These are the BEST Italian Meatballs! My Italian grandmother’s recipe, the word perfect doesn’t even begin to cover it. Check out the reviews on this recipe, your family will be sure to fall in love. Grandma served these on their own, but you can feel free to top your spaghetti with some homemade spaghetti sauce and then throw on these meatballs. Throw together a quick bacon spinach salad (<—– another great family recipe) and you have a complete meal! And if you want, you could always try this meatball recipe but in the turkey form with these Baked Turkey Meatballs. Just don’t tell grandma.
Guys, it’s Friday and I don’t have another cocktail for you. BUT! I did just reshoot my Classic Red Sangria (you know, like what you would get at a Spanish tapas restaurant with your girlfriends). So go check it out.
Also! You can’t be mad I don’t have another cocktail for you because I do have my amazing Italian grandmother’s amazingly amazing meatball recipe. You guys. This recipe. It’s the bee’s knees. The cat’s meow. It’s the stuff (that’s not how I really talk, but I like to keep the blog PG).
HOW TO MAKE ITALIAN MEATBALLS
Grandma started her amazing meatballs by soaking some Italian bread in cold water. I’ve read other recipes where they soak the bread in milk, you know because water soaked bread sounds gross. So I tried that with this recipe and it messed with the flavor. I’m sure Grandma did water because they were hard core pinching pennies and milk has never been cheaper than water, but I really think it’s the way to go.
Once you’ve soaked your bread (above is the milk soaked version, but stick with water!), and squeezed as much liquid out as possible, you combine it with your meat, bread crumbs, cheese, eggs, and seasoning. You want to mix it together until just combined. You don’t want to beat the crap out of it. (Oops. PG-13?)
Okay, so Grandma was old school and would never do this, but I love using a cookie scoop for this recipe! It keeps all the meatballs the same size which makes for more consistent cooking and it also makes things go a lot faster! (Plus it’s great to have on hand when you are making actual chocolate chip cookies.) You just scoop them all out (meatballs on the right in the above photo) and then quickly roll them all into balls (meatballs on the left).
Okay. Now I have three cooking methods for you. They all come with their pluses and draw backs, so you really just need to find the one that works for you. I’m going to start with the one that is in the recipe you can print.
THREE DIFFERENT WAYS TO COOK ITALIAN MEATBALLS
- Cooking Method One Put all of the rolled out meatballs on a cookie cooling rack and put that rack on a baking sheet that is lined with aluminum foil. Bake the meatballs in a 375 degree oven for 15 to 20 minutes or until a meatball in the middle of the pan is cooked through. Pro: It is clean and easy Con: You don’t get those crispy outside edges.
- Cooking Method Two Preheat the oven to 300 degrees. Preheat a cast iron skillet over medium heat and then fill it about a half of an inch full of extra virgin olive oil. Heat the oil and then brown the meatballs in batches, turning them after about two minutes. Transfer them to a baking sheet and finish cooking (about 10 minutes) in the oven. Pro: You get the crispy outside edges without deep frying them Con: You have a two step process and that’s annoying.
- Cooking Method Three Fill your cast iron skillet almost an inch full of extra virgin olive oil and heat. Cook the meatballs in batches (about 10 around the outer edge). Cook for three minutes and then flip, cooking the second side for an additional two minutes. Transfer to a paper towel lined sheet. And then serve or keep warm in a covered baking dish in an oven set at very low heat. If you cut into them immediately after removing from the oil they won’t be cooked, there is some carry over cooking that happens on the plate. Pro: They are ridiculously amazing with their crisp fried outer edge and their soft amazing inside. Con: I mean, they are deep fried meatballs. (Wait . . . is that supposed to go under the pro list . . .?)
Grandma did method three. But you guys, I kind of loathe frying. So I’m more of a method one kind of gal. And then these photos are method two. But you guys. Method three. OMG! Soooooo, delicious. Crispy on the outside, and soft, delicious, and packed with flavor on the inside. If only Grandma was still here to do the frying.
Whether you are serving these up with some homemade bread, or just
So I hope these make up for the lack of your Friday cocktail. They are amazing!
