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!
While these authentic Italian meatballs are a personal favorite, I have dozens of other variations and flavors for you to try!
Italian Meatball Recipe
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.
How to Make Beef and Sausage Meatballs
Be sure to watch the video! Look for it in the recipe card, at the bottom of this post.
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 rather than dicing or mincing. This way, the flavors are there without any larger pieces to bite into.
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.
Italian Meatball Recipe FAQ
How many meatballs does this recipe make?
When using a 2 tablespoon scoop, I can usually get 30 authentic Italian meatballs out of each batch.
Should the meat be chilled?
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.
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Other Meatball Dinners
Italian Meatball Recipe + Video
- 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
- Preheat oven to 400°F. Prepare 2 baking sheets by lining with parchment paper.
- In a large mixing bowl, combine all ingredients.
- Mix well, do not over mix or you will have tough meatballs.
- Using a 2 tablespoon scoop, scoop out meat and place on baking sheet.
- 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).
- Remove and transfer to sauce or serve immediately.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2011, updated and republished January 2022
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