Italian Meatball Recipe
Make the best Italian meatball recipe at home! Juicy, tender, and full of flavor with ground beef, parmesan, and tomato sauce.
Ingredients
- For the Meatballs
- 1 lb ground beef 80/20 blend for flavor and juiciness
- ½ lb ground pork adds richness and tenderness
- ¾ cup breadcrumbs plain or Italian-style
- ½ cup grated parmesan cheese
- ½ cup whole milk softens the breadcrumbs
- 2 large eggs lightly beaten
- 3 cloves garlic minced
- 2 tablespoons fresh parsley finely chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasonings or a mix of oregano, basil, and thyme
- 2 tablespoons olive oil for searing or brushing before baking
- For the Sauce
- 3 cups marinara sauce homemade or store bought
- 1 tablespoon olive oil
- Optional: ½ teaspoon red pepper flakes for a little heat
Instructions
- Preheat and Prepare
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil, then lightly brush it with olive oil.
- Soak the Breadcrumbs
- In a large bowl, combine the breadcrumbs and milk. Let them sit for 2–3 minutes to absorb the liquid.
- Mix the Meatball Ingredients
- Add ground beef, ground pork, eggs, garlic, parmesan, parsley, salt, pepper, and Italian seasonings into the bowl.
- Use your hands to gently mix everything until just combined.
- Shape the Meatballs
- Use an ice cream scoop or spoon to portion equal-sized balls (about 1½ inches wide). Roll them gently between your palms.
- Bake or Sear the Meatballs
- Option 1: Bake
- Place the meatballs evenly on your baking sheet. Brush the tops lightly with olive oil and bake for 18–20 minutes, or until browned and cooked through.
- Option 2: Pan-Sear First
- For extra flavor, heat 2 tablespoons olive oil in a skillet and brown the meatballs for about 2–3 minutes per side before transferring to the oven to finish baking.
- Simmer in Sauce
- While the meatballs cook, warm marinara sauce in a large skillet over medium heat. Once the meatballs are done, gently transfer them into the sauce. Simmer for 10–15 minutes so the flavors meld beautifully.
- Serve and Enjoy
- Top with grated parmesan cheese and extra fresh parsley. Serve over spaghetti, in sandwiches, or straight from the pot.
Notes
- Don’t overmix the meat — it can make the meatballs tough.
- Use a mix of ground meats (beef and pork) for the best flavor and texture.
- Soak breadcrumbs in milk for tenderness — it’s the secret to juicy meatballs.
- Browning first adds more flavor; baking keeps it simple and less messy.
- Simmer gently in sauce; don’t boil, or they may fall apart.
- Storage: Refrigerate up to 4 days or freeze for 3 months.
- Reheat: In the oven at 350°F or in a skillet with a little sauce or broth.
- Serving idea: Sprinkle with extra grated parmesan cheese and pair with garlic bread.