The BEST Italian Meatballs
This is my father-in-law’s legendary meatball recipe; the meatballs start out with a mix of ground beef, pork, and veal, are baked in the oven, then simmered away in sauce until tender and moist. Truly the BEST meatballs I’ve ever had, and perfect for your next spaghetti and meatballs night.
Years ago, I shared with you my father-in-law’s amazing meat sauce recipe, which is absolutely, positively my favorite meat sauce. Ever. If you haven’t tried it yet, grab a big pot and get stirring!
Now, about these meatballs… They are just as amazing as his meat sauce, and every time he makes them for someone that has never had them before, they always ask for the recipe. They are beyond tender, they are flavorful but not overwhelming, and the perfect accompaniment to a dish of spaghetti (or smothered in mozzarella and eaten on a toasted sub!).
How to Make Italian Meatballs
Making Italian meatballs is incredibly simple! You simply mix together a handful of ingredients (ground meats, bread crumbs, Parmesan or Romano cheese, some onion and garlic, parsley, salt and pepper) and shape them into balls.
At this point, you can either bake them (instructions for baking are included in the recipe below) or pan-fry them to get them nice and brown, and then, in either case, simmer in sauce for a little bit before serving them up atop a bowlful of spaghetti.
Keys to Tender and Moist Meatballs
There are two key elements to ensuring that your meatballs turn out super moist and tender each and every time:
- Meatloaf Mix – The first key is using a mixture of ground beef, pork and veal – the combination makes the meatballs incredibly tender and ensures that they taste less like little hamburgers and more like traditional, classic Italian meatballs.
- Simmer Away! – The second key is letting the meatballs simmer in a pot of sauce for at least an hour. They soften up, take on some of the sauce and go from great to phenomenal.
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Recipe Notes
- To make this meatball recipe without bread crumbs, simply take one slice of sandwich bread (white or wheat, it doesn’t matter) and break it into pieces, then mix with 2 tablespoons of milk. Let sit for 5 to 10 minutes before combining the rest of the ingredients.
- You can add other herbs or seasonings to suit your tastes.
- This recipe makes fairly large meatballs, so feel free to adjust their size if you’d like smaller ones. If you do so, you will need to decrease the baking time accordingly.
- The meatballs can be pan-fried instead of baked. Simply pan-fry with some olive oil over medium-high heat until the meatballs are browned all over, then transfer them to the sauce to simmer.
- Many people swear by putting raw meatballs in the sauce to cook completely that way; if you choose to do that, I recommend shaping them and placing them on a baking sheeting, covering with plastic wrap and refrigerating for at least 30 minutes so they can firm up a bit and not fall apart in the sauce. Gently add them to the simmering sauce, then adjust the heat so it maintains a simmer, and cook for at least 1 hour, or until the meatballs are cooked through. (Quick tip – don’t taste the sauce after you put the raw meatballs in until they are done cooking!)
- You can prepare the meatballs ahead of time by shaping them and placing them on a baking sheet, cover with plastic wrap and refrigerate for up to 1 day in advance of cooking them.
- You can freeze the meatballs both raw and cooked. To freeze raw meatballs, place the baking sheet with the shaped meatballs in the freezer until the meatballs are completely frozen, 1 to 2 hours. Then transfer the meatballs to a freezer-safe bag and freeze for up to 4 months. If you are baking the meatballs, you can do so from frozen, but will need to add 5 to 10 minutes to the baking time. If you pan-fry the meatballs, you will want to thaw them overnight in the refrigerator first. To freeze cooked meatballs, assemble and bake the meatballs as directed, then remove to a paper towel-lined plate to cool completely. Once cool, place on a clean baking sheet and place in the freezer until completely frozen, 1 to 2 hours. Then transfer the meatballs to a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight, microwave to reheat quickly, or drop in sauce straight from the freezer.
Everyone needs a classic, go-to, can-make-with-my-eyes-closed meatball recipe, and if you haven’t found yours yet (or even if you THINK you have), then you need to make these immediately.
It takes virtually no work to double the recipe, so when you’re making these for dinner, shape another batch for the freezer to save your sanity on a busy weeknight.
If You Like This Meatball Recipe, Try These:
- The Best Meat Sauce. Ever.
- Skillet Meatball Parm
- Italian Wedding Soup
- Easy Baked Ziti with Sausage
- Cheesy Lasagna Bolognese
Watch the Recipe Video:
One year ago: Oatmeal-Dark Chocolate Chip & Coconut Cookies
Four years ago: Bread and Butter Refrigerator Pickles
Six years ago: Blueberry-Buttermilk Scones
Seven years ago: Croissants
The BEST Italian Meatball Recipe
Ingredients
- 1 pound meatloaf mix, mixture of ground beef, pork and veal
- ⅓ cup (40 g) Italian seasoned breadcrumbs
- 2 tablespoons grated Romano or Parmesan cheese
- 1 tablespoon finely minced yellow onion
- 1 clove garlic, minced
- ½ teaspoon (0.5 teaspoon) dried parsley
- 2 eggs
- Salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine all ingredients and mix with your hands until thoroughly combined.
- Shape into large meatballs (I use a heaping large cookie scoop, which is 3 tablespoons) and place on the baking sheet.
- Bake for 20 minutes. Turn the meatballs over, reduce the oven temperature to 300 degrees F and bake for an additional 20 minutes.
- Place the meatballs in a simmering pot of sauce for at least 1 hour before serving.
Notes
- To make this meatball recipe without bread crumbs, simply take one slice of sandwich bread (white or wheat, it doesn’t matter) and break it into pieces, then mix with 2 tablespoons of milk. Let sit for 5 to 10 minutes before combining the rest of the ingredients.
- You can add other herbs or seasonings to suit your tastes.
