Best Italian Meatballs

These Italian meatballs combine ground beef and pork to create a juicy, tender texture that melts in your mouth. Rich with parmesan, fresh herbs, and garlic, they are simmered in a vibrant marinara sauce making them perfect served over spaghetti, inside a sub sandwich, or alongside your favorite sides. This recipe has evolved over the years to balance flavor and moisture, inspired by family gatherings and countless requests from friends.

I first made these meatballs after my grandmother shared her tips and now they are requested at every party I host. They instantly bring everyone together with their comforting, classic taste.

Ingredients

• Ground beef: 85 percent to 15 percent fat content is ideal for juicy meatballs
• Ground pork: adds extra moisture and richness to the mixture
• Fresh parmesan cheese: finely grated adds tang, acts as a binder, and enhances texture
• Fresh garlic cloves: provide robust flavor avoid preminced for freshness
• Fresh basil and parsley: pack a fragrant punch, but dried herbs can be used at half the quantity
• Bread soaked in milk: replaces breadcrumbs to keep meatballs tender and hold the mixture together
• Whole milk: soaks the bread for moisture choose whole milk for best results
• Salt and black pepper: for seasoning balance

Instructions

Soak the bread:

Saturate the bread in milk thoroughly and let it rest while you prepare other ingredients to ensure maximum moisture retention

Mix meats and seasonings:

Combine the ground beef and pork in a large bowl followed by grated parmesan, minced garlic, chopped herbs, salt, and pepper gently mix just until combined to avoid dense meatballs

Add the soaked bread:

Squeeze the soaked bread to remove excess milk and crumble it evenly into the meat mixture last folding gently without overworking

Portion and roll:

Use a cookie scoop or spoon to portion meatballs evenly and roll them between your palms into balls place finished meatballs on parchment paper to rest while you heat the pan

Sear the meatballs:

Preheat the pan over medium heat and carefully place the meatballs in letting them sear on one side until they develop a golden crust before flipping to sear the opposite side

Add sauce and transfer:

Pour warm marinara sauce over the meatballs in the pan to coat them evenly then transfer the pan or meatballs and sauce to a preheated oven at 350 degrees Fahrenheit

Bake to finish:

Bake for about 20 minutes allowing the meatballs to finish cooking in the sauce which deepens their flavor and keeps them moist inside and out

My favorite part is the aroma of fresh herbs and garlic sizzling as the meatballs brown. One family gathering the kids who usually won’t try new foods devoured these and asked for seconds it’s a dish that makes memories and fills the kitchen with warmth

Ingredient Substitutions

To make this recipe gluten free swap regular bread for gluten free bread using two slices as gluten free varieties often come smaller. Turkey or chicken can replace beef and pork however for leaner meats add extra breadcrumbs to keep meatballs from falling apart as lean meats have less fat. Dried herbs are acceptable but use half the amount compared to fresh to avoid overpowering the flavors. Parmesan can be substituted with pecorino romano for a sharper, saltier taste if desired.

Serving Suggestions

Pair these meatballs with spaghetti or your favorite pasta topped with extra marinara sauce. Use meatballs as a filling for a classic Italian meatball sub sandwich with melted mozzarella and toasted bread. Serve alongside roasted vegetables or a simple salad for a lighter meal option.

Storage Tips

Leftover meatballs keep well refrigerated for up to three days reheat gently on the stove or in the oven to retain moisture. Freeze fully cooked meatballs without sauce by flash freezing on a wire rack then transferring to freezer bags this prevents sticking and keeps shape intact. If freezing in sauce portion them carefully in airtight containers or ziptop bags removing as much air as possible to maintain freshness.

These meatballs are easy to make and great for feeding a crowd. Their rich flavor and tender texture make them a go to for weeknights or special occasions.

FAQs About This Recipe

→ Can I prepare the meatballs ahead of time?

Cook the meatballs in advance, then refrigerate and reheat before serving. Avoid storing uncooked portions to maintain texture.

→ Is slow cooking suitable for these meatballs?

Yes, after searing, transfer the meatballs to a slow cooker, add sauce, and cook for 3 hours on high or 6 hours on low for tender results.

→ Can I substitute the meats used?

Turkey or chicken can replace pork and beef, but use one type only. Add extra bread crumbs if the mixture feels too loose.

→ How do I keep meatballs moist and tender?

Soaking bread in milk before mixing helps retain moisture and prevents the meatballs from becoming dense or dry.

→ What tools help in shaping uniform meatballs?

Using a cookie scoop ensures even-sized portions, allowing consistent cooking and a uniform appearance.