Delicate and juicy Italian meatballs cooked with garlic, parsley, fresh bread crumbs, eggs, pork, veal, and beef can be enjoyed on their own or tossed with spaghetti and tomato sauce. Tomato sauce is included in this recipe, so no worries. You will thank yourself in the future if you make extra and save it in the freezer.
Tender, juicy, authentic Italian meatballs are prepared in 30 minutes for the entire family.
These delicious veal, beef, and pork meatballs are a true representation of an Italian-American meatball dish. I genuinely believe that this recipe, based on my grandmother’s, produces the most fabulous handmade Italian meatballs ever.
My kids will never forget their great-grandma’s meatballs. I created this recipe based on my recollection of her meatballs and a ton (too much!) of practice. When my children eventually said, “They’re almost as good as great-grandma’s,” not too long ago, I knew I had attained meatball perfection.
After years of experimenting with different proportions, I can confidently say that this Italian meatball recipe that anybody can prepare is the best. Light and moist thanks to a mixture of three different types of meat (two are great), fresh bread crumbs, eggs, milk, flavored parsley with garlic, and parmesan cheese.
They are partially cooked in the oven until firm and then finished in the sauce.
Ingredients
Meatballs
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1 cup fresh breadcrumbs
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2/3 cup milk
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10 oz ground beef
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10 oz ground pork
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10 oz ground veal
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3 garlic cloves, finely minced or grated
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1 large egg, lightly beaten
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1 large egg yolk, lightly beaten
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1 tbsp kosher salt
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1 tsp freshly ground black pepper
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1/2 cup grated Parmigiano-Reggiano (or Pecorino Romano / Grana Padano)
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1 tbsp fresh parsley, finely chopped
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Olive oil (for your hands and the pan)
No veal? Use 16 oz ground beef + 16 oz ground pork instead.
Tomato Sauce
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1 (28 oz) can whole peeled tomatoes (or crushed tomatoes)
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3 tbsp extra virgin olive oil
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1 small onion, finely chopped
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3 garlic cloves, lightly crushed or minced
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1 tsp kosher salt
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Optional: 1–2 basil sprigs
Instructions
1) Make the tomato sauce
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Prep the tomatoes: Pour the tomatoes (with juices) into a bowl and crush them with your hands until you get a chunky, rustic texture.
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Start the base: Heat the olive oil in a large skillet over medium heat. Add the onion and cook for about 2–3 minutes, until it begins to soften.
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Add garlic + salt: Stir in the garlic and 1 tsp salt. Cook for about 1 minute, stirring often so the garlic doesn’t brown.
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Simmer: Add the crushed tomatoes plus 1/4 cup water. Bring to a lively simmer (medium-high), then reduce to keep it gently bubbling. Cook 12–15 minutes, stirring occasionally, until slightly thickened.
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Finish: Add basil sprigs if using. Taste and adjust salt if needed. Keep the sauce warm while you bake the meatballs.
2) Make the meatballs
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Heat the oven: Set oven to 425°F (220°C). Place a rack in the upper third. Lightly oil a rimmed baking sheet or line with parchment.
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Soak the breadcrumbs: In a large bowl, combine breadcrumbs and milk. Mash and stir with a fork until everything is evenly damp. Let sit 10 minutes.
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Mix the flavor base: Add the egg, egg yolk, garlic, parsley, cheese, salt, and pepper to the soaked breadcrumbs. Mix well with a fork.
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Add the meat gently: Add the beef, pork, and veal in a couple of additions, mixing just until combined. Use your hands or a spoon—either is fine. Stop as soon as it comes together (overmixing = tough meatballs).
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Shape: Lightly oil your hands and roll into about 2-inch meatballs (golf-ball size). Arrange on the baking sheet with a little space between them.
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Bake: Bake for 18–22 minutes, until browned and cooked through (internal temp 165°F / 74°C). Carefully pour off any excess fat from the tray.
3) Finish them in the sauce (best part)
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Transfer baked meatballs straight into the warm sauce.
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Simmer together 10–12 minutes over low to medium-low heat, so the meatballs soak up the sauce and the sauce picks up flavor from the meat.
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Serve hot with pasta, crusty bread, polenta, or on their own with extra cheese.
Prep time: 10 minutes
Cook Time: 20 minutes
Servings: 16-18 meatballs
Calories: 190
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How to serve Italian Meatballs
Spaghetti and meatballs on a nice summer night, especially outside with glasses of red wine running, are difficult to beat, in my opinion, even though Italians do generally not eat their meatballs with any pasta. The Italian meatballs are great over a bed of polenta, mashed cauliflower or potatoes, a bed of rice, or even a bowl of quinoa if you’re trying to avoid pasta.
You could also eat the meatballs without any pasta at all and pile them on some braised greens or a salad. Alternatively, you could serve them with a hearty helping of tomato sauce, some crusty bread for dipping, and nothing else. Delicious!
Tucking these Italian meatballs into two pieces of ciabatta bread, then topping them with tomato sauce and mozzarella cheese, is another great option.
How to store Meatballs
If you need to freeze a large number of meatballs, separate them into smaller portions before freezing.
To store: Meatballs (and tomato sauce) may be kept fresh in the fridge for up to 5 days if stored in an airtight container.
To reheat: Place meatballs without sauce in an oven warmed to 350 degrees for 5-10 minutes. Reheat in the sauce for 15 minutes over medium-high heat on the stove.
To freeze: For freezing, ensure total cooling. A single layer of meatballs should be spread out on a baking pan. Put in a freezer-safe container or ziplock bag and freeze for 30 minutes. Freeze for as long as three months. Get it out of the freezer and into the fridge the night before you want to reheat it.
Tips for The Best Italian Meatballs
The majority of these suggestions are covered in the post, but they need a second mention in case you just read certain sections.
Make the meatballs with care.
Don’t pack the meatballs too firmly when forming them; otherwise, they will be thick and stiff. Don’t worry if they aren’t precisely spherical; just quickly form the meatballs. It’s best if you don’t handle them too much. Apply oil on your hands and shape the meatballs gently.
Keep the meat refrigerated before making the meatballs
The fat will melt and degrade if the meatball mixture gets too warm. The meatballs won’t be as juicy and will be difficult to form as a result. Before forming the meatballs, if required, refrigerate the mixture for about 15 minutes.
Don’t overcook them
Depending on your oven, large meatballs will cook in around twenty minutes at 425°F (200°C). Use an instant-read thermometer for the best results; meatballs are done when they reach a temperature of 165°F.
I suggest gently cooking the meatballs for no more than 15-20 minutes if you intend to continue cooking them in a sauce to prevent drying them out.
Double, triple, or quadruple the batch sizes.
A great recipe to prepare ahead is meatballs. Making extra for future dinners is a great idea because they freeze wonderfully on their own or in a sauce.
