The BEST Italian Meatballs
This is my father-in-law’s legendary meatball recipe; the meatballs start out with a mix of ground beef, pork, and veal, are baked in the oven, then simmered away in sauce until tender and moist. Truly the BEST meatballs I’ve ever had, and perfect for your next spaghetti and meatballs night.
Years ago, I shared with you my father-in-law’s amazing meat sauce recipe, which is absolutely, positively my favorite meat sauce. Ever. If you haven’t tried it yet, grab a big pot and get stirring!
Now, about these meatballs… They are just as amazing as his meat sauce, and every time he makes them for someone that has never had them before, they always ask for the recipe. They are beyond tender, they are flavorful but not overwhelming, and the perfect accompaniment to a dish of spaghetti (or smothered in mozzarella and eaten on a toasted sub!).
How to Make Italian Meatballs
Making Italian meatballs is incredibly simple! You simply mix together a handful of ingredients (ground meats, bread crumbs, Parmesan or Romano cheese, some onion and garlic, parsley, salt and pepper) and shape them into balls.
At this point, you can either bake them (instructions for baking are included in the recipe below) or pan-fry them to get them nice and brown, and then, in either case, simmer in sauce for a little bit before serving them up atop a bowlful of spaghetti.
Keys to Tender and Moist Meatballs
There are two key elements to ensuring that your meatballs turn out super moist and tender each and every time:
- Meatloaf Mix – The first key is using a mixture of ground beef, pork and veal – the combination makes the meatballs incredibly tender and ensures that they taste less like little hamburgers and more like traditional, classic Italian meatballs.
- Simmer Away! – The second key is letting the meatballs simmer in a pot of sauce for at least an hour. They soften up, take on some of the sauce and go from great to phenomenal.
Recipe Notes
- To make this meatball recipe without bread crumbs, simply take one slice of sandwich bread (white or wheat, it doesn’t matter) and break it into pieces, then mix with 2 tablespoons of milk. Let sit for 5 to 10 minutes before combining the rest of the ingredients.
- You can add other herbs or seasonings to suit your tastes.
- This recipe makes fairly large meatballs, so feel free to adjust their size if you’d like smaller ones. If you do so, you will need to decrease the baking time accordingly.
- The meatballs can be pan-fried instead of baked. Simply pan-fry with some olive oil over medium-high heat until the meatballs are browned all over, then transfer them to the sauce to simmer.
- Many people swear by putting raw meatballs in the sauce to cook completely that way; if you choose to do that, I recommend shaping them and placing them on a baking sheeting, covering with plastic wrap and refrigerating for at least 30 minutes so they can firm up a bit and not fall apart in the sauce. Gently add them to the simmering sauce, then adjust the heat so it maintains a simmer, and cook for at least 1 hour, or until the meatballs are cooked through. (Quick tip – don’t taste the sauce after you put the raw meatballs in until they are done cooking!)
- You can prepare the meatballs ahead of time by shaping them and placing them on a baking sheet, cover with plastic wrap and refrigerate for up to 1 day in advance of cooking them.
- You can freeze the meatballs both raw and cooked. To freeze raw meatballs, place the baking sheet with the shaped meatballs in the freezer until the meatballs are completely frozen, 1 to 2 hours. Then transfer the meatballs to a freezer-safe bag and freeze for up to 4 months. If you are baking the meatballs, you can do so from frozen, but will need to add 5 to 10 minutes to the baking time. If you pan-fry the meatballs, you will want to thaw them overnight in the refrigerator first. To freeze cooked meatballs, assemble and bake the meatballs as directed, then remove to a paper towel-lined plate to cool completely. Once cool, place on a clean baking sheet and place in the freezer until completely frozen, 1 to 2 hours. Then transfer the meatballs to a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight, microwave to reheat quickly, or drop in sauce straight from the freezer.
Everyone needs a classic, go-to, can-make-with-my-eyes-closed meatball recipe, and if you haven’t found yours yet (or even if you THINK you have), then you need to make these immediately.
