Classic Italian Meatballs (Tender and Juicy!)
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A 30-minute family-style meatball recipe with hundreds of 5-star reviews! This recipe makes a batch of tender, juicy Italian-American-style meatballs to serve up to 6 people. Bake the meatballs in the oven or cook on the stovetop.
If you’re looking for an authentic Italian-American meatball recipe to serve with spaghetti or pasta, these juicy beef and pork meatballs are the real deal. Based on my mother’s recipe, I can honestly say this recipe makes the best homemade Italian meatballs ever.
These easy-to-make meatballs are made with ground beef and pork, strewn with fresh parsley, garlic and grated cheese. But the “secret” to good meatballs comes down to their juicy, delectable texture. And that is the result of including soft, milk-soaked breadcrumbs.
My mom’s stellar meatballs really set the standard. For Sunday dinner, she would serve a large platter of meat that had spent the better part of the day braising in the “gravy” — a/k/a rich, long-cooked tomato sauce. I always made a beeline for those meatballs.
Like any childhood comfort food, a good Italian meatball represents a time, place and taste that never fails to be delicious. Sure, give me a big bowl of pasta carbonara and I’ll be happy. But I’ll still want a meatball!
Best meat for Italian meatballs
To make the juiciest, tastiest meatballs, our family stands by using cuts of meat that have generous fat marbling. This old-school meatball recipe uses an equal mixture of beef and pork.
- Ground beef chuck: We’re not talking generic ground beef here. Look for ground chuck, which has 15-20 percent more fat than lean beef and makes the best meatball.
- Ground pork: Ground pork usually comes from the meaty pork shoulder, also called Boston butt or pork butt, and has more fat than meat from the loin.
- Ground veal (optional): There are many old-school traditional meatball makers who swear by an equal mix of beef, pork and veal. By all means add it to your mix, if that’s you!
- Italian sausage: I sometimes make meatballs with bulk Italian sausage meat instead of pork. Since it’s already seasoned, use about 1/2 teaspoon less salt.
About the ingredients
- Meat: Some say that it’s more old-school for traditional Italian cooks to use a combination of beef, veal and pork to make meatballs (and you can too). Because ground veal isn’t as readily available, I prefer to use a half-and-half mixture of ground beef and ground pork for the best texture and flavor. If possible, buy meat that’s freshly ground in the store. I find it releases less water, and it’s definitely fresher-tasting than vacuum-packed ground meat.
- Fresh bread crumbs: I’m going to be honest with you — good breadcrumbs are key to a great, tender meatball. Fresh crumbs made from are my top choice because they’re light, moist and fluffy, which is the texture you’re going for in a meatball. Fresh breadcrumbs have more moisture than the fine dry breadcrumbs that come in a can.
- Milk: Use dairy milk or a full-fat plant based milk to blend with the breadcrumbs — this is called a “panade”, which is basically a mixture of starch and liquid that makes the meatballs light and moist inside.
- Grated cheese: My first choice is sharp, salty pecorino Romano cheese (our family is southern Italian) but you can also use freshly grated Parmesan cheese.
- Garlic: Please use fresh garlic, and grate it with a rasp grater, finely chop or use a garlic press.
- Fresh herbs: 1/3 cup fresh Italian flat leaf chopped parsley or basil (or a mixture of both), roughly chopped. Dried herbs will work in a pinch — use 2 teaspoons.
How to make meatballs, step by step:
1. Put the ground pork and beef in a large bowl. 2. Combine with a fork or your hands until blended.
3. Put the bread pieces in a bowl, cover with milk and soak 5 minutes. 4. Add the egg yolks, cheese, garlic and salt and pepper. 5. Mash with a fork to make a coase paste (panade).
6. Add the bread mixture and parsley to the ground meat. 7. Blend together with your hands or a large fork until evenly mixed. Hint: You can also use a standing mixer on low speed to mix.
8. Form into 1/4-cup portions with an oiled cookie scoop or measuring cup. 9. Expert tip: Lightly form into balls without overworking the meat, which will toughen the texture of the meatballs.
10. Cook meatballs: Heat olive oil in a large skillet over medium-high heat. Cook meatballs until browned all over, then cover the pan, lower the heat and cook 8-10 minutes. 11. To bake meatballs: Arrange on an oiled baking sheet and bake 20 minutes at 425 degrees, turning halfway.
