Italian Meatball Recipe + Video

My Italian meatball recipe combines ground beef and pork with fresh herbs and grated Parmesan for plenty of flavor. Make a batch in 30 minutes!

There’s a secret ingredient to this recipe that will blow your mind - tomato sauce in the meatballs! It adds just the right amount of sweetness and acid so you can enjoy these plain if you wish.

Once they’re in the oven, you’ll have your hands free to make freshly cooked pasta or your favorite side dishes while they bake.

While these authentic Italian meatballs are a personal favorite, I have dozens of other variations and flavors for you to try!

Italian Meatball Recipe - Tips and Tricks

• Don’t overmix! Combine the ingredients just until everything is well incorporated. If you overwork the mixture, your meatballs will come out tough and dry.
• Use your favorite blend of meat. You can use equal amounts of pork and veal if you prefer. Or, substitute ground sausage for the pork.
• Feeding a crowd? Easily double the recipe for potlucks and parties. In fact, you can scale this up as much as needed for larger events too!
• Tip for preventing cracks: Lightly wet your hands before forming each round to create a smoother surface. Plus, the mixture is less likely to stick to your skin.
• Hide the veggies! My husband is not a fan of onions or garlic (shocking, I know!), so I grate them with a microplane. That way, the flavors are there without any larger pieces to bite into.

Video: Authentic Italian Meatballs

To see us make these from start to finish, watch the video in this post.

Serving Suggestions

We tend to pile these onto spaghetti and smother them in my Roasted Tomato Sauce. You could also serve them as appetizers or party snacks with marinara for dunking!

Need a quick lunch? Stuff some leftovers into a hoagie for an easy meatball sandwich. Or pair this Italian meatball recipe with a simple salad for a lighter option.

Kitchen Tools You Will Need

• Baking Sheets lined with parchment paper
• Mixing Bowl - I like to have a variety of sizes on hand, and this set has them all.
• 2 Tablespoon Scoop - Also great for cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
• Microplane/Zester - Grates fresh Parmesan into perfectly delicate pieces. I use it for garlic as well!

FAQ - Common Recipe Questions

How much does this Italian meatball recipe make?

When using a 2 tablespoon scoop, I can usually get 30 meatballs out of each batch.

Should the meat be chilled for authentic Italian meatballs?
Yes! It’s important that the fat doesn’t melt before these go in the oven, so mix your ingredients straight out of the refrigerator for best results.

If your kitchen is particularly warm, you may want to chill the mixture for a few minutes before scooping it into rounds.

How long will leftovers last in the refrigerator?

These will keep for up to 4 days when stored in an airtight container, or you can freeze them instead!

Allow them to cool on the pan, then place them in the freezer for about an hour or until solid. Transfer to a zippered storage bag and store for 3 to 4 months.

Enjoy!

With love from our simple kitchen to yours. 

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Yield: 30 meatballs

Author: Donna Elick

Italian Meatball Recipe

Authentic Italian meatball recipe combines ground beef and pork with fresh herbs and grated Parmesan for plenty of flavor. Make a batch in 30 minutes!

Prep time: 5 MinCook time: 25 MinTotal time: 30 Min

Ingredients

• 1 pound lean ground beef
• 1 pound ground pork
• 1 cup Italian breadcrumbs
• 1/4 cup Parmesan grated cheese
• 2 tablespoons whole milk
• 2 garlic cloves, minced
• 1/2 small yellow onion, diced
• 1/4 cup tomato sauce
• 2 tablespoons chopped fresh Italian flat leaf parsley
• 2 tablespoons chopped fresh basil
• 1/2 teaspoon fresh cracked black pepper
• 2 large eggs, lightly beaten

Instructions

1. Preheat oven to 400°F. Prepare 2 baking sheets by lining with parchment paper.
2. In a large mixing bowl, combine all ingredients.
3. Mix well, do not over mix or you will have tough meatballs.
4. Using a 2 tablespoon scoop, scoop out meat and place on baking sheet.
5. After all meatballs have been scooped onto tray, roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less. Put in oven on 400° for 20-25 minutes (for 2 trays).
6. Remove and transfer to sauce or serve immediately.

DONNA'S NOTES

1. You can use half pork, half veal if you prefer, or even substitute ground sausage for the pork.

https://www.theslowroasteditalian.com/2011/06/baked-italian-meatballs.html

Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2011 The Slow Roasted Italian – All rights reserved.

Originally published June 2011, updated and republished January 2022

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