Best Italian Meatballs

This Italian meatball recipe combines ground pork and ground beef with fresh parmesan, garlic, and herbs to create tender, juicy meatballs simmered in a rich marinara sauce. Perfect for serving with spaghetti, in sandwiches, or alongside your favorite sides, these meatballs bring comfort and bold flavor to the table.

This recipe has been a staple at my family gatherings for years and never fails to impress guests with its rich, authentic flavor. Every time I make these meatballs, I’m reminded of cozy dinners and homestyle meals that bring everyone together.

Ingredients

• Ground beef: with 85 percent lean to 15 percent fat ratio ensures juicy meatballs without excess grease
• Ground pork: adds essential fat and a mild flavor to balance the beef
• Freshly grated parmesan cheese: enhances taste and helps bind the meatballs
• Fresh basil and parsley: provide fragrant, bright herbal notes use fresh when possible for best flavor
• Fresh garlic cloves: delivers pungent, authentic aroma and taste superior to pre minced versions
• White bread soaked in milk: keeps meatballs tender and prevents them from drying out during cooking choose soft white bread for easiest soaking
• Extra virgin olive oil: for searing the meatballs and adding richness
• Marinara sauce: the cooking liquid that adds moisture and melds flavors homemade or high quality store bought works well
• Salt and freshly ground black pepper: essential seasoning to bring out all the flavors

Instructions

Saturate the bread in milk:

Prepare the white bread by tearing it into pieces and soaking it thoroughly in milk. This step softens the bread, which helps keep the meatballs moist during cooking. Set aside to absorb the liquid fully before using.

Combine ingredients and mix the meatball base:

In a large bowl, add ground beef, ground pork, fresh herbs, grated parmesan, garlic, salt, and pepper. Squeeze the soaked bread to remove excess milk, crumble it into the bowl, and then gently combine everything quickly but thoroughly without overmixing.

Shape even meatballs:

Use a cookies scoop or spoon to portion the mixture evenly, then roll the scoops into round balls by hand. Placing all rolled meatballs on parchment paper before cooking helps them maintain consistent size and promotes even cooking.

Preheat the pan and sear meatballs:

Warm olive oil in a large skillet over medium high heat. Add meatballs in batches, allowing a minute or two on one side until they develop a golden crust, then turn to sear other sides. This initial sear locks in juices and adds texture.

Add marinara sauce and transfer to oven:

Once all meatballs are seared, pour marinara sauce generously over them in the pan. Transfer the entire pan to a preheated oven at 350 degrees Fahrenheit and bake for around 20 minutes. Baking in sauce allows the meatballs to finish cooking gently and soak in robust flavors.

Serve and enjoy:

Remove the meatballs from the oven and serve immediately over pasta, in sandwiches, or with your choice of sides. The sauce around the meatballs will be delicious served alongside.

I love how fresh grated parmesan plays a triple role in this recipe. Not only does it add a wonderful savory richness but it also binds the meat and helps keep everything moist and tender. Making these meatballs always brings back memories of family dinners where everyone eagerly waited to taste my nonna’s classic meatballs.

Storage Tips

Store leftover cooked meatballs in an airtight container in the refrigerator for up to four days. Reheat gently in sauce on the stovetop or in the oven to keep them moist. For longer storage, freeze cooked meatballs without sauce after they have cooled completely. Place meatballs on a wire rack to freeze individually before transferring to freezer bags to prevent sticking. Frozen meatballs last for up to three months. To freeze with sauce, cool completely and pack together in freezer safe containers, leaving room for expansion.

Ingredient Substitutions

Ground turkey or chicken can replace beef and pork if you prefer lighter meatballs. Use all one type of meat rather than mixtures to ensure proper texture. If fresh bread is not available, fine bread crumbs soaked in milk can work instead but milk soaked bread yields superior moisture. When fresh herbs are unavailable, reduce dried herbs to half the amount since they are more concentrated. Parmesan can be swapped with Pecorino Romano for a sharper flavor profile.

Serving Suggestions

Serve these meatballs over classic spaghetti with extra marinara sauce and freshly grated cheese. For a casual meal, place meatballs in toasted Italian bread rolls with melted provolone or mozzarella for hearty subs. They also pair well with creamy polenta, sautéed greens or roasted vegetables for comforting dinner plates. A simple sprinkle of chopped basil on top brightens the dish before serving.

These Italian meatballs are a comforting, crowd pleasing dish perfect for weeknight meals and gatherings. Make a double batch and freeze extras for quick delicious dinners later.

Common Questions About Recipes

→ Can I prepare meatballs ahead of time?

Cook the meatballs fully and refrigerate them. Reheat in oven or slow cooker next day. Avoid storing uncooked rolled meatballs.

→ Is slow cooker suitable for cooking meatballs?

Yes, sear meatballs first, then add sauce and cook in slow cooker for 3 hours on high or 6 hours on low.

→ Can other ground meats be used?

Turkey or chicken can be used separately; avoid mixing meats. Add bread crumbs if mixture is too thin.

→ What makes the texture so tender and moist?

The combination of ground pork and beef with milk-soaked bread and fresh parmesan creates a soft, juicy texture.

→ How to maintain even meatball size?

Use a cookie scoop (#40 or #50) for uniform portions and roll all meatballs before cooking.