It takes virtually no work to double the recipe, so when you’re making these for dinner, shape another batch for the freezer to save your sanity on a busy weeknight.
If You Like This Meatball Recipe, Try These:
- The Best Meat Sauce. Ever.
- Skillet Meatball Parm
- Italian Wedding Soup
- Easy Baked Ziti with Sausage
- Cheesy Lasagna Bolognese
Watch the Recipe Video:
One year ago: Oatmeal-Dark Chocolate Chip & Coconut Cookies
Four years ago: Bread and Butter Refrigerator Pickles
Six years ago: Blueberry-Buttermilk Scones
Seven years ago: Croissants
The BEST Italian Meatball Recipe
Ingredients
- 1 pound meatloaf mix, mixture of ground beef, pork and veal
- ⅓ cup (40 g) Italian seasoned breadcrumbs
- 2 tablespoons grated Romano or Parmesan cheese
- 1 tablespoon finely minced yellow onion
- 1 clove garlic, minced
- ½ teaspoon (0.5 teaspoon) dried parsley
- 2 eggs
- Salt and pepper, to taste
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, combine all ingredients and mix with your hands until thoroughly combined.
- Shape into large meatballs (I use a heaping large cookie scoop, which is 3 tablespoons) and place on the baking sheet.
- Bake for 20 minutes. Turn the meatballs over, reduce the oven temperature to 300 degrees F and bake for an additional 20 minutes.
- Place the meatballs in a simmering pot of sauce for at least 1 hour before serving.
Notes
- To make this meatball recipe without bread crumbs, simply take one slice of sandwich bread (white or wheat, it doesn’t matter) and break it into pieces, then mix with 2 tablespoons of milk. Let sit for 5 to 10 minutes before combining the rest of the ingredients.
- You can add other herbs or seasonings to suit your tastes.
- The meatballs can be pan-fried instead of baked. Simply pan-fry with some olive oil over medium-high heat until the meatballs are browned all over, then transfer them to the sauce to simmer.
- Many people swear by putting raw meatballs in the sauce to cook completely that way; if you choose to do that, I recommend shaping them and placing them on a baking sheeting, covering with plastic wrap and refrigerating for at least 30 minutes so they can firm up a bit and not fall apart in the sauce. Gently add them to the simmering sauce, then adjust the heat so it maintains a simmer, and cook for at least 1 hour, or until the meatballs are cooked through. (Quick tip – don’t taste the sauce after you put the raw meatballs in until they are done cooking!)
- You can prepare the meatballs ahead of time by shaping them and placing them on a baking sheet, cover with plastic wrap and refrigerate for up to 1 day in advance of cooking them.
- You can freeze the meatballs both raw and cooked. To freeze raw meatballs, place the baking sheet with the shaped meatballs in the freezer until the meatballs are completely frozen, 1 to 2 hours. Then transfer the meatballs to a freezer-safe bag and freeze for up to 4 months. If you are baking the meatballs, you can do so from frozen, but will need to add 5 to 10 minutes to the baking time. If you pan-fry the meatballs, you will want to thaw them overnight in the refrigerator first. To freeze cooked meatballs, assemble and bake the meatballs as directed, then remove to a paper towel-lined plate to cool completely. Once cool, place on a clean baking sheet and place in the freezer until completely frozen, 1 to 2 hours. Then transfer the meatballs to a freezer-safe bag and freeze for up to 3 months. Thaw in the refrigerator overnight, microwave to reheat quickly, or drop in sauce straight from the freezer.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Update Notes: This recipe was originally published in August 2015. Updated in January 2019 with new photos, a video, and lots of recipe tips.
[photos by Ari of Well Seasoned]
I’ve always done tempo (packaged crumb and seasoning; add your meat and egg) meatball mix and my family got used to that so these were magical! The meatloaf mix was a first for me and I don’t think I can ever go back to a plain all beef meatball again! I baked them according to recipe and they came out perfect. Since this was a weeknight meal, I didn’t simmer in the sauce but topped with sauce over penne, these were still delicious. Next time, will add to the sause to simmer. So easy to make and a crowd pleaser for my party of five!
okay.. when i make meatballs- i use the meatloaf mix as well.. however onions garlic etc, need to be sauteed first before adding to the protein always. then i add the rest.. i never, ever bake them.. they just don’t taste the same ( i have tasted baked) not a fan.i sear them in my fry pan and then add them to the sauce..
