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The BEST Italian Meatballs

4.93 from 84 votes

posted: 04/05/20

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

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.

a close up of 6 meatballs on red sauce on spaghetti with fresh parsley as a garnish

This recipe for classic Italian meatballs is one of my favorites on my whole blog. Out of all the recipes I’ve posted, I am in love with this one perhaps most of all.

It is my grandmother’s recipe and just the pictures alone are enough for me to conjure up memories of sneaking meatballs out of the serving bowl before it was time for lunch.

My grandmother’s recipe, filled with her restless love, is the absolute best and I think the reviews on it back that claim up perfectly.


Grandma started her amazing meatballs by soaking some Italian bread in cold water. Some simple white Italian sandwich bread works perfect.

Other recipes instruct you to soak the bread in milk. I tried that and it messed with the flavor. I’m sure Grandma did water because they were pinching pennies and milk has never been cheaper than water, but I really think it’s the way to go.


I’ve since learned this:

When bread is soaked in liquid, it releases the gluten. The gluten wants to bond to a protein. When soaked in water it bonds with the protein in the meat, keeping the flavors of the meat in the meatball. This makes for a delicious meatball! When soaked in milk, it bonds with the protein in the milk instead.

Choose water!

overhead view of a clear glass bowl filled with meat, eggs, soaked bread, fresh parsley, and breadcrumbs to make Italian meatballs


Besides the soaked Italian bread, we have some other delicious and important ingredients:

  • Ground Beef
  • Ground Pork (see notes below)
  • Eggs
  • Soaked Bread (that has been well squeezed)
  • Breadcrumbs (yes, you need bread and breadcrumbs)
  • Parmesan
  • Garlic Salt
  • Salt
  • Black Pepper
  • Fresh Parsley


It is really important to the flavor of the recipe that you use both ground beef and ground pork. If you use just one or the other, you won’t get the right taste.

Pro Tip! If you are only able to find a 1 pound package of ground pork, divide it in half and freeze the other half. It will freeze well for up to three months.

Though I bet you will make these again sooner than that.

close up of a parchment lined baking sheet where a cookie scooper has formed six Italian meatballs before baking


I always use clean hands to mix up the meatball ingredients. You want to mix until they are just combined. No need to over mix.

After that I like to use a cookie scoop to make my meatballs. There are two reasons for this:

  1. It creates uniform meatballs, so they bake evenly.
  2. It’s a lot faster than pulling out meat for the meatballs by hand.

This is the cookie scoop I have. I love it.

a white bowl filled with spaghetti and topped with red sauce and five Italian meatballs


There are three different ways you can cook your meatball recipe. They all come with their pluses and draw backs, so find the one that works for you. I’m going to start with the one that is in the recipe you can print.


  1. 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.
  2. 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.


  1. Preheat the oven to 300 degrees.
  2. Preheat a cast iron skillet over medium heat and then fill it about a half of an inch full of extra virgin olive oil.
  3. Heat the oil and then brown the meatballs in batches, turning them after about two minutes.
  4. 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.


  1. Fill your cast iron skillet almost an inch full of extra virgin olive oil and heat.
  2. Cook the meatballs in batches (about 10 around the outer edge).
  3. Cook for three minutes and then flip, cooking the second side for an additional two minutes.
  4. Transfer to a paper towel lined sheet.
  5. 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. You can put your mind at ease by using an instant read thermometer.

Pro:  They are ridiculously amazing with their crisp fried outer edge and their soft amazing inside.

Con:  It is very easy to over cook the outside while trying to get them cooked enough on the inside.

My grandma went with cooking method three, and she rocked it every single time. I loathe frying, so I always opt for cooking method number one. I skip the frying all together and bake them like in my Baked Turkey Meatballs.


Traditionally, Italians do not serve meatballs on top of spaghetti. Grandma put them in a big bowl in the middle of the table.

Even though 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.


These meatballs do freeze well. Here’s how:

  1. After baking and cooling, place on a parchment lined baking sheet.
  2. Put the baking sheet in the freezer.
  3. Flash freeze for 1 hour.
  4. Transfer the meatballs to an airtight container for up to three months.
The Italian Meatballs has a brown crispy outside and tops the red pasta.


If you are making these for your family, here are some ideas of things that would help round out the meal.

My Zucchini Salad, has flavors that would compliment this well, and it’s very easy to make.

We almost always have Roasted Broccoli when we have meatballs.

Finally, I love this Arugula Salad Recipe so much, and it is super simple.

If you make this meatball recipe, I would be honored if you came back and let me know what you think. It’s such a treasured recipe.

4.93 from 84 votes

The BEST Italian Meatballs

Serves: 24 meatballs
(tap # to scale)
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
These are the BEST Italian Meatballs!  My Italian grandmother’s recipe, the word perfect doesn’t even begin to cover it.


  • 1 lb ground chuck 85/15
  • 1/2 lb ground pork (unseasoned) 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


  • 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.
Serving: 1meatball Calories: 111kcal (6%) Carbohydrates: 7g (2%) Protein: 5.4g (11%) Fat: 4.9g (8%) Saturated Fat: 1.8g (11%) Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.3g Cholesterol: 29.4mg (10%) Sodium: 262.8mg (11%) Potassium: 14.9mg Fiber: 0.5g (2%) Sugar: 0.4g Vitamin A: 54.5IU (1%) Vitamin C: 2mg (2%) Calcium: 24.5mg (2%) Iron: 0.7mg (4%)
Author: Lisa Longley

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The BEST Italian Meatballs

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


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    Rate This Recipe:

  1. Maggie says

    5 stars
    Very tender and flavorful
    Been making this recipe a few years!

    • Lisa Longley says

      I’m so happy to hear that you enjoyed these!

  2. sandy snyder says

    Imade meatballs but put in sauce uncooked and came out bery tender and good no need to cook before

  3. Janet says

    5 stars
    Thanks so much for your recipe.
    I used a little more pork because I don’t like bread in meatballs.
    Other than this item I followed the recipe.
    These were very moist and delicious.

  4. Deanna says

    Just made these and they are delicious! I chose cooking method two and they came out perfect.

    • Lisa Longley says

      I’m so happy to hear that you enjoyed it, Deanna!

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5 Secrets to Stress Free Dinners