There’s something about homemade Italian meatballs that just hits differently. Maybe it’s the rich, savory aroma that fills the kitchen as they sizzle in the pan, or that first bite—juicy, tender, and bursting with flavor. These aren’t just meatballs; they’re little bites of comfort, made to be drenched in sauce and piled high on pasta or nestled in a toasted sub. Trust me, once you make these, you’ll never want store-bought again!
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Why You’ll Love This Recipe
This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re making these for a cozy family dinner, impressing guests at a gathering, or just treating yourself to some classic comfort food, these Italian meatballs always deliver. Here’s why they’re a must-make:
Versatile: Serve them over pasta, in a sandwich, or as a party appetizer. They’re the ultimate all-rounder.
Budget-Friendly: Uses simple ingredients you probably already have in your kitchen.
Quick and Easy: No complicated techniques—just mix, roll, and cook!
Customizable: Adjust the seasoning, add spice, or swap proteins to make them your own.
Crowd-Pleasing: Both kids and adults love them. You might want to double the batch!
Ingredients
Here’s the magic of these meatballs—they’re made with simple, wholesome ingredients, but the flavors come together in the most incredible way:
Ground Beef & Pork: A combination of both gives the meatballs the perfect balance of flavor and juiciness. You can use just one if you prefer.
Breadcrumbs: These help hold everything together while keeping the meatballs tender. Use fresh, panko, or even crushed crackers in a pinch.
Parmesan Cheese: Adds a deep, nutty flavor that makes these extra special. Freshly grated is always best!
Eggs: The glue that binds all the ingredients together. They also add moisture to keep the meatballs from drying out.
Garlic & Onion: The dynamic duo that infuses the meatballs with bold, aromatic goodness.
Fresh Parsley: A pop of freshness that balances the richness of the meat.
Italian Seasoning: A perfect blend of herbs that brings authentic Italian flavor.
Salt & Pepper: Essential seasonings that make all the other flavors shine.
Milk: Softens the breadcrumbs and ensures the meatballs stay tender.
Olive Oil: For that golden, crispy sear when cooking.
Marinara Sauce: Because what’s an Italian meatball without a luscious tomato sauce?
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Preheat Your Oven: Set your oven to 400°F (200°C) if you plan to bake them. If pan-frying, heat a large skillet over medium heat.
Mix the Ingredients: In a large bowl, combine the ground meat, breadcrumbs, Parmesan, eggs, garlic, onion, parsley, Italian seasoning, salt, and pepper. Pour in the milk and mix gently until just combined—overmixing can make the meatballs tough.
Shape the Meatballs: Use a spoon or your hands to roll the mixture into even-sized balls. Keeping them uniform ensures they cook evenly.
Cook to Perfection:
Oven Method: Place the meatballs on a lined baking sheet and bake for 18-20 minutes, until browned and cooked through.
Stovetop Method: Heat olive oil in a pan and sear the meatballs on all sides until golden brown. Then, simmer them in marinara sauce until fully cooked.
Simmer in Sauce: Transfer the meatballs to a pot of warm marinara sauce and let them simmer for at least 10 minutes. This allows them to soak up all that delicious flavor.
Serve and Enjoy: Plate them over pasta, tuck them into a hoagie roll for a meatball sub, or serve them as an appetizer with toothpicks and extra sauce for dipping.
How to Serve Homemade Italian Meatballs
These meatballs are incredibly versatile! Here are some delicious ways to enjoy them:
Over Pasta: The classic way—pile them on spaghetti with extra marinara and a sprinkle of Parmesan.
Meatball Sub: Nestle them in a toasted hoagie roll, top with cheese, and broil until bubbly.
Appetizer Style: Serve with toothpicks and a side of marinara for dipping.
With Mashed Potatoes: For an ultra-comforting meal, serve them over creamy mashed potatoes.
Low-Carb Option: Pair them with zucchini noodles or a fresh salad.
Additional Tips
Prep Ahead: You can mix and shape the meatballs in advance, then store them in the fridge until ready to cook.
