Italian Meatballs Recipe (with Video)

Italian Meatballs Recipe: There’s nothing quite like homemade Italian meatballs – juicy, flavorful, and packed with the perfect blend of seasonings. Whether served over spaghetti, stuffed in a sub, or enjoyed on their own, Italian meatballs are a staple in many households. But what makes them so special? Unlike the dry, store-bought versions, homemade meatballs are soft, rich, and full of authentic Italian flavor.

In this guide, we’ll take you through a step-by-step process to make the most delicious Italian meatballs from scratch. You’ll learn the right blend of meat, the best cooking techniques, and how to make them tender and flavorful every time.

Ingredients for Italian Meatballs

To make authentic Italian meatballs, you’ll need a mix of quality ingredients. Here’s what you’ll need:

Meat Blend

• ½ lb ground beef
• ½ lb ground pork (or Italian sausage for extra flavor)
• ½ lb ground veal (optional but adds tenderness)

Binding Ingredients

• 1 cup breadcrumbs (Italian-style preferred)
• ½ cup grated Parmesan cheese
• 1 large egg (helps hold everything together)
• ¼ cup whole milk (adds moisture)

Seasonings and Aromatics

• 3 cloves garlic (minced)
• 1 small onion (grated for better distribution)
• 2 tbsp fresh parsley (chopped)
• 1 tsp dried oregano
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes (optional, for heat)

Cooking & Serving

• 2 tbsp olive oil (for frying)
• 1 jar (or homemade) marinara sauce
• Spaghetti or bread for serving

Now that we have our ingredients, let’s get started on making the perfect meatballs!

How to Make Italian Meatballs – Step by Step Guide

Step 1: Preparing the Meat Mixture

The key to juicy and flavorful meatballs starts with the right meat blend and seasoning.

1. Combine the Meat – In a large mixing bowl, combine ground beef, pork, and veal. Using multiple types of meat ensures the best flavor and tenderness.
2. Add Breadcrumbs & Cheese – Mix in the breadcrumbs and Parmesan cheese, which help absorb moisture and add a rich, cheesy flavor.
3. Incorporate Aromatics & Seasonings – Add minced garlic, grated onion, parsley, oregano, salt, and pepper. The onion should be grated rather than chopped to blend seamlessly into the meat mixture.
4. Moisture & Binding – Crack an egg into the bowl, pour in the milk, and mix everything gently with your hands or a spoon. The egg acts as a binder, while the milk keeps the meatballs moist.

Pro Tip: Avoid overmixing the meat, as this can make the meatballs tough. Just mix until everything is evenly combined.

Step 2: Mixing and Shaping the Meatballs

1. Portion the Meat – Use a cookie scoop or a tablespoon to take even portions of the meat mixture. This ensures all meatballs cook evenly.
2. Shape Gently – Roll each portion into a smooth, round meatball. Lightly oil your hands to prevent sticking.
3. Size Matters – Aim for meatballs about 1 ½ inches in diameter. Too big, and they won’t cook evenly; too small, and they may dry out.

Once shaped, place the meatballs on a tray lined with parchment paper while you prepare for cooking.

Step 3: Cooking the Meatballs

There are several ways to cook Italian meatballs, depending on your preference.

Pan-Frying Method (For a Crispy Crust)

1. Heat 2 tbsp of olive oil in a large skillet over medium-high heat.
2. Add meatballs in a single layer, ensuring they don’t overcrowd the pan.
3. Sear the meatballs for about 2-3 minutes per side until browned.
4. Transfer them to a plate and let them rest before adding to sauce.

Baking Method (Healthier Alternative)

1. Preheat your oven to 400°F (200°C).
2. Arrange meatballs on a baking sheet lined with parchment paper.
3. Bake for 20-25 minutes until golden brown and fully cooked.

Simmering in Sauce (For Extra Flavor)

1. Place browned or baked meatballs into a pot of simmering marinara sauce.
2. Cover and let them simmer on low heat for 20-30 minutes.
3. This method allows the meatballs to absorb the sauce, making them even more flavorful.

Step 4: Serving Italian Meatballs

Once your meatballs are cooked, it’s time to serve!

• Classic Spaghetti & Meatballs – Serve over al dente spaghetti with extra sauce and grated Parmesan.
• Meatball Subs – Place in a toasted hoagie roll with melted mozzarella and marinara.
• As an Appetizer – Serve with toothpicks and a side of marinara for dipping.

Tips for the Best Italian Meatballs

• Use a mix of meats for the best texture and flavor.
• Don’t overwork the meat mixture.
• Simmer meatballs in sauce for extra juiciness.
• Always use fresh herbs and quality Parmesan cheese.

How to Store and Reheat Meatballs

• Refrigerate leftovers in an airtight container for up to 4 days.
• Freeze uncooked or cooked meatballs for up to 3 months.
• Reheat in sauce over low heat or in the oven at 300°F until warmed through.

FAQs about Italian Meatballs Recipe

1. What type of meat is best for Italian meatballs?

The best type of meat for traditional Italian meatballs is a mix of ground beef and pork. This combination provides a balanced flavor and optimal fat content, ensuring the meatballs are juicy and tender. Some recipes also include ground veal for added richness.

2. How can I make my meatballs tender and not tough?

To ensure your meatballs remain tender and not tough, avoid overmixing the meat. Mix just until the ingredients are combined. Also, soaking breadcrumbs in milk to create a panade before mixing can help keep the meatballs moist and tender.

3. Can Italian meatballs be made gluten-free?

Yes, Italian meatballs can be made gluten-free by substituting traditional breadcrumbs with gluten-free breadcrumbs or using rolled oats or almond flour as a binder.

4. How do I prevent my meatballs from falling apart?

To prevent meatballs from falling apart, ensure you include a binding agent like eggs and breadcrumbs in your mixture. Also, chilling the meatball mixture before shaping and cooking can help maintain their form.

5. What are the best herbs and spices for Italian meatballs?

Classic herbs and spices for Italian meatballs include fresh parsley, dried oregano, garlic, and a pinch of red pepper flakes for heat. Grated Parmesan cheese also adds depth of flavor and a touch of saltiness.

6. How long should I cook meatballs, and at what temperature?

Meatballs should generally be cooked in a preheated oven at 400°F (200°C) for about 20-25 minutes. They can also be simmered in sauce on the stovetop for about 30 minutes, which also helps to infuse them with flavor.

7. Can I freeze cooked meatballs?

Yes, cooked meatballs can be frozen for up to three months. Allow them to cool completely before freezing and store them in an airtight container or freezer bag. Thaw in the refrigerator overnight and reheat gently in sauce.

8. What is the best way to serve Italian meatballs?

Italian meatballs are versatile and can be served in a variety of ways. They are traditionally served with spaghetti and marinara sauce but can also be enjoyed with creamy polenta, on a meatball sub, or as a standalone appetizer with a dipping sauce.

Conclusion

Homemade Italian meatballs are a game-changer. They’re juicy, flavorful, and perfect for any meal. With this step-by-step guide, you can make restaurant-quality meatballs at home with ease. Give them a try, and you’ll never go back to store-bought!