The Best Italian Meatballs

There’s nothing quite like The Best Italian Meatballs—tender, juicy, and packed with bold flavors in every bite! Whether you’re serving them over pasta, stuffing them into a crusty sub, or enjoying them on their own with a side of marinara, these meatballs are pure comfort food. Plus, they’re super easy to make at home, using simple ingredients that come together for restaurant-quality results.

A Bite of History

Did you know that Italian meatballs, or polpette, are traditionally smaller and often served as a main dish rather than with pasta? In Italy, they’re enjoyed in broth or on their own, while the American version—larger, saucier, and paired with spaghetti—became a staple thanks to Italian immigrants who adapted their recipes to local tastes.

Why You’ll Love This Recipe

Not only are these meatballs easy to make, but they also turn out incredibly flavorful every time. The secret? A mix of beef and pork, plenty of garlic, Parmesan, and the perfect blend of herbs. Once you try them, you’ll never go back to store-bought!

Recipe Yield: 4-6 servings

INGREDIENTS

1 lb ground beef (80/20 for ideal texture)
1/2 lb ground pork
2 1/2 cups marinara sauce
3/4 cup Italian-style breadcrumbs
1/2 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley
4 cloves garlic, minced
1 large egg
1/3 cup whole milk
1 tsp salt
1/2 tsp black pepper
1/2 tsp crushed red pepper flakes (optional)
1 tsp dried oregano
one tsp dried basil
1 tbsp olive oil (for frying, more as needed)

INSTRUCTIONS

1. Mix the meatball ingredients: In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, Parmesan, parsley, garlic, egg, milk, salt, black pepper, red pepper flakes, oregano, and basil. Mix gently with your hands until just combined—do not overmix to keep the meatballs tender.

2. Shape into meatballs: Roll the mixture into 1 1/2-inch meatballs (about 18-20 meatballs). If the mixture is sticky, lightly wet your hands with water or oil.

3. Sear the meatballs: Heat olive oil in a large skillet over medium heat. Sear the meatballs in batches, browning them on all sides for 2-3 minutes per side. Transfer to a plate once browned.

4. Simmer in marinara sauce: Pour the marinara sauce into the skillet, scraping up any browned bits for extra flavor. Return the meatballs to the sauce, reduce heat to low, cover, and let simmer for 25 minutes, stirring occasionally.

5. Serve and enjoy: Garnish with extra Parmesan and fresh basil. Serve over pasta, in a sub, or as an appetizer with extra sauce!

HELPFUL TIPS TO PERFECT THIS RECIPE

• Use a meat blend for the best texture: Ground beef and pork create juicier, more flavorful meatballs. For even more tenderness, you can add ground veal.
• Don’t overmix the ingredients: Overworking the meat makes the meatballs dense instead of light and tender. Mix just until combined.
• Sear for deep flavor: Browning the meatballs before simmering develops a rich, caramelized crust for maximum taste.

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