This Italian meatball recipe is a warm embrace from Italy, offering a blend of tender meat, aromatic herbs, and rich cheeses that’ll transport your taste buds straight to an Italian grandma’s kitchen.
Today, I’m thrilled to share a recipe that’s close to my heart and sure to win over yours. It’s my Homemade Italian Meatball Recipe.
Whether you’re a seasoned chef or a beginner in the kitchen, these meatballs are straightforward to make and pack a punch of flavor that’ll make them an instant favorite.
Crafting these meatballs brings together the best of Italian cooking. From the juicy meat mixture to the homemade Italian seasoning, it brings tender meatballs that are perfect with pasta, on a sub, or enjoyed by themselves.
Over the years, I’ve looked for the perfect meatball recipe. Not all meatballs are created equal! However, these are just about the tastiest meatballs ever.
Lily tried them and absolutely loved them. I made a big batch later on so I could stick them in the freezer. Meatballs in the microwave are a great kid snack, haha!
Then again, these juicy meatballs are amazing when they’re fresh. With all these classic Italian ingredients, they’re amazing with a variety of sauces.
So, let’s dive into the reasons this recipe is a must-try and get rolling! Here comes the best homemade Italian meatball recipe!
Some of our other favorite Italian recipes we have on our site include: Easy Scalloped Italian Zucchini Recipe, Best Italian Wedding Soup Recipe (from Scratch), and Italian Stuffed Mushrooms Recipe (Stuffed with Meatballs).
WHY THIS RECIPE WORKS:
- Authentic Italian Flavors: The mix of ground beef, pork, and veal, combined with parmesan cheese and fresh herbs, creates meatballs with authentic Italian taste.
- Easy to Make: Simple steps and common kitchen tools make this recipe accessible to cooks of all levels.
- Meal Prep Friendly: Make a double batch and freeze some for easy, delicious meals on busy days.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Lean ground beef
- Ground pork
- Ground veal
- Large eggs
- Grated Pecorino Romano cheese
- Italian bread crumbs
- Finely chopped white onion
- Fresh parsley
- Grated Parmigiano Reggiano cheese
- Garlic powder
- Onion powder
- Dried oregano
- Black pepper
- Salt
- Dried basil
- Olive oil
HOW TO MAKE ITALIAN MEATBALL RECIPE:
- Preheat the oven to 350°F. Line a sheet tray with parchment paper and set aside.
- In a large bowl, mix together the ground beef, ground pork, ground veal, eggs, pecorino romano cheese, bread crumbs, onion, parsley, Parmigiano-Reggiano cheese, garlic powder, onion powder, dried oregano, pepper, salt, and basil until well combined but do not overmix. It is easiest to use your hands for this step.
- Roll the meat mixture into ¼ cup balls and place them on the prepared sheet tray.
- Heat a large skillet over medium heat; add enough olive oil to coat the bottom of the pan.
- Once hot, fry the meatballs in batches on both sides until golden brown, 2-3 minutes per side. I fried it in about 3 batches.
- Once browned, place the meatballs back on the prepared sheet tray.
- Once all of the meatballs are browned, place the sheet tray into the oven and bake for 20-25 minutes until an internal temperature reaches 165°F. Use immediately or in your favorite recipes.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT MAKES THESE AUTHENTIC?
The careful selection of meats, cheeses, and herbs, along with traditional Italian preparation methods, makes these meatballs genuinely authentic.
Just look at that list of ingredients! It’s right out of a recipe book from an Italian family, haha!
The mix of beef, pork, and veal really makes them stand out from the rest.
CAN I USE A DIFFERENT BLEND OF GROUND MEATS?
Yes, you can customize the meat blend based on personal preference or availability.
Classic recipes often use a mix, but using just one type of ground meat is also fine.
100% pork meatballs or beef are super tasty.
CAN I FINISH THE MEATBALLS IN SAUCE AND NOT IN THE OVEN?
Definitely! Simmering the meatballs in your favorite tomato sauce allows them to soak up the sauce’s flavors, making them even more delicious.
I like to add them to the sauce after the baking step, where they can simmer for hours; that process makes them even more tender, and that’s how I usually serve them.
I’ve also got a good list of additions down below for different ways of making these meatballs.
ANY ADDITIONS?
This recipe is perfect for any Sunday dinner or get-together. For me, classic recipe is all about family and great flavor!
