The Best Italian Meatballs
My Famous Italian Meatballs
UPDATED: After making these meatballs for many, many years, my recipe has slightly evolved and gotten so much better! It was time that I’ve updated this recipe for you.
When I say that this is my most famous (and the most asked) recipe, I’m not exaggerating. Just about every one of my co-workers and family member have tried these Italian meatballs and immediately asked how I make them. (Although, I have to say that my lasagna and meatball subs come close in popularity!)
Every party that we host, I have to make meatballs no matter what else I make. All of my family and friends fell in love with them at first bite and it’s the only recipe they now use.
As a matter of fact, this was one of the first recipes that I posted on this site 11 years ago, when I first started my site. Through the years, I’ve posted hundreds of recipes and this is still one of the most popular ones.
Key Ingredients For The Best Meatballs
The main reason WHY my meatballs are SO incredibly good is the texture and flavor! There are three ingredient tricks that are responsible for the soft, moist and tender texture:
- Meats: the combination of ground beef and pork is the key to the best texture. (I’ve had friends try different meat combinations in my recipe and it did not work out well.) Another important meat suggestion is to use 85%-15% ground beef meat to fat ratio for the juiciest meatballs.
- Milk-soaked bread – that is an old fashioned way to making meatballs but still holds true! It works much better than bread crumbs to keep meatballs moist and to keep them from falling apart.
- Parmesan cheese – fresh grated parmesan is best and it works as a triple threat: adds flavor, acts as a binder, and contributes to juicy texture.
Aromatics – these are your flavor ingredients and I tend to keep them simple but powerful. I prefer to use fresh herbs like basil and parsley for the best flavor punch. (It okay to use dried herbs when needed as well, just use half the amount since they are more potent.) Fresh garlic also tastes far better than pre-minced!
Gluten free option: use gluten free bread instead of regular bread. Gluten free bread slices tend to be much smaller than regular bread, so I usually use two slices of gluten free bread.
How To Make Italian Meatballs: Step-By Step
- Start soaking the bread before fathering the other ingredients, this will give the bread some extra time. Combine all the meatballs ingredients in a mixing bowl and then squeeze the bread and crumble it in last. Mix well but fast and don’t overmix!
- Roll the meatballs first and place them on a parchment paper to wait for the pan to preheat. You never want to start adding meatballs to the pan while still rolling or your first meatballs will be overcooked while last ones are still cooking.
- When the pan is preheated, then add all the meatballs. You will heat the signature beautiful sizzle as you add the meatballs! Sear them on one side for a minute or two and then flip. Let them start cooking on that side and then add the sauce all over.
- Transfer the meatballs into the preheated oven and bake them at 350°F for about 20 minutes. Cooking meatballs in sauce is essentials for the best flavor of the meatballs AND the sauce!
Tips For Making Italian Meatballs
To keep the even size, I highly recommend that you use a cookies scoop. This will help you get an even amount each time. Roll them all before starting to cook. I usually use a #50 or #40 cookie scoop. If you don’t have one, use a spoon and try to keep the meatballs as equal size as you can.
Don’t overmix the meat mixture! Mix just until combined because if you overmix, meatballs are more likely to be dense.
If you plan to serve the meatballs with spaghetti, you can even add a little extra sauce while cooking meatballs, so there is more for pasta.
Freezing Instructions
Best way to freeze meatballs is completely cooked and without sauce. You can still freeze them in this marinara sauce, but it’s best to freeze them without:
- Cook the meatballs per recipe and let them cool completely. To cool faster, transfer the meatballs onto the wire rack and place the wire rack inside a baking sheet.
- Once the meatballs are cooled, move the wire rack into the freezer for about 2 hours. (Set a timer so you don’t forget.) Once frozen, divide them among the freezer bags (or into one large one), close them tight, label and freeze for up to 3 months.
- To freeze with the marinara sauce, transfer cooled meatballs in sauce into a large freezer zip-top bag or divide them into several portions. You can also use a large freezer container. Make sure to get as much air out as you can, label, and freeze for up to 3 months.
Recipe FAQs
Can I prepare the meatballs ahead of time?
