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 on busy weeknights.
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.
But let me tell you, after tinkering with ratios for years, these easy-to-make homemade Italian 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 perfectly tender and juicy homemade Italian meatballs. 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 ground 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 the best 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 one egg yolk.
- Plain breadcrumbs – 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 – Fresh herbs lend fresh flavour to the meatballs. I use fresh parsley but you can use fresh oregano or fresh basil, if you wish.
- 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 use 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.
If using a sauce, I like partially baking the meatballs, then allow them to finish cooking in the sauce. This way, the meatballs cook faster, get some nice color from the oven, and end up juicy and flavorful from the sauce.
In addition, when you add baked meatballs to a sauce to finish cooking, the browned bits will add loads of flavor 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. 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, not mile, 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 ingredients 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 two choices for cooking your homemade meatballs. You can partially cook the meatballs in the oven, then finish cooking them in a sauce. Or, if serving the meatballs without a sauce, fully cook 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 yolk, garlic, parmesan, parsley, salt, and pepper to the breadcrumb mixture and use a fork to mix everything together well.
Mix in half of the ground beef and pork and use your hands or a large spoon to gently combine. Don’t overmix.
Add remaining grounds meat and mix well to thoroughly combine without overworking it too much. (Adding the meat in batches allows for easier mixing, without the risk of overmixing.)
Rub your hands with a bit of olive oil and shape meat 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.
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.
To Serve
Though Italians do not typically eat their meatballs on top of any pasta, spaghetti and meatballs is an all-year comfort food that is hard to beat. It’s lovely on a warm, summer evening, preferably al fresco with glasses of red wine flowing, or on chilly winter nights when you need something hearty and cozy.
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
- Chicken Meatballs in Thai Red Curry Sauce
- Albondigas Guisadas (Stewed Meatballs)
- Italian Wedding Soup
- Baked Turkey Meatballs Two Ways
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!
Italian Meatballs
Ingredients
- olive oil
- 1 cup fresh bread crumbs *see notes
- 2/3 cup milk
- 1 large egg, lightly beaten
- 1 egg yolk, lightly beaten
- 3 garlic cloves, grated or finely minced
- 1/2 cup grated Parmigiano-Reggiano cheese or Pecorino or Grana Padano
- 1 tbsp freshly chopped parsley
- 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 lb (455g) ground beef
- 1 lb (455g) ground pork
Instructions
- Place rack in top third of oven; preheat to 425°F. Lightly brush a large rimmed baking sheet with olive oil or line with parchment paper for easier clean up.
- In a large bowl, combine bread crumbs and milk, tossing and pressing with a fork to ensure all the bread is coated in milk. Let soak for 5 to 10 minutes.
- Add the egg, egg yolk, garlic, parmesan, parsley, salt, and pepper to the soaked bread crumb mixture. Use a fork to mix everything together well.
- Mix in half of the ground beef and pork and use your hands or a large spoon to gently combine. Don't overmix. Add remaining ground meat and mix well to thoroughly combine without overworking it too much. (Adding the meat in batches allows for easier mixing without overworking the mixture).
- Rub your hands with a bit of olive oil and shape mixture into golf-sized balls (about 2-inch diameter). 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 drain off any excess fat.
- To finish cooking meatballs in a tomato sauce: Bake meatballs for only 12 to 15 minutes. Place in heated tomato sauce and simmer until meatballs are just cooked through, about 10-12 minutes, or until an internal temperature registers 165˚F.
Notes
- 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.
julie zapton
Love this recipe! Simple yet perfect. Made it with venison.
Sandra Valvassori
Thanks so much, Julie! I’m thrilled you enjoyed it and appreciate you taking the time come back and share!
Brian
I have tried many different meatball recipes over the years. They all call for grated cheese in the mix. I find when I bake them the cheese cooks out and is laying on the bottom of the sheet pan mixed with other moisture that has cooked out. This has amazing salty flavor that is gone from the meatballs. Any fix for this? I can’t think of one.
Sandra Valvassori
Hi Brian, this is very interesting. I have not noticed that cheese leaks out of the meatballs along with the fat and some moisture. I would think the panade (bread and milk mixture) would prevent this from happening, but I will have to make this recipe again soon and check it out. I will add some updated notes to the recipe if anything revelatory comes out of my testing. Thanks so much for giving the recipe a try and for the feedback — it’s always helpful to hear about other cook’s experiences.
Francesco (Frank)
Ciao! First time visitor. I’m on a mission to find the best (Italian) meatball recipe. You talk about your “nonna”. I don’t remember my nonna because we emigrated from Sicily when I was two. But my Mother’s meatballs were the very best I’ve ever had. So I printed out your recipe. I’ll let you know.
Sandra Valvassori
Hi Francesco, so great to have you visit! Sounds like my meatballs have a tough competition against your mother’s. I would love to hear what you think of my recipe. To be honest, I don’t think I will ever be done with testing and perfecting Italian meatballs – I feel there’s always room for improvement so please share any tips or insights you might have. Look forward to hearing from you again 😊
Francesco (Frank)
I have cooked and eaten your meatballs. In my opinion the two most important ingredients are a good panade and veal. I do not and will never use veal. Of course, the proper seasonings and technique are important as well. So I have been on a mission because I LOVE meatballs. Yours are very good. I would not be a good Italian son if I said they were as good as my mother’s (she did use veal and cooked them in the sauce), but since she is no longer making meatballs, I will say yours and mine are the best (so far). Thanks. Ciao!
Sandra Valvassori
Thank you for coming back to report, Francesco! I don’t think our meatballs can ever be as good as our mom’s or our Nonna’s but I’m so happy to hear you enjoyed these. Really appreciate you taking the time to write and sharing your notes 😊
Pasquale
Veal doesn’t add much, in the way of flavor. I substitute pork tenderloin for the amount of veal that my Nona used. The texture is similar to veal.
Sandra Valvassori
Thank you, Francesco, that’s great tip about the pork tenderloin!
KIM MCTURNER
Excellent meatballs .. very moist…. Flavor was perfect!
Sandra Valvassori
Yay! So happy to hear you enjoyed them, Kim. Thank you so much for writing and sharing 🙂
LEX
just made a batch, my italian wife loves em’
Sandra Valvassori
So happy to hear this, Lex! Thank you for taking the time to write 😊
Peggy
I made your Meatballs today and they were delicious thank you
Sandra Valvassori
So happy to hear this, Peggy! Thank you so much for your review!
Jen
I’m known for my meat sauce for lasagna or spaghetti but I’ve never tried meat balls. I followed this recipe using grd beef from Walmart at 2.25 lbs and grd pork at 1.5 lbs. Doubled the recipe. Couldn’t find the correct cheese. Used grated parmesan. This recipe was absolutely wonderful. Meatballs were so tasty!
Sandra Valvassori
I am so happy you enjoyed this recipe, Jen! Thank you so much for making it, and for leaving such a kind review!