Italian Meatballs

These homemade Italian meatballs are bursting with flavor! Tender and juicy, simmered on the stovetop in a rich sauce, they are ready in just 30 minutes.

The Best Italian Meatball Recipe

The best Italian meatball recipe starts with a mixture of ground beef and pork seasoned with parmesan cheese, parsley, and Italian seasoning.

Then they are pan-fried until golden brown and cooked through. After that, they are simmered in a homemade marinara sauce and topped with Parmesan cheese.

This juicy meatballs recipe will surely be a hit with your family. Serve the best Italian meatballs recipe over a bed of spaghetti for a delicious and satisfying meal.

If you’re a fan of Italian homemade meatballs and spaghetti, you must try my recipe for meatballs smothered in gravy! It’s delicious served over mashed potatoes.

Homemade Italian Meatball Ingredients

Here is what you will need to make these Italian sausage meatballs.

• Ground Beef and Pork – I recommend using a combination of ground beef and ground pork for the best ideal fat content. Veal can also be added for a unique flavor of the meatballs, but it is optional.
• Parmesan Cheese – Instead of using fresh breadcrumbs mixed with milk to make a panade, we will use finely grated parmesan cheese. This helps to absorb the juices as the meatballs cook, ensuring the meatballs stay nice and moist.
• Herbs and Seasonings – I highly recommend using organic herbs, and for this recipe, we will use parsley and Italian seasoning. You can also substitute using fresh herbs.
• Egg – The purpose of adding an egg to the meatball mixture is to help bind the mixture together.
• Milk – I suggest using whole milk instead of cold water for the best texture. The richness and moisture it adds will give the meatballs extra flavor.
• Salt + Pepper – Season generously with salt and black pepper for best results.

• Oil – to give the meatballs a more delicious flavor, try browning them in a large skillet with some bacon grease. Alternatively, butter or another neutral-flavored oil can be used for browning.

How to Make Italian Meatballs for Spaghetti

Step 1: Add ground meat, herbs, spices, egg, and dairy ingredient for your meatballs to a large mixing bowl.Thoroughly combine the meatball ingredients using your hands. Then shape the meat mixture into firm meatballs, about two teaspoons of mixture per meatball.

Step 2: Heat a large cast iron skillet over medium-high heat on the stovetop and add the oil. Once the oil is hot, place meatballs in the skillet in a single layer.

Gently cook the meatballs on each side for 3-4 minutes or until they are golden brown and have reached an internal temperature of 165˚F.

Cook the meatballs in batches, assuring that each one is evenly browned. Once the meatballs have cooked, transfer them to a plate and set aside.

Step 3: Once the meatballs are ready, it is time to make the homemade italian meatball sauce recipe. You can make your sauce in the same skillet you used to make the meatballs or opt for store-bought sauce for a quicker option.

Step 4: Return the meatballs to the cast iron skillet with the sauce and gently toss them until they are well coated. Allow the meatballs to simmer in the sauce for 15-20 minutes before serving.

Step 5: Finally, complete your meal of Italian meatballs by serving them over a bed of spaghetti noodles or your favorite pasta. Top with freshly grated parmesan cheese and serve with a side salad, the perfect accompaniment to this hearty dish.

Tips for Making easy Italian meatballs

• Use Fresh, High-Quality Ingredients: The freshest ingredients will provide unparalleled flavor for the best meatball recipe. Use fresh Parmigiano-Reggiano, onion, fresh garlic, organic dried or fresh parsley, and Italian seasoning.

• Be Consistent: To ensure even cooking, make sure your meatballs are kept small and uniform in size. You can use a cookie scoop to measure out 2-inch meatballs. Large-sized meatballs will take longer to cook compared to smaller meatballs.

• Trouble Shaping the Meatballs: If you are having trouble shaping your meatball mixture, it may be too wet or too dry. If the meatballs are too wet, add more grated parmesan cheese or Italian breadcrumbs to bind the meat. If they are too dry, add more milk or another large egg.

• Mixture Sticking to Your Hands: Working with slightly damp hands (oil or water) will help keep the meatball mixture from adhering to your hands.

• Use a Well Seasoned Skillet: Use a well-seasoned cast iron skillet or enameled skillet to keep the meatballs from sticking to the pan.

• Make an Extra Batch: Meatballs are an ideal make-ahead dinner or meal prep option as they can be stored in the freezer. Making extra batches of meatballs is a great way to ensure you have delicious meals on hand for the future.

Make Ahead Options for Meatballs

• Day in Advance – You can make this Italian meatball recipe a day in advance; mix the ingredients, shape them into balls, and keep them in an air-tight container in the refrigerator.

• Freezer – Make a double batch and freeze them for a future Italian spaghetti and meatballs meal. When you are ready to cook the meatballs, thaw the frozen meatballs in the refrigerator overnight and then prepare them the next day.

To Store and ReHeat

Meatballs can be an incredibly versatile and nutritious meal. Make an extra batch to keep in the freezer for make-ahead meal options.

• To Store: If you have leftovers, they can be easily stored in an airtight container in the refrigerator and enjoyed throughout the week.

• To Freeze: You can store the meatballs, cooked or uncooked, in the freezer for up to 3 months. When ready to eat, thaw the meatballs in the refrigerator overnight before reheating.
  • Cooked Meatballs: Allow the meatballs to cool completely. Then arrange them on a baking sheet in a single layer. Place in the freezer for 30 minutes. Then, transfer to a freezer-safe container or sealed freezer bag.
  • Uncooked Meatballs: Form them into small balls and place them on a parchment-lined baking sheet. Place the baking sheet in the freezer and freeze the meatballs until they are solid. Once they are frozen, transfer them to a freezer-safe bag.

• To Reheat: Leftover meatballs without sauce can be reheated in a 350F preheated oven for 5-10 minutes. For meatballs with sauce, reheat over medium heat on the stovetop until thoroughly heated, about 10 minutes.