The BEST Italian Meatballs Recipe

If you’re craving something hearty, comforting, and absolutely mouthwatering, you’ve got to try The BEST Italian Meatballs Recipe I’ve perfected over the years. Trust me, these meatballs are juicy, flavorful, and soak up that rich marinara like a dream. Whether you’re serving up a weeknight dinner or impressing guests, you’ll find this recipe easy to follow and rewarding every single time.

this Recipe

Ingredients You’ll Need

I love that this recipe brings together classic ingredients that you can find easily, and once you mix them up, they truly elevate each other. Using fresh herbs and good-quality Parmesan really makes a difference, so don’t skimp there!

• Ground beef (85%-15% meat to fat ratio): Provides richness and moisture, but not too fatty.
• Ground pork: Adds tenderness and a subtle sweetness to balance beef.
• Bread slice soaked in milk: Acts as a binder to keep meatballs soft; squeeze out excess milk so it’s damp but not soggy.
• Eggs: Another binder that holds everything together perfectly.
• Yellow onion, minced: Brings sweetness and texture; sauté if you want a milder flavor.
• Garlic cloves, pressed: For that unmistakable aromatic punch.
• Fresh grated Parmesan cheese: Adds savory depth and umami.
• Fresh basil and parsley, minced: Classic Italian herbs that brighten the flavor.
• Good quality marinara sauce: Homemade is best, but a quality store-bought jar will work great.
• Olive oil: For searing the meatballs to get a beautiful crust.
• Kosher salt and black pepper: Essential seasonings to taste.

Variations

One of the things I love most about The BEST Italian Meatballs Recipe is how adaptable it is. Over time, I’ve played around with different tweaks, and you should feel free to do the same – make it your own!

• Spicy kick: I sometimes add 1/2 to 1 teaspoon of crushed red pepper flakes to the meat mixture for a little heat, which my family loves.
• Gluten-free: For gluten-sensitive friends, swapping regular bread for gluten-free bread works well—just use two smaller slices instead of one.
• Cheese lover’s variation: Mix in some shredded mozzarella for a melty surprise inside each meatball.
• Herb swap: Feel free to add oregano or thyme if you want a more herbaceous flavor.

How to Make The BEST Italian Meatballs Recipe

Step 1: Combine Your Ingredients Gently

Start by preheating your oven to 350°F. In a large mixing bowl, combine the ground beef, ground pork, eggs, freshly grated Parmesan, minced onion, pressed garlic, fresh herbs, salt, and pepper. Remember to squeeze out the milk from your soaked bread slice before breaking it into pieces and adding it in. Mix everything gently—this is key. You want everything just combined, not mashed together. Overmixing can make your meatballs tough, and that’s the last thing we want.

Step 2: Shape and Sear the Meatballs

I like to get my hands lightly greased with cooking spray before scooping out the meat mixture with a cookie scoop — #40 size is my go-to, but you can make yours any size you want. Roll all your meatballs first, then heat a large oven-safe skillet over medium to medium-high heat and add the olive oil. Once hot, add the meatballs and sear them until they form a nice golden crust on one side, about 2 minutes. Then flip and give the other side a quick sear.

Step 3: Add the Marinara and Bake

Pour your warm marinara sauce evenly over the meatballs in the pan, then gently shake the pan to coat them all nicely. Transfer the skillet to your preheated oven and bake for about 20 minutes until cooked through. The flavors really meld during the bake, and the sauce keeps the meatballs juicy.

Step 4: Garnish and Serve

Once baked, sprinkle fresh minced basil and some more grated Parmesan on top to finish. It’s these fresh touches that lift these meatballs from excellent to unbeatable.

How to Serve The BEST Italian Meatballs Recipe

Garnishes

I’m a big fan of fresh basil and freshly grated Parmesan as garnishes — they add those herbal and cheesy notes that brighten the whole dish. Sometimes I also sprinkle a little chopped parsley on top for color and freshness.

Side Dishes

This recipe pairs beautifully with spaghetti or any pasta you love, but I also enjoy serving it over creamy polenta or even alongside garlic bread and a crisp green salad. The richness of the meatballs matches well with something fresh or mildly flavored.

Creative Ways to Present

For special occasions, I like to serve these meatballs on toasted Italian bread toasting under the broiler, then ladling the meatballs and sauce over for a sort of open-faced meatball sandwich. It’s always a hit at casual dinner parties or family gatherings!

Make Ahead and Storage

Storing Leftovers

Once cooled, store your meatballs in an airtight container in the refrigerator. I’ve found they last up to 5 days and still taste fantastic reheated.

Freezing

These meatballs freeze beautifully. I usually freeze them in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. When you’re ready, thaw overnight in the fridge and reheat gently in a pan with sauce.

Reheating

To reheat, I warm them slowly over low heat in a skillet with some marinara to keep them moist. Microwaving is quick but sometimes dries them out a bit, so the stove method is my favorite if you have the time.

FAQs

Final Thoughts

I absolutely love how this recipe fills the house with that classic Italian aroma and brings everyone running to the table. There’s something so satisfying about homemade meatballs, especially when they’re this tender, flavorful, and nestled in a rich sauce. I’m confident you’ll enjoy making and eating The BEST Italian Meatballs Recipe just as much as I do — it’s one of those dishes that turns any meal into a special occasion. So grab your apron and give it a go; I promise your family and friends will thank you!

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