The BEST Italian Meatballs
Ingredients
- 1 lb ground chuck 85/15
- 1/2 lb ground pork if you can only get a pound, save half in the freezer
- 2 eggs whisked
- 4 slices of Italian bread 5 ounces
- 1 cup bread crumbs I used Italian seasoned
- 4 TBSP grated parmesan
- 1/2 tsp garlic salt
- 1 tsp salt
- pinch of black pepper
- 2 TBSPs chopped fresh parsley
Instructions
- Preheat oven to 375
- Soak the bread in cold water for about five minutes, ringing out the excess water and pulling the bread apart with your fingers.
- Combine the meat, eggs, and parsley in a large bowl. Add the bread. Then add the dry bread crumbs, parmesan, garlic salt, and salt.
- Using a cookie scoop scoop out the meatballs onto wax paper and then roll them into into consistent balls. Place them on a cookie cooling rack. Place that rack on a baking sheet. Bake for 15 to 20 minutes or until you can cut into a meatball in the middle of the rack and not see pink.
Nutrition
More family favorite recipes that you are sure to love
Dorothy @ Crazy for Crust says
OMG they look perfect. I want a huge plate with a huge glass of that sangria!
Debbi G says
I made your meatball recipe in my air fryer and they were PERFECT! Nice crust on outside, cooked perfectly inside and absolutely no oil or fat!!
Lisa Longley says
What a great idea!
Heather says
How long and what temp in the air fryer?
Frieda says
I’m going to have to try this recipe They look so good ????????
Sheri Thompson says
My daughter and I experienced the best Italian meatballs on a recent visit to London and your recipe was a perfect match! I agree with the frying–the crisp texture is fantastic–but I wanted to make a big batch for freezing and sharing and the skillet method would take too long, so here’s what I came up with: use the oven method (the double batch requires three large casserole dishes) and bake as instructed. Cool the meatballs just enough so you can put them on baking sheets to freeze and then transfer them to freezer bags in desired batch sizes. Here’s the great part—when you’re ready to use them, do a quick “fry” in a lightly oiled pan and you’ll be VERY close to the texture of the deep-fried version.
Thank you for your wonderful recipe!! Cosi delizioso!!
Lisa Longley says
This is an awesome tip! Thank you so much! And thank you for the compliment. My grandmother was an amazing cook! I wish I had been a little older when she was alive so I could have seen her in action more and written more down!!
Older'n Dirt says
There’s so many of us out here, my self included, who wish we’d been “smart” enough to watch those Moms and Grandmas cook and get their “recipes!”
Lisa Longley says
So true!
Carol McDaniel says
Had a craving for “real ” Italian meatballs, so I tried this recipe. YUM!!! So good.
I too, wish I’d paid closer attention to my grandmother’s cooking, other than just eating it. But, when we’re young, we don’t like to admit that our loved ones won’t be with us, forever.
Lisa Longley says
I’m sos glad that you liked these Carol!
John says
Put your meatballs on a sheet tray and bake @ 400 degrees until nice and brown. Then put them in your sauce. Yummo
Lorrie says
I like this version. Tnx making tonight with roasted veggies.
Claudia says
Hi these look relish. I couldn’t find anywhere how many the recipe makes? I’m going to make meatball subs for 7 adults and one child. Thanks, can’t wait
Lisa Longley says
It makes about 24 meatballs, Claudia. I would suggest doubling the recipe and then if you have left over meatballs freezing them for the next time.
Desiree says
I ALWAYS double my recipes I love leftovers!!! Do you cook the meatballs and then freeze or freeze them raw?
Lisa Longley says
Freeze them fully cooked! You know, just like the frozen meatballs you get at the grocery store 🙂
Sandy k says
What is Italian bread.?
Lisa Longley says
I use Peppridge Farm’s white bread that is labeled “Italian Bread,” it works perfectly in this recipe.
Ann says
Is this the frozen Pepperidge Farm bread, or fresh?
Can’t wait to try this.
Lisa Longley says
Fresh
Carol says
I love Italian foods…each and every one of them. Ahhhh…pasta….meatballs. But I have a question with this recipe. Can you bake them, then plop them into a simmering sauce? My kids are notorious for going and “tasting” the meatballs in the sauce so I don’t hold out much hope of them getting onto the pasta! Love the recipe though.
