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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.
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Prep Time 15 minutes
Cook Time 24 minutes
Total Time 40 minutes
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!