Name: Italian Meatballs
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1 lb ground beef; 1 lb ground pork; 1 cup fresh breadcrumbs; 2⁄3 cup grated Parmesan cheese; 2 large eggs; 4 cloves garlic, minced; 1⁄4 cup chopped fresh parsley; 1 tsp salt; 1⁄2 tsp black pepper; 1 tsp dried oregano; 1⁄2 cup milk; 2 tbsp olive oil; 3 cups marinara sauce

Nothing beats the comforting aroma of Italian meatballs simmering in a rich tomato sauce. Whether you serve them over spaghetti, tuck them into a crusty sandwich, or enjoy them solo with a sprinkle of Parmesan, these meatballs are a timeless classic that brings hearty flavor to any meal.

Made with a combination of ground beef and pork, fresh garlic, Parmesan cheese, and Italian herbs, each meatball is tender, juicy, and packed with bold, savory notes. The magic truly happens when they gently simmer in a homemade marinara sauce, allowing every bite to soak up that rich tomato goodness.

What Kind of Meat Should I Use for Italian Meatballs?

The key to the perfect Italian meatballs lies in using a mix of meats. Ground beef provides richness, while ground pork adds tenderness and flavor. You can also substitute veal or use just beef in a pinch, but the beef/pork combo creates the most balanced texture and taste.

Ingredients for the Italian Meatballs

1 lb ground beef
1 lb ground pork
1 cup fresh breadcrumbs
2/3 cup grated Parmesan cheese
2 large eggs
4 cloves garlic, minced
1/4 cup chopped fresh parsley
1 tsp salt
1/2 tsp black pepper
1 tsp dried oregano
1/2 cup milk
2 tbsp olive oil (for browning)
3 cups marinara sauce (homemade or store-bought)

How To Make the Italian Meatballs

Step 1: Prepare the Meatball Mixture

In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, eggs, garlic, parsley, salt, pepper, oregano, and milk. Mix gently with your hands until just combined. Be careful not to overwork the mixture to avoid tough meatballs.

Step 2: Shape the Meatballs

Use a scoop or your hands to shape the mixture into 1.5-inch balls. Place them on a parchment-lined baking sheet or plate.

Step 3: Brown the Meatballs

Heat olive oil in a large skillet over medium heat. Working in batches, brown the meatballs on all sides, turning gently with tongs. This step adds flavor and helps them hold their shape.

Step 4: Simmer in Sauce

Transfer the browned meatballs to a large saucepan or Dutch oven. Pour in marinara sauce and bring to a gentle simmer. Cover and cook for 25–30 minutes, allowing the flavors to meld.

Step 5: Serve and Enjoy

Serve your meatballs hot with spaghetti, in a sub roll, or as an appetizer with toothpicks and extra sauce.

How to Serve and Store Italian Meatballs

Italian meatballs are endlessly versatile. Serve them over pasta for a traditional dinner, nest them in sandwich rolls with melted mozzarella, or offer them as party bites on a platter. They’re also a great make-ahead option for busy nights.

Store leftovers in an airtight container in the fridge for up to 4 days. To freeze, cool completely and transfer to freezer-safe bags or containers. They’ll keep well for up to 3 months. Reheat gently in sauce on the stovetop or in the microwave.

Frequently Asked Questions

Can I bake the meatballs instead of frying?

Yes! Bake them at 400°F for 20–22 minutes on a parchment-lined baking sheet. Then simmer in sauce as usual.

What kind of breadcrumbs work best?

Fresh breadcrumbs made from day-old bread offer the best texture. In a pinch, store-bought plain or Italian breadcrumbs work fine.

Can I make these meatballs gluten-free?

Absolutely. Swap the breadcrumbs with a gluten-free version or crushed rice crackers.

Can I use only beef?

Yes, you can use only ground beef, though they may be a bit denser. The pork adds a nice tenderness.

How do I keep meatballs from falling apart?

Don’t skip the eggs and breadcrumbs—they act as binders. Also, avoid overmixing the meat mixture.

Can I double the recipe?

Definitely. This recipe scales well and is great for meal prep or feeding a crowd.

Want More Comfort Food Classics?

If you’re a fan of hearty, satisfying dishes like these Italian meatballs, don’t miss these reader-favorite recipes:

📌 Save this recipe to your Pinterest dinner board so you can always have it on hand.

And let me know in the comments how yours turned out. Did you try veal? Add a pinch of red pepper flakes for heat? I love seeing all the tasty twists readers put on this classic dish.

More recipes and daily ideas are always posted on my Pinterest board — be sure to follow along!

Italian Meatballs

Author: Nina Klatten
Total Time: 50 minutes
Yield: 24 meatballs

Print Recipe

Description

These classic Italian Meatballs are juicy, flavorful, and simmered in a rich marinara sauce. Perfect over spaghetti, in a sub, or as a party bite, they’re a comforting favorite that never goes out of style.

Instructions

1. In a large bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, eggs, garlic, parsley, salt, pepper, oregano, and milk. Mix gently with your hands until just combined.

2. Shape the mixture into 1.5-inch balls and place on a parchment-lined baking sheet.

3. Heat olive oil in a large skillet over medium heat. Brown the meatballs on all sides in batches.

4. Transfer browned meatballs to a saucepan. Add marinara sauce and bring to a simmer. Cover and cook for 25–30 minutes.

5. Serve hot with spaghetti, in a sandwich roll, or as an appetizer.