Authentic Italian Meatballs
Who doesn't love a hearty plate of pasta topped with authentic Italian meatballs? These juicy Italian polpettes infused with traditional flavors and simmered in a rich tomato sauce are a staple in Italian cuisine! This is my Sicilian family's traditional meatball recipe using beef, pork, and veal - and they're the best Italian meatballs you'll ever taste!
There's something truly magical about homemade authentic Italian meatballs.
These old-fashioned Italian meatballs have been passed down from my grandparents to my parents to me. They are leaps and bounds ahead of the usual pre-made ones you'd find tucked away in a freezer aisle.
I've been making these since I was a kid, but after working as a chef, I tweaked the recipe to be even better. These authentic Italian meatballs are so flavorful, tender, and juicy!
They will absolutely melt in your mouth. Simmer them in homemade marinara sauce or Sunday gravy, then serve with your favorite pasta, a big dollop of ricotta cheese, and a hunk of fresh bread for a truly delicious homemade Italian dinner.
For the best Italian meatballs, there are a few non-negotiable steps, but the recipe allows for some flexibility. While my mom used beef, I prefer a mixture of beef, pork, and veal, just like in my lasagna alla bolognese!
What's more, they freeze exceptionally well, making them a perfect option for meal prep.
So, say goodbye to bland, spongy, frozen store-bought meatballs and hello to a world of hearty, home-cooked goodness!
For more homemade authentic Italian recipes, try my grilled marinated eggplant, Sicilian pasta alla norma, or Roman chicken cacciatore.
Why This Recipe Works
- Authentic Italian meatball recipe that's been in my family for generations.
- Easy to prepare and make in large batches - make and freeze them for later!
- Baked instead of pan-fried for beautifully browned meatballs that hold their shape.
- Can be used in a number of different ways - as an entree, with pasta, in a sub, or for an appetizer!
Ground meat: A mixture of beef, pork, and veal is the traditional way to make old-fashioned Italian meatballs. The combination of meats creates an incredibly flavorful, savory, tender meatball. But you can use whatever meat you prefer - homemade Italian meatballs are delicious when made with all beef, all pork, or a combination of the two. Just avoid super lean meat - 80/20 is recommended.
Cheese: The key to authentic meatballs is using a lot of freshly grated pecorino Romano cheese to add that perfect sharp and salty flavor. Locatelli is the best brand if you can find it. You can also use good quality parmesan cheese like Parmigiano Reggiano or Grana Padano or a combination of parmesan and pecorino. Always grate your cheese fresh for the best results!
Milk: Any type of dairy milk will work. I wouldn't recommend using plant-based milk. If you avoid dairy, just use water - many Italian cooks do.
Breadcrumbs: Using Italian-seasoned breadcrumbs adds an extra pop of flavor, but you can also use fresh breadcrumbs or day-old bread torn into pieces and soaked in the milk for a few minutes before adding other ingredients. You can add a ½ teaspoon of Italian seasoning or omit the seasoning altogether.
Tomato sauce: I always simmer my meatballs in my homemade marinara sauce. It's really easy to make while the meatballs are baking, but you can use your favorite jarred tomato sauce if you prefer!
*Find the full ingredient list in the recipe card below!
Helpful Equipment
how to make authentic italian meatballs
Start by preheating the oven to 450 °F. Line a sheet pan with parchment paper if desired for easier clean-up.
- In a large bowl, combine breadcrumbs, salt, grated cheese, and parsley. Use a microplane grater to finely grate the garlic and onion, aiming for about 1 ½ - 2 teaspoons of onion pulp.
- Add milk and eggs to the mixture and mix until well combined. If the breadcrumbs and milk have hardened, add a few splashes of milk to loosen it up.
Pro Tip: Adding the meat at the end makes all the difference! Mix all other ingredients together first, and then add the meat. Be careful not to overmix, or else it will become tough.
- Next, incorporate the meat into the mixture, being careful not to overmix.
Pro Tip: Let your meat get to room temperature, or at least sit out for 10-15 minutes. Everything will be easier to combine if the meat isn't too cold (just out of the refrigerator).
- Wet your hands and form the meat into desired-size balls, about ¼ cup each. Place them evenly spaced on the parchment-lined baking sheet.
Pro Tip: Use a cookie scoop or small ice cream scoop to portion the meatballs before rolling them out with your hands to keep them uniform in size. I also like to rub my hands with a little oil when forming the meatballs.
- Bake the meatballs in the oven for approximately 7 minutes on each side until nicely browned. While they bake, prepare the sauce.
Pro Tip: It's okay if the meatballs don't cook all the way through in the oven. They will simmer in the sauce. The key is to get them browned on the outside!
