Go Back
Homemade Italian Meatballs Recipe
Ben Carraoli

Homemade Italian Meatballs Recipe

I still remember the first time I pulled these homemade Italian meatballs out of the pan—the smell alone told me I had nailed it. I had been craving something cozy, saucy, and deeply comforting, and this recipe delivered in every way
Print Recipe Pin Recipe
Total Time 55 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • Ground beef 1 pound, 80/20 preferred – The fat content keeps the meatballs juicy and rich.
  • Ground pork ½ pound – Adds extra tenderness and a more complex, traditional flavor.
  • Fresh breadcrumbs 1 cup – Homemade or bakery-fresh breadcrumbs absorb moisture better than dry ones.
  • Milk ½ cup – Softens the breadcrumbs and keeps the meatballs light.
  • Eggs 2 large – Help bind everything together without making the meatballs dense.
  • Parmesan cheese freshly grated (¾ cup) – Freshly grated melts better and adds nutty depth.
  • Garlic minced (3 cloves) – Fresh garlic gives a bold, authentic Italian flavor.
  • Fresh parsley finely chopped (¼ cup) – Brightens the meatballs and balances the richness.
  • Salt 1½ teaspoons – Enhances all the flavors evenly.
  • Black pepper 1 teaspoon – Adds gentle heat without overpowering.
  • Olive oil 2–3 tablespoons – Used for pan-frying to create a golden crust.
  • Marinara sauce 3–4 cups – A good-quality sauce gently finishes the meatballs and keeps them tender.

Method
 

  1. Start by mixing the breadcrumbs and milk in a bowl. Let it sit for a minute until the breadcrumbs soak up all the liquid. This step is key because it creates a soft base that keeps the meatballs tender. I never skip this because it makes a noticeable difference.
  2. Add the ground beef and pork to a large bowl along with eggs, Parmesan, garlic, parsley, salt, and pepper. Gently add the soaked breadcrumbs. Use your hands and mix just until combined. Overmixing can make the meatballs tough, so stop as soon as everything looks evenly mixed.
  3. Scoop out portions and roll them gently into balls about the size of a golf ball. Try not to pack them too tightly. I usually place them on a tray as I go so they’re ready to cook evenly. Consistent size helps them cook at the same rate.
  4. Heat olive oil in a large skillet over medium heat. Add the meatballs in batches, making sure not to crowd the pan. Brown them on all sides until they develop a nice crust. This step locks in flavor, even though they won’t be fully cooked yet.
  5. Transfer the browned meatballs into warm marinara sauce. Lower the heat and let them simmer gently. This finishes the cooking process and allows the meatballs to absorb the sauce’s flavor. After about 15–20 minutes, they’ll be perfectly cooked and tender.

Notes

  • I always use freshly grated Parmesan because it melts better and tastes richer.
  • I avoid overmixing the meat, even if it feels tempting to keep going.
  • I brown the meatballs patiently and don’t rush the crust.
  • I let the meatballs rest in the sauce for a few minutes before serving so the flavors settle.