Does anyone have a good sauce for these meatballs?
These meatballs are so delicious! My family absolutely loved them. It was my very first attempt making meatballs. This recouped will be used often! Guaranteed!
Truly the Best Meatballs ever!
I’m Italian by marriage so I was so happy to find this recipe. They are loved by everyone in the family, ranging from grandkids to grandparents. I have lots of my own basil so I sub that for parsley but otherwise stick to the recipe and they are great every time, and requested over and over. Thanks!
Gotta say I am not a big meatball can but this is wonderful. Garten’s Ina Garden’s ration of 2 beef 1 veal and 1 pork for the meatloaf mix and this turns out great every time!! I use a cookie Fisher small to shape them and can get 24 to 32 to a 1 pound batch. Have not tried the freezing instructions yet but that would cut down the cook time dramatically. Just thaw overnight then cook in the sauce for an hour. Might even mess with the recipe and adapt it for Hawaiian Pineapple meatballs. Different sauce and spices but still basically the same. BTW in the sauce, do you are a little white wine and citrus and let it cool down thick? Heard Chef Joe Buitonii say something about that once. Thoughts?
These are some of the best meatballs I’ve ever had. They are sooo tender. A big hit with my husband , and me too. And they couldn’t be easier to make. Wishing I had made extra to freeze. I won’t make that mistake twice.
These are soooooo good. I didn’t have time for them to simmer in the sauce and were still amazing. I put them in hoagies, topped with mozzerella for subs and they were a hit with the family.
Fantastic!! Had the meatballs with “The Best Meat Sauce. EVER.” You have named the recipes correctly, for sure.
My Mother used to make meatballs with the meatloaf mix of the 3 meats and I finally broke down and purchased 1# of each and made the mix, using 1# for meatballs tonight. Now we have 2 more meals of “the best” to look forward to, with very little work. So, my thanks to you and your Italian Father-in-law for sharing the recipes. Also, just love reading about your family and seeing the photo’s of the children and your 2 beautiful Goldens. All of that, and you live in Pittsburgh, too. Looks like “Life is Good” for you! Sure do enjoy your website – keep the recipes coming.
I have been looking at this recipe for several years and finally made it last night for my grandson’s birthday. You are right. BEST EVER!!! So tender, moist and flavorful! Wish I hadn’t waited. I used my favorite jarred sauce to save time, Rao’s homemade marinara. Can’t wait to make them again. So easy!! Thanks Michelle!
Thank you for your recipes!
Not traditional perhaps, but I like to add fresh parsley to the stale bread in the food processor to make the breadcrumbs for meatballs. This gives great flavor and some nice color!
Oooh thanks for the tip, Mary! I bet it’s delicious!
Just like my Nonna’s recipe! We always add the raw meatballs to the simmering sauce and get super soft and tasty polpette – the best! Think I just finalized our dinner plans for Sunday! :)
This sounds delicious!! Love the photography ad styling too, those light-blue plates are beautiful. Thanks for sharing, Michelle! :)
Hi Nicole, Thank you, I hope you’ll enjoy the meatballs! I can’t take credit for the photography; Ari from Well Seasoned photographed these for me :) I need approximately 10 more sets of hands and 10 more hours in each day these days ;-)
This looks so good. Thank you for sharing the recipe. I can’t wait to try it.
It is recipes like this that I love just stopping by your blog, Michelle. In your last post where you started a recipe-of-the-month, one commentator noted that many other bloggers already started such an activity. I cannot cook a single thing and I am too afraid to even try, but what you showcase here is something special and may get me to attempt something more than boil water. All of your recipes just have such an authentic feel–that true home-made, secret recipe that not too many families would be willing to share. I was reading through some of the comments for this recipe, and “Ed” from 2016, mentioned a Paska recipe he found on your site, which is something that is near and dear to my heart and heritage. Just another reason to keep seeing what you are up to. Your past recipes are a treasure-trove. I don’t know if you had professional training, but I think you definitely are up for training some professionals.
