Name: Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna's
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1 pound ground beef (80/20); 0.5 pound Italian sausage (mild or spicy); 0.75 cup Italian-style breadcrumbs; 0.5 cup whole milk 2 large eggs; 0.5 cup freshly grated Parmesan cheese 3 cloves garlic, minced 2 tablespoons fresh parsley, chopped 1 teaspoon salt; 0.5 teaspoon black pepper; 0.25 teaspoon crushed red pepper flakes (optional) 2 tablespoons olive oil (for searing) 3 cups tomato sauce or marinara

These Juicy Italian Meatballs are the definition of comfort food. Tender, rich in flavor, and simmered slowly in a luscious tomato sauce, they bring back memories of long Sunday dinners at Nonna’s house. Whether you serve them over a bed of spaghetti or tuck them into a crusty roll for a meatball sub, they’re guaranteed to make everyone around the table smile.

Each bite is infused with Italian herbs, garlic, and just the right touch of cheese and breadcrumbs to hold everything together without sacrificing moisture. What makes them extra special is the slow simmering process that allows all the flavors to meld beautifully – making them taste even better the next day!

Preparation Phase & Tools to Use

Before you get your hands into the meatball mix, gather your tools to streamline the prep:

Large Mixing Bowl – This is essential for combining all the ingredients evenly without compacting the meat too much, which helps keep the meatballs light.
Baking Sheet or Large Skillet – Depending on whether you choose to bake or sear your meatballs before simmering them in sauce, this is where they begin building their savory crust.
Wooden Spoon or Your Hands – Mixing by hand is often preferred, as it gives more control over the texture. A wooden spoon works well if you prefer not to touch raw meat.

Medium Saucepot or Dutch Oven – Once the meatballs are prepped, you’ll simmer them in a pot of tomato sauce. A Dutch oven offers even heat and depth of flavor.
Tongs or Slotted Spoon – For gently moving the meatballs into the sauce without breaking them apart.

Having the right equipment ensures not only a smoother cooking process but also better results in terms of texture and taste.

Ingredients for the Juicy Italian Meatballs

Ground Beef (80/20) – The fat content in this blend ensures juicy, flavorful meatballs. It’s the foundation of the recipe.
Italian Sausage (mild or spicy) – Adds depth of flavor, seasoning, and just the right amount of fat for a tender bite.
Breadcrumbs (preferably Italian-style) – Helps bind the mixture and absorb juices, keeping everything moist.

Whole Milk – Softens the breadcrumbs, creating a more tender texture throughout the meatballs.
Eggs – Acts as a binder to keep the meatballs from falling apart.
Parmesan Cheese (freshly grated) – Infuses every bite with salty, nutty richness that complements the meats.

Fresh Garlic (minced) – Essential for that authentic Italian aroma and bold taste.
Fresh Parsley (chopped) – Adds brightness and color to balance the richness.
Salt & Black Pepper – Simple seasoning that enhances every ingredient.

Crushed Red Pepper Flakes (optional) – For a gentle kick of heat, especially if you’re using mild sausage.
Olive Oil – Used for searing if cooking the meatballs in a skillet.
Tomato Sauce or Marinara – The slow simmer in a rich tomato sauce brings everything together beautifully.

How To Make the Juicy Italian Meatballs

Step 1: Soak the Breadcrumbs

In a large mixing bowl, combine the breadcrumbs and milk. Let them sit for 5 minutes so the milk fully absorbs.

Step 2: Mix the Meatball Ingredients

Add ground beef, sausage, eggs, Parmesan, garlic, parsley, salt, pepper, and red pepper flakes to the soaked breadcrumbs. Gently mix everything together until just combined – don’t overwork the meat.

Step 3: Shape the Meatballs

Using your hands or a small scoop, form the mixture into 1.5-inch balls. Place them on a lined baking sheet.

Step 4: Sear or Bake

Sear Method: Heat olive oil in a skillet over medium heat and brown the meatballs in batches. This adds a rich, golden crust.
Bake Method: Preheat oven to 400°F and bake meatballs for 15-20 minutes until browned.