- Mix in chopped Italian sausage for a spicy kick.
- Add a handful of fresh basil for an aromatic twist.
- Incorporate finely minced garlic for extra flavor.
- Try adding a splash of red wine to the meat mixture for depth.
- Fresh mozzarella cubes mixed in will create gooey cheese pockets.
- A teaspoon of Italian seasoning will enhance the herbaceous notes.
- Chopped sun-dried tomatoes can add a tangy sweetness.
- Sprinkle in some chili flakes for a touch of heat.
- Freshly grated nutmeg gives a subtle warmth.
- Mixing in ricotta cheese will make the meatballs even more tender.
ANY SUBSTITUTIONS?
Hey, these would make great meatball subs! Homemade Italian meatballs are super versatile.
- Swap Italian breadcrumbs for panko breadcrumbs or homemade breadcrumbs for a different texture.
- Ground turkey or chicken can be used for a lighter version.
- For a dairy-free option, skip the cheese or use a non-dairy cheese substitute.
- Fresh herbs can replace dried if you have them on hand.
HOW TO STORE:
Refrigerator: Keep in an airtight container for up to 3 days.
Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Reheat directly from frozen.
DANA’S TIPS AND TRICKS:
- Gently mix the ingredients to keep the meatballs tender.
- Use a cookie scoop for evenly sized meatballs.
- Allow the meatballs to rest before serving to lock in juices.
- For extra flavor, simmer the meatballs in homemade marinara sauce.
- Serve alongside garlic bread and a side salad for a complete meal.
- Experiment with your mix of meats and spices to find your perfect combination.
Italian Meatballs are a great way to enjoy a classic Italian dish in the comfort of your own home.
With their rich flavors, tender texture, and the joy they bring to any meal, these meatballs will quickly become a beloved dish for both family and friends.
So why not put on some Italian music, get cooking, and let the magic of this Italian Meatball Recipe turn your kitchen into an Italian trattoria? Buon Appetito!
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If you’ve tried this ITALIAN MEATBALL RECIPE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Best Homemade Italian Meatball Recipe
Ingredients
- 1 pound lean ground beef 80/20
- 1 pound ground pork
- 1 pound ground veal
- 3 large eggs
- 1 & 1/2 cups grated pecorino romano cheese
- 1 cup Italian bread crumbs
- 1/2 cup finely chopped white onion
- 1/2 cup chopped parsley
- 1/2 cup grated Parmigiano-Reggiano cheese
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon dried oregano
- 1 & 1/2 teaspoons black pepper
- 1 teaspoon salt
- 1 teaspoon dried basil
- Olive oil for frying
Instructions
- Preheat the oven to 350°F. Line a sheet tray with parchment paper and set aside.
- In a large bowl, mix together the ground beef, ground pork, ground veal, eggs, pecorino romano cheese, bread crumbs, onion, parsley, Parmigiano-Reggiano cheese, garlic powder, onion powder, dried oregano, pepper, salt, and basil until well combined but do not overmix. It is easiest to use your hands for this step.1 pound lean ground beef, 1 pound ground pork, 1 pound ground veal, 3 large eggs, 1 & 1/2 cups grated pecorino romano cheese, 1 cup Italian bread crumbs, 1/2 cup finely chopped white onion, 1/2 cup chopped parsley, 1/2 cup grated Parmigiano-Reggiano cheese, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried oregano, 1 & 1/2 teaspoons black pepper, 1 teaspoon salt, 1 teaspoon dried basil
- Roll the meat mixture into ¼ cup balls and place them on the prepared sheet tray.
- Heat a large skillet over medium heat; add enough olive oil to coat the bottom of the pan.Olive oil for frying
- Once hot, fry the meatballs in batches on both sides until golden brown, 2-3 minutes per side. I fried it in about 3 batches.
- Once browned, place the meatballs back on the prepared sheet tray.
- Once all of the meatballs are browned, place the sheet tray into the oven and bake for 20-25 minutes until an internal temperature reaches 165°F. Use immediately or in your favorite recipes.
Notes
- Gently mix the ingredients to keep the meatballs tender.
- Use a cookie scoop for evenly sized meatballs.
- Allow the meatballs to rest before serving to lock in juices.
- For extra flavor, simmer the meatballs in homemade marinara sauce.
- Serve alongside garlic bread and a side salad for a complete meal.
- Experiment with your mix of meats and spices to find your perfect combination.
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