Awww Amanda, you made my day. Thank you so much for the kind words :)
Concerning the nutrition information, how many meatballs make a serving?
Hi Susan, A serving is 1 large meatball (assuming you follow the recipe and only make 10 meatballs).
I made these meatballs on Sunday, my husband said they are the best meatballs he’s ever tasted. Loved baking them, and turning on the parchment paper. They were nicely browned and tasted wonderful. Thank you……………………
So awesome to hear, Lisa!
Only recipe I’ve used for the last 3 years <3 It's supposed to be cold and snowy in Harrisburg this weekend, thinking I need to make a batch! I have some of your sauce frozen from over the holidays, too… Sunday dinner = planned!! But really– this meatball recipe, paired with your sauce recipe, is restaurant quality and I always get rave reviews!
Dear Michelle and other bakers,
DO NOT “prepare the meatballs ahead of time…and refrigerate for up to 1 day in advance of cooking them.”
Bacteria develop much faster on ground meat and it should be cooked or consumed within 4 hours when bought at a butcher. Supermarket meat in containers is preserved with special gas which allow them to be stored for a few days but I’m pretty sure once the container is open, you should cook it quickly too.
Hope that helps…
I’ve prepped these a day in advance countless times (I’ve also prepped other meat dishes one day in advance) and have never had an issue at all. I just checked the USDA website for food safety info on ground beef and all it says is that you should use or freeze it within 2 days of purchasing: https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/ground-beef-and-food-safety/ct_index
BEST meatballs I ever made!!
Hi Michelle!
Long time follower (you’re my favorite ever, really!) but rare commenter. My family and I moved back to the States earlier this year after being stationed in Naples, Italy for 3 years. This recipe is spot ON to the amazing meatballs I learned to make during our time there. Question— what area is your father-in-law from in Italy? And does he put hard-boiled eggs and tiny meatballs in his lasagna? I only ever saw this in Napoli, and I was soooo skeptical before I tried it. It seems Italians are all for it or totally against it!
Also… do you think could find/create a recipe for sfogliatelle? My family is crazing them so badly. Definitely something on my baking “bucket list!”
Hi Sage, So awesome to hear you’ve enjoyed these meatballs! My father-in-law’s family is from Sicily; I’ve never seen him use hard-boiled eggs or meatballs in his lasagna, but I’ll have to ask if he’s familiar with it. My husband asked me to make sfogliatelle soon after we started dating (it’s his favorite pastry), and I’ve tried and failed twice now… it’s still on my list to try to master!
Hi Sage,
My mother in law is from Calabria…and she puts hard boiled eggs EVERYWHERE!!! ;-))
In her meatballs, in her parmigiana, in her lasagna…
And of course…I hate hard boiled eggs!!! ;-))
Made the meatballs today and they turned out fantastic!
I think next time I will make a meatloaf out of this recipe.
Meatballs sound great! Where can I find the sauce recipe?
Thanks
Hi Grace, I linked to it in the first paragraph above, here it is:
https://www.browneyedbaker.com/best-meat-sauce-recipe/
Awesome blog! First-time poster, but I made my way back here after I found and made your paska bread recipe last year for Easter. It was perfect! I started perusing your blog more in depth yesterday and have dozens of your recipes I want to try. These meatballs are going to be at the top of the list. I am not sure if anyone else gave this tip, but I was told to refrigerate the formed meatballs for 30-60 minutes before baking, and they will hold their round shape better. Not that it makes all that much difference. I am also from Pittsburgh but live in Harrisburg now. If you haven’t been to Pasta Too restaurant in South Park, check it out. I think they have some of the best casual Italian food in Pittsburgh. Thank your father-in-law in advance for what I am guessing will be a keeper recipe for meatballs for me!