Lisa Longley says
Carol, that would be a great way to cook them! You won’t get the crispy outside the same way you do if you pan fry them a little first, but I love them baked as well!
LISA says
Yes! I always finish mine in my sauce. My Italian mother taught us that way.
Rosa parks says
carol are the meatballs dense or light I bake mine then drop them in my sauce thank you
Biz says
Ground pork?? Sausage or Italian sausage. Which do you use?
Lisa Longley says
Just regular ole ground pork. No seasoning added.
Caitlan says
Best meatballs literally ever! These have quickly become a new family favorite and have made it to my recipe book! We fry them in a cast iron! Delicious!!! I just use beef because that’s all I have on hand but still amazing!
Lisa Longley says
Thank you Caitlan!
AliciaWD says
Almost the same as mine. They are most excellent. I do the first method and also hate frying. I use unbleached parchment paper on my baking sheet. A few more fresh herbs. I cook them in the sauce after draining and draining well in the paper towels so the sauce doesn’t have grease. Gonna look at any sauces grandma enlightened you with (?)! I’m not Italian just able to learn by taste.
Linda says
Do you have a favorite Italian red sauce for the spaghetti and meatballs? My husband is Italian and I want to surprise him ????
Lisa Longley says
My family loves Prego’s Fresh Mushroom!
Jan says
Nothing better than homemade red gravy on such a tasty meatball…… SMILEXX!!
Michelle says
Rao’s Marinara Sauce. A bit pricy, but worth every penny.
Christine Jones says
I made these meatballs for dinner this evening and they are indeed special. My husband and son could not say enough good things about them. Thank you for sharing a treasured family recipe.
Lisa Longley says
Thank you so much for this comment!!
Older'nDirt says
These are, basically, what my Calabrese grandmother made, with just a couple of changes. First she’d add 1/2 pound of ground veal, along with the beef and pork and, in place of the garlic salt, 1 – 2 cloves of finely minced garlic. Then in place of the salt she’d grate in either fresh Parmesan or Romano cheese, to “her” taste.
Marlne says
Hi. This is how I make mine. I use beef, pork and veal… I think the veal helps in the tenderness of the meatball. I also fry mine a little and then put in the “gravy”…
Julianna says
Hi, Could you please post the recipe of the sauce as well. It looks amazing! Thank you
Lisa Longley says
Don’t judge, but the sauce recipe was a jar!
Greg says
I wish I saw this question 2 years ago. Let me know if you get this messenger and still want it.
Katie says
I’m not sure my cooling rack is oven safe. Can they just be baked on a cookie sheet?
Lisa Longley says
They can be, but then the fat won’t drip off of them so they won’t crisp up the way you want them to.
Jo Ann says
Not true. I bake mine at 475 degrees for 20 minutes and they are very brown and crisp on both sides. I immediately pour off the grease, before it solidifies. Your recipe is very similar to mine. I use more garlic and more cheese, but pretty similar to yours. I also add 1 tsp sugar per pound. It helps the outside caramelize and get nice and crusty. You are right. They are the best meatballs.
Cindy says
I use a broiler pan and bake them at 350-375. The fat drips through the slots on the top. I think they crisp up pretty well.
Paula says
This is so close to my recipe however I use a meatloaf mix which is ground pork , veal and chuck , I add about 1/2 cup of cheese . Come to my house on Sundays and you will smell them frying up in olive oil , To me that is the best way to cook them! So delicious!
Christine Kiley says
Made these meatballs last night. They were excellent and did taste like the ones my first generation Italian grandmother used to make. It was also my first time making meatballs in general. I used cooking method 2. A bit more work but that is how Nana used to do it. The only thing that I would do next time is to cut the bread slices into small squares instead of sliced. It was hard to break them down small once they where wet. Delicious!
Lisa Longley says
My favorite part about your comment is that they tasted like your grandmother’s. Isn’t it amazing how food can bring back feelings? It’s my favorite part about cooking and the best part of family recipes. Thank you so much for coming back to tell me!