Make It Spicy: Add a pinch of red pepper flakes for a little kick.
Freeze for Later: These freeze beautifully! Arrange them on a baking sheet, freeze until solid, then transfer to a freezer bag.
Reheat Like a Pro: Warm them in a simmering sauce or bake at 350°F (175°C) until heated through.
Use Fresh Ingredients: Fresh garlic, herbs, and Parmesan really elevate the flavor.
FAQ
Q1: Can I use only one type of meat?
A1: Absolutely! You can use all beef, pork, or even turkey for a lighter option.
Q2: Can I make these meatballs ahead of time?
A2: Yes! You can prep and refrigerate them for up to 24 hours before cooking.
Q3: How do I store leftovers?
A3: Keep them in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze them?
A4: Yes! Freeze them raw or cooked. Just thaw in the fridge before reheating.
Q5: What’s the best way to reheat them?
A5: Simmer them in sauce on the stovetop or warm in the oven at 350°F (175°C) until hot.
Q6: Can I use store-bought breadcrumbs?
A6: Yes, but fresh or panko breadcrumbs will give you the best texture.
Q7: How do I keep my meatballs from falling apart?
A7: Make sure to use enough binder (eggs and breadcrumbs) and mix the ingredients gently.
Q8: Can I cook them in the air fryer?
A8: Yes! Air fry at 375°F (190°C) for about 12-15 minutes, shaking halfway through.
Q9: How can I make them extra juicy?
A9: Don’t overmix the meat, and be sure to include the milk—it keeps them moist.
Q10: What sauce works best?
A10: Classic marinara is a go-to, but Alfredo or a spicy arrabbiata can be delicious twists!
Final Thoughts
Homemade Italian meatballs are the ultimate comfort food—simple to make, endlessly versatile, and guaranteed to impress. Whether you’re cooking for family, hosting a dinner, or meal-prepping for the week, these meatballs will never let you down. So go ahead, roll up your sleeves, and get cooking—because trust me, once you taste these, they’ll be a regular on your menu!
Print
Homemade Italian Meatballs
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Italian
Description
These Homemade Italian Meatballs are the ultimate comfort food, made with a flavorful blend of beef, pork, and veal. The secret to their tenderness lies in soaking bread in milk, ensuring juicy and soft meatballs every time. Simmered in a rich marinara sauce, they are perfect for serving over pasta, as an appetizer, or in a hearty sandwich. Whether you’re looking for easy dinner recipes or homemade recipes packed with flavor, this dish will become a family favorite
Ingredients
- 4 cups fresh marinara sauce
- 4 slices Italian bread, crusts removed
- 1 cup whole milk
- 1 lb ground beef (85% lean)
- 1 lb ground pork
- 1/2 lb ground veal
- 2 large eggs, lightly beaten
- 1/2 cup fresh breadcrumbs
- 3 tbsp fresh parsley, chopped
- 2 tbsp fresh basil, chopped
- 3 cloves garlic, minced
- 1 tbsp Kosher salt
- 1 tbsp freshly ground black pepper
- 1 cup grated Parmesan cheese
Instructions
- Tear the bread into small pieces and soak it in the milk for 5 minutes.
- In a large bowl, mix the ground beef, pork, veal, and eggs until combined.
- Add the breadcrumbs, parsley, basil, garlic, salt, and pepper. Mix well.
- Gently incorporate the soaked bread and Parmesan cheese into the mixture.
- Roll the mixture into meatballs, about 3 oz each. Place them on a baking sheet and refrigerate for 15-60 minutes to help them hold their shape.
- Preheat oven to 375°F (190°C). Bake the meatballs for 30 minutes, flipping halfway through.
- While the meatballs bake, heat the marinara sauce in a large pot over medium heat.
- Add the baked meatballs to the sauce and let them simmer for 20-30 minutes.
- Serve hot with extra sauce and Parmesan cheese. Enjoy!
Notes
- Serve over pasta, in a sub sandwich, or as an appetizer.
- Substitute veal with more beef or pork if preferred.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 504
- Sugar: 6g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 145mg