Juicy Italian Meatball Recipe :Classic, Easy & So Flavorful!

If you’re like me, you believe that every good pasta night needs one thing: a hearty, juicy Italian meatball recipe you can rely on. There’s something so nostalgic about homemade meatballs — tender, seasoned just right, and smothered in rich tomato sauce. It’s a recipe that makes your kitchen smell incredible and your whole family come running to the table.

I still remember my first time making meatballs with my nonna. She didn’t measure a thing — just tossed fresh herbs, ground chuck and pork, and plenty of Parmesan into a bowl. She’d shape each meatball by hand and simmer them in sauce until they were melt-in-your-mouth perfect. Now, I keep that tradition alive, with a few little tweaks to help you get foolproof meatballs every time — whether you bake them on a parchment-lined baking sheet or brown them in a skillet.

So grab your ground beef and pork, some fresh parsley and basil, and let’s make the best homemade Italian meatballs. Don’t worry — if this is your first time, I’ll walk you through each step. By the end, you’ll have a new family classic you’ll be proud of!

Why You’ll Love This Italian Meatball Recipe

There’s a reason these meatballs get rave reviews at my house. Here’s why I know you’ll love them too:

✅ Tender & Juicy: The perfect blend of ground chuck, pork, breadcrumbs, and fresh herbs.
✅ So Easy: Simple ingredients you probably have on hand.
✅ Kid-Friendly: Even picky eaters can’t resist!
✅ Versatile: Serve with pasta, in subs, or as an appetizer.
✅ Make Ahead: Bake a big batch and freeze for busy weeknights.

This truly is the best homemade Italian meatballs recipe — old-school flavor, modern ease!

Ingredients You’ll Need

You don’t need fancy ingredients for this one — just real, fresh flavors that let the meat shine.

For the Meatballs:

• 1 pound ground chuck (or lean ground beef)
• 1/2 pound ground pork
• 1 cup fresh breadcrumbs (use day-old bread if you can!)
• 1/2 cup grated Parmesan cheese
• 1/4 cup whole milk
• 1 large egg
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh basil, chopped
• 2 cloves garlic, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1–2 tablespoons olive oil (for browning, if pan-frying)

For the Sauce (Optional but Recommended):

• 3 cups good-quality tomato sauce or marinara
• Extra fresh basil for garnish
• More grated Parmesan for serving

Mini-Tip: Use fresh herbs whenever possible — they brighten up the meatballs beautifully.

Ingredient Substitutions

Don’t have something on hand? No worries — here are a few smart swaps:

• Ground Pork: Use all ground beef instead, or swap for ground veal for extra richness.
• Fresh Breadcrumbs: Panko works in a pinch. Soak in milk just the same.
• Milk: Heavy cream can be used for even more tender meatballs.
• Parmesan: Pecorino Romano adds a sharper bite if you prefer.
• Fresh Herbs: Use dried if needed (but halve the amount since dried herbs are more concentrated).

How to Make Italian Meatballs

I promise — this is one recipe you’ll feel confident making again and again. Here’s exactly how to do it:

1. Prep the Mixture (10 minutes)

• In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes until the bread soaks up the liquid.
• Add ground beef, ground pork, Parmesan, egg, fresh herbs, garlic, salt, pepper, and oregano.
• Mix gently with your hands or a fork until just combined — don’t overwork the meat or the meatballs will be tough.

2. Shape the Meatballs (5–10 minutes)

• Line a baking sheet with parchment paper for easy cleanup.
• Using your hands or a small scoop, form meatballs about 1 1/2 inches in diameter.
• Place each meatball on the prepared baking sheet.

3. Bake or Pan-Fry (20–25 minutes)

To Bake:

• Preheat oven to 400°F (200°C).
• Bake meatballs for 20–25 minutes, until browned and cooked through.

To Pan-Fry:

• Heat olive oil in a large skillet over medium heat.
• Add meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes.

4. Add to Sauce (Optional, 10 minutes)

• Warm your tomato sauce in a large saucepan.
• Gently add cooked meatballs and simmer for 10 minutes to let flavors meld.

5. Serve & Enjoy!

• Transfer to a large serving bowl, sprinkle with more Parmesan and fresh basil.
• Serve hot over spaghetti or tucked into crusty hoagie rolls!

Expert Tips for Success

✅ Use a Light Touch: Overmixing can make meatballs dense. Mix just until combined.
✅ Fresh Breadcrumbs Matter: They soak up milk better, keeping meatballs moist.
✅ Don’t Overcook: Use a meat thermometer — cooked meatballs should reach 165°F inside.
✅ Rest After Baking: Let meatballs sit for a few minutes before adding to sauce so they don’t fall apart.
✅ Double the Batch: Freeze half on a baking sheet, then transfer to a freezer bag for easy weeknight dinners!

