Classic Italian Meatballs are the ultimate comfort food—tender, juicy, and bursting with rich, savory flavor. Made with a perfect blend of beef, pork, fresh breadcrumbs, and aromatic herbs, these meatballs are the kind of dish that instantly transports you to a cozy Italian kitchen. Whether simmered in marinara sauce, baked in the oven, or pan-fried to golden perfection, they’re versatile enough to serve with pasta, in subs, or as an appetizer. This recipe not only guarantees mouthwatering results but also offers tips, substitutions, and storage instructions so you can enjoy them anytime.
Why You’ll Love This Classic Italian Meatball Recipe
These classic Italian meatballs aren’t just delicious—they’re a perfect balance of texture and flavor. The combination of beef and pork keeps them moist, while grated cheese and fresh herbs infuse every bite with Italian charm. Soaked breadcrumbs ensure a tender interior, and the optional onion adds extra depth. Best of all, they can be cooked in three different ways—stovetop, oven, or simmered in sauce—so you can choose the method that suits your schedule. Make them ahead, freeze them for later, and enjoy authentic Italian flavors whenever you please.
Ingredients
½ cup (54 g) fresh breadcrumbs from 1–2 slices white bread, crusts removed
¼ cup (60 ml) milk
2 egg yolks
½ cup (50 g) grated Pecorino Romano or Parmesan cheese
2 garlic cloves, finely chopped or grated
1 teaspoon (8 g) fine salt or 2 teaspoons Diamond Crystal kosher salt
1 teaspoon ground black pepper
1 lb (450 g) ground beef chuck
1 lb (450 g) ground pork or veal
¼ cup grated onion (optional)
⅓ cup (30 g) chopped fresh parsley or basil
Olive oil, for cooking
Step-by-Step: How to Make Classic Italian Meatballs
Soften the breadcrumbs – Put fresh breadcrumbs in a small bowl, drizzle with milk, and allow them to absorb the liquid for 5 minutes.
Create the Flavor Base – Mix in egg yolks, cheese, garlic, salt, and pepper until you have a coarse paste.
Combine the Meats – In a large bowl, gently mix beef, pork, and onion (if using). Add the breadcrumb mixture and fresh herbs, then blend by hand, with a spoon, or on low speed in a stand mixer.
Shape the Meatballs – Use a ¼-cup scoop to portion, rolling lightly into balls. Slightly uneven shapes help hold more sauce.
Cooking Options:
Stovetop method: Warm olive oil in a skillet over medium-high. Brown on all sides, then cover, lower heat, and cook until done (165°F), about 15 minutes.
Simmer in Sauce: After browning, transfer meatballs to simmering tomato sauce for 10–12 minutes.
Baked: Preheat oven to 425°F (220°C). Arrange on an oiled baking sheet, bake 10 minutes, turn, then bake another 10–12 minutes until cooked through.
Helpful Tips
Don’t overmix the meat to keep the texture light.
Room temperature ingredients blend more easily.
Use fresh breadcrumbs for extra moisture.
A cookie scoop ensures uniform size for even cooking.
Slightly undercook before freezing so they stay moist when reheated.
Substitutions and Variations
Gluten-Free: Use gluten-free breadcrumbs or panko.
Cheese Swap: Parmesan works if Pecorino Romano isn’t available.
Herb Options: Basil, oregano, or thyme can be swapped for parsley.
Meat Variations: Try turkey or chicken for a lighter version.
Add some heat: Mix red pepper flakes into the breadcrumb blend.
Storage Instructions
Refrigerator: Store cooked meatballs in an airtight container for up to 4 days.
Freezing: Let the meatballs cool completely, then arrange in a single layer before moving them to a freezer-safe bag or container. Keeps up to 2 months.
Reheat: Thaw in the fridge overnight, then warm in sauce over low heat or bake covered at 350°F (175°C) until hot.