Step 5: Simmer in Sauce

Transfer the browned meatballs into a simmering pot of tomato sauce. Let them cook on low for 30-45 minutes. This helps them absorb all the flavor and remain juicy.

Step 6: Serve Warm

Ladle over pasta, nest into hoagie rolls, or serve with a side of garlic bread. Garnish with extra parsley and Parmesan if desired.

How to Serve and Store These Juicy Italian Meatballs

These meatballs are wonderfully versatile. Serve them fresh and hot over classic spaghetti for a full Italian dinner. Want to change it up? Pile them into toasted hoagie rolls with melted provolone for a hearty meatball sub. They’re also delicious on their own as a party appetizer with a sprinkle of parsley and toothpicks for easy serving.

To store, let the meatballs cool completely and transfer them into an airtight container with some of the tomato sauce. They will keep in the refrigerator for up to 4 days. For longer storage, freeze them in a freezer-safe container or zip-top bag with sauce for up to 3 months. When ready to enjoy, reheat gently in a saucepan over low heat until warmed through.

Frequently Asked Questions

What kind of meat is best for Italian meatballs?

A mix of ground beef and Italian sausage offers the best flavor and juiciness. The sausage adds spice and fat, which helps keep the meatballs moist.

Can I make these meatballs ahead of time?

Yes! You can shape the meatballs and refrigerate them for up to 24 hours before cooking. They also freeze beautifully either before or after cooking.

Do I have to brown the meatballs before simmering?

Browning adds flavor and texture, but it’s optional. If you’re short on time, you can drop the raw meatballs directly into the sauce—just make sure to simmer them gently until fully cooked.

What sauce pairs best with these meatballs?

A classic tomato basil marinara works beautifully, but feel free to try a creamy tomato sauce or even a garlic butter base if serving as appetizers.

Can I make this gluten-free?

Yes! Swap the breadcrumbs with your favorite gluten-free variety or crushed gluten-free crackers. Just ensure they still soak well in milk.

How do I keep meatballs from falling apart?

Use enough binding agents—like eggs and soaked breadcrumbs—and don’t overmix. Overworking the meat can lead to tough or crumbly results.

Want More Italian-Inspired Dinner Ideas?

If you loved these Juicy Italian Meatballs, you’ll definitely want to try some of these reader favorites from Life With Olivia:

Longhorn Parmesan Chicken for a cheesy, restaurant-style dinner at home.
Cheesy Spinach Stuffed Shells packed with creamy goodness and perfect for meal prep.

Million Dollar Ravioli Casserole when you need something cozy and crowd-pleasing.
Sweet Garlic Chicken in the Crockpot for a no-fuss weeknight dinner with tons of flavor.
Pan-Seared Mediterranean Cod in Tomato Basil Sauce if you’re craving something lighter but equally comforting.

Save This Recipe for Later

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And let me know in the comments how yours turned out. Did you go for a spicy sausage or keep it mild? Try baking instead of pan-searing?

I love seeing how everyone makes these recipes their own. If you have any questions, drop them below—we’re all here to help each other cook with confidence.

Juicy Italian Meatballs Taste Like Sunday Dinner at Nonna’s

Author: Olivia McKenney
Total Time: 1 hour 5 minutes
Yield: 18-20 meatballs

Print Recipe

Description

These Juicy Italian Meatballs are everything you love about Italian comfort food: tender, savory, and slow-simmered in a rich tomato sauce. Perfect over pasta or in a sub, they’re the kind of recipe you’ll want to make again and again.

Instructions

1. Combine the breadcrumbs and milk in a large mixing bowl and let sit for 5 minutes to absorb.

2. Add the ground beef, sausage, eggs, Parmesan, garlic, parsley, salt, pepper, and optional red pepper flakes. Mix gently until just combined.

3. Form the mixture into 1.5-inch meatballs and place them on a lined baking sheet.

4. Heat olive oil in a skillet over medium heat. Sear meatballs in batches until browned on all sides. Alternatively, bake at 400°F for 15–20 minutes.

5. Place meatballs into a simmering pot of tomato sauce. Simmer on low for 30–45 minutes.

6. Serve over pasta, in subs, or as appetizers. Garnish with extra Parmesan and parsley.