How to Make Italian Meatballs – There’s an art to a great meatball. It should be nicely round, packed with flavor, and tender throughout. Making them from scratch is really easy and definitely beats anything you’d buy at the store. Here’s how to make perfect meatballs every time.
Table of Contents
Use ground beef, ground pork, and Italian sausage.
Don’t get us wrong, there’s nothing wrong with all beef. But this trio of meats has a much more complex flavor.
Make a panade.
A panade, a binder made by soaking bread crumbs in milk until it becomes a paste, is the secret to moist, tender meatballs. This recipe works best with fresh bread crumbs. You can make your own by pulsing bread (without the crust) in a food processor. Or, you can simply tear bread into super-small pieces. We prefer bread crumbs made from white or sourdough bread.
Mix gently – with your hands is best.
Over-mixing ground meat can make meatballs too compact and tough. Working with your hands lets you incorporate everything more quickly and gently. We also recommend beating the eggs before adding them to the bowl so that it combines more easily with the other ingredients.
Use a cookie scoop.
If you want them all to cook in the same amount of time (and look the same), use a cookie scoop. Just scoop, level, and roll. It’s faster, easier, and you’ll grab the same amount of meat each time for uniformity.
Roll with damp hands.
To keep the meat from sticking to your hands while you roll, keep a little bowl of cold water next to you as you work. Cold water is best as the heat from your hands warms the meat, making it more likely to stick.
First, sear the meatballs.
The browned outsides of meatballs contribute a ton of flavor. Plus, it helps the meatballs to stay together. You need to work in batches, though, since you’ll have no chance at a good sear if the meatballs are crowding the pan. (They’ll steam instead.) Another way to sear without going on the stovetop: Try baked meatballs!
Simmer the meatballs in the sauce.
After searing, simmer the meatballs in the marinara sauce. Simmering guarantees that they’re cooked through, and ensures that the sauce clings the meatball’s nooks and crannies.
Enjoy them however you like!
Spaghetti and meatballs are naturals on the dinner plate, but Italian meatballs are more versatile than that. Serve over polenta or mashed potatoes; with a vegetable side; top with cheese and broil until bubbling and golden; sandwich between a hoagie roll with more cheese; or just put a fork right into the skillet.
Have you made this recipe? Let us know your thoughts in the comments below.ADVERTISEMENT – CONTINUE READING BELOW
fresh bread crumbs1/2 c.
milk1 lb.
ground beef1/2 lb.
ground pork1/2 lb.
Italian sausage, casings removed1
small onion, finely chopped3
cloves garlic, minced
Kosher salt
Freshly ground black pepper2
large eggs, beaten1 c.
freshly grated Parmesan1/4 c.
freshly chopped parsley2 tbsp.
extra-virgin olive oil1
(32-oz.) jar marinara sauce, or homemade marinaraDIRECTIONS
- In a small bowl, stir bread crumbs with milk until evenly combined. Let sit 15 minutes, or while you prep other ingredients.
- In a large bowl, use your hands to combine beef, pork, sausage, onion, and garlic. Season with salt and pepper, then gently stir in bread crumb mixture, eggs, Parmesan, and parsley until just combined. Form mixture into 1″ balls.
- In a large high-sided skillet over medium heat, heat oil. Working in batches, sear meatballs on all sides to develop a crust. Set meatballs aside, reduce heat to medium-low, and add sauce to skillet. Bring sauce to a simmer then immediately add meatballs back to skillet. Cover and simmer until cooked through, about 8 minutes more.