- The meatballs can be pan-fried instead of baked. Simply pan-fry with some olive oil over medium-high heat until the meatballs are browned all over, then transfer them to the sauce to simmer.
- Many people swear by putting raw meatballs in the sauce to cook completely that way; if you choose to do that, I recommend shaping them and placing them on a baking sheeting, covering with plastic wrap and refrigerating for at least 30 minutes so they can firm up a bit and not fall apart in the sauce. Gently add them to the simmering sauce, then adjust the heat so it maintains a simmer, and cook for at least 1 hour, or until the meatballs are cooked through. (Quick tip – don’t taste the sauce after you put the raw meatballs in until they are done cooking!)
- You can prepare the meatballs ahead of time by shaping them and placing them on a baking sheet, cover with plastic wrap and refrigerate for up to 1 day in advance of cooking them.
- You can freeze the meatballs both raw and cooked. To freeze raw meatballs, place the baking sheet with the shaped meatballs in the freezer until the meatballs are completely frozen, 1 to 2 hours. Then transfer the meatballs to a freezer-safe bag and freeze for up to 4 months. If you are baking the meatballs, you can do so from frozen, but will need to add 5 to 10 minutes to the baking time. If you pan-fry the meatballs, you will want to thaw them overnight in the refrigerator first. To freeze cooked meatballs, assemble and bake the meatballs as directed, then remove to a paper towel-lined plate to cool completely. Once cool, place on a clean baking sheet and place in the freezer until completely frozen, 1 to 2 hours. Then transfer the meatballs to a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight, microwave to reheat quickly, or drop in sauce straight from the freezer.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in August 2015. Updated in January 2019 with new photos, a video, and lots of recipe tips.
[photos by Ari of Well Seasoned]
I’ve always done tempo (packaged crumb and seasoning; add your meat and egg) meatball mix and my family got used to that so these were magical! The meatloaf mix was a first for me and I don’t think I can ever go back to a plain all beef meatball again! I baked them according to recipe and they came out perfect. Since this was a weeknight meal, I didn’t simmer in the sauce but topped with sauce over penne, these were still delicious. Next time, will add to the sause to simmer. So easy to make and a crowd pleaser for my party of five!
okay.. when i make meatballs- i use the meatloaf mix as well.. however onions garlic etc, need to be sauteed first before adding to the protein always. then i add the rest.. i never, ever bake them.. they just don’t taste the same ( i have tasted baked) not a fan.i sear them in my fry pan and then add them to the sauce..
Does anyone have a good sauce for these meatballs?
These meatballs are so delicious! My family absolutely loved them. It was my very first attempt making meatballs. This recouped will be used often! Guaranteed!
Truly the Best Meatballs ever!
I’m Italian by marriage so I was so happy to find this recipe. They are loved by everyone in the family, ranging from grandkids to grandparents. I have lots of my own basil so I sub that for parsley but otherwise stick to the recipe and they are great every time, and requested over and over. Thanks!
Gotta say I am not a big meatball can but this is wonderful. Garten’s Ina Garden’s ration of 2 beef 1 veal and 1 pork for the meatloaf mix and this turns out great every time!! I use a cookie Fisher small to shape them and can get 24 to 32 to a 1 pound batch. Have not tried the freezing instructions yet but that would cut down the cook time dramatically. Just thaw overnight then cook in the sauce for an hour. Might even mess with the recipe and adapt it for Hawaiian Pineapple meatballs. Different sauce and spices but still basically the same. BTW in the sauce, do you are a little white wine and citrus and let it cool down thick? Heard Chef Joe Buitonii say something about that once. Thoughts?
These are some of the best meatballs I’ve ever had. They are sooo tender. A big hit with my husband , and me too. And they couldn’t be easier to make. Wishing I had made extra to freeze. I won’t make that mistake twice.
These are soooooo good. I didn’t have time for them to simmer in the sauce and were still amazing. I put them in hoagies, topped with mozzerella for subs and they were a hit with the family.
Fantastic!! Had the meatballs with “The Best Meat Sauce. EVER.” You have named the recipes correctly, for sure.
My Mother used to make meatballs with the meatloaf mix of the 3 meats and I finally broke down and purchased 1# of each and made the mix, using 1# for meatballs tonight. Now we have 2 more meals of “the best” to look forward to, with very little work. So, my thanks to you and your Italian Father-in-law for sharing the recipes. Also, just love reading about your family and seeing the photo’s of the children and your 2 beautiful Goldens. All of that, and you live in Pittsburgh, too. Looks like “Life is Good” for you! Sure do enjoy your website – keep the recipes coming.
I have been looking at this recipe for several years and finally made it last night for my grandson’s birthday. You are right. BEST EVER!!! So tender, moist and flavorful! Wish I hadn’t waited. I used my favorite jarred sauce to save time, Rao’s homemade marinara. Can’t wait to make them again. So easy!! Thanks Michelle!
Thank you for your recipes!
Not traditional perhaps, but I like to add fresh parsley to the stale bread in the food processor to make the breadcrumbs for meatballs. This gives great flavor and some nice color!
Oooh thanks for the tip, Mary! I bet it’s delicious!
Just like my Nonna’s recipe! We always add the raw meatballs to the simmering sauce and get super soft and tasty polpette – the best! Think I just finalized our dinner plans for Sunday! :)
This sounds delicious!! Love the photography ad styling too, those light-blue plates are beautiful. Thanks for sharing, Michelle! :)
Hi Nicole, Thank you, I hope you’ll enjoy the meatballs! I can’t take credit for the photography; Ari from Well Seasoned photographed these for me :) I need approximately 10 more sets of hands and 10 more hours in each day these days ;-)
This looks so good. Thank you for sharing the recipe. I can’t wait to try it.