Nutritional Information (per meatball)
Calories: 184 kcal
Protein: 12 g
Fat: 13 g
Carbohydrates: 3 g
Sodium: 246 mg
Fiber: 0.3 g
Sugar: 1 g
Serving Suggestions
Over spaghetti with marinara sauce for a true Italian classic.
Stuffed into toasted sub rolls with melted mozzarella.
Served as party appetizers with toothpicks and dipping sauce.
Paired with roasted vegetables for a low-carb option.
Topped on creamy polenta for a comforting meal.
Frequently Asked Questions About Classic Italian Meatballs
1. Can I make the meatballs ahead of time?
Yes! You can prepare the mixture up to 2 days ahead and store it in the fridge before shaping and cooking.
2. Why are my meatballs tough?
Overmixing or packing them too tightly can make them dense. Mix gently and shape lightly.
3. Can I cook them entirely in the sauce?
You can, but browning them first adds extra flavor and helps them hold together better.
4. Which meat is best for Italian meatballs?
A combination of beef and pork provides the ideal flavor and texture balance, though veal can also be used.
5. How do I know when they’re fully cooked?
Use an instant-read thermometer; they’re done when they reach 165°F (74°C) internally.
Conclusion
Thank you for joining me in the kitchen for this Classic Italian Meatballs recipe! These tender, juicy, flavor-packed meatballs are a true family favorite in my home, and I’m thrilled to share them with you. Whether you serve them over pasta, on a sandwich, or straight from the pan, they’re guaranteed to satisfy. I hope you find joy in making (and eating!) these as much as I do. Here’s to delicious meals, warm memories, and a table filled with love. Buon appetito!
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Classic Italian Meatballs (Tender and Juicy!)
- Total Time: 40 minutes
- Yield: 20 meatballs 1x
Description
Classic Italian Meatballs are tender, juicy, and packed with rich Italian flavor. Made with a blend of beef, pork, cheese, and herbs, they’re perfect with pasta, in subs, or as an appetizer.
Ingredients
½ cup (54 g) fresh breadcrumbs from 1–2 slices white bread, crusts removed
¼ cup (60 ml) milk
2 egg yolks
½ cup (50 g) grated Pecorino Romano or Parmesan cheese
2 garlic cloves, finely chopped or grated
1 teaspoon (8 g) fine salt or 2 teaspoons Diamond Crystal kosher salt
1 teaspoon ground black pepper
1 lb (450 g) ground beef chuck
1 lb (450 g) ground pork or veal
¼ cup grated onion (optional)
⅓ cup (30 g) chopped fresh parsley or basil
Olive oil, for cooking
Instructions
Soften the breadcrumbs – Put fresh breadcrumbs in a small bowl, drizzle with milk, and allow them to absorb the liquid for 5 minutes.
Create the Flavor Base – Mix in egg yolks, cheese, garlic, salt, and pepper until you have a coarse paste.
Combine the Meats – In a large bowl, gently mix beef, pork, and onion (if using). Add the breadcrumb mixture and fresh herbs, then blend by hand, with a spoon, or on low speed in a stand mixer.
Shape the Meatballs – Use a ¼-cup scoop to portion, rolling lightly into balls. Slightly uneven shapes help hold more sauce.
Cooking Options:
Stovetop method: Warm olive oil in a skillet over medium-high. Brown on all sides, then cover, lower heat, and cook until done (165°F), about 15 minutes.
Simmer in Sauce: After browning, transfer meatballs to simmering tomato sauce for 10–12 minutes.
Baked: Preheat oven to 425°F (220°C). Arrange on an oiled baking sheet, bake 10 minutes, turn, then bake another 10–12 minutes until cooked through.
Notes
For gluten-free, use GF breadcrumbs or panko.
For spice, mix red pepper flakes into the breadcrumb blend.
Meatballs freeze well for up to 2 months.
Don’t overmix for a tender texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 meatball
- Calories: 184 kcal
- Sugar: 1 g
- Carbohydrates: 3 g
- Protein: 12 g