Italian Meatball Recipe

A 30-minute family-style meatball recipe with thousands of 5-star reviews! This recipe makes a batch of tender, juicy Italian-American-style meatballs to serve up to 6 people. Bake the meatballs in the oven or cook on the stovetop. Serve them with quick homemade marinara or your favorite sauce.

If you’re looking for an authentic Italian-American meatball recipe, these juicy beef and pork meatballs are the real deal. Based on my mother’s recipe, I can honestly say this recipe makes the best homemade Italian meatballs ever.

These easy-to-make meatballs are made with ground beef and pork, strewn with fresh parsley, garlic and grated cheese. But the “secret” to good meatballs comes down to their juicy, delectable texture. And that is the result of including soft, milk-soaked breadcrumbs.

My mom’s stellar meatballs really set the standard. For Sunday dinner, she would serve a large platter of meat that had spent the better part of the day braising in the “gravy” — a/k/a rich, long-cooked tomato sauce. I always made a beeline for those meatballs.

Like any childhood comfort food, a good Italian meatball represents a time, place and taste that never fails to be delicious. Sure, give me a big bowl of pasta carbonara and I’ll be happy. But I’ll still want a meatball!

To make the juiciest, tastiest meatballs, our family stands by using cuts of meat that have generous fat marbling. This old-school meatball recipe uses an equal mixture of beef and pork.

I’m going to be honest with you — good breadcrumbs are key to a great meatball. Fresh crumbs made from are my top choice because they’re light, moist and fluffy, which is the texture you’re going for in a tender meatball.

Trim off the crust from a few slices of hearty country or Italian-style bread. Tear the bread into large pieces and pulse in a food processor until you see coarse pea-size crumbs or just tear them into pieces with your hands.

If you don’t happen to have fresh breadcrumbs on hand, you can still make great meatballs using these options:

Grandma’s Italian Meatball Recipe

Grandma’s tender and juicy meatball recipe simmered in a delicious tomato sauce and served with spaghetti noodles, classic Italian food.

Prep: 30min

Total: 150min

Yield: 14

Serving Size: 1 serving

Nutrition Facts: calories 216 kcal, Carbohydrate 9 g, Protein 19 g, Fat 11 g, Saturated Fat 4 g, Cholesterol 44 mg, Sodium 810 mg, Fiber 1 g, Sugar 2 g, unSaturated Fat 5 g, servingSize 1 serving

Ingredients:

• ¼ cup olive oil
• ½ cup yellow onions (minced)
• 2 teaspoons minced garlic
• 6 ounces tomato paste
• 7 cups crushed canned tomatoes (Cento or San Marzano)
• 2 teaspoons kosher salt (plus more for seasoning)
• ½ teaspoon black pepper
• 2 pounds ground beef (80% to 90% lean meat)
• 2 large eggs
• 1 cup breadcrumbs (plain or Italian-style)
• ½ cup parmesan cheese (freshly grated, plus more for garnish)
• ½ cup yellow onion (finely minced)
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon Italian seasonings (omit if using Italian-style breadcrumbs)
• 1 teaspoon minced garlic
• ¼ cup sliced basil (for garnish)

Instruction:

1. Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
2. Serve meatballs with spaghetti topped with sauce, sliced basil, and Parmesan cheese.

Classic Italian Meatballs (Tender and Juicy!)

A 30-minute family-style meatball recipe with thousands of 5-star reviews! This recipe makes a batch of tender, juicy Italian-American-style meatballs. Bake the meatballs in the oven or cook on the stovetop. Serve them with quick homemade marinara or your favorite sauce.

Prep: 15min

Total: 30min

Yield: 16

Serving Size: 1 serving

Nutrition Facts: calories 183 kcal, Carbohydrate 3 g, Protein 12 g, Fat 13 g, Saturated Fat 5 g, Cholesterol 61 mg, Sodium 536 mg, Fiber 0.2 g, Sugar 0.4 g, servingSize 1 serving

Ingredients:

• ½ cup torn fresh bread crumbs* (from 1-2 slices white bread (crust removed))
• ¼ cup milk
• 2 egg yolks
• ½ cup grated pecorino Romano cheese
• 2 garlic cloves (finely chopped or grated)
• 1 tablespoon kosher salt or 1 ½ teaspoons table salt
• 1 teaspoon ground black pepper
• 1 pound ground beef chuck
• 1 pound ground pork (or veal)
• ¼ cup grated onion (optional)
• ⅓ cup chopped parsley (or basil)
• Olive oil

Instruction:

