Homemade Italian Meatballs
Italian meatballs made with freshly grated Parmesan and plenty of garlic come out tender, savory and loaded with herbs. They bake on one sheet pan, so nobody’s standing over a skillet. Toss them in marinara for spaghetti night or pile them into meatball subs later in the week. They freeze great after baking, too. Ready in about 35 minutes and makes 15 to 18 meatballs.
My parents had an Italian restaurant when I was young. Which means I’ve rolled more meatballs than I could ever count. In the restaurant kitchen, and then again at home.
The restaurant version used bread soaked in milk instead of bread crumbs. That’s still my backup plan when the pantry’s out of crumbs.
I’ve made these so many times, rolling them goes fast. A cookie scoop helps. So does about a thousand meatballs of practice.
If you’re on a meatball kick, I’ve got a few more right below.
More Meatball Recipes
- 40+ Meatball Appetizers – a big roundup of party meatballs for game days and holidays
- Air Fryer Meatballs – homemade meatballs cooked in the air fryer instead of the oven
- Firecracker Meatballs – meatballs in a sweet and spicy firecracker sauce
- Lamb Meatballs – Mediterranean lamb meatballs for when you want a change from beef
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
Bread Crumbs – Italian bread crumbs are what I use. Gluten free bread crumbs work too (read your labels). If you’re out, do it the restaurant way and soak 2 slices of bread in the same 3/4 cup of milk.
Ground Beef and Pork – I’ve swapped in ground turkey and Italian sausage, and both work.
Egg – 2 egg yolks work in place of the whole egg.
Italian Seasoning – Store bought or my homemade italian seasoning. Fresh herbs work too, but double the amount or you won’t taste them. That’s 4 tablespoons of chopped fresh herbs in place of the 2 tablespoons of Italian seasoning.
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How To Make Italian Meatballs
- Preheat the oven to 400°F. Line a baking sheet with foil (parchment paper works too). Stir the bread crumbs and milk together in a small bowl. Let them sit for 2 minutes to soak.
- In a large bowl, combine the ground beef, ground pork, Parmesan, onion, garlic, Italian seasoning, egg, salt and parsley.
- Add the soaked bread crumbs and mix just until it comes together.
- Scoop the mixture with a large cookie scoop. Wet your hands and roll each scoop into a ball about 2 inches across. Set them on the pan in a single layer.
- Bake for 15 to 20 minutes, until the center of a meatball reaches 160°F.
- Toss them in your favorite sauce and serve, or let them cool and store them for later.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage and Reheating
Fridge – Keep leftovers in an airtight container for up to 4 days.
Freezer – Bake them first and let them cool completely. Freeze in a freezer bag or airtight container for up to 3 months. Thaw them overnight in the fridge before reheating.
Reheating – My favorite way is the air fryer. Cut them in half and top them with cheese so they heat all the way through without drying out. Air fry at 375°F for about 8 minutes, until heated through. Or warm them in a 350°F oven for 8 to 10 minutes, until heated through.
Frequently Asked Questions
For me it’s bread soaked in milk. That’s how we made them at my parents’ restaurant. Bread crumbs soaked in milk do the same job here and keep the meatballs tender instead of dense.
I can’t speak for every grandmother in Italy. Mine are ground beef and pork, Parmesan, onion, garlic, Italian seasoning, parsley, an egg and bread crumbs soaked in milk. The full amounts are in the recipe card below.
Soak your bread crumbs, mix gently, scoop everything the same size and bake until the centers hit 160°F. Overmixing is what makes them tough.
Italian style meatballs get Parmesan, garlic and Italian herbs, and they usually end up in red sauce. Plain meatballs can go in any direction, from sweet and sour to these enchilada meatballs.
Recipe Tips & Tricks
- Mix gently and stop as soon as it comes together. Overworked meat turns into dense meatballs.
- A cookie scoop keeps them all the same size so they bake evenly. It’s also why my prep goes so fast.
- Wet your hands before rolling so the meat doesn’t stick to you.
- Check one with a meat thermometer. 160°F in the center means they’re done.
- Serve them over spaghetti with your favorite jarred sauce or a homemade marinara sauce, or pile them into a sub.
What To Serve With Italian Meatballs
- Garlic Knots – soft garlic knots for mopping up the sauce
- Italian Chopped Salad – a big chopped salad to round out spaghetti night
- Italian Green Beans – green beans with Italian flavors for an easy veggie side
- Parmesan Orzo – creamy Parmesan orzo when you’d rather skip the spaghetti
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Italian Meatballs
Ingredients
- ¾ cup milk
- ½ cup Italian bread crumbs
- 1 pound ground beef
- ⅓ pound ground pork
- ¼ cup freshly grated parmesan cheese
- ½ cup onion finely minced
- 1 tablespoon minced garlic
- 2 tablespoons Italian seasoning
- 1 large egg
- 1 teaspoon sea salt
- 1 tablespoon fresh parsley minced
Instructions
- Preheat the oven to 400°F. Line a baking sheet with foil or parchment paper.
- In a small bowl, combine the bread crumbs and milk. Let sit for 2 minutes to absorb the milk.
- In a large bowl, mix the ground beef, ground pork, Parmesan cheese, onion, garlic, Italian seasoning, egg, sea salt, parsley and soaked bread crumbs just until combined.
- Scoop with a large cookie scoop. Wet your hands with water and roll into 2 inch balls. Place on the pan in a single layer.
- Bake for 15 to 20 minutes, until the internal temperature reaches 160°F.
- Toss in your favorite sauce and serve, or cool and store for later.
Notes
- How much: Makes 15 to 18 meatballs, about 2 inches each.
- Swaps: Ground turkey or Italian sausage for the beef and pork. 2 egg yolks for the egg. Gluten free bread crumbs (read your labels), or 2 slices of bread soaked in the milk. 4 tablespoons chopped fresh herbs for the Italian seasoning.
- Serving: Spaghetti with marinara, or a meatball sub.
- Leftovers: Airtight container in the fridge up to 4 days. Reheat cut in half and topped with cheese in the air fryer at 375°F for about 8 minutes, or in a 350°F oven for 8 to 10 minutes.
- Freezer: Bake and cool first. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Nutrition
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