These truly are the meatballs that set the standard for all other meatballs.
Producing a meatball that is juicy and deeply flavorful can be a challenge. We show you the tried and true tricks for making the most succulent meatballs of all time. Make the homemade marinara sauce ahead of time and then let those balls simmer in all of the glory. Perfect for spaghetti and meatballs or for a party appetizer!
How To Make Homemade Italian Meatballs
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The Ingredient You Will Need
The ingredients for these amazing meatballs are classic Italian flavors. Here’s what you’ll need to have on hand:
Ground meat – We love a trio of ground beef, pork, and veal. You’ll need a total of 2½ lbs. You can go with a combination of all three, or beef and pork, or just beef.
Eggs – Lightly beaten
Bread crumbs – From a slightly stale piece of Italian bread that you’ve pulverized in your food processor, or, you could use purchased breadcrumbs (either plain or Italian will work).
Herbs – Fresh parsley and basil, chopped. Fresh is best, but dried can also be used (go with half the quantity listed in the recipe card).
Garlic– Finely minced
Seasonings – Salt and pepper.
Italian bread – Let 4 slices sit out on the counter for a few hours to dry out. Cut off the crusts and then tear them into pieces.
Milk – Whole is best.
Parmesan cheese – Grated.
Marinara sauce – Homemade is the way to go, but quality store-bought will work in a pinch.
EXPERT TIP: Allowing the dried-out Italian bread to soak in the whole milk for about 8 to 10 minutes is a “tried and true” technique for achieving extra tender and juicy meatballs. Press the bread into the milk. Most of the milk should get absorbed before you add it to all of the other meatball ingredients.
Tips For Making Perfect Italian Meatballs
Use a Combination of Ground Meats – Beef, pork, and veal add a truly authentic taste. Ground veal can be found in the meat department of many well-stocked supermarkets. If you can’t find it, just go with equal parts beef and pork.
Incorporate a Moistening Agent – This is critical: Milk-soaked breadcrumbs moisture and depth of flavor to the meatball mixture. If desired, you can grate an onion and add it to the mixture, too. It will add moisture and flavor, but also, a bit of an onion taste.
Be Gentle – Form the meatballs into uniform sizes, being careful not to overwork the mixture, which can result in tough meatballs. If possible, weigh each meatball to ensure evenly shaped balls. A kitchen scale helps tremendously. We recommend approx. 3 oz each.
How To Serve
These meatballs are wonderful as a party appetizer, especially for game day, or any type of entertaining.
They can also be easily prepared in advance and then refrigerated. To get them ready for serving, simply place them in a roasting pan and spoon a little extra marinara sauce around them, cover the pan with foil, and then bake at 300°F for about 30 to 45 minutes, until they are soft and heated through. Transfer them to a serving platter, a slow cooker on WARM, or a chaffing tray. Be careful to not have the heat too high, or the meatballs could burn on the bottom.
Of course, they are amazing served with an Italian feast either as a side or on top of pasta for an unforgettable serving of spaghetti and meatballs.
Another incredible way to serve these gems is in a meatball submarine sandwich.
We also love to serve them directly from a cast-iron skillet filled with a nice layer of simmering marinara sauce. It’s gorgeous and always a hit with family and friends.
Other Classic Italian-American Recipes To Try
Everyone has their favorite Italian dishes that they love to order from their favorite Italian restaurant. When you can re-create them at home, it doesn’t get much better than that. Here are some beloved recipes that we are certain you and your family will treasure:
Classic Meat Lasagna
Best-Ever Baked Ziti
Eggplant Rollatini
Eggplant Parmesan
Chicken Parmesan
Chicken Marsala
Pasta Pomodoro
Penne alla Vodka
Shrimp Marinara
Salmon Puttanesca
Pasta Primavera
Cacio e Pepe
These are all amazing and classic in every possible way. But, in the meantime, aren’t the glorious balls of deliciousness calling your name? Spaghetti and Meatballs for everyone!
We love all kinds of meatballs, from Mexican (Albondigas) meatballs to Swedish meatballs, but, there is just something undeniably special about Italian meatballs.
As with most things in life, to get the best possible outcome, they require a little tender love and care, and a little bit of time.
But, after you and your loved ones take that first bite, you’ll cherish every moment of it. They are really that amazing.
Ready to make the best meatball in the world? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Make the Meatballs
Tear the crustless bread into small pieces and place in a medium bowl. Pour the milk over the bread and press with your fingers, to help the milk get absorbed. Let it rest for about 5 minutes.
4 slices Italian bread, 1 cup whole milk
In a large mixing bowl, mix together the beef, pork, veal, and eggs. Mix until just combined.
1 lb beef, 1 lb pork, ½ lb veal, 2 large eggs
Now add the breadcrumbs, parsley, basil, salt, garlic, and pepper and mix it well.
½ cup breadcrumbs, 3 tbsp parsley, 2 tbsp basil, 3 cloves garlic, 1 tbsp Kosher salt, 1 tbsp freshly ground black pepper
Add the soaked bread and Parmesan cheese to the meat mixture and mix until fully combined.
1 cup Parmesan cheese
Pull out chunks of meat and roll them between your hands that have been dampened with water. Each ball should be slightly larger than a golf ball, approx. 3 oz. each. Place the balls on a baking sheet lined with parchment paper. Refrigerate the rolled balls for 15 minutes to 1 hour.
Meanwhile, preheat oven to 375°F.
Bake meatballs for 30 minutes. Flipping once, halfway through cooking.
(Alternatively, you can brown the meatballs in a skillet with olive oil - about 1 tablespoon - until browned on all sides).
Meanwhile, in a large skillet or pot, heat the marina over medium heat.
4 cups fresh marinara sauce
Carefully add the meatballs and any accumulated juice to the marinara.
Lower the heat to medium and cook them for at least 20 to 30 minutes, or up to 1 hour. Add more marinara, if necessary. You'll need to turn the balls over now and then if they are not fully submerged.
Use tongs to remove the meatballs from the sauce and place them in a serving bowl. Ladle on a little sauce and grate fresh Parmesan cheese over the top. Garnish with chopped parsley (if using).
Serve at once with extra sauce on the side. Or, place them in a slow cooker on the WARM setting.
Calories: 504kcal | Carbohydrates: 12g | Protein: 34g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 1282mg | Potassium: 529mg | Fiber: 1g | Sugar: 5g | Vitamin A: 371IU | Vitamin C: 3mg | Calcium: 233mg | Iron: 3mg
POST UPDATE: This was originally in July 2015, but was updated with improved tweaks to the recipe with new tips and photography and a fabulous new video in February 2024!
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