Best Italian Meatballs

Juicy, tender meatballs made from a blend of ground pork and ground beef come together with parmesan cheese, garlic, and fresh herbs, all simmered in a rich marinara sauce. These meatballs can be enjoyed over spaghetti, tucked inside a sub, or alongside your preferred sides for a classic Italian meal with comforting flavors.

I first made these meatballs for a family gathering many years ago, and now they are a staple that everyone requests for holidays and special occasions. The juicy texture and the fresh herb aroma always bring smiles around the table.

Ingredients

• Ground beef: 85 percent lean and 15 percent fat mix optimal for juicy meatballs
• Ground pork: adds richness and depth to the flavor
• Fresh parmesan cheese: freshly grated for the best taste and moisture retention, acts as a binder
• Bread soaked in milk: keeps meatballs tender and helps them hold shape better than breadcrumbs, use gluten-free bread if needed
• Fresh garlic: provides a strong aromatic flavor that dried minced garlic cannot match
• Fresh parsley and basil: give bright, fresh herbal notes; use dried herbs sparingly if fresh is not available
• Egg: binds ingredients together for a perfect texture
• Salt and freshly ground black pepper: essential to bring out the flavors of the meat and seasonings
• Marinara sauce: simmer the meatballs in it to infuse flavor and keep them moist

Instructions

Saturate the Bread:

Start by soaking the bread in milk until it is fully softened. This step ensures the bread adds moisture without making the mixture dense.

Combine the Meat Mixture:

In a spacious bowl, mix together the ground beef, ground pork, grated parmesan, minced garlic, chopped parsley and basil, egg, salt, and pepper. Drain the milk from the bread by gently squeezing it and crumble the soaked bread into the bowl. Quickly fold everything together just until combined; avoid overmixing to keep meatballs tender.

Shape the Meatballs:

Use a cookie scoop or spoon to portion the meat mixture evenly. Roll each scoop between your palms into a ball about the size of a golf ball. Place the formed meatballs on a parchment lined tray to rest while you prepare the pan.

Sear the Meatballs:

Warm a large skillet over medium high heat until hot but not smoking. Add the meatballs carefully; you should hear a satisfying sizzle. Cook them without moving for about one to two minutes until the bottom forms a golden crust. Flip to the other side and cook for another minute to seal in juices.

Add Sauce and Simmer:

Pour the marinara sauce evenly over the seared meatballs in the pan. This helps the meatballs begin cooking through in the sauce, enhancing flavor.

Bake to Finish Cooking:

Transfer the skillet or move the meatballs with sauce into a preheated oven at 350 degrees Fahrenheit. Bake uncovered for 20 minutes to finish cooking through while infusing the sauce flavor deeply.

One of my favorite ingredients is fresh parmesan cheese. It adds a nutty, savory richness