10 Tangy & Delicious Italian Meatballs Recipes

Italian meatballs recipes are a beloved classic that bring comfort and rich flavors to the table. Whether served with spaghetti, tucked into a sub, or enjoyed as a standalone dish with a side of marinara, they’re always a hit.

Italian Meatballs Recipes

They mix ground meat with herbs, cheese, and breadcrumbs to make little balls of yum. Then, they’re cooked until perfectly brown and simmered in a rich tomato sauce. These meatballs can jazz up your pasta, make a great sandwich, or be a star on their own.

Easy Italian Meatballs

Whip up a family favorite with Easy Italian Meatballs, a no-fuss recipe for juicy ground beef orbs simmered in rich tomato sauce. They are simple to mix, easy to shape, and cook up perfectly in the oven—no pro chef skills needed.

Ingredients

For the meatballs:

• 1 ½ pounds lean ground beef
• 1 small-medium onion very finely chopped
• 1 large egg
• 4 tablespoons breadcrumbs
• 2 teaspoons Italian seasoning
• 1 teaspoon dried parsley
• ¼ teaspoon dried garlic powder or more to taste
• ¼ teaspoon salt or more to taste
• Black pepper to taste
• Olive oil for baking

For the sauce:

• ½ tablespoon olive oil
• 1 large onion chopped
• 2 tablespoons tomato paste
• 2 teaspoons Italian seasoning
• ¼ teaspoon dried garlic powder or more to taste
• ⅓ cup red wine optional (use broth or water as a substitute)
• 1 (14-oz) can diced tomatoes
• 1 (14-oz) can tomato sauce
• Salt + black pepper to taste

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Italian Meatballs

Savor the delightful taste of Italian Meatballs, lovingly make with a blend of beef and pork for ultimate juiciness. Infused with fresh herbs, garlic, and Parmigiano cheese, these golf ball-sized delights emerge tender from the oven and are even tastier simmered in homemade tomato sauce. It ready to be enjoyed atop spaghetti or as a hearty standalone treat with your favorite sides.

Ingredients

• olive oil
• 1 cup fresh bread crumbs *see notes
• 2/3 cup milk
• 1 large egg, lightly beaten
• 1 egg yolk, lightly beaten
• 3 garlic cloves, grated or finely minced
• 1/2 cup grated Parmigiano-Reggiano cheese or Pecorino or Grana Padano
• 1 tbsp freshly chopped parsley
• 1 tablespoon Diamond Crystal kosher salt If using any other brand of salt, start with 2
• teaspoons and more to taste
• 1 tsp freshly ground black pepper
• 1 lb (455g) ground beef
• 1 lb (455g) ground pork

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Best Italian Meatballs

Picture this: meaty delights, not too big, not too small, just perfect, rolled in flour for that golden touch, and simmered in a homemade tomato sauce that hugs each meatball like a warm Italian embrace.

Ingredients

• 2 tablespoons extra virgin olive oil
• 3/4 cup finely chopped onion
• 3/4 cup finely chopped carrots
• 3/4 cup finely chopped celery
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 (28-ounce) can crushed or whole tomatoes, including the juice, or 1 3/4 pound of fresh
• tomatoes peeled, seeded, and chopped
• 1/2 teaspoon dried basil or 2 tablespoons chopped fresh basil
• 1 teaspoon tomato paste
• Salt and freshly ground black pepper, to taste

For the meatballs

• 2/3 cup milk (whole or 2 percent)
• 3 slices of white bread, crusts removed (about 3 ounces)
• 1 pound ground beef (at least 16 percent fat)
• 1 pound ground pork
• 1/4 cup ricotta cheese
• 1/4 cup grated Parmesan or Romano cheese
• 2 large eggs
• 1 teaspoon salt (or 2 teaspoons kosher salt)
• 1 tablespoon chopped fresh parsley
• 2 teaspoons freshly ground black pepper
• 1 teaspoon dried oregano or marjoram
• 2 to 3 cloves garlic, minced
• About 1 cup flour, for dusting
• 1/3 cup extra virgin olive oil
• 2 1/2 cups (24 ounces) tomato sauce (recipe follows, or use already prepared)

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The BEST Authentic Italian Meatballs

Juicy, tender, and full of flavor, they’re make from a tantalizing mix of beef, pork, and veal. Packed with rustic herbs and parmesan, each meatball is a taste of tradition, perfected in a rich, homemade sauce. Perfect for cozy dinners, they promise to be your newest family favorite, turning any night into a special occasion.

Ingredients

Meatballs

• 1 lb ground beef* 80-85% lean
• 1 lb ground pork*
• 1 lb ground veal*
• 3 egg yolks
• 3 teaspoon salt or to taste
• 2 teaspoon ground black pepper or to taste
• 3 teaspoon garlic powder
• 2 teaspoon basil
• 3 teaspoon parsley
• 1 cup pecorino romano cheese finely grated
• 1 cup italian seasoned breadcrumbs
• 1 cup whole milk divided

Sauce

• 2 tbs olive oil
• 1 medium onion diced
• 4-5 garlic cloves minced
• 2 teaspoon basil
• 2 teaspoon parsley
• 1 teaspoon oregano
• 2 teaspoon salt or to taste
• 1 teaspoon ground black pepper or to taste
• 1 teaspoon granulated sugar or to taste
• (4) 28 oz cans crushed tomatoes
• 1 lb hot and/or sweet sausage optional
• 2-4 pieces boneless pork* optional

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Chef John’s Italian Meatballs

Rolled perfectly to make them just the right size, these meatballs are oven-baked to golden and served with a smile. A simple twist: they’re tender, juicy, and baked for easier cleanup. Packed with flavors of Parmesan, parsley, and garlic, they promise a burst of Italy in each bite, all without leaving your kitchen.

