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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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!
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!
✅ 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!