Bring authentic Italian flavors to your table with Nonna’s exclusive Italian Style Meatball recipe. Made with a perfect blend of ground beef, pork, Parmesan, and classic seasonings, these juicy, tender meatballs are ready in just 35 minutes. Perfect for family dinners or special gatherings, they’re a timeless favorite everyone will love! Even your picky eaters will love them!
These classic Italian meatballs are one of my go-to recipes when I am looking for something to accompany my pasta dishes! They are the perfect meatballs to pair with one of our delicious pasta recipes like Homemade Fettucine Alfredo, Lemon Spaghetti, or Basil Pesto Pasta.
This is an old family recipe that has been handed down. I can’t even begin to count the number of times I stood by Nonna’s side, helping her roll these meatballs by hand. She made them often, ensuring they were ready for our Sunday dinner – a cherished family tradition. They brought our family together, filling the room with laughter, stories, and satisfied smiles. It’s a tradition I’m honored to continue and share with you. She paired these homemade meatballs alongside Italian sausage and other slow-roasted meats for an Italian feast. They are the best meatballs!
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Why You'll Love This Recipe
- Versatility: The meatballs can be served with various dishes like pasta, sandwiches, salads, and more, making them suitable for different meals and occasions.
- Flavorful: The combination of ground beef and pork, Parmesan cheese, garlic, and Italian herbs creates a rich and savory flavor profile.
- Kid-Friendly: The recipe can be easily adapted to suit children's tastes by omitting spicy ingredients and adding subtle flavors they enjoy.
- Make-Ahead and Freezer-Friendly: These homemade Italian meatballs can be prepared in advance and frozen, making them convenient for busy schedules and quick meals.
- Easy Preparation: The recipe is straightforward and requires minimal kitchen equipment, making it accessible for cooks of all skill levels.
- Crowd-Pleaser: The classic taste and appealing texture of these Italian-style meatballs make them a hit at family dinners, parties, and gatherings.
Ingredients and Substitutions
- 80/20 Ground Beef Chuck: A mix of 80% lean meat and 20% fat, ground beef chuck offers a rich flavor and juiciness, ideal for making moist and tender meatballs.
- Ground Pork: Adds a mild, fatty richness to the meatballs, complementing the beef with its softer texture and subtle sweetness.
- Grated Parmesan Cheese: This hard, salty cheese imparts a bold, nutty flavor to the meatballs and helps bind the ingredients together.
- Italian Bread Crumbs: These seasoned bread crumbs add texture and body to the meatballs, with a hint of Italian herbs for extra flavor. While fresh bread crumbs are best, store-bought ones are fine.
- Large Eggs: Eggs act as a binding agent to help the meatballs hold their shape during cooking.
- Purified Water: Adds moisture to the meat mixture, ensuring the meatballs don't dry out during baking.
- Olive Oil: Contributes fat for tenderness and flavor, enhancing the overall richness of the meatballs.
- Granulated Garlic: Provides a robust, savory undertone that deepens the overall flavor profile of the dish. You can also substitute garlic powder.
- Dried Parsley Flakes: Offers a mild, herby freshness that brightens the rich flavors of the meatballs. Feel free to use fresh parsley if available.
- Italian Seasoning: A blend of dried herbs like oregano, basil, and thyme, this seasoning adds a classic Italian aroma and taste to the meatballs.
- Kosher Salt: Enhances the flavors of the other ingredients and ensures the tastiest meatballs and ensure they are well-seasoned.
- Ground Black Pepper: Adds a slight heat and pungency, balancing the savory elements of the meatballs.
See recipe card for quantities.
How to Make Homemade Italian Meatballs
Step 1: In a large bowl, add beef, pork, cheese and breadcrumbs.
Step 2: Next, add all remaining ingredients and combine. Knead the mixture by hand.
Step 3: Weigh out 2 oz portions and form into 36 meatballs. Place in the baking dish.
Step 4: Bake for 15-20 minutes or until the internal temperature is 165°F. Let rest for 5 minutes.
Top Tips
Mix Thoroughly but Gently: Combine the meatball mixture well without over-mixing to keep the meatballs tender.
Uniform Size: Use a kitchen scale to ensure all meatballs are the same size (2 oz) for even cooking. You can also use a 2-inch cookie scoop to help keep them uniform.
Don’t Skip the Rest: Allow the meatballs to rest for 5 minutes after baking to let the juices redistribute for best results.
Use a Thermometer: Ensure meatballs reach an internal temperature of 165°F for safe consumption.
Moisture Matters: Adding water helps keep the meatballs moist and tender.
Baking Dish Prep: Use cooking spray to prevent sticking and make cleanup easier.
Flavor Boost: Let the mixture sit for a few minutes before forming meatballs to allow flavors to meld.
Garnish Creatively: Fresh herbs, a sprinkle of Parmesan, or a drizzle of marinara sauce can enhance presentation and flavor.
Variations
- Spicy Meatballs: Add 1-2 teaspoons of crushed red pepper flakes or finely diced jalapeños to the mixture. Follow the original recipe, incorporating the spicy ingredients during the mixing stage.
