Italian Meatballs

WANT TO SAVE THIS RECIPE?

Tender, juicy, and packed with flavor, Italian Meatballs are the kind of comfort food that makes you close your eyes and savor every bite. Whether served over a nest of spaghetti or tucked into a crusty roll, these meatballs are a staple of cozy, home-cooked dinners and lively family gatherings.

What makes these meatballs special is the perfect balance of herbs, cheese, and breadcrumbs that create a melt-in-your-mouth texture without falling apart. Simmered gently in a rich tomato sauce, they absorb all that saucy goodness, making every bite saucy, savory, and deeply satisfying.

---

Preparation Phase & Tools to Use

To create perfect Italian Meatballs, a few essential kitchen tools will make the process smoother and more efficient:

• Mixing Bowls: You’ll need one large bowl to combine your ingredients. A spacious bowl allows you to mix everything thoroughly without making a mess.
• Measuring Cups & Spoons: Accurate measuring is key for the right ratio of breadcrumbs, herbs, and cheese.
• Baking Sheet or Skillet: Depending on whether you bake or pan-fry your meatballs, a non-stick baking sheet or heavy-bottom skillet is crucial.
• Tongs or a Spatula: Helpful when turning meatballs to ensure even browning without breaking them.
• Simmering Pot: To finish the meatballs in marinara sauce, you need a wide, heavy pot that distributes heat evenly.

Each of these tools helps you handle the meat gently, cook it evenly, and blend the ingredients in just the right way for texture and flavor. A little preparation with the right gear goes a long way when it comes to making meatballs that are both tender and structurally sound.

---

Ingredients for the Italian Meatballs

• Ground Beef: The base of your meatballs. Opt for 80/20 ground beef to balance juiciness and flavor.
• Breadcrumbs: Acts as a binder and adds a soft texture. Use plain or Italian-seasoned for an extra flavor boost.
• Parmesan Cheese: Adds a nutty, salty richness that deepens the flavor.
• Garlic: Freshly minced garlic infuses the meatballs with aromatic warmth.
• Eggs: Essential for binding the ingredients together without making the mixture too dense.
• Parsley: Fresh parsley brightens the mixture and adds herby freshness.
• Salt & Pepper: Simple but critical for seasoning every bite.
• Milk: Moistens the breadcrumbs, keeping the meatballs from drying out.
• Italian Seasoning: A blend of dried herbs that brings classic Italian flavor to the forefront.
• Marinara Sauce: Not in the meatballs, but essential for simmering. It infuses them with flavor as they cook.

---

How To Make the Italian Meatballs

Step 1: Prepare the Breadcrumb Mixture

In a large bowl, combine the breadcrumbs and milk. Let them soak for 2–3 minutes until they’re soft. This ensures your meatballs stay moist and tender.

Step 2: Mix the Meatball Ingredients

Add ground beef, eggs, Parmesan cheese, garlic, parsley, Italian seasoning, salt, and pepper to the breadcrumb mixture. Use your hands or a fork to gently combine without overworking the meat.

Step 3: Form the Meatballs

Scoop out portions of the mixture (about 2 tablespoons each) and roll into balls. Set them on a plate or baking sheet. Keep the size consistent so they cook evenly.

Step 4: Cook the Meatballs

You can either pan-fry or bake:

• Pan-Fry: Heat oil in a skillet over medium heat. Brown the meatballs on all sides until golden.
• Bake: Place them on a greased baking sheet and bake at 400°F (200°C) for about 20 minutes.

Step 5: Simmer in Sauce

Transfer the browned or baked meatballs to a pot of simmering marinara sauce. Let them cook for another 15–20 minutes so they absorb the sauce and finish cooking through.

---

How to Serve and Store Italian Meatballs

Italian Meatballs are incredibly versatile when it comes to serving. You can spoon them over a bed of spaghetti or linguine for a timeless comfort dish, or pile them into a toasted sub roll with mozzarella for an unforgettable meatball sandwich. They also shine on their own, served as an appetizer with toothpicks and extra sauce for dipping.

For storing, place cooled meatballs in an airtight container. They will keep in the fridge for up to 4 days. You can also freeze them—either before or after simmering in sauce—for up to 3 months. Just thaw overnight in the fridge and reheat gently on the stove or in the microwave.

---

Frequently Asked Questions

What type of meat is best for Italian meatballs?

Ground beef with a bit of fat (like 80/20) works well. You can also mix beef with ground pork or veal for even more flavor and tenderness.

How do I keep meatballs from falling apart?

Make sure to use enough binder—breadcrumbs and eggs—and don’t overwork the meat when mixing.

Can I make Italian meatballs ahead of time?

Yes! You can form them and store in the fridge for up to a day before cooking. Cooked meatballs also reheat beautifully.

Should I brown meatballs before simmering in sauce?

Browning adds extra flavor, but you can skip this step and let them cook directly in sauce if you prefer a softer texture.

Can I bake instead of pan-fry?

Absolutely. Baking is less messy and cooks the meatballs evenly. Just be sure not to overbake, or they can dry out.

What’s the best way to reheat them?

Warm them gently in marinara sauce on the stovetop or cover and heat in the microwave until heated through.

---

Want More Italian Dinner Ideas?

If Italian Meatballs are your kind of comfort, you’ll love these other crave-worthy meals:

• Longhorn Parmesan Chicken with a golden crust and creamy topping.
• Cheesy Spinach Stuffed Shells for a vegetarian twist packed with flavor.
• Million Dollar Ravioli Casserole when you need a rich, oven-baked pasta.
• Chicken Cordon Bleu Casserole layered with ham, chicken, and creamy cheese sauce.
• Deep Dish Pizza Cupcakes for a fun, kid-friendly spin on pizza night.

For even more inspiration, check out my daily recipes on Pinterest at Life With Olivia.

---

Save This Recipe for Later

📌 Save this recipe to your Pinterest dinner board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you go for a beef-only version or mix in pork or veal? Did you bake or pan-fry?

I love hearing how others bring their own twist to these classics. Questions are welcome too—let’s make cooking easier and tastier together!

---

Print

WANT TO SAVE THIS RECIPE?