Lisa says
Have u ever tried fresh garlic instead of garlic salt? I kind of like a garlic-my meatball and wonder if the garlic salt adds enough garlic flavor. This recipe looks really great, though!
Lisa Longley says
I haven’t! If you give it a try, let me know!
Barb Erickson says
Would using Italian sausage be to spicy?
Lisa Longley says
I don’t know about too spicy. I’m sure if you like the sausage on their own you would like it in the meatballs. But it will definitely make for a different tasting meatball.
Justine says
Yummy! I made these tonight and came up with method 4. ???? While preheating my oven I preheated a cast iron skillet. Once preheat I pulled my skillet out, drizzled in some olive oil, added meatballs and threw them in the oven. Halfway through cooking time I flipped them and continue baking. Crispy outer crust & nice and tender center.
Justine says
I had to make them in two batches but it was well work it.
Colette says
Best meatballs ever! So moist and full of flavour! Thanks for sharing – will make again and again!
Lisa Longley says
Thank you so much Colette!
liz says
Hi where can I get the Italian bread please , or can I use something different ? thanks
Lisa Longley says
I just used the white bread marked “Italian” bread in the bread aisle of the grocery store 🙂
Sheryl says
These meatballs were just like my grandma’s and hers were awesome. However, I did not soak the bread & I did add more Parmesan cheese. Placing them in the fridge for 30 mins. before cooking helped them keep their shape. If you crave that crispy browned crust on the outside – sauté in a little olive oil. For a moist inside take them off the heat & cover for 5 mins. Heaven!
LISA says
Authentic! This is how my Italian mother taught us to make them…….cooking method 3, but after browning both sides, set on paper towels to absorb grease, then put them in your sauce to finish cooking. They will absorb the sauce more and also flavor your sauce, just a little. ????
Angie says
Hi! I want to try these for Christmas Eve. Can I substitute ground veal for ground beef?
Lisa Longley says
You can, but I would highly recommend it with the veal. It changes the flavor and is so delicious.
Reema says
Can you substitute pork with Veal or Turkey?
Lisa Longley says
You can, it won’t have the same flavor profile, but it should still work.
MICHAEL BONAVITA says
Instead of using the garlic salt use fresh garlic
Lisa Longley says
I wouldn’t recommend that with this recipe. Fresh garlic and garlic powder aren’t something you can swap in and out in the same proportions.
Shirley Anzalone says
I cook my meatballs in the microwave
thoughts about that
Lisa Longley says
It’s not how I would personally do it, but to each their own.
Sandi says
So to be clear…you use Seasoned Breadcrumbs as well as Italian Bread? What kind of Italian bread and do you leave out to get stale first…and then put in food processor to make crumbs or just break it up into cubes?
Lisa Longley says
Hi Sandi! Yup, you are using both! So really any white bread will work for the Italian Bread. Though there are loaves in the grocery store, marked “Italian Bread.” You want to take it out of the package fresh, soak it in water, and then ring it out. Then pull the pieces apart and throw that in with your other ingredients. Grandma’s secret ????
Nancy says
Can you make a day ahead and freeze ?
Lisa Longley says
I haven’t tried freezing these. If you give it a go, let me know!
Tina Strauss says
I made these the other day for the first time….my family LOVED them. They are so moist and flavorful. Thank you for sharing your recipe!!! They are a keeper.
Lisa Longley says
I’ms o glad you liked them!
Maria says
Can the meatballs be made and then frozen raw? If so how long would it last
Lisa Longley says
I haven’t tried doing that, but I would assume so. If you did that, I would think they would last about three months sealed in an air tight container.
Joycelyn says
I’m with your Grandma, milk not water for soaking the bread. I use a mixture of beef, pork and veal rather than just beef and pork though, don’t fry as I and family prefer meatballs meant for pasta to be tender throughout. I simply put them on foil lined sheet pan to partially cook, then finish them off by simmering in homemade sauce.
As for the garlic question asked above, yes you certainly can use fresh garlic over garlic salt or powder as fresh garlic is best whenever possible, especially to an Italian Grandma. Bit surprised you’d veto that idea.
JCabral says
Fresh garlic has more flavor than powder or salt, and adding bread soaked in milk will give a moister meatball, definitely the way to go !
