Best Homemade Italian Meatballs

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Juicy, tender, and bursting with rich Italian flavor — these Best Homemade Italian Meatballs are the kind of comfort food that wins over hearts and appetites. Whether served on top of a mountain of spaghetti, tucked into a crusty sub, or simply enjoyed on their own, these meatballs are packed with savory herbs, a hint of garlic, and a perfect sear that locks in every bit of flavor. They’re everything you want in a traditional Italian meatball — and then some.

This recipe captures the essence of homemade cooking, using simple, fresh ingredients to build something truly special. It’s the kind of dish that brings families together, fills the kitchen with irresistible aromas, and leaves everyone asking for seconds. With the right balance of meat, breadcrumbs, and seasonings, you’ll get meatballs that are soft yet firm, juicy but not greasy. Say goodbye to dry, bland versions — this is your new go-to.

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Why You’ll Love This Best Homemade Italian Meatballs Recipe

• Incredibly tender and juicy texture that holds its shape.
• Authentic Italian flavors with a blend of herbs and spices.
• Versatile enough to be served with pasta, in sandwiches, or as appetizers.
• Perfect for batch cooking and meal prep.
• Kid-friendly and freezer-friendly.

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What Kind of Meat Should I Use for Italian Meatballs?

A classic blend of ground beef and ground pork gives Italian meatballs their signature flavor and richness. Beef adds structure and hearty taste, while pork lends moisture and a slightly sweet depth. Some cooks also mix in veal for an extra tender bite, but a 50/50 split of beef and pork is more than enough to achieve a delicious result. Always aim for meat with some fat content — around 80/20 — to ensure your meatballs stay moist and flavorful.

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Ingredients for the Best Homemade Italian Meatballs

Each ingredient in this recipe plays a key role in creating meatballs that are full of flavor and perfect in texture.

• Ground beef and pork: The classic mix provides a juicy, flavorful foundation. Use 80/20 ground beef and equal parts pork for best results.
• Breadcrumbs: Helps bind the meatballs and gives them a tender texture. Italian-style breadcrumbs add extra seasoning.
• Milk: Soaks the breadcrumbs, making the mixture moist and light.
• Eggs: Acts as a binder, helping the meatballs hold their shape.
• Parmesan cheese: Adds savory umami flavor and a bit of saltiness.
• Garlic: Brings a punch of flavor that defines Italian cuisine.
• Fresh parsley: Gives a fresh, herby note to balance the richness of the meat.
• Salt and black pepper: Essential for seasoning and enhancing all the other ingredients.
• Olive oil: Used for browning the meatballs, adding richness and depth.
• Optional: Crushed red pepper flakes: For a little heat if you like a spicy kick.

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How To Make the Best Homemade Italian Meatballs

Step 1: Soften the Breadcrumbs

In a large bowl, mix the breadcrumbs and milk. Let them soak for about 5 minutes until the breadcrumbs are softened.

Step 2: Mix the Meatball Mixture

Add the ground beef, ground pork, eggs, grated Parmesan, minced garlic, chopped parsley, salt, and black pepper into the bowl. Combine everything gently using your hands or a spatula, being careful not to overmix.

Step 3: Shape the Meatballs

Scoop out the mixture and roll into 1.5-inch balls. Place them on a parchment-lined tray. You should get about 20–24 meatballs depending on the size.

Step 4: Brown the Meatballs

Heat olive oil in a large skillet over medium heat. In batches, add the meatballs and cook until browned on all sides, about 6–8 minutes total. Don’t overcrowd the pan to ensure proper browning.

Step 5: Simmer in Sauce (Optional but Recommended)

For extra flavor and tenderness, simmer the browned meatballs in marinara sauce for 20–30 minutes. This step lets the meatballs soak up even more deliciousness.

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How to Serve and Store These Meatballs

These Best Homemade Italian Meatballs are incredibly versatile and can be served in countless ways. You can spoon them over a bowl of spaghetti, stuff them into a toasted hoagie roll for a hearty meatball sub, or serve them as appetizers with toothpicks and a side of marinara. This recipe makes about 20–24 meatballs and serves approximately 4–6 people depending on portion size.

To store, let the meatballs cool completely. Then, refrigerate in an airtight container for up to 4 days. They also freeze beautifully—place them on a baking sheet to freeze individually, then transfer to a freezer bag or container for up to 3 months. Reheat gently in sauce on the stovetop or in the microwave.

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What to Serve With Best Homemade Italian Meatballs?

Spaghetti or Linguine

The classic choice—twirl pasta around your fork with a juicy meatball and some fresh Parmesan.

Garlic Bread

Crunchy on the outside, buttery and garlicky on the inside, perfect for soaking up the sauce.

Caesar Salad

A crisp, tangy side salad balances out the richness of the meatballs beautifully.

Roasted Vegetables

Try a mix of zucchini, bell peppers, and carrots for a colorful and healthy side.

Polenta

Creamy or grilled polenta is a comforting and unexpected pairing.

Mashed Potatoes

Especially if you’re skipping pasta, creamy mashed potatoes are a delicious and hearty base.

Baked Ziti

Double up on the Italian comfort food with a cheesy pasta bake.

Antipasto Platter

Serve with olives, marinated vegetables, and cheeses for a dinner party or appetizer spread.

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Frequently Asked Questions

Can I bake the meatballs instead of frying them?
Yes, you can bake them! Place the meatballs on a lined baking sheet and bake at 400°F (200°C) for 20–25 minutes until browned and cooked through. It’s a great hands-off option.

Can I make these meatballs ahead of time?
Absolutely. You can prepare and shape the meatballs a day in advance, keep them covered in the fridge, and cook when ready. You can also fully cook them and reheat later.

What’s the best sauce to pair with Italian meatballs?
Classic marinara is always a winner. You can also use tomato basil sauce, arrabbiata for a spicy kick, or even a creamy tomato sauce if you want something richer.

How do I prevent my meatballs from falling apart?
The key is a good balance of meat, eggs, and breadcrumbs. Don’t skip the soaking of breadcrumbs in milk—it’s crucial for structure. Also, don’t overmix the meatball mixture.

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Save this recipe to your Pinterest dinner board so you can come back to it anytime.
And let me know in the comments how yours turned out. Did you add a twist with extra herbs or spices? Did you try them with a different sauce?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other cook better, one meatball at a time.

👉 Follow my Meals We Share By Sally Pinterest for more daily recipe ideas

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Conclusion

These Best Homemade Italian Meatballs bring together the perfect blend of flavor, texture, and comfort. Whether you’re preparing a casual weeknight dinner or a family feast, this recipe delivers every time. Easy enough for beginners, delicious enough to impress guests — it’s a classic worth mastering. Don’t be surprised if it becomes a permanent part of your meal rotation.

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