture with a fork until it resembles a wet, almost smooth paste.

Add the egg, egg yolks, garlic, parmesan, parsley, salt, and pepper to the breadcrumb mixture and use a fork to mix everything together well.

adding eggs parsley and garlic to soaked bread crumbs

Mix in half of the ground beef and pork and use your hands or a large spoon to gently combine. Don’t overmix.

Adding ground beef and ground pork to bread crumb mixture

Add remaining grounds meat and mix well to thoroughly combine without overworking it too much.

Rub your hands with a bit of olive oil and shape mixture into golf-sized balls. Place on prepared baking sheet. Bake for about 20 minutes, or until the meatballs have reached an internal temperature of 165˚F. Remove from oven and serve as desired.

To finish meatballs in tomato sauce:

Heat tomato sauce in a medium pot until simmering. Bake meatballs until they are starting to brown, about 15 minutes. Place in tomato sauce and simmer until meatballs are just cooked through and register about 145°F on an instant-read thermometer, about 10 minutes.

Expert Tips To Make The Best Meatballs

I mention most of these tips throughout the post but they deserve a second mention in case you skip through some parts.

Be gentle when shaping the meatballs

When shaping the meatballs, don’t pack them too tightly or they will be dense and tough. Form the meatball quickly and don’t stress if they aren’t perfectly round. The less you handle them, the better.Oil your hands. Be Gentle When Forming the Meatballs.

The first few meatballs will roll nicely but then you’ll notice the mixture will start to stick to your hands. To prevent this, oil your hands lightly every few meatballs.

Keep everything cold

If the meatball mixture gets too hot, the fat will start melting and breaking down. This makes it hard to shape the meatballs, plus they won’t be as juicy. If necessary, chill the mixture for 15 minutes or so before shaping the meatballs.

Don’t overcook the meatballs

Large-sized meatballs will take about 20 minutes at 400°F (200°C) to cook, depending on your oven. For best results, use an instant-read thermometer; meatballs are fully cooked when they register 165°F.

If you are planning to finish cooking the meatballs in a sauce, I recommend gently simmering them for no longer than about 15-20 minutes so they don’t dry out.

Make double or triple batches

Meatballs are a perfect make-ahead dish. They freeze beautifully on their own or in a sauce so making extra for future meals is a really good idea.

Italian meatballs with tomato sauce on plate with bread on the side

To Serve

Though Italians do not typically eat their meatballs on top of any pasta, spaghetti and meatballs for dinner on a warm, summer evening, preferably al fresco with glasses of red wine flowing, is hard to beat in my books. If you’re avoiding pasta, these Italian meatballs are equally delicious served over a creamy polenta, a cauliflower or potato mash, a creamy risotto, or even a bowl of quinoa.

Or enjoy the meatballs as most Italians do; plain on top of braised greens or a salad, or with lots of tomato sauce, crusty bread for dunking, and no pasta in sight. Yum!

These Italian meatballs are also fabulous tucked between two slices of ciabatta bread, drizzled with a little tomato sauce, and some grated mozzarella cheese.

To Store

If you have a lot of meatballs to freeze, pack them in smaller batches so they’re easier to reheat.

Store: Leftover meatballs (and sauce) can be stored in an airtight container for up to 5 days.
Reheat: Reheat leftover meatballs without sauce in a 350F preheated oven for 5-10 minutes. With sauce, reheat on the stovetop over medium heat until heated through, about 15 minutes.
Freeze: Let cool completely. Place the meatballs on a baking sheet in a single layer. Freeze for 30 minutes then transfer to an airtight, freezer-safe container or ziplock bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.

More Meatball Recipes

If you give this Italian Meatball recipe a try, please feel free to leave a comment and/or a star rating below. We appreciate and welcome all your feedback. Thank you!

Print Recipe Pin Recipe