This classic Italian meatball recipe makes tender, flavorful meatballs that are perfect for busy weeknight dinners, weekend meal prep, or feeding a crowd.
Ready in about 40 minutes with simple ingredients, these meatballs can serve as a main dish on their own or be served over pasta. My family asks for these regularly because they’re consistently moist and never dry or tough.
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Easy Italian Meatballs
Made with a blend of beef and pork plus a few key ingredients that keep them tender, these meatballs are great for so many occasions. I make them for quick family dinners, potluck gatherings, game day parties, and even freeze batches for easy meals later.
They’re equally good served Italian-style as a main course, over spaghetti for the kids, or even as appetizers for entertaining. The recipe scales up easily when you need to feed more people, and they reheat beautifully from the freezer.
What You’ll Need to Cook
- Ground Beef (80/20 blend)
- Ground Pork – Adding pork to the mixture creates incredible richness and helps bind the meatballs naturally.
- Panko Breadcrumbs – These Japanese-style breadcrumbs create a lighter texture than regular breadcrumbs because of their larger, flakier structure. When soaked in milk, they act as a moisture reservoir, keeping the meatballs from becoming dense or tough.
- Fresh Parsley
- Parmesan Cheese
- Whole Milk
- Egg
- Parmesan Cheese
- Garlic
- Fresh Parsley
- Dried Oregano
- Dried Basil
- Salt
- Black Pepper
- Marinara Sauce
Ingredient Substitutes
Regular Breadcrumbs for Panko – Standard breadcrumbs work but will create a denser texture. Use about ¾ the amount called for in the recipe and ensure they’re thoroughly soaked.
How to Make Italian Meatballs
Step 1: Prepare the Meatball Mixture
Soak the panko breadcrumbs in milk for 5 minutes, until they are completely softened. This creates a panade that keeps meatballs tender.
In a large bowl, combine the ground beef, pork, soaked breadcrumbs, egg, Parmesan cheese, garlic, parsley, and seasonings. Mix gently with your hands until just combined; overmixing develops proteins too much and creates tough, dense meatballs.
Step 2: Form the Meatballs
Using damp hands to prevent sticking, roll mixture into uniform 1½-inch meatballs. You should get about 24 total. Place on parchment-lined baking sheet without touching each other.
Consistent sizing ensures even cooking throughout, so take time to make them uniform for the best results.
Step 3: Prepare for Baking
Preheat oven to 425°F for ideal browning while keeping interior juicy. Brush each meatball lightly with olive oil using a pastry brush or fingers.
This helps create a beautiful golden-brown color, prevents sticking to the pan, and adds subtle richness to the final flavor.
Step 4: Bake the Meatballs
Bake for 20-25 minutes, depending on size. Use a meat thermometer to check that the internal temperature reaches 165°F for food safety. Meatballs should have a golden-brown exterior while remaining tender and juicy inside. Check the largest meatball to ensure it is properly cooked.
Step 5: Finish in Sauce
Heat one tablespoon of olive oil in a large cast-iron skillet over medium heat. Add the meatballs, and then add 2 cups of marinara sauce, bring to a gentle simmer for 5 minutes, and serve.
How To Store Leftovers and Reheat
Cool meatballs completely before storing in airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months.
For reheating, use a 300°F oven for 10-15 minutes until heated through. You can also reheat gently in marinara sauce on the stovetop over medium-low heat.
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Italian Meatballs
Ingredients
For the Meatballs:
- 1½ lbs ground beef 80/20 blend
- ½ lb ground pork
- ¾ cup panko breadcrumbs
- ½ cup whole milk
- 1 whole large egg beaten
- ½ cup grated Parmesan cheese
- 3 cloves garlic minced
- ¼ cup fresh parsley chopped
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
For the Sauce:
- 2 cups marinara sauce
- 1 tbsp olive oil
For the Glaze
- ¼ cup marinara sauce
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
- Soak breadcrumbs in milk for 5 minutes until softened.
- Combine all meatball ingredients in large bowl and mix gently until just combined.
- Form mixture into 1½-inch meatballs and place on parchment-lined tray.
- Preheat oven to 425°F and line baking sheet with parchment paper.
- Place meatballs on prepared baking sheet, spacing them evenly.
- Bake for 20-25 minutes until internal temperature reaches 165°F.
- Heat 1 tbsp olive oil in cast iron skillet and add 2 cups marinara sauce.
- Transfer baked meatballs to sauce and simmer 5 minutes.
- Mix glaze ingredients and brush over meatballs during last 2 minutes.
- Rest meatballs for 3 minutes before serving.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
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