Variations & Add-Ons

• Gluten-Free: Use gluten-free breadcrumbs.
• Dairy-Free: Skip the Parmesan and milk, or use dairy-free alternatives.
• Spicy: Add a pinch of red pepper flakes for a kick.
• Swedish Meatballs: Swap the sauce for a creamy gravy with a dash of nutmeg.
• Mini Meatballs: Make them bite-sized for appetizers or soups.

Serving Suggestions

I love serving these classic Italian meatballs in so many ways:

🍝 With Pasta: Toss with spaghetti and extra sauce for the ultimate comfort meal.
🥖 In Subs: Pile them into hoagie rolls with melted mozzarella.
🥗 On a Platter: Serve with toothpicks and marinara for parties.
🍚 Over Rice or Polenta: Cozy and hearty!
🥬 With a Green Salad: Lightens things up and balances the richness.

A sprinkle of fresh basil and Parmesan on top makes everything better!

Storage & Reheating

Fridge: Store cooked meatballs in an airtight container for up to 4 days.

Freezer: Freeze cooked meatballs on a baking sheet, then transfer to freezer bags for up to 3 months.

Reheating: Warm meatballs gently in sauce on the stovetop, or microwave in 30-second intervals until heated through.

Nutrition Information (per serving)

Approximate values:

• Calories: 320
• Protein: 22g
• Carbs: 10g
• Fat: 22g
• Fiber: 1g
• Sodium: 480mg

Prep, Cook, and Total Time

Conclusion

There you have it — the only Italian meatball recipe you’ll ever need! Juicy, tender, packed with fresh herbs, and so easy to make. Whether you’re serving them over pasta or tucked into a meatball sub, they’ll be a hit every single time. If you try them, I’d love to hear how they turned out — leave a comment, rate the recipe, or share your twist. Happy cooking!

Italian Meatball Recipe

If you ask me, no pasta night is complete without hearty, juicy Italian meatballs. These homemade meatballs are tender, perfectly seasoned, and simmered in rich tomato sauce — filling your kitchen with amazing aromas and bringing everyone to the table.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 24 minutes mins

Total Time 40 minutes mins

Servings: 6 Servings

Course: Appetizer, Dinner, Main Course

Cuisine: Italian

Calories: 320

Ingredients Method Notes

Ingredients

  

• For the Meatballs:
• 1 pound ground chuck or lean ground beef
• 1/2 pound ground pork
• 1 cup fresh breadcrumbs use day-old bread if you can!
• 1/2 cup grated Parmesan cheese
• 1/4 cup whole milk
• 1 large egg
• 1/4 cup fresh parsley chopped
• 2 tablespoons fresh basil chopped
• 2 cloves garlic minced
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 –2 tablespoons olive oil for browning, if pan-frying
• For the Sauce Optional but Recommended:
• 3 cups good-quality tomato sauce or marinara
• Extra fresh basil for garnish
• More grated Parmesan for serving

Method

 

1. Prep the Mixture (10 minutes)
2. In a large mixing bowl, combine breadcrumbs and milk. Let sit for 5 minutes until the bread soaks up the liquid.
3. Add ground beef, ground pork, Parmesan, egg, fresh herbs, garlic, salt, pepper, and oregano.
4. Mix gently with your hands or a fork until just combined — don’t overwork the meat or the meatballs will be tough.
5. Shape the Meatballs (5–10 minutes)
6. Line a baking sheet with parchment paper for easy cleanup.
7. Using your hands or a small scoop, form meatballs about 1 1/2 inches in diameter.
8. Place each meatball on the prepared baking sheet.
9. Bake or Pan-Fry (20–25 minutes)
10. To Bake:
11. Preheat oven to 400°F (200°C).
12. Bake meatballs for 20–25 minutes, until browned and cooked through.
13. To Pan-Fry:
14. Heat olive oil in a large skillet over medium heat.
15. Add meatballs in batches, turning occasionally, until browned on all sides and cooked through, about 8–10 minutes.
16. Add to Sauce (Optional, 10 minutes)
17. Warm your tomato sauce in a large saucepan.
18. Gently add cooked meatballs and simmer for 10 minutes to let flavors meld.
19. Serve & Enjoy!
20. Transfer to a large serving bowl, sprinkle with more Parmesan and fresh basil.
21. Serve hot over spaghetti or tucked into crusty hoagie rolls!

Notes

✅ Use a Light Touch: Overmixing can make meatballs dense. Mix just until combined.
✅ Fresh Breadcrumbs Matter: They soak up milk better, keeping meatballs moist.
✅ Don’t Overcook: Use a meat thermometer — cooked meatballs should reach 165°F inside.
✅ Rest After Baking: Let meatballs sit for a few minutes before adding to sauce so they don’t fall apart.
✅ Double the Batch: Freeze half on a baking sheet, then transfer to a freezer bag for easy weeknight dinners!