Classic Italian Meatball Recipe: Tender, Juicy Homemade Perfection

These tender, juicy Italian meatballs blend premium ground meats with the perfect balance of seasonings, breadcrumbs, and Parmesan cheese. Whether served over pasta, in a sub sandwich, or as an appetizer, these versatile meatballs will become your new go-to recipe.

Why You’ll Love This Meatball Recipe

• Perfect balance of beef and pork for ideal flavor and texture
• Uses simple pantry ingredients but delivers restaurant-quality results
• Versatile – works with pasta, sandwiches, or as party appetizers
• Make-ahead friendly – perfect for meal prep

Preparation Time

Prep Time: 20 minutes

Cook Time: 1 hour 55 minutes

Total Time: 2 hours 15 minutes

Servings: 8

Ingredients for Perfect Italian Meatballs

• 1 pound ground beef (preferably 80/20)
• 1 pound ground pork
• 2/3 cup plain breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup finely chopped fresh parsley
• 2 large eggs, lightly beaten
• 4 cloves garlic, minced
• 1 small onion, finely grated
• 1 tablespoon Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 2 tablespoons olive oil (for frying)
• 4 cups marinara sauce (homemade or store-bought)

Step-by-Step Meatball Recipe Instructions

1. In a large mixing bowl, combine ground beef and ground pork. Use your hands to gently mix the meats together without overworking.
2. Add breadcrumbs, grated Parmesan, chopped parsley, beaten eggs, minced garlic, grated onion, Italian seasoning, salt, pepper, and red pepper flakes (if using) to the meat mixture.
3. Mix all ingredients gently but thoroughly with your hands until just combined. Tip: Don’t overwork the mixture or your meatballs will become tough.
4. Cover the bowl with plastic wrap and refrigerate for 30 minutes to allow the flavors to meld and the mixture to firm up.
5. Using a cookie scoop or measuring spoon, portion out the meat mixture into 2-inch balls (about 2 tablespoons each). Roll between your palms to form smooth, round meatballs.
6. Heat olive oil in a large skillet over medium heat. Working in batches to avoid crowding, brown the meatballs on all sides, about 2-3 minutes per side. Note: They don’t need to be fully cooked at this stage.
7. Transfer the browned meatballs to a plate lined with paper towels to absorb excess oil.
8. Pour marinara sauce into a large pot and bring to a simmer over medium-low heat.
9. Carefully add the browned meatballs to the sauce. Cover and simmer gently for 1-1.5 hours, occasionally stirring with care to avoid breaking the meatballs.
10. Serve hot with additional grated Parmesan and chopped fresh parsley.

Serving Suggestions

• Classic spaghetti and meatballs with garlic bread
• Meatball subs with melted provolone cheese
• Party appetizers with toothpicks and a side of extra marinara
• Over creamy polenta for a comforting dinner

Tips for the Best Homemade Meatballs

• Use a meat mixture: The combination of beef and pork creates the perfect balance of flavor and juiciness
• Don’t skip the chill time: Refrigerating the meat mixture helps it firm up and makes rolling easier
• Wet your hands: Slightly dampening your hands prevents the meat from sticking when forming meatballs
• Brown before simmering: Pan-searing creates a flavorful crust that helps meatballs hold their shape in the sauce
• Low and slow cooking: Simmering gently in sauce infuses flavor while keeping meatballs tender

Storage and Make-Ahead Instructions

These meatballs are perfect for meal prep and actually improve in flavor after a day in the refrigerator!

• Refrigerator: Store cooked meatballs in sauce for up to 4 days in an airtight container
• Freezer: Freeze cooked meatballs with or without sauce for up to 3 months
• Make ahead: Form raw meatballs, place on a baking sheet, freeze until solid, then transfer to freezer bags for up to 1 month

Nutrition Information (per serving)

• Calories: 390 kcal
• Carbohydrates: 5g
• Protein: 21g
• Fat: 31g
• Saturated Fat: 12g
• Cholesterol: 91mg
• Sodium: 617mg
• Fiber: 1g

FAQs About Making Italian Meatballs

Can I use all beef for this meatball recipe?

Yes, you can use all beef, but the combination of beef and pork creates the ideal texture and flavor. If using all beef, choose one with at least 15-20% fat content for juiciness.

Can I bake these meatballs instead of pan-frying?

Absolutely! Arrange them on a parchment-lined baking sheet and bake at 400°F for about 20 minutes, then transfer to the sauce to finish cooking.

How do I keep my meatballs from falling apart?

The breadcrumbs and eggs act as binders. Be sure to chill the mixture before forming, and handle gently when browning. Also, don’t move them too early when browning – let them form a crust first.

Can I use dried herbs instead of fresh?

Yes, substitute 1 tablespoon fresh herbs with 1 teaspoon dried. For the parsley, you can use 1-2 tablespoons dried instead of fresh.