1. {‘@type’: ‘HowToStep’, ‘text’: ‘Put the breadcrumbs in a small bowl and pour the milk over. Let them soak for 5 minutes. Add the egg yolks, cheese, garlic, salt, and pepper to the bowl and mash together to form a coarse paste.’, ‘name’: ‘Put the breadcrumbs in a small bowl and pour the milk over. Let them soak for 5 minutes. Add the egg yolks, cheese, garlic, salt, and pepper to the bowl and mash together to form a coarse paste.’, ‘url’: ‘https://familystylefood.com/classic-italian-meatballs-2/#wprm-recipe-12824-step-0-0’, ‘image’: ‘https://familystylefood.com/wp-content/uploads/2022/10/Italian-Meatballs-Panade.jpg’}
2. {‘@type’: ‘HowToStep’, ‘text’: ‘Put the beef, pork and onion (if using) in a large bowl and mix with a fork to blend. Add the bread mixture and parsley. Blend everything together well, using your hands, large wooden spoon or large fork. You can also mix in a standing mixer on low speed, just until blended. The meatball mixture can be mixed and refrigerated 2 days ahead of shaping and cooking.’, ‘name’: ‘Put the beef, pork and onion (if using) in a large bowl and mix with a fork to blend. Add the bread mixture and parsley. Blend everything together well, using your hands, large wooden spoon or large fork. You can also mix in a standing mixer on low speed, just until blended. The meatball mixture can be mixed and refrigerated 2 days ahead of shaping and cooking.’, ‘url’: ‘https://familystylefood.com/classic-italian-meatballs-2/#wprm-recipe-12824-step-0-1’, ‘image’: ‘https://familystylefood.com/wp-content/uploads/2022/10/Italian-Meatballs-Mixing.jpg’}
3. {‘@type’: ‘HowToStep’, ‘text’: ‘Form the meatballs: Use a ¼-cup measuring cup or cookie scoop to portion the mixture and roll lightly into balls. They don’t have to be perfect — craggy meatballs have character and hold the sauce better!’, ‘name’: ‘Form the meatballs: Use a ¼-cup measuring cup or cookie scoop to portion the mixture and roll lightly into balls. They don’t have to be perfect — craggy meatballs have character and hold the sauce better!’, ‘url’: ‘https://familystylefood.com/classic-italian-meatballs-2/#wprm-recipe-12824-step-0-2’, ‘image’: ‘https://familystylefood.com/wp-content/uploads/2022/10/Italian-Meatballs-Shaping.jpg’}
4. {‘@type’: ‘HowToSection’, ‘name’: ‘To cook on the stovetop:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Pour enough oil into a large skillet to coat the bottom and place over medium-high heat. When the pan is hot, add as many meatballs as will fit in the pan without crowding. Note: They should sizzle as soon as they hit they pan or the pan isn’t hot enough.’, ‘name’: ‘Pour enough oil into a large skillet to coat the bottom and place over medium-high heat. When the pan is hot, add as many meatballs as will fit in the pan without crowding. Note: They should sizzle as soon as they hit they pan or the pan isn’t hot enough.’, ‘url’: ‘https://familystylefood.com/classic-italian-meatballs-2/#wprm-recipe-12824-step-1-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Brown the meatballs on all sides. Cover the pan, lower the heat and continue cooking and until the meatballs are firm and cooked through (165 degrees on a instant thermometer), which should take about 15 minutes total. Repeat the frying with remaining meatballs, pouring out the oil and adding a fresh layer.’, ‘name’: ‘Brown the meatballs on all sides. Cover the pan, lower the heat and continue cooking and until the meatballs are firm and cooked through (165 degrees on a instant thermometer), which should take about 15 minutes total. Repeat the frying with remaining meatballs, pouring out the oil and adding a fresh layer.’, ‘url’: ‘https://familystylefood.com/classic-italian-meatballs-2/#wprm-recipe-12824-step-1-1’, ‘image’: ‘https://familystylefood.com/wp-content/uploads/2022/10/Italian-Meatballs-Pan-Fried.jpg’}]}
5. {‘@type’: ‘HowToSection’, ‘name’: ‘To finish cooking in tomato sauce:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘After browning the meatballs, transfer them from the skillet to a simmering pot of marinara sauce. Cook 10-12 minutes.’, ‘name’: ‘After browning the meatballs, transfer them from the skillet to a simmering pot of marinara sauce. Cook 10-12 minutes.’, ‘url’: ‘https://familystylefood.com/classic-italian-meatballs-2/#wprm-recipe-12824-step-2-0’, ‘image’: ‘https://familystylefood.com/wp-content/uploads/2022/10/Italian-Meatballs-Marinara.jpg’}]}
6. {‘@type’: ‘HowToSection’, ‘name’: ‘To bake the meatballs:’, ‘itemListElement’: [{‘@type’: ‘HowToStep’, ‘text’: ‘Preheat the oven to 425 degrees.’, ‘name’: ‘Preheat the oven to 425 degrees.’, ‘url’: ‘https://familystylefood.com/classic-italian-meatballs-2/#wprm-recipe-12824-step-3-0’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Arrange the meatballs on an olive-oiled coated rimmed baking sheet. Bake 10 minutes, then turn the meatballs over with a spatula or pair of tongs. Continue baking until nicely browned and cooked through, another 10-12 minutes.’, ‘name’: ‘Arrange the meatballs on an olive-oiled coated rimmed baking sheet. Bake 10 minutes, then turn the meatballs over with a spatula or pair of tongs. Continue baking until nicely browned and cooked through, another 10-12 minutes.’, ‘url’: ‘https://familystylefood.com/classic-italian-meatballs-2/#wprm-recipe-12824-step-3-1’, ‘image’: ‘https://familystylefood.com/wp-content/uploads/2022/10/Italian-Meatballs-Baked.jpg’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Serve the warm meatballs with marinara sauce or your favorite prepared tomato sauce.’, ‘name’: ‘Serve the warm meatballs with marinara sauce or your favorite prepared tomato sauce.’, ‘url’: ‘https://familystylefood.com/classic-italian-meatballs-2/#wprm-recipe-12824-step-3-2’}]}

How to Make ITALIAN MEATBALLS Like an Italian

FAQ

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