Classic Italian Meatballs (Tender and Juicy!)
A 30-minute family-style meatball recipe with thousands of 5-star reviews! This recipe makes a batch of tender, juicy Italian-American-style meatballs. Bake the meatballs in the oven or cook on the stovetop. Serve them with quick homemade marinara or your favorite sauce.
Recipe Video
Ingredients
- ½ cup (54 g) fresh breadcrumbs, from 1-2 slices white bread (crust removed)
- ¼ cup (60 ml) milk
- 2 egg yolks
- ½ cup (50 g) grated pecorino Romano cheese, or Parmesan cheese
- 2 garlic cloves, finely chopped or grated
- 1 teaspoon (8 g) salt, or 2 teaspoons Diamond brand kosher salt (see note below)
- 1 teaspoon ground black pepper
- 1 pound (450 g) ground beef chuck
- 1 pound (450 g) ground pork, or veal
- ¼ cup grated onion, optional
- ⅓ cup (30 g) chopped parsley, or basil
- Olive oil
Instructions
- Put the breadcrumbs in a small bowl and pour the milk over. Let them soak for 5 minutes. Add the egg yolks, cheese, garlic, salt, and pepper to the bowl and mash together to form a coarse paste.
- Put the beef, pork and onion (if using) in a large bowl and mix with a fork to blend. Add the bread mixture and parsley. Blend everything together well, using your hands, large wooden spoon or large fork. You can also mix in a standing mixer on low speed, just until blended. The meatball mixture can be mixed and refrigerated 2 days ahead of shaping and cooking.
- Form the meatballs: Use a ¼-cup measuring cup or cookie scoop to portion the mixture and roll lightly into balls. They don’t have to be perfect — craggy meatballs have character and hold the sauce better!
To cook on the stovetop:
- Pour enough oil into a large skillet to coat the bottom and place over medium-high heat. When the pan is hot, add as many meatballs as will fit in the pan without crowding. Note: They should sizzle as soon as they hit they pan or the pan isn’t hot enough.
- Brown the meatballs on all sides. Cover the pan, lower the heat and continue cooking and until the meatballs are firm and cooked through (165 degrees on a instant thermometer), which should take about 15 minutes total. Repeat the frying with remaining meatballs, pouring out the oil and adding a fresh layer each time.To finish cooking in tomato sauce:If you'd rather finish cooking the meatballs in tomato sauce (my preference), transfer them to a pot of simmering sauce just after browning on all sides. They won't be cooked all the way through. Simmer until they're cooked through, 10-12 minutes.
To bake the meatballs:
- Preheat the oven to 425 degrees.
- Arrange the meatballs on an olive-oiled coated rimmed baking sheet. Bake 10 minutes, then turn the meatballs over with a spatula or pair of tongs. Continue baking until nicely browned and cooked through, another 10-12 minutes.
- Serve the warm meatballs with marinara sauce or your favorite prepared tomato sauce.
Karen’s Notes and Tips
- To make fresh breadcrumbs: Trim the crust from a few slices of hearty country or Italian-style bread. Tear the bread into large pieces and pulse in a food processor until you see coarse pea-size crumbs or just tear them into pieces with your hands.
- To use dried breadcrumbs: Adjust the amount to 1/3 cup instead of the 1/2 cup of fresh crumbs. I recommend unseasoned dried breadcrumbs. If yours are seasoned, reduce the amount of salt in the recipe by 1/2 teaspoon.
- Panko: Use the full amount (1/2 cup), adding more by the tablespoon if the mixture doesn’t hold together
- Gluten-free breadcrumbs: Fresh or dried will work fine, following the tips above.
- Note on salt: Kosher salt has a larger grain than regular table salt. Because the granules are fluffier than fine salt, there’s less salt per volume in a teaspoon of kosher salt than there is fine salt. The brand of kosher salt that I use for all recipes on this site is Diamond Kosher. If you use Morton kosher salt or another brand of kosher salt other than Diamond, reduce the amount of salt specified by one-half.
- Meatballs can be made ahead and frozen up to 2 months. Cool the cooked meatballs completely. Arrange them in a freezer-proof container or heavy-duty freezer bag. Label the container with the contents and date. Defrost overnight in the refrigerator, then gently heat in your favorite tomato sauce on the stovetop..