Lisa Longley says
Oooo, I totally disagree. I’ve tried both milk and water, both fresh and powder for the garlic. Grandma had it right.
Crissy says
These were the softest most tender meatballs I’ve ever made, did the oven bake method. Loved the flavor, it made a ton so I froze some after cooking. Delicious!
Lisa Longley says
I’m so glad you liked them! After you eat the frozen ones, let me know how it goes, because so many commenters have asked if they can freeze them.
Mimi says
I use just garlic powder for less salt. And fresh parsley, plus only bread soaked in milk with everything else. I try to keep the potassium and salt down. My husband has kedney desease. Then I make each meatball 2 oz.
Mary says
These meatballs are perfection! They are perfectly tender, juicy, and flavorful! My husband calls me a meatball snob because I always find something wrong with meatballs at restaurants (we’ve even had meatballs that were voted the “best” in the state, he liked them, I didn’t) and still haven’t found a recipe that meets my expectations, until I found your recipe. They were everything I have been looking for. My children have asked me to make them for the second time this week. I have a huge pot of them cooking now! I used the oil frying method of course lol and omg the smell in my house is divine! It smells of meatball heaven????
Lisa Longley says
This was the BEST comment, Mary! Thank you so much for coming back to leave it!
Sagar Matha says
I made these meatballs tonight but I didn’t follow the recipe exactly – I thought I had – ha ha! I added chopped onion and fresh grated garlic. I also added a little pepperoncino. They were delicious. They were moist and very tasty indeed. I put one batch raw into a tomato sauce which also contained sweet peppers which I stuffed with the meatball mixture and I fried the other batch in a cast iron pan. We only ate the fried ones. They were perfect. I think next time I will bake them though. I hate frying but because my stuffed peppers took much longer to cook, I had to fry the second batch so we would have something to eat. I didn’t have Italian bread but used some french bread that I had in the freezer. I soaked this in water and it was just fine. Anyway, great recipe – can I say that although I didn’t follow it exactly – I think I can because 90% of it was almost true to the recipe – ha ha! Thank you.
Kristeen says
Fantastic! Thank you so much for publishing your recipe. Served them up on roasted garlic bread and I’m so proud of myself! Tender and delicious!
Lisa Longley says
Yay!! Kitchen successes make me so happy!
Danica says
These are amazing. I make them exactly as the recipe calls for and they always turn out delicious. I use the first method to bake them and they still get brown and crispy on the outside. So freaking good. My go-to recipe!
Lisa Longley says
I couldn’t be happier to hear this, Danica!
Rose says
This recipe for meatballs and your sauce recipe will make how many servings?
Lisa Longley says
It makes roughly 24 meatballs. The sauce makes about 4 cups.
Pamela Miles says
That is so true! My grandmother was an amazing cook. I have only a couple of her recipes handed down and actually written down, but oh how I wish I had so many more. It’s a great idea to get them while you still can.well Traditional family recipes are priceless!!
Lisa Longley says
I totally agree
Susan Dubose says
These are my go to meatballs. I made them in the morning and then transferred to a slow cooker with marinara sauce to keep warm all day!I served them with my roasted vegetable sauce.
Lisa Longley says
I am so happy that you like them!
Keith says
Just did your recipe it is fantastic my son and I enjoyed this very much. No variations with the exception of not having fresh parsley. We did the water soaked Italian bread instead of the milk and it turned out awesome putting these meatballs over a little bit of Mostcholli and a nice garlic basil pasta sauce and that should be the bomb.
Lisa Longley says
I’m so happy you liked it! I know that the milk vs. water thing is up for debate, but I really love it with water better.
Alice says
Well I’ve read all the comments & most were helpful . I’m all st to go except my son ate the Italian bread????
If I use plain white bread will it affect the flavor much.
Lisa Longley says
No, it should be fine!
Michelle says
Can these be made ahead of time and cooked later?
Lisa Longley says
I know some readers have had good results freezing them and cooking them later, though I haven’t tried it yet.
Tina says
Did you use Italian parsley?
Lisa Longley says
Yes, but you could use curly parsley too and it would be delicious.