- Once cooked, place the meatballs directly into the sauce and let them simmer on low heat for about 1 hour. If you're not ready to eat the meatballs when they're finished cooking, turn off the heat and let them sit in the sauce until you're ready. Then, warm them back up before serving. They will continue to become more tender as they sit and soak up all of the delicious sauce.
Tips for Success
- Use fresh ingredients whenever possible, especially freshly grated cheese and ground spices.
- I find the meatballs brown better without parchment paper, but using it on your pan to keep the meatballs from sticking to the pan and make clean-up much quicker. Sometimes I use it if I'm short on time, and other times I don't.
- Be gentle with the meatballs. Roll them firmly, but don't pack them too tight.
- Add some of the brown bits and drippings from the pan to the sauce. It adds a ton of flavor!
Serving Suggestions
How you eat your meatballs is entirely up to you, but here are a few delicious ways to enjoy them!
Serve in a bowl with the tomato sauce and topped with a spoonful of ricotta.
Boil some pasta to enjoy with the Italian meatballs. Spaghetti, bucatini, and rigatoni are some of my favorites!
Use polpettes as a filling for a classic Italian meatball sub or meatball parmesan sandwich with crusty bread, melted mozzarella or provolone cheese and marinara sauce.
Slice up a few meatballs to use as a homemade pizza topping with a side of Caesar salad.
Add them to your favorite soup, like Italian wedding soup.
Make them smaller and serve as an appetizer with toothpicks.
FAQs
You can freeze these meatballs uncooked or cooked.
To freeze them uncooked, follow the recipe instructions and shape the meatballs. Line a baking sheet with parchment paper and place the shaped meatballs on top. Freeze for 1 hour, then transfer to an airtight container or freezer-safe bag.
To freeze them cooked, make the recipe as directed and let the meatballs cool completely. Place them on a baking sheet lined with parchment paper and freeze for 1 hour, then transfer to an airtight container or freezer-safe bag.
Either way, they will keep for up to 3 months in the freezer!
The best way to reheat frozen meatballs is to let them thaw in the refrigerator overnight and then warm them up in the oven at 350°F for about 15 minutes. You can also microwave them on medium heat for a few minutes, but they may not be as crispy.
Be sure to check that they are heated through before serving. If you're reheating them in a sauce, be sure to stir occasionally so that the bottom doesn't burn.
Italian meatballs, also known as polpettes, are typically made with a mixture of ground meats such as beef, pork, and veal. They often contain breadcrumbs or soaked bread to keep them moist and tender. They are simmered in tomato sauce!
In Italy, meatballs are never served with spaghetti - it's an American thing! They are usually served on their own, often with a dollop of ricotta. Sicilian meatballs usually include raisins (or currants) and pine nuts in the mixture for added sweetness and texture.
Other meatball variations, such as Swedish or Greek, have their own unique ingredients and cooking methods. It's all about personal preference and cultural traditions!
I prefer baking meatballs over frying them on the stove. They still get golden brown (just bake at high heat) but have none of the mess and hold their shape much better than they do when frying them!
Bake your meatballs at a high temperature until browned on the outside, then let them simmer in the sauce for at least an hour. This will ensure perfectly cooked and flavorful meatballs without breaking down too much in the sauce.
Yes! These Italian meatballs turn out wonderful in the air fryer. Cook them at 425 °F for 10-12 minutes or until nicely browned on the outside.
Yes, you do not have to simmer the meatballs on the stove. They work incredibly well in a crock pot.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment and tag your creations @ColeyCooks on Instagram!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Homemade Italian Meatballs
Ingredients
- ¾ cup fresh breadcrumbs Sub Italian breadcrumbs or the equivalent in roughly torn stale bread
- ¾ cup Pecorino Romano or Parmesan cheese freshly grated, plus more for serving
- 1 tablespoon fresh parsley finely minced
- 1 clove garlic
- ¼ onion small
- 1 teaspoon salt
- ¼ cup whole milk you can sub half and half or water, plus more as needed
- 2 large eggs
- 2 pounds ground meat 50% beef, 25% pork, 25% veal, or whichever combination of meats you prefer
- tomato sauce for simmering
- pasta for serving
- ricotta for serving (optional)
- basil for serving (optional)
Instructions
- Preheat the oven to 450 ℉ and line a sheet pan with parchment paper.
- In a large bowl, combine the breadcrumbs, salt, grated cheese and parsley. Use a microplane grater to finely grate in the garlic and onion (you want about 1 ½ - 2 teaspoons of onion pulp).
- Add the milk and eggs, then mix until totally combined. If the breadcrumbs and milk have seized up and gotten hard, add a few splashes of milk until it loosens enough to easily mix.
- Add the meat and mix with a fork or your hands until the breadcrumb mixture is evenly distributed and the mixture is homogeneous. Be careful not to overmix or it will cause the meatballs to become tough.
