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Homemade Italian Meatballs

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Homemade Italian Meatballs are a delicious and flavorful dish with a trio of beef, pork, and veal, simmered in a fresh marinara sauce.
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Recipes Fives Halima
Updated on Wed, 14 May 2025 21:02:00 GMT
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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, but with the right techniques, you can make the most succulent meatballs of all time. Pair them with homemade marinara sauce for a perfect spaghetti and meatballs dish or serve them as a party appetizer!

This recipe has become a staple in my kitchen for its rich flavors and versatility. The combination of ground meats, fresh herbs, and milk-soaked breadcrumbs creates meatballs that are tender and packed with flavor. Whether served with pasta or as an appetizer, these meatballs are always a hit.

Essential Ingredients

  • Ground Meat: A trio of ground beef, pork, and veal works best, but you can also use a combination of beef and pork or just beef. You'll need a total of 2½ lbs.
  • Eggs: Lightly beaten, to help bind the meatball mixture.
  • Bread Crumbs: From slightly stale Italian bread pulverized in a food processor, or you can use purchased breadcrumbs (either plain or Italian).
  • 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, for added flavor.
  • Seasonings: Salt and pepper, to taste.
  • Italian Bread: Let 4 slices sit out on the counter for a few hours to dry out. Cut off the crusts and tear them into pieces.
  • Milk: Whole milk is best for soaking the bread.
  • Parmesan Cheese: Grated, for added flavor.
  • 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: Milk-soaked breadcrumbs add moisture and depth of flavor to the meatball mixture. If desired, you can grate an onion and add it to the mixture for additional moisture and flavor.
  • 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 not to 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.
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Cooking Tips

  • Prep Ahead: These meatballs can be prepared in advance and refrigerated until ready to serve. Simply reheat them in a roasting pan with extra marinara sauce.
  • Serving Suggestions: Serve these meatballs as a party appetizer, with pasta for spaghetti and meatballs, or in a meatball submarine sandwich.
  • Cast-Iron Skillet: Serving the meatballs directly from a cast-iron skillet filled with simmering marinara sauce adds a rustic and appealing presentation.

This Homemade Italian Meatballs recipe is a classic and versatile dish that's perfect for any occasion. With its rich flavors and tender texture, it's a meal that's sure to become a favorite in your household. Enjoy!

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Frequently Asked Questions

→ What type of meat is best for this recipe?
A trio of beef, pork, and veal is recommended, but you can use just beef and pork or all beef if you prefer.
→ Can I use a different type of bread for the breadcrumbs?
Italian bread is recommended, but you can use any type of bread you prefer.
→ How can I make this recipe gluten-free?
Use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.
→ What can I serve with these meatballs?
Serve with a side of pasta or a simple green salad for a complete meal.
→ How long does this recipe take to prepare?
It takes about 45 minutes to prep and 2 hours to cook, totaling 2 hours and 45 minutes.

Homemade Italian Meatballs

Homemade Italian Meatballs are wonderful over pasta, as an appetizer, or in a meatball hero sandwich.

Prep Time
45 Minutes
Cook Time
120 Minutes
Total Time
165 Minutes
By: Halima

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: Italian, Italian/American

Yield: 8 Servings

Dietary: ~

Ingredients

→ Main Ingredients

01 4 cups fresh marinara sauce
02 4 slices Italian bread, crusts removed (let them sit out for about an hour to firm up)
03 1 cup whole milk
04 1 lb beef ground, 85% lean
05 1 lb pork ground
06 ½ lb veal ground
07 2 large eggs, lightly beaten
08 ½ cup breadcrumbs, fresh, from slightly dry Italian bread, pulverised in a food processor (see NOTES)
09 3 tbsp parsley, fresh, chopped, plus extra for garnish
10 2 tbsp basil, fresh, chopped
11 3 cloves garlic, minced
12 1 tbsp Kosher salt
13 1 tbsp freshly ground black pepper
14 1 cup Parmesan cheese, grated, plus extra for serving

Instructions

Step 01

Make the homemade marinara (click for recipe).

Step 02

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.

Step 03

In a large mixing bowl, mix together the beef, pork, veal, and eggs. Mix until just combined.

Step 04

Now add the breadcrumbs, parsley, basil, salt, garlic, and pepper and mix it well.

Step 05

Add the soaked bread and Parmesan cheese to the meat mixture and mix until fully combined.

Step 06

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.

Step 07

Meanwhile, preheat oven to 375°F.

Step 08

Bake meatballs for 30 minutes, flipping once, halfway through cooking. (Alternatively, you can brown the meatballs in a skillet with olive oil - about 1 tbsp - until browned on all sides).

Step 09

Meanwhile, in a large skillet or pot, heat the marinara over medium heat.

Step 10

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.

Step 11

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.

Notes

  1. See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
  2. We recommend using a trio of beef, pork, and veal. If desired, you can go with just beef and pork (1½ lbs beef + 1 lb pork) or all beef (2½ lbs beef).
  3. Fresh breadcrumbs are recommended (from a large slice of Italian bread that has been set out for at least an hour). For the bread/milk mixture, stale bread works great, too.
  4. If you prefer, you can brown the meatballs in a skillet (instead of the oven). You'll get a darker crust on the balls, but, they can lose their shape somewhat. A non-stick skillet makes this easier.
  5. The marinara sauce can be made days in advance. The meatballs can be made up to 2 to 3 days in advance. See the blog post under 'How To Serve' for reheating instructions.
  6. Leftovers will keep covered in the fridge for up to 1 week. They can be frozen for 2 to 3 months. Thaw completely and then reheat as instructed.

Tools You'll Need

  • Medium bowl
  • Large mixing bowl
  • Baking sheet
  • Large skillet or pot