Jeanette Schutz says
Sounds great, but I don’t know of any Italian who can cook without onion! Otherwise your recipe is pretty authentic to my own mother’s.
Monica says
Sounds delicious, easy to make and really good with eggs, my kids loved it, I’m definitely going to try to make this weekend, hope it’ll as good as you do :)). Five stars for you and thanks so much for sharing Lisa!
Amy M Belser says
I tried these tonight using cooking method 2. My family loved them! They are definitely going into the “rotation”. Thank your Grandma for me!
Lisa Longley says
It is comments like this that make my job the best in the world. Thank you Amy!
Juanita Green says
I can’t wait to try this . I love meatballs with speg. they sound delicious .
Lisa Longley says
I hope you love it!
Olga says
Lisa, thank you very much! I like this meatballs! Wonderful combination of ingredients. It look so yummy!
Linda Parrish says
I don’t use any of those cooking methods when I make my homemade Italian spaghetti sauce and meatballs! I make my meatballs similar to yours but I put the balls into the hot Italian sauce to cook! The meatballs soak up the delicious seasonings of the sauce as they cook!meatballs
That’s how my grandmother and them!
Alina says
Lisa, wow! What a stunning looking meatballs. Lots of YUMS! Simply loved it! A perfect summer meal!
Roger says
Thank you for such a great recipe. I tried this last night with a couple of tweeks and it was amazing. Next time I will fry, as these meatballs are so tender they need the texture of frying.
Lisa Longley says
I’m so glad you liked it!
Mariya says
Lisa, this is really a great recipe. I will make this at the next chance i get.
Shalene says
On the topic of using water vs milk, it has to do with basic chemistry.
When the bread is soaked in liquid, it releases gluten (this is why boiling pasta turns the water cloudy and why the pasta is tacky after cooking). Gluten and protein like to bond to one another, so if you use water, the released gluten will bond with the fat and protein excreting from the cooking meat. This helps hold the ball together (along with the egg) and helps to hold more flavor.
When you use milk, the released gluten will bind with the milk protein and fat instead. By biding the gluten with milk protein, less of the flavorful proteins and fats from the meat are held on to and lost through cooking. Thus, changing the overall flavor of the meatball.
Lisa Longley says
Thanks Shalene, this is super helpful!
Tracy says
Anxious to try these in an air fryer…
Lisa Longley says
Oooo, I just did meatballs the other day in the air fryer and they turned out awesome!
Bonnie L Wallace says
I’m lost as to why no garlic cloves and why the water and not milk????
Lisa Longley says
The no garlic cloves are because that’s the way grandma did it and she was masterful. Water is because they were poor. But now I much prefer the taste when made with bread soaked in water rather than milk. Another commenter educated us that it is actually chemistry related: When you use milk, the gluten released in the bread binds to the protein in the milk instead of the proteins in the meat and the egg, which really changes the flavor (and not in a great way). So water does in fact yield a better flavor.
Millie C says
The recipe is excellent. I am 88 years young and been making meatballs as I watched my Sicilian mom make them. She used the beef, pork and veal. Only difference. she minced fresh
garlic.
JUAN C, FANCHIN says
I need to buy the cookie scoop. what size you use?
Thank you
Lisa Longley says
I have a 1 1/2 tablespoon size scoop.
Donna Maria Facinelli says
Good recipe. But, my nonna used milk, real garlic, a bit of basil and, like everybody’s Italian nonna back in the day, she fried her meatballs (baking? What the…). You just can’t get that taste and crust from frying meatballs in olive oil. Since I don’t want nonna haunting me, I stick with her recipe.
Good Italian meatballs are deceptively hard to get right. People think it looks easy (just meat and spices, right?) Ha! Get the texture wrong, or too much or not enough cheese, breadcrumb, etc, and you have meatballs that come apart in sauce or are as hard as hockey picks, with weird flavoring.
So, all in all, well done. (Quit being lazy! Fry those meatballs and make your nonna proud)!
Lisa Longley says
Ooo, not about being lazy at all. Just know that some people will run from a recipe that calls for frying and I want to be able to give them another option.
Wheele says
Do you remove the crust
Lisa Longley says
No, I leave it on. It will combine smoothly with the rest of the bread