If you’re craving tender, flavorful meatballs that taste like they simmered in Nonna’s kitchen, you’re in the right place. These Italian meatballs are soft, juicy, and packed with classic herbs and cheese. They’re easy enough for a weeknight but special enough for Sunday dinner.
Serve them with marinara, pile them into a sub, or set them out as party bites—this recipe does it all.
What Makes This Recipe So Good
- Perfect texture: Milk-soaked breadcrumbs keep the meatballs incredibly tender, never dense or dry.
- Balanced flavor: A blend of beef and pork brings richness, while Parmesan, garlic, and parsley provide depth without overpowering.
- Golden crust, soft center: A quick pan-sear adds color and flavor, then a gentle simmer in sauce keeps them moist.
- Make-ahead friendly: The mixture can rest in the fridge, and the cooked meatballs freeze beautifully.
- Versatile: Delicious with pasta, polenta, a green salad, or as sliders for a crowd.
What You’ll Need
- 1 pound ground beef (80/20)
- 1 pound ground pork
- 1 cup fresh breadcrumbs (from day-old Italian bread, crusts removed)
- 1/2 cup whole milk
- 2 large eggs
- 3 cloves garlic, finely minced
- 1/2 cup grated Parmesan (Parmigiano-Reggiano if possible)
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon kosher salt (or to taste)
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Olive oil for searing
- 3–4 cups marinara sauce (homemade or your favorite brand)
Instructions
- Soak the breadcrumbs: In a small bowl, combine the breadcrumbs and milk. Let them sit 5–10 minutes until the milk is absorbed and the mixture is soft.
- Mix the aromatics: In a large bowl, whisk the eggs. Add garlic, Parmesan, parsley, salt, black pepper, oregano, and red pepper flakes.
Stir to combine.
- Add the meat: Add the ground beef and pork to the bowl. Add the milk-soaked breadcrumbs. Using clean hands, gently mix just until everything is evenly combined. Do not overmix—that can make the meatballs tough.
- Chill the mixture: Cover and refrigerate for 20–30 minutes.
This helps the mixture firm up and makes shaping easier.
- Shape the meatballs: With damp hands, roll into golf ball–sized meatballs (about 1.5 inches). You should get around 20–24 meatballs.
- Brown the meatballs: Heat a large skillet over medium heat and film the bottom with olive oil. Working in batches, sear the meatballs on all sides until browned, about 5–7 minutes total per batch.
Remove to a plate. They don’t need to be cooked through yet.
- Simmer in sauce: Warm the marinara in a wide pot or Dutch oven. Nestle the browned meatballs into the sauce.
Cover and simmer gently over low heat for 20–25 minutes, turning once, until cooked through (165°F internal).
- Rest and serve: Let the meatballs rest in the sauce for 5 minutes. Taste the sauce, adjust salt if needed, then serve over spaghetti, with crusty bread, or as a party appetizer.
Keeping It Fresh
- Refrigerate: Store meatballs with sauce in an airtight container for up to 4 days.
- Freeze: Cool completely, then freeze meatballs in sauce for up to 3 months. For easier portioning, freeze meatballs on a sheet pan first, then transfer to a bag and add sauce separately.
- Reheat: Warm gently on the stove over low heat or in the oven at 325°F until hot.
Add a splash of water if the sauce is too thick.
- Make ahead: The raw mixture can be covered and refrigerated up to 24 hours before shaping and cooking.
Health Benefits
- Protein-rich: Beef and pork provide high-quality protein to keep you full and support muscle health.
- Calcium and nutrients: Parmesan adds calcium and umami. Fresh parsley brings vitamin K and a hit of antioxidants.
- Better fats, better feel: Using a mix of meats spreads the fat content for juiciness without going overboard. You can also use leaner beef if needed.
- Portion control: Meatballs make it easy to track servings—pair with a big salad or roasted veggies to balance the meal.
Pitfalls to Watch Out For
- Overmixing: This is the fastest route to dense meatballs.
Mix until just combined.
- Skipping the pan-sear: Browning adds flavor. If you’re baking instead, brush or mist with oil and use high heat for color.
- Dry breadcrumbs, no soak: Not soaking the breadcrumbs leads to a tighter texture. The milk is key.
- Boiling sauce: Keep the simmer gentle.
A hard boil can make the meatballs tough and the sauce reduce too fast.
- Under-seasoning: Taste your sauce and adjust salt at the end. Parmesan is salty, but the sauce might still need a pinch.
Alternatives
- Meat swaps: Use a beef/veal/pork blend for classic Italian-American flavor. For lighter meatballs, try ground turkey (mix dark and light meat) or chicken and add an extra tablespoon of olive oil for moisture.
- Gluten-free: Use gluten-free breadcrumbs or almond flour.
Still soak them in milk for softness.
- Dairy-free: Replace milk with unsweetened almond milk and skip the Parmesan, or use a dairy-free grated cheese alternative and add 1–2 teaspoons nutritional yeast for umami.
- Baked method: Arrange on a lightly oiled, foil-lined sheet. Bake at 425°F for 12–15 minutes, turning once, until browned, then simmer in sauce for 10 minutes.
- Herb twists: Swap parsley for basil, add a pinch of fennel seed, or use fresh oregano for a brighter flavor.
FAQ
Can I make the meatballs without pork?
Yes. Use all beef, ideally 80/20 for moisture.
You can also replace pork with veal or add a tablespoon of olive oil to keep all-beef meatballs tender.
What’s the best sauce to serve with these?
A simple marinara is perfect. If you prefer a heartier option, add sautéed onions, a splash of red wine, and a bay leaf to your sauce while the meatballs simmer.
How do I keep the meatballs from falling apart?
Use the egg and breadcrumb mixture as written, and chill the mixture before shaping. Searing helps set the exterior so they hold their shape in the sauce.
Can I cook them entirely in the oven?
You can.
Bake at 425°F until browned and cooked through, 15–18 minutes depending on size. For extra flavor, simmer them in warm sauce for 5–10 minutes after baking.
How big should I make the meatballs?
Golf ball–size (about 1.5 inches) cooks evenly and stays juicy. If you make them larger, add a few minutes of simmer time and check for doneness.
What pasta pairs best?
Spaghetti is classic, but bucatini, rigatoni, or shells all work well.
Choose a shape that holds the sauce you love.
In Conclusion
These Italian meatballs are tender, flavorful, and reliably crowd-pleasing. With a few smart steps—soaked breadcrumbs, a gentle mix, and a quick sear—you’ll get juicy results every time. Make a double batch, freeze some for later, and enjoy a cozy, satisfying meal whenever the craving hits.
Serve with your favorite marinara, a sprinkle of Parmesan, and warm bread on the side.