- An electric standing mixer is handy to blend the meat and seasonings if you’d rather not do it by hand.
Nutrition per serving
Serving: 1meatball Calories: 184kcal Carbohydrates: 3g Protein: 12g Fat: 13g Sodium: 246mg Fiber: 0.3g Sugar: 1g
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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I’ve never had a go to meatball recipe until now! These are the perfect classic meatball! Finished cooking then in homemade sauce of course! Tender and flavorful!
Thanks Karen for this delicious looking recipe! I plan making them for my husband’s Birthday dinner party on Sunday. ? Is it better to saute rather than baking. Would baking tend to dry them out. Also would u recommend one raisin in each meatball HAHA please try to respond soon! Tks so much, so glad I found your website & blog! Blessings to you! 😀
Hi Amy – I suggest the pan-fried method if you have time. Baking the meatballs saves time, but I do think they turn out better when sauteed then simmered in your sauce. One raisin in each meatball might be the secret LOL.
super tasty and easy, sure to wow a crowd!
These came out great, I’ve made numerous recipes over the decades, these were the best meatballs ever! My son and grandson loved them to, both had seconds! Thank you Karen, this will now be our family recipe too! I did serve them with pappardelle pasta, next time it will be bucatini.
Oh so happy to hear that! Bucatini is so good with meatballs :))
These turned out exceptionally good. I made a total of 10 lbs of meat as I am cooking for a homeless shelter. I am positive they will love these delicious meatballs. Plus, as weird as it may seem, I have never made my own bread crumbs. Talk about being much easier than going to the store, but also much cheaper!
Super easy. I use 4-6 garlic cloves depending upon size. This is a family staple. I married into an Italian family and they love these!
If baking, do you not add the breadcrumbs or cheese? Directions for baking says “combine meats and seasonings.”
Sorry for the confusion Madie! If you are baking the meatballs, mix all the ingredients listed in the recipe including the breadcrumbs and cheese, form the meatballs and bake.
I got 25 large meatballs! My family is Italian and I have made many batches of meatballs. This recipe is a keeper. Great texture and flavor.
Donna that’s so great to hear!! I’m happy your family enjoyed 🙂
I just mixed up this recipe and am about to roll the meatballs. Sure looks like I will get a lot more than 18 meatballs.
Loveee tour recipe! These meatballs are truly delicious!!
One question…
When cooking from frozen raw, how would you recommend baking in the oven? Same temperature, but longer time?
Thanks!
Page – great question! If you’re transferring raw meatballs straight from the freezer to the oven (not thawed), add an additional 15-20 minutes to the baking time.
Hello. I am hoping to try these tonight and I am curious about the raisins comments – how much should go in? Thanks, from New Zealand
I don’t use raisins in my meatballs. If you like them try adding 1/3 cup moistened raisins to the meat mixture before shaping the meatballs.
Thanks, Karen. I will definitely try that and let you know. Cheers, Ranger
Seriously the best recipe for meatballs! Thank you
So glad you love them!
These were so delicious! I could eat them without any sauce! The flavor was amazing!
I’m so happy to hear that!
Delicious!
Could I use Panko bread crumbs or store bought bread crumbs?
Yes, you can. You might need an additional tablespoon or two of panko depending on how moist the mixture is.
Is it possible to sub the fresh parsley for dried?
Yes, you can. Use 1 or 2 teaspoons to your taste.
These are exactly like my grandmothers meatballs!! She came from Naples and settled in NYC suburbs!! That’s where I grew up. I’m glad there is someone out there that knows what really great meatballs are !!
Omg read your story and had to check your name to see if we were related. Who DOESN’T have a great aunt Carmella? Lol. To me, meatballs WITHOUT raisins are weird 🙂 these look great
Those. Meatballs. Rocked. My. World.
Hmm where’s the raisins? My Nan made the most amazing fried meatballs. And yes, they had RAISINS in them. My brother and I would go over her house after school and lay down in front of the tube and watch Batman and Robin…the original and shed cook up some fried meatballs and we sprinkle some salt on them and devour every morsal. I can still taste them…sweet..salty…garlicy…crisoy on the outside soft on the inside. Simply incredible! I miss my Nanny and her amazing meatballs…and everything else that went with her.
Please excuse my grammar/spelling errors ?