Melt-In-Your-Mouth Italian Meatballs
These easy oven-baked Italian meatballs are incredibly tender and juicy with irresistible flavors that will have you craving for more. Made with ground beef, onion, garlic, parmesan cheese, and parsley, these meatballs are seasoned to perfection and ready to be served in just 30 minutes!Prep Time10 minsCook Time20 minsTotal Time30 minsCourse: Dinner, Lunch, Meal PrepCuisine: ItalianKeyword: baked italian meatballs, baked meatball recipe, baked meatballs in sauce, baked spaghetti and meatballs, beef meatballs, beef meatballs recipe, best italian meatball recipe, best italian meatballs, cooking meatballs in oven, homemade italian meatballs, homemade meatballs in oven, homemade meatballs recipe, italian meatballs, italian meatballs recipe baked, italian spaghetti and meatballs, italian style meatballs, juicy meatball recipe, oven baked meatball recipe, oven baked meatballs, simple meatball recipe, spaghetti and meatballs Servings: 4 people Calories: 320kcal
INGREDIENTS
- 1/2 cup Italian bread crumbs
- 2/3 cup milk or beef broth
- 1 lb ground beef
- 1/4 medium onion finely diced or grated
- 2 cloves garlic minced
- 1 large egg
- 1 tsp salt or 2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1/4 cup parmesan cheese preferably real Parmigiano-Reggiano
- 1 tbsp fresh parsley or 1 tsp of dried parsley
INSTRUCTIONS
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or a baking mat.
- In a large mixing bowl, add Italian bread crumbs and milk. Combine well and set aside while preparing the other ingredients, for at least 5 minutes.
- Add ground beef, onion, garlic, egg, salt, black pepper, parmesan cheese, and parsley into the soaked bread crumb mixture, and mix with your hands until just combined. Do not overmix.
- Portion onto the prepared baking sheet (using a cookie or ice cream scoop will make it easier). Wet your hands with water, and roll meatballs into 2″ diameter balls.
- Bake for about 15-20 minutes, or until the meatballs have reached an internal temperature of 165˚F (74°C). Remove from oven and drain off any excess fat. Serve with your favorite sauce and enjoy!
NOTES
To freeze your meatballs: simply cook them as per regular instructions, and let them cool completely before storing them in an airtight container.They will be good for up to 3 months in the freezer. To serve, simply thaw overnight and reheat them in sauce or in the oven for about 8-10 minutes at 350°F. For additional tips and tricks to make the best meatballs as well as a detailed ingredient list, please refer to the blog post above!
Tips and tricks of making the best ever meatballs
- Use as many fresh ingredients as possible. Freshly packaged ground beef, fresh Parmigiano-Reggiano, fresh onion and garlic (instead of powders), and fresh parsley will work best with this recipe.
- Although it may not seem necessary, the small changes will make the overall best meatballs for your tastebuds!
- Don’t use super lean meat that has a low-fat percentage. The fat is a core component in making the meatballs tender and juicy, in the same fashion as hamburger patties. I recommend using beef that is 80-85% lean.
- Try not to overmix, and instead, mixing them with your hands until just combined. Overworking the mixture will result in tough meatballs.
- Use a large cookie scoop or ice cream scoop to portion the meatballs. Making equal-sized meatballs will ensure they are cooked evenly in the oven, and using a trigger release scoop also makes the overall process a lot easier.
- This recipe will yield about 12-13 large meatballs.
- Wet your hands to prevent the mixture from sticking to your hands. For a visual reference, please refer to the video tutorial!
- Roll your meatballs gently. Squeezing them too tight will result in tough and dense meatballs.
Can you prepare meatballs ahead of time?
These meatballs make for great make-ahead dinners and meal prep as they store well in the fridge or freezer. This recipe can also be easily doubled or tripled to be made in advance.
To freeze your meatballs, simply cook them as per regular instructions, and let them cool completely before storing them in an airtight container. They will be good for up to 3 months in the freezer.
How do you reheat frozen meatballs?
To serve make-ahead meatballs, thaw them in the refrigerator overnight and reheat them in sauce or in the oven for about 8-10 minutes at 350°F. If you are in a time crunch, you can also microwave them on high for about 2-3 minutes or until they are fully heated through.
What to serve with meatballs
These Italian meatballs are also incredibly versatile and can be served in many different ways.
Some of my favorite ways to serve these bad boys are with spaghetti and marinara sauce, in a meatball sub loaded with mozzarella cheese, as a topping on homemade pizza, or drenched in a savory cream sauce with some mashed potatoes.
The possibilities are truly endless, so please feel free to be creative with this! In any way that it is served, these meatballs make for an excellent option for dinner, and one that is truly timeless.
This is easily one of my most cherished recipes and one that has been highly requested on the blog, so I hope you guys enjoy it as much as I do!