Description
Discover the best homemade Italian meatballs recipe — tender, juicy, and full of authentic flavor. Perfect for pasta, subs, or meal prep. Easy, delicious, and truly comforting!
Ingredients
- ½ lb ground beef
- ½ lb ground pork
- ½ lb ground veal (optional, substitute with beef or turkey if preferred)
- ¾ cup Italian-style breadcrumbs
- ½ cup milk
- 2 large eggs
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley, chopped
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes (optional)
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil (for frying)
- 3 cups tomato or marinara sauce (homemade or store-bought)
Instructions
- Prepare Breadcrumb Mixture:
In a small bowl, combine breadcrumbs and milk. Let soak for 5–10 minutes until softened. - Mix Meatball Ingredients:
In a large bowl, mix the ground meats, soaked breadcrumbs, eggs, onion, garlic, Parmesan, parsley, oregano, red pepper flakes, salt, and black pepper. Use your hands to gently combine until evenly mixed — do not overwork. - Shape Meatballs:
Roll the mixture into 1½-inch balls and place them on a tray or plate. - Brown the Meatballs:
Heat olive oil in a large skillet over medium heat. Add meatballs in batches and brown on all sides, about 5–7 minutes. - Simmer in Sauce:
Transfer browned meatballs into a pot of simmering tomato sauce. Cover and cook on low heat for 30–40 minutes, stirring occasionally. - Serve:
Sprinkle with extra Parmesan and fresh basil. Serve hot with spaghetti, garlic bread, or as a sandwich filling.
Notes
- Don’t overmix the meat mixture — it can make the meatballs tough.
- Soak breadcrumbs in milk for the juiciest texture.
- Brown first, simmer later — this locks in flavor and keeps meatballs tender.
- Use a mix of meats for richer taste; beef alone can be dense, but pork and veal add softness.
- Freeze extras: Place cooled meatballs in freezer-safe bags for quick future meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes