Best Italian Meatball Recipe (2024)

• Meat: I use ground beef ranging from 80% (ground chuck) to 90% (ground sirloin). The percentage corresponds to the amount of lean meat-to-fat that’s processed together. Fat adds flavor and tenderness, while the meat provides chew for a contrast in texture. For me, the sweet spot is 85% lean beef, with 80% lean beef as my second choice.
• Breadcrumbs: I recommend using plain breadcrumbs and then adding dried Italian seasonings and fresh herbs for herbaceous notes. You can use premade Italian-style breadcrumbs for convenience, but I prefer to control the level of seasonings.
• Eggs: Serve as a binder, add richness, and moisten the bread crumbs to create a panade.
• Seasoning: To make each bite packed with flavor, I mix in finely chopped onions, minced garlic, grated parmesan cheese, dried Italian seasoning, salt, and pepper.
• Tomato Sauce: I always prefer making homemade marinara sauce, using ripe canned tomatoes for convenience. It combines tomato paste, crushed San Marzano or Cento brand, and alliums like onions and garlic. So simple!

See the recipe card below for all ingredients and measurements (US and metric).

Ingredients Substitutions

• Using Other Types of Meat: Grandma Rose said that, on occasion, she would use different types of ground beef or a mixture of beef and pork (ground pork or Italian sausage) or ground veal. Many of my readers have used a combo, or all three, and loved the results! You can easily substitute ground turkey or chicken for a poultry alternative.
• Making Homemade Breadcrumbs: In culinary school, we were taught how to make breadcrumbs using leftover homemade white bread or crusty loaves. Break them down in a food processor then bake them until dry for a tastier meatball. This option works well for those who want gluten-free breadcrumbs if none are available at the market.
• Using Jarred Tomato Sauce: In a hurry? No problem! You can use 47 ounces (or 2 jars) or store-bought marinara or pasta sauce instead of making the tomato sauce recipe.

How to Make Meatballs

This step-by-step guide shows you the process of making the tomato sauce, broiling the meatballs, and simmering them in the sauce.

Step 1: Make the Tomato Sauce

Minced garlic and onion saute with the tomato paste to add a hint of sweetness and depth to the sauce.

Add high-quality crushed canned tomatoes to create a thick but pourable sauce consistency.

Ingredient Chemistry: I make the sauce and simmer it briefly for about 30 minutes while preparing the meatballs.Foods rich in glutamates, like onions, garlic, and tomatoes, boost the meatballs’ savory flavors.

Step 2: Preheat the Oven

Set the oven rack to the lower-middle position to prevent the meatballs from charring too quickly under the broiler. Line a large sheet pan with foil or parchment paper rated for use at high temperatures for easy clean-up. Grease with olive oil to prevent sticking.

Step 3: Make the Meatball Mixture

I’ve found just the proper ratio of meat to breadcrumbs for a fork-tender meatball. For every 1 pound beef, add ½ cup breadcrumbs and 1 large egg. This prevents a tough or spongy texture. Mix with parmesan cheese, finely chopped onion, salt, black pepper, Italian seasoning, and minced garlic for flavor.

Step 4: Shape the Meatballs

At our home, we like large meatballs to serve with spaghetti. Measure out about ⅓ cup of the ground beef. A cookie scoop works well for the job!

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Shape it into balls; this size will yield about 15 portions. Place them on the greased baking sheet.

Pro Tip: Alternatively, you can make them smaller and cook them in the oven for a shorter time.

Step 5: Broil the Meatballs

Cook the meatballs under the broiler on one side for about 10 minutes, then flip to brown the bottoms.

Tips for Perfect Execution: Grandma Rose advises broiling them before simmering them in the sauce to prevent soggy meatballs. This process is integral in keeping the meat together during simmering and enhancing the surface flavor and texture.

Step 7: To Serve

I traditionally serve this dish with spaghetti, but any type of pasta works well. Toss the sauce and noodles, add a few hearty meatballs, and sprinkle with salty parmesan and sliced basil. Pair this with my mom’s special garlic bread recipe, and you have an Italian feast! Plus, the leftovers taste even better the next day!

Experimentation Encouraged: The tomato sauce needs to be thick to cling to the noodles. You can easily adjust the consistency at the end of cooking with a bit of water or beef stock.

What is the secret of a tender meatball?

Mixing the ground meat with breadcrumbs and eggs to create a panade. The moisture from the eggs helps to make a starchy paste. Once you mix and cook, the liquids will absorb into the crumbs and activate the natural starches. If desired, the bread can be pre-soaked in some milk to accelerate the process. As they simmer in the sauce, the starches bind to the liquid and swell to lock in the juices. The result is a super tender meatball.

How do you prevent meatballs from shrinking?

Adding breadcrumbs to the ground meat mixture creates a starchy paste that holds the moisture in and prevents shrinkage. Usually, when meat cooks, the muscle fibers’ proteins tighten and contract, which causes large amounts of water to squeeze out. If you do not use a classic panade or breadcrumbs, the meatballs will reduce in size and tend to become dry or tough.

Can I cook meatballs in a slow cooker?

Add the sauce and meatballs to a 6-quart slow cooker or crockpot. Cook for 3 hours on high or 6 hours on low.

Can I bake the meatballs?

Bake the meatballs at 375ºF (191ºC) for 20 to 25 minutes, flipping halfway through to brown both sides. If fully cooked to about 165°F (74°C), they can be served as is or added to the tomato sauce to simmer.

Can I make the meatballs ahead of time?

Cooked meatballs can be stored in the refrigerator for up to 5 days or frozen for 1 month. A batch of raw meatballs can be frozen for 1 month.

What should I serve with meatballs?

As a starter, serve a classic Caesar salad recipe or Caprese salad. Serve with focaccia bread to dip in the sauce. If you prefer a creamy sauce, check out my Swedish meatball recipe.

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