The Best Italian Meatballs
My Famous Italian Meatballs
UPDATED: After making these meatballs for many, many years, my recipe has slightly evolved and gotten so much better! It was time that I’ve updated this recipe for you.
When I say that this is my most famous (and the most asked) recipe, I’m not exaggerating. Just about every one of my co-workers and family member have tried these Italian meatballs and immediately asked how I make them. (Although, I have to say that my lasagna and meatball subs come close in popularity!)
Every party that we host, I have to make meatballs no matter what else I make. All of my family and friends fell in love with them at first bite and it’s the only recipe they now use.
As a matter of fact, this was one of the first recipes that I posted on this site 11 years ago, when I first started my site. Through the years, I’ve posted hundreds of recipes and this is still the first one my husband asks for.
I wanted to resurrect this classic dish from the years of newer recipes and share it with all my new readers. It’s a dish worth re-sharing over and over again.
Tips For Making Italian Meatballs
- For juicy, tender Italian meatballs it’s best to combine ground beef and ground pork together. Ground beef on it’s own can be tough and dry, adding pork will give you juicier and softer texture.
- When choosing ground beef, don’t get lean ground beef but get about 85% lean to 15% fat ratio. (It will say the meat to fat ratio right on the package label.)
- Either bread crumbs or milk soaked bread can be used. I prefer to use milk soaked bread because there is something about this old traditional way that creates a tastier, more tender meatball.
- Finely dice yellow onion and press fresh garlic for the meat mixture to infuse more flavor and again, it will create the best texture over using powder onion and garlic.
- Adding fresh herbs will give you more flavor and aroma in the meatball, rather than dried herbs. Fresh ones are more aromatic than dried.
- Roll them up: To keep the even size, I highly recommend that you use a cookies scoop. This will help you get an even amount each time. Roll them all before starting to cook. I usually use a #50 or #40 cookie scoop. If you don’t have one, use a spoon and try to keep the meatballs as equal size as you can.
- When choosing marinara sauce, use your favorite one. Whether it’s homemade or store-bought, your favorite sauce will always taste the best to you.
- If trying to decide on store-bought sauce, personally, I like La San Marzano Marinara Sauce or Rao’s Homemade Marinara Sauce.
- For the last flavor enhancing step, add sauce when the meatballs are only about half way cooked and then finish cooking them in sauce. Flavor, flavor!
Serving Suggestions
- The most classic way to serve Italian meatballs is of course, over spaghetti. You can’t get more traditional or comforting meal than that.
- Second place goes to the Meatball Sub. These meatballs make the absolute best Meatball Subs!
- You can always cut the leftover meatballs and make a Cheesy Meatball Dip.
- If pasta is not your friend, you can serve meatballs with a side of mashed potatoes, roasted potatoes, or rice pilaf.
- For a healthier options, serve them over zoodles, quinoa, mashed cauliflower, roasted cauliflower, or in a lettuce wrap.
Freezing Meatballs
- Best way to freeze meatballs is completely cooked and without sauce. You can still freeze them in this marinara sauce, but it’s best to freeze them without.
- Cook the meatballs per recipe and let them cool completely. To help them cool, you can transfer the meatballs onto the wire rack. Just make sure to place the wire rack inside a baking sheet to catch any juices running off.
- Once the meatballs are cooled, move the wire rack into the freezer for about 2 hours. (Set a timer so you don’t forget.) After the meatballs are just frozen, divide them among the freezer bags (or into one large one), close them tight, label and place back in the freezer for up to 3 months.
- If you want to freeze them with the marinara sauce, transfer cooled meatballs in sauce into a large freezer zip-top bag or divide them into several portions. You can also use a large freezer container. Make sure to get as much air out as you can, label, and freeze for up to 3 months.
PRO TIP: You can find detailed, step-by-step instructions on how to freeze meatballs in a designated posts.
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The BEST Italian Meatballs Recipe
Ingredients
- 1 lb ground beef*
- 1 lb ground pork
- 1 thick slice of bread soaked in a little milk** (milk squeezed out)
- 2 eggs
- 1/2 cup yellow onion minced
- 3 garlic cloves pressed
- 1/2 cup fresh grated parmesan cheese
- 2 tbsp fresh basil minced
- 1 tbsp fresh parsley minced
- 3 cups Marinara sauce*** warmed
- 2-3 tbsp olive oil for cooking
- 1 tsp kosher coarse or sea salt to taste
- 1/4-1/2 tsp black pepper to taste
Topping:
- 2 tbsp fresh basil minced to top
- 2 tbsp fresh grated parmesan cheese to top
Instructions
- Preheat oven to 350°.
- Combine the ground beef, ground pork, eggs, parmesan cheese, minced onion, pressed garlic, herbs, salt, and pepper in large mixing bowl. Squeeze out the slice of bread, break it up, and add it to the bowl. Mix everything very well.
- Preheat a large cooking pan that is also oven-safe over medium to medium-high heat. Add a couple of tablespoons of olive oil for cooking meatballs.
- Grease your hands with some cooking spray. Scoop out some meat using a cookie scoop and roll meatballs. (You can make meatballs bigger or smaller according to your own preference. I usually use #40 cookie scoop. If you want them bigger, use #30 scoop.)
- Roll all the meatballs before adding them to the pan. Once all the meatballs are rolled, add them to the preheated pan.
- Sear the meatballs for a couple of minutes, then flip. Let them sear on that side for a few seconds and pour in warm marinara sauce.
- Gently shake the pan to spread the sauce evenly and transfer the pan into the oven.
- Bake meatballs for about 20 minutes.
- Garnish cooked meatballs with some minced basil and grated parmesan over the top.
Video
Notes
- *For the juiciest meatballs, get 85%-15% meat to fat ratio of ground beef.
- **Milk-soaked bread can be substituted with 1/2-3/4 cup of plain bread crumbs or Panko bread crumbs, if needed.
- **Gluten free note: use gluten free bread instead of regular bread. Gluten free bread slices tend to be much smaller than regular bread, so I usually use two slices of gluten free bread. (If you don’t plan to use bread, there are lots of gluten free bread crumbs options that you can use.)
- ***You can click on the link to use our homemade Marinara sauce recipe or use your favorite brand of store-bought. You will need a 24 oz. jar. (My personal favorite brands are La San Marzano Marinara Sauce or Rao’s Homemade Marinara Sauce.
Nutrition
More Comforting Meatballs Recipes
Originally published on Will Cook For Smiles in July 2018.
All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Can this be done in crock pot as well