Hi! My mom’s (hands down) favorite meal is meatballs with meat sauce. She orders it everywhere we go. I decided to make them for her, even though I didn’t eat the meal. I think she was raising an eyebrow about me (the one who doesn’t eat) making her meatballs.
I combed the internet and decided on your recipe. It was a hit! “These are the best I’ve ever had.” she said (a few times over). There were two authentic Italian restaurants that have since closed, one in the SF area and the other in not too far away town. She thought yours were better, so thank you for making my mom meatball happy.
I’m going to make them again, but was wondering if I can roll them tonight and leave them in the fridge on parchment, covered. I think so, but don’t want to take a chance.
Thank you for years of great recipes.
Jen
P.S. This non-meat eater had some bites of the sauce that night and considered converting ; )
Hi Jen, Aw, I’m so thrilled that your mom enjoyed these!! And yes, you can definitely make them a day in advance, cover and refrigerate.
I just made these the other night and absolutely loved them! The flavor was SOO good! So much better than regular gound beef!
I added 2 extra tablesppons of parm, an extra clove of garlic and I added some basil and oregano… baked for less time and let them finish cooking in the sauce… PERFECT!!! Thanks for the recipe!
I want to make a big batch of these and freeze them. How do you recommend I go about this? Also, which sauce do you recommend for these? Your “Best meat sauce? or another?” I have made your meat sauce and love it, but it is pretty basil heavy, so would that still be great with the meatballs? What would be the amount of sauce (cups) I would need for a batch of these? Thanks!
Hi Julie, You can freeze these either baked or raw, whichever you prefer. Either way, I would place them on a parchment-lined baking sheet and put in the freezer until completely frozen, then transfer them to a freezer ziploc bag. We eat these with my father-in-law’s meat sauce (yes, the “best meat sauce”), but you could make them with whatever sauce you’d like! The amount totally depends on what you’ll use it for – spaghetti and meatballs, meatball subs, etc. In my opinion, you can never have too much sauce – just freeze what you don’t use for a rainy day :)
When you say that you serve these with “the best sauce”, do you make the sauce with all of the meat in it? Double meat from the sauce and then the meatballs? Or, do you make the sauce minus the meat if you throw meatballs in it?
These look so delicious! I was wondering if you could give some guidance on how much salt to add? I’m a meatball novice…I know it says to taste, but it’s hard to taste raw meat :)
Hi Liz, I would probably start with 1/2 teaspoon, and if after tasting the finished meatballs you think they could use more, increase the amount next time.
Thanks Michelle! Just made these and they are awesome! I was really impressed that you could get a nice little brown crust on the meatballs just by baking them. Super tender and delicious!
This sounds lovely and really tasty. Thank you for sharing this.
Simon
Regarding freezing them– do you bake the first or freeze them raw?
Hi Pam, You can do it either way, I prefer bake first just so reheating is less time consuming.
Ah, throwing down the gauntlet by calling them the “Best”. Everyone has his/her own “best”. I have tried the meatloaf mixture for my meatballs, and I did not really feel that they had any better taste or texture. Maybe because I use more breadcrumbs in my mixture (can’t call it a recipe because I do it more to feel), and that tends to soften the meatballs. I also cook them in the sauce – we love the way that the sauce flavors the meatballs, and the meatballs flavor the sauce. I’d have to double this recipe – 10 meatballs would not do (sorry, they don’t look that large to me – 3T sounds like regular size for us.
This recipe seems just like my mom’s meatball recipe. So good! She got this recipe as a newlywed in the early 1950s when she worked in a children’s dress factory with many Italian immigrant women, and first-generation Italian-American women. Both my parents were of Irish-French ancestry, and grew up in homes where they never had Italian food. I think that she tried not cooking the meatballs first and letting them cook in the sauce, but it seemed everyone preferred them to have a bit of a crust, gained by frying or baking. These ladies gave her a killer sauce recipe too, flavored with Italian sausage. I have not tried making these since she passed away 4 years ago, but maybe I will soon. When you live alone you tend not to make large recipes.
We make ours the same way but we brown them in bacon grease before throwing them in the sauce! Delish!