Ingredients

Meatballs

• ⅓ cup plain bread crumbs
• ½ cup milk
• 2 tablespoons olive oil
• 1 onion, diced
• 1 pound ground beef
• 1 pound ground pork
• 2 eggs
• 2 tablespoons grated Parmesan cheese
• ¼ bunch fresh parsley, chopped
• 3 cloves garlic, crushed
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried Italian herb seasoning
• ½ teaspoon red pepper flakes

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Homemade Italian Meatballs

Mixing beef, pork, and veal to create a tender, juicy treat. this recipe is simple and quick, perfect for any day of the week. Don’t over-mix to keep them tender, and use milk-soaked breadcrumbs for lightness. Form them smoothly with a handy tip—wet hands—to avoid stickiness.

Ingredients

For the meatballs:

• 1/2 pound each ground beef, pork, & veal (can also use 100% beef)
• 1 heaping teaspoon each onion & garlic powder
• 1 egg Two if using all beef
• 1 tablespoon freshly chopped parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes optional
• 1/4 cup finely grated parmesan cheese
• 3/4 cup almond flour
• 1/2 cup milk or water
• Salt & pepper

For the marinara sauce:

• 1 medium size onion chopped
• 2 carrots peeled & chopped
• 1 stalk of celery chopped
• ½ teaspoon dried thyme
• 1/4 teaspoon red pepper flakes
• 4 cloves of garlic finely diced
• 3 tablespoons tomato paste
• 1/2 cup red wine
• 28 ounce can whole or chopped san marzano tomatoes
• 1 tablespoon honey
• Kosher salt & pepper
• Olive oil

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Classic Italian Meatballs

Classic Italian Meatballs are more than just a comforting dish—they’re a blend of beef and pork, hand-rolled and flavored with fresh parsley and garlic. The secret’s in the panade, a mix of milk-soaked breadcrumbs that ensures each meatball stays delectably tender and moist. Enjoying a high-fat content, they cook up juicy and full of flavor!

Ingredients

• ½ cup (54 g) fresh breadcrumbs, from 1-2 slices white bread (crust removed)
• ¼ cup (60 ml) milk
• 2 egg yolks
• ½ cup (50 g) grated pecorino Romano cheese, or Parmesan cheese
• 2 garlic cloves, finely chopped or grated
• 1 teaspoon (8 g) salt, or 2 teaspoons Diamond brand kosher salt (see note below)
• 1 teaspoon ground black pepper
• 1 pound (450 g) ground beef chuck
• 1 pound (450 g) ground pork, or veal
• ¼ cup grated onion, optional
• ⅓ cup (30 g) chopped parsley, or basil
• Olive oil

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Traditional Italian Meatballs

A mix of beef, fresh Parmesan, and select Italian spices, they sit in a savory tomato sauce, becoming everyone’s next favorite meal. The trick lies in soaking the bread in milk, making them unbelievably tender.

Ingredients

• ¼-½ cup milk (2% or heavy)
• 2-3 slices bread (remove crusts, I use day old Italian and if it is extra thick use 2 slices)
• 1 pound ground beef (80% lean)
• 2 large eggs
• ½ cup freshly grated parmesan cheese
• 1 teaspoon dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon salt (or to taste)
• 1 -2 clove garlic minced

For the sauce

• 2 tablespoons olive oil
• 2 cups tomato puree* (passata) (450 grams)
• 1 teaspoon basil
• 1 clove garlic minced
• ½ teaspoon salt
• 1 – 1½ teaspoons oregano
• 1 – 1½ cups water (236 – 354 grams)
• *or 1 can peeled tomatoes nothing added (400 grams)

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Homemade Baked Italian Meatballs

Hand-rolled with care, Homemade Baked Italian Meatballs are a triumph of taste and simplicity. These juicy bundles, seasoned to perfection, ooze with flavor in each tender bite. Tucked in the oven, they brown evenly without the need for constant tending—no splattering oil, no frying fuss.

Ideal for big family dinners or game-day feasts, they slide effortlessly from oven tray to spaghetti strands or as stand-alone stars, winning over even the fussiest of eaters.

Ingredients

• 2 pounds ground beef OR beef pork veal mixture
• 2 teaspoons garlic powder
• 5 cloves garlic minced
• 1 tablespoon onion powder
• 3 slices of italian bread – without crust
• 1 tablespoon Adobo seasoning
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 teaspoon parsley
• 3 eggs
• 1 cup freshly grated Parmesan cheese
• 1 cup italian breadcrumbs
• 1/2 cup whole milk cup

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Italian Meatballs – Tender and Juicy

Mixed with breadcrumbs and Parmesan, these meatballs are oven-baked to golden perfection. Ready in under 30 minutes, they’re not just delicious but incredibly versatile.

Serve them atop spaghetti or in a sub; either way, these meatballs turn any meal into a cozy, comforting feast. Perfect for harried weeknights and festive holidays alike, they promise simplicity in preparation and richness in flavor.

Ingredients

• 1⅓ lb ground beef – see Note 1
• ⅔ cup breadcrumbs – see Note 2
• ⅞ cup milk – or broth
• ½ cup onion – finely minced or grated
• ⅓ cup grated parmesan cheese – see Note 3
• 2 Tablespoons fresh Italian herbs – chopped; See Note 4
• 3 cloves garlic – finely minced
• 1 egg
• 1 teaspoon sea salt
• ½ teaspoon pepper
• Optional herbs & spices
• ½ teaspoon crushed red pepper flakes – for spicy Italian meatballs
• ¼ teaspoon fennel seeds
• ¼ teaspoon paprika

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