Best Italian Meatballs

Juicy and tender Italian meatballs have been a beloved family favorite for years. These meatballs combine ground pork and beef with parmesan cheese, fresh herbs, and garlic, then simmer slowly in a rich marinara sauce. Whether served over spaghetti, tucked inside a sub, or alongside your preferred sides, they bring comfort and satisfaction every time.

I first made this recipe for a family gathering, and it instantly became the requested dish at every party. The balance of meat and seasoning keeps them juicy, and the sauce just makes them unforgettable.

Ingredients

• Ground beef: with an 85 to 15 meat to fat ratio is best for juiciness and flavor
• Ground pork: complements beef by adding tenderness and richness
• Milksoaked bread: replaces breadcrumbs and locks in moisture use good quality white or gluten free bread depending on diet
• Fresh grated parmesan cheese: contributes subtle nuttiness, flavor, and helps hold the meatballs together
• Fresh garlic: gives a sharp, vibrant flavor that preminced cannot match
• Fresh basil and parsley: provide a fragrant eastern Italian flair halve amount if using dried herbs since they are more potent
• Marinara sauce: can be store bought for convenience or homemade for extra depth
• Olive oil: for searing the meatballs adds a silky texture and enhances browning

Instructions

Prepare the bread and mix:

Start soaking the bread in cold milk so it softens fully by the time you mix the meat. Combine ground beef and pork in a large bowl along with grated parmesan, chopped fresh herbs, minced garlic, and seasonings. Squeeze the milk from the bread and crumble it into the mixture last. Mix gently but thoroughly to combine without overmixing which can make the meatballs tough.

Form the meatballs:

Roll the meat mixture into evenly sized balls using a cookie scoop or spoon placing them on parchment paper. This keeps the size consistent so they cook evenly. Allow all meatballs to be formed before starting to cook any so none overcook while others finish rolling.

Sear the meatballs:

Heat a large skillet with olive oil over medium heat. Add the meatballs and sear on one side without moving them for 2 minutes until a beautiful crust forms. Flip carefully to brown the opposite side then pour marinara sauce over the whole pan ensuring each meatball gets coated.

Bake in sauce:

Transfer the skillet or contents into a preheated oven at 350 degrees Fahrenheit. Bake the meatballs in the sauce for about 20 minutes until cooked through. Cooking the meatballs in the sauce develops the best flavor and keeps them juicy.

This recipe's star for me is always the fresh parmesan cheese. It lifts the flavor beyond just seasoning and also prevents the meatballs from drying out. I remember when my grandmother first taught me to soak bread in milk instead of using dry crumbs it was a game changer for texture that never fails.

Storage tips

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in sauce on the stovetop or oven to maintain moisture. For longer storage, freeze cooked meatballs without sauce on a wire rack first then transfer to freezer bags. Freeze up to 3 months. Reheat by thawing overnight and warming in sauce to restore texture and flavor.

Ingredient substitutions

Ground turkey or chicken can be used but keep the meat all one type and add a little extra breadcrumb for binding as these are leaner. You can use dried herbs if fresh are unavailable using half the amount. Parmesan can be swapped for Pecorino Romano for a sharper flavor but it will intensify the taste.

Serving suggestions

Serve over freshly cooked spaghetti or any pasta of your choice. For sandwiches pile meatballs into a toasted hoagie roll with extra marinara and melted mozzarella for a classic meatball sub. For a low carb option swap pasta for zucchini noodles or serve alongside roasted vegetables.

Make the meatballs a day ahead for easier entertaining and deeper flavor. Serve warm with extra parmesan and enjoy.

Common Recipe Questions

→ Can the meatballs be prepared ahead of time?

Yes, meatballs can be cooked in advance and stored in the refrigerator. Reheat gently in the oven or slow cooker. Avoid storing uncooked rolled meatballs to maintain texture.

→ Is it possible to cook these meatballs in a slow cooker?

Absolutely. After searing the meatballs, transfer them to the slow cooker, cover with sauce, and cook for 3 hours on high or 6 hours on low for tender results.

→ Can other types of ground meat be used?

Yes. Turkey or chicken can replace beef and pork but keep the meat type consistent. If needed, add extra bread crumbs to bind lighter meats.

→ What is the benefit of soaking bread in milk for the mixture?

Milk-soaked bread adds moisture and helps keep the meatballs tender while preventing them from falling apart during cooking.

→ How can I ensure the meatballs are evenly sized?

Using a cookie scoop or evenly sized spoonfuls ensures consistent meatballs that cook evenly and maintain a uniform texture.