- Cheese-Stuffed Meatballs: Cut small cubes of mozzarella or cheddar cheese. Form the meat mixture around each cheese cube to create a stuffed meatball. Follow the original recipe, ensuring the cheese is completely enclosed by the meat.
- Herb and Lemon Meatballs: Add ¼ cup of finely chopped fresh herbs (such as parsley, basil, and mint) and the zest of one lemon to the mixture. Mix the herbs and lemon zest into the meat mixture before forming the meatballs.
Storage and Make Ahead
Storage: Allow cooked meatballs to cool completely. Then, place them in an airtight container or tightly wrap them in aluminum foil or plastic wrap. Refrigerate for up to 4 days. For uncooked meatballs, place the formed meatballs on a baking sheet lined with parchment paper. Cover them with plastic wrap and refrigerate for up to 2 days before cooking.
Freezing: For cooked meatballs, let the meatballs cool completely. Arrange in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container, removing as much air as possible. Label it with the date and freeze it for up to 3 months. For uncooked meatballs, place meatballs on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer-safe bag or container, removing as much air as possible. Label with the date and freeze for up to 3 months.
How to reheat: From refrigerated, place meatballs in a baking dish, cover with foil, and reheat in a preheated oven at 350°F for 15 - 20 minutes or until heated through. Alternatively, reheat in a microwave-safe dish, covered, on medium power for 2 - 3 minutes or until hot. To reheat from frozen, thaw the frozen meatballs in the refrigerator overnight. Reheat as described above. If reheating directly from frozen, increase the oven time to 25 - 30 minutes, or microwave in short intervals until heated through.
Make ahead: To prepare ahead of time, place formed meatballs on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for up to 2 days before cooking.
FAQ
Yes, you can use a mix of ground beef, pork, turkey, chicken, or even lamb depending on your preference.
Ensure you mix the ingredients well and use enough binders like eggs and breadcrumbs. Chilling the mixture before forming can also help.
Yes, you can prepare the meatballs in advance. Store uncooked meatballs in the fridge for up to 2 days or freeze for up to 3 months.
Use a meat thermometer to check that the internal temperature has reached 165°F (74°C).
Yes, fresh herbs can be used. Substitute with a 3:1 ratio of fresh to dried herbs. Fresh herbs can add great flavor.
Add more breadcrumbs or Parmesan cheese until the mixture holds together better.
Yes, these meatballs are perfect for meatball subs. Serve with marinara sauce and melted cheese on a sub roll.
Use high-quality Parmesan cheese, fresh garlic, and fresh herbs. Also, allowing the mixture to sit for a bit before forming the meatballs can help meld the flavors.
Add extra crushed red pepper flakes or a finely chopped hot pepper to the mixture.
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Pairing
These are my favorite dishes to serve with [this recipe]:
- Creamy Shrimp Fettuccine Alfredo Recipe
- Creamy Mushroom Fettuccine Alfredo
- Creamy Lemon Fettuccine Alfredo Recipe
- Easy Pasta with Peas Recipe
Homemade Italian Meatballs
Ingredients
- 32 ounces 80/20 ground beef chuck
- 16 ounces ground pork
- 2 cups grated Parmesan cheese
- ¾ cup Italian bread crumbs
- 3 large eggs
- ¼ cup purified water
- 3 tablespoons olive oil
- 1 ½ tablespoon granulated garlic
- 1 tablespoon dried parsley flakes
- 1 tablespoon Italian seasoning
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Instructions
- Preheat your oven to 400°F. Spray a large baking dish with cooking spray. Set aside.
- In a large mixing bowl, combine 32 ounces of 80/20 ground beef chuck, 16 ounces of ground pork, 2 cups grated Parmesan cheese, ¾ cups Italian bread crumbs, 3 large eggs, ¼ cups purified water, 3 tablespoons olive oil, 1 ½ tablespoon granulated garlic, 1 tablespoon dried parsley flakes, 1 tablespoon Italian seasoning, 2 teaspoons kosher salt, and 1 teaspoon ground black pepper. Use your hands to knead and fold all of the ingredients together.
- Weigh out 2 ounces of the mixture for each meatball, shape it into 36 round meatballs, and place them in your prepared baking dish.
- Bake for 15 - 20 minutes or until the internal temperature reaches 165°F. Remove and allow to rest for 5 minutes.
- Garnish, serve, and ENJOY!
Cara Leonard
These are the perfect meatballs, love adding this to our weekly rotation!
Abi
Agree, these are the best meatballs I’ve ever made! They turned out amazing, and everyone in the family loved them!
Stephanie
I have now printed off this recipe, and I am going to be saving it with all of our other favorites because it is just such a great classic meatball.
Eva
These were delicious! Thanks for the great recipe.
Tina Frank
Thank you! Nonna would be proud!
Madhu
These meatballs sound so delicious! A must-try!
Risa Greenwood
These meatballs look perfect, honestly so delicious! Thanks for sharing your homemade meatball recipe, I can’t wait to give these a try!
Eva
Meatballs are the key to hearts in our house. Can't wait to try this one.
Tina
I made soooo many meatballs with my Nonna! Love this recipe!