You can make the sauce ahead of time and store it in the refrigerator. If you want to make the meatballs ahead of time, cook them first. Store cooked meatballs in the refrigerator and then reheat them in the oven or a slow cooker the next day. Do NOT roll meatballs and store them uncooked!
Can I cook the meatballs in a slow cooker?
Yes, you can carefully transfer the meatballs into the slow cooker after searing (do sear first!) and then add the sauce. Cover and let them cook for 3 hours on high or 6 hours on low.
Will this recipe work with another ground meat?
Yes, this is a very similar recipe that I use for my turkey meatballs or chicken meatballs. If you want to make this recipe with turkey or chicken, don’t mix meats. Use all turkey or all chicken. (Note that if you meat mixture is too thin, you can add a 2 Tbsp-1/4 cup of bread crumbs.)
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The BEST Italian Meatballs Recipe
Ingredients
- 1 lb ground beef 85%-15% meat to fat ratio
- 1 lb ground pork
- 1 thick slice of bread soaked in a little milk (milk squeezed out)
- 2 eggs
- 1/2 cup yellow onion minced
- 3 garlic cloves pressed
- 1/2 cup fresh grated parmesan cheese
- 2 tbsp fresh basil minced
- 1 tbsp fresh parsley minced
- 3 cups Marinara sauce warmed
- 2-3 tbsp olive oil for cooking
- 1 tsp kosher coarse or sea salt to taste
- 1/4-1/2 tsp black pepper to taste
Topping:
- 2 tbsp fresh basil minced to top
- 2 tbsp fresh grated parmesan cheese to top
Instructions
- Preheat oven to 350°F.
- Combine the ground beef, ground pork, eggs, parmesan cheese, minced onion, pressed garlic, herbs, salt, and pepper in large mixing bowl. Squeeze out the slice of bread, break it up, and add it to the bowl. Mix everything until combined but don't overmix.
- Preheat a large cooking pan that is also oven-safe over medium to medium-high heat. Add a couple of tablespoons of olive oil for cooking meatballs.
- Grease your hands with some cooking spray. Scoop out some meat using a cookie scoop and roll meatballs. (You can make meatballs bigger or smaller according to your own preference. I usually use #40 cookie scoop. If you want them bigger, use #30 scoop.)
- Roll all the meatballs before adding them to the pan. Once all the meatballs are rolled, add them to the preheated pan.
- Sear the meatballs for a couple of minutes, then flip. Let them sear on that side for a few seconds and pour in warm marinara sauce.
- Gently shake the pan to spread the sauce evenly and transfer the pan into the oven.
- Bake meatballs for about 20 minutes.
- Garnish cooked meatballs with some minced basil and grated parmesan over the top.
Video
Notes
- Gluten free note: use gluten free bread instead of regular bread. Gluten free bread slices tend to be much smaller than regular bread, so I usually use two slices of gluten free bread.
- Store Bought sauce suggestion: You will need a 24 oz. jar. My personal favorite brands are La San Marzano Marinara Sauce or Rao’s Homemade Marinara Sauce.
- Storing: Store cooled meatballs in an airtight container in the refrigerator for up to 5 days.
- Add some spice: if you want to add a little heat to the meatballs, mix in 1/2-1 tsp of crushed red pepper flakes into the meat mixture.
Nutrition
Serving Suggestions
- The most classic way to serve Italian meatballs is of course, over spaghetti.
- Second place goes to the Meatball Sub.
- You can always cut the leftover meatballs and make a Cheesy Meatball Dip.
- Instead of pasta, serve meatballs with a side of mashed potatoes, roasted potatoes, or rice pilaf.
- For a healthier side options, serve them over zoodles, quinoa, mashed cauliflower, roasted cauliflower, or in a lettuce wrap.
More Comforting Meatballs Recipes
Originally published on Will Cook For Smiles in July 2018.
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Categories:
Beef Recipes, Dinner Recipes, Gluten Free Recipes, Italian Dinner Recipes, Most Popular Recipes,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Perfect meatball recipe.
One of our favorite recipes!!! Always comes ou
That is great to hear! I am so glad you like the recipe!
Can this be done in crock pot as well