Homemade Italian Meatballs
These tender, juicy Italian meatballs combine ground beef and pork with Parmesan cheese, fresh herbs, and a milk-soaked breadcrumb panade that locks in moisture for a melt-in-your-mouth texture. Simmered in rich marinara sauce, they're perfect for Sunday dinner and taste even better the next day.
Equipment
- Large mixing bowl
- Medium mixing bowl
- Cookie scoop or ice cream scoop - 1.5 tablespoon size
- Rimmed Baking Sheet
- Parchment paper
- Large pot or Dutch oven - For simmering in sauce
- Wooden spoon or silicone spatula
- Meat thermometer - optional but helpful
Ingredients
- 1 lb ground beef - 450g, 80/20 blend or ground chuck
- 1 lb ground pork - 450g
- 1 cup Italian breadcrumbs - 120g
- 1/2 cup whole milk - 120ml
- 2 large eggs
- 1 cup Parmesan cheese - 100g, freshly grated
- 4 cloves garlic - minced
- 1/4 cup fresh parsley - 15g, finely chopped
- 2 tablespoons fresh basil - finely chopped
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes - optional
- 3 tablespoons olive oil - for browning
- 4 cups marinara sauce - 960ml
For Serving
- spaghetti or pasta of choice - cooked al dente
- extra Parmesan cheese - freshly grated, for garnish
- fresh basil - for garnish
- hoagie rolls - for meatball subs, toasted
- mozzarella cheese - sliced or shredded, for subs
Instructions
- Combine breadcrumbs and whole milk in a medium bowl. Let sit for 5-10 minutes until the breadcrumbs absorb all the milk and form a thick paste.
- In a large bowl, combine ground beef, ground pork, eggs, Parmesan cheese, garlic, parsley, basil, salt, pepper, oregano, red pepper flakes (if using), and the milk-soaked breadcrumb mixture. Gently mix with your hands until just combined, being careful not to overmix.
- Line a rimmed baking sheet with parchment paper. Using a 1.5 tablespoon cookie scoop or your hands, portion the mixture and roll into smooth, round balls. Place on the prepared baking sheet about 1 inch apart. Lightly wet your hands with water to prevent sticking.
- Preheat oven to 400°F (200°C). Drizzle or brush olive oil over the meatballs on the baking sheet. Bake for 15-18 minutes until browned and mostly cooked through.
- Pour marinara sauce into a large pot or Dutch oven and heat over medium until simmering. Carefully transfer the browned meatballs to the sauce. Reduce heat to low, cover, and simmer gently for 30-40 minutes until meatballs reach an internal temperature of 165°F (74°C).
- Serve hot over pasta, in toasted hoagie rolls, or as an appetizer. Spoon extra sauce over the top and garnish with freshly grated Parmesan and chopped fresh basil.
Notes
- Use your hands to mix the ingredients rather than a spoon or mixer for better control and to prevent overmixing. Overworking the meat develops too much protein structure and results in tough, dense meatballs.
- Choose ground beef with 15-20% fat content for the most tender results. Lean meat makes dry meatballs.
- Lightly wet your hands when rolling meatballs to prevent the mixture from sticking and to create smoother surfaces.
- A cookie scoop ensures uniform size so all meatballs cook evenly.
- Don't skip the browning step – it creates a flavorful crust and helps the meatballs hold their shape in the sauce.
- Gentle simmering is key. Boiling will break apart the meatballs and make them tough.
- Store cooked meatballs in an airtight container with sauce in the refrigerator for up to 4 days. They taste even better the next day as flavors meld.
- Freeze cooked meatballs with sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- To freeze uncooked meatballs, place shaped meatballs on a baking sheet until solid (about 2 hours), then transfer to a freezer bag. Cook from frozen, adding 5-10 minutes to cooking time.
- Fresh herbs provide brighter, more authentic flavor than dried herbs, though dried herbs can be substituted in a pinch.