These look delicious! Think I will make a batch to freeze also!
Reviewed your scone recipes and you have so many that look delicious. I usually make Grandma Johnsons scone recipe, but would like to find another favorite. What are your top two favorites?
Thanks!
Hi Molly, These are my two favorite scone recipes:
https://www.browneyedbaker.com/chocolatey-morning-goodness/
https://www.browneyedbaker.com/sweet-potato-scones-with-maple-cream-glaze/
Ah, these remind me so much of my grandmother! She always said veal was her secret ingredient. She would make meatballs stuffed with cheese and pepperoni for a change of pace. Her regular ones were like this. I do not know if she fried or baked, because by the time I would get up in the morning, they were already simmering in her sauce. I don’t have her recipe because she never wrote anything down. I must make these soon.
Do you by chance have a “recipe” for homemade Italian seasoned breadcrumbs?
Hi Amy, I’ve actually never made homemade breadcrumbs (gasp), I always buy them!
I usually purchase bread crumbs but have made them on occasion. I first dry stale bread by cutting bread into 3/4″-1″ cubes and toasting it in a 300 F oven for about 15 minutes. I let them cool for about 15 minutes then store in a ziplock bag. Once dried like this they last indefinitely and are good for dressing, bread pudding or croutons. To make crumbs I put some in the food processor. For Italian seasoned bread crumbs I add Italian seasoning or some dried parsley, thyme, basil and oregano. I can’t give measurements because I never measure these, but I go for less rather than more. The bread cubes can also be crushed using a plastic bag and a rolling pin. Add the herbs and shake after the cubes are crushed. These, too, will last indefinitely.
These look wonderful. What is the ratio of ground beef/pork/veal that you find works best? Equal amounts of each?
Hi Cathy, Yes, equal amounts of each.
Romano cheese is the only way to go! My grandma’s meatballs were the best and that is the key. And maybe another egg. That also is key to tenderness. I’ve baked them–meh. Frying is my favorite. We like fresh, plain, fried meatballs with buttered Italian bread & coffee for Sunday morning breakfast ?
Believe it or not, I am Italian and have never made meatballs with the pork and veal, although it is the Italian way. Now that I don’t eat meat much, I can make these for my son and husband. I know they will love them! Thanks for sharing the recipe!
Make sure to make some wee little ones and freeze them raw. Then add them to homemade wedding soup. I cook mine directly in the boiling broth.
I’m with Helen. My Italian mom always put her meatballs into the sauce without baking or frying. I now follow that recipe and they are moist and delicious. I want to try this one with the meat combo though, it sounds a bit different and delicious.
These look yuuummy!! I use a similar recipe, but mine are placed right in the sauce to simmer slowly. No baking or frying! My sauce is 2 large cans of plum tomatoes in sauce, a large onion ( quartered, then removed before serving) and a stick of BUTTER! Talk about silky!! I use my stick blender to puree part of the tomatoes.
Hugs from NC!
We’ve been baking our meatballs for years — and I guess I’d have to challenge you on the best and the deliciousness :-) I love all meatballs so I am sure they are excellent. We usually grind out own meat and then purchase the pork. We’ve never put in veal. I’m a very new reader/follower so I’ve yet to see the tomato sauce recipe. We have several in our repertoire but what self-respecting Italian family doesn’t!! The think is every region in Italy has their own version. Buona giornata!
These look wonderful! I suggest the COOKS ILLUSTRATED shortcut of patting the meat mixture into a rectangle, using a knife to cut it into X strips lengthways and crossways, and then giving each piece a quick roll into a ball. Then freeze on a flat pan and pop into a ziplock bag, or, as I like to do, bake in a sheet pan, with a wire rack insert if you think they’ll drip much, and THEN freeze.
These look amazing. I have made your father in laws sauce several times now and I have to agree, it’s delicious. I am wondering what sauce you put these in? I am thinking it’s not the same as that is a meat sauce but maybe I am wrong?!? I can’t wait to make these!!
Hi Marla, In the picture? Yes, I served this spaghetti with his meat sauce :)