- Wet your hands and form the meat into whatever size balls you desire - I like them to be about ¼ cup big. Space them out evenly on the parchment-lined baking sheet.
- Bake for about 7 minutes, then turn to the other side and bake for an additional 7 minutes. The meatballs should be nicely browned on two sides. While the meatballs are baking, prepare your sauce or have it heating up on the stove.
- Place the meatballs directly into the sauce after cooking. Simmer on the lowest heat setting possible for approximately 1 hour. If you need to keep them for longer, turn off the heat and just let them sit in the sauce until ready to serve, then gently bring them back up to temperature.
- Serve meatballs with al dente pasta, extra sauce, a sprinkle of cheese, a dollop of ricotta and a sprig of fresh basil.
Notes
- If the breadcrumbs and milk get hard while sitting in the bowl, add a few splashes of milk or water until it's looser and easy to mix together.
- Adding the meat at the end is key! Mix all other ingredients together first, and be careful not to overmix the meat, or it will become tough.
- Use parchment paper on your pan will keep the meatballs from sticking to the pan, which will ruin their shape and make a huge mess to clean up.
- Let your meat get to room temperature, or at least sit out for 10-15 minutes. Everything will be easier to combine if the meat isn't too cold (just out of the refrigerator).
- Use a cookie scoop or small ice cream scoop to portion the meatballs before rolling them out with your hands.
- I like to rub my hands with a little oil when forming the meatballs. You don't need any extra oil as long as you use parchment paper!
- Be gentle with the meatballs. Roll them firmly, but don't pack them too tight.
- It's okay if the meatballs don't cook all the way through in the oven, they will simmer in the sauce. The key is to get them browned on the outside.
- For an extra indulgence, add some of the brown bits and drippings from the pan to the sauce.
- If you're not ready to eat the meatballs when they're finished cooking, turn off the heat and let them sit in the sauce until ready, then warm them back up before serving. They will continue to get more tender as they sit and soak up all of the delicious sauce.
Nutrition
SaveSave
This post may contain affiliate links.
Delicious 🤤 and tender. I don't normally use recipes but I looked at this recipe just to make sure I wasn't missing ingredients. It's how I make my meatballs. 💕 thank you!
That's a huge compliment! Thank you so much for taking the time to leave a comment. 🙂
Better than my Mamma's! That's Amore!
Wow! Thats an amazing compliment. Thank you so much!
What is the best amount of time to simmer the meatballs in the sauce? I believe you mention an hour minimum, but if you had to pick an amount of time for the best outcome, do you have a preference?
Follow up question, do you have a preferred amount of time to simmer your sauce recipe? Basically the same question. What amount of time yields the best results?
Hmm, good question. For the meatballs I think 1-2 hours is ideal. After an hour or so it doesn't make a huge difference, but if they simmer for a really long time they could start to fall apart. As for the sauce, if it's being made without meat, like just basic marinara sauce, it only needs 20-30 minutes. The longer you simmer, the thicker and deeper the flavor will become, but I prefer it on the lighter side. It's really dependent on what you want/like. If simmering with meat, go for at least an hour, or 2-3+ hours if using a piece of pork or beef that needs time to break down. The lower the heat, the better, and always stir to make sure the bottom doesn't burn. I hope this helps!
Follow up, for your Sufi are you partially covered, fully covered, or open simmer? Does it ever get to a consistency where you’re adding water back in?
Follow up, for your sugo** are you partially covered, fully covered, or open simmer? Does it ever get to a consistency where you’re adding water back in?
It really depends. I usually simmer it in the morning, partially covered, for about 2 hours, then let it rest on the stove for the afternoon. Then I turn the burner back on about an hour before I'm ready to make the pasta. I usually don't have to add water back in, but occasionally may need to if I let it simmer too long. It's really all about personal preference, some like a thicker sauce, my family usually makes it a little thinner.
I made these with your homemade marinara sauce for my husband last night and the entire meal was a huge hit! I'm going to make another large batch so we can freeze them. So glad to have found your website since I also love your breaded chicken cutlets and have several of your other recipes in my queue to try. Bravo!
Thank you so much! That means a lot to me. 🙂 I'm so happy you love my recipes and really appreciate you taking the time to leave a review!
Can you prep these (and a braciole) the day before you cook them and keep the rolled up meatballs in the fridge overnight?
Yes, absolutely! You can prep them ahead and keep them in the fridge raw or baked or in the sauce. Plenty of options, they'll be great no matter what
the most important thing in this post is the recommendation to mix all the ingredients before adding the meat .... total game changer. so glad i ran across this post .. thank you !!!!!!!!!!!!
I'm so happy this was helpful for you! Makes such a difference, right?! Thanks for taking the time to leave a review!