Classic Italian Meatballs… just like your grandmother made! These meatballs are tender, juicy, and best of all, so easy to make. Delicious all on their own or with your favorite pasta and sauce!
Everyone… and I mean everyone… needs a good meatball recipe in their life. Because there’s nothing better than spaghetti and meatballs for dinner… and homemade is an absolute MUST.
Homemade meatballs are tender and juicy and perfectly meaty, unlike store bought meatballs which tend to be a bit on the dry, rubbery, cardboard-esque side. They’re also packed with amazing flavor, thanks to the addition of fresh garlic, herbs, and Italian seasoning.
They’re simple, really, but not all meatball recipes are created equal. I’m pretty sure we can all attest to that from firsthand experience! Which is why when you find a good one… you hold on.
This recipe is our absolute favorite… in fact, they’re the only meatballs we make these days! Completely delicious all on their own or with your favorite marinara sauce or alfredo sauce. The best of the best… and so easy to make right in your own kitchen.
Buon Appetito!
what you’ll need for this meatball recipe
Meat – I used a combination of ground beef, ground pork, and ground veal. This is a classic combination that is used both for flavor and for ensuring moist, juicy meatballs.
Breadcrumbs – Breadcrumbs are a traditional ingredient used as a binder in meatballs. Use regular, Italian seasoned, or panko breadcrumbs.
Parmesan – Grated parmesan adds delicious flavor and also acts as an additional binder.
Eggs – Eggs add moisture and richness and help to bind all the ingredients together.
Seasonings – Don’t forget the seasonings! I used a combination of fresh parsley, fresh garlic, Italian seasoning, onion powder, salt and pepper.
tips for success
- Use a combination of meats for the most tender, flavorful meatballs.
- Be generous with seasonings. The meatballs should taste great even without sauce!
- Don’t overwork the mixture. Overworking the mixture will toughen the meat. Mix just until the ingredients are incorporated.
- Use a cookie scoop for uniform size. Although a scoop isn’t necessary, meatballs that are the same size will cook more evenly.
- Don’t over-bake. Use a meat thermometer and cook meatballs just until they reach an internal temperature of 165° F.
Why Use 3 Meats?
Meatballs are traditionally made with a combination of three meats: ground pork, ground beef, and ground veal. This combination not only creates delicious flavor, but also keeps the meatballs perfectly tender and juicy.
Recipe Variations
- Use any combination of ground meats
- Substitute Italian seasoned or panko breadcrumbs for plain breadcrumbs
- Add finely chopped or grated onion
- Use any fresh herbs, such as basil or oregano, in place of parsley
- Use freshly grated Parmesan cheese
- Add additional seasonings, such as dried basil, oregano, rosemary, or thyme
- Make them bigger or smaller according to preference (adjust the baking time as necessary)
storing, freezing & reheating
Refrigerating: Leftover meatballs can be stored in an airtight container in the refrigerator for 3-4 days.
Freezing: To freeze meatballs, let them cool slightly, then transfer them to a freezer bag or freezer-safe container lined with parchment paper. Meatballs can be frozen with or without sauce and should be used within 6 months.
Reheating: To reheat from the refrigerator, transfer to a small skillet or saucepan with sauce. Add a small amount of liquid to keep meatballs from drying out, then reheat over medium heat until warmed through. To reheat from the freezer, thaw in the refrigerator overnight. If meatballs already have sauce, follow the instructions above. If they don’t, add them to sauce and heat in a saucepan over medium heat until warmed through.
Classic Italian Meatballs
Ingredients
- 1 pound ground beef
- 1 pound ground pork
- 1 pound ground veal
- 2 large eggs
- 3/4 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup parsley finely chopped
- 6 cloves garlic minced
- 1 Tablespoon Italian seasoning
- 1 Tablespoon onion powder
- 1 Tablespoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 425° F.
- Combine all ingredients in a large mixing bowl. Use your hands to gently combine, mixing just until ingredients are incorporated.
- Form the mixture into 1 1/2 inch meatballs, gently rolling between your hands to shape them. Space meatballs evenly apart on a rimmed baking sheet lined with parchment paper or aluminum foil.
- Continue until all the meatballs are formed (about 36 total.) *You may need to use multiple baking sheets.
- Bake at 425° for 15-20 minutes, until the internal temperature reaches 165° F.
- Remove from oven and enjoy with your favorite pasta and sauce.
Notes
Tips for Success
-
- Use a combination of meats for the most tender, flavorful meatballs.
-
- Be generous with seasonings. The meatballs should taste great even without sauce!
-
- Don’t overwork the mixture. Overworking the mixture will toughen the meat. Mix just until the ingredients are incorporated.
-
- Use a cookie scoop for uniform size. Although a scoop isn’t necessary, meatballs that are the same size will cook more evenly.
-
- Don’t over-bake. Use a meat thermometer and cook meatballs just until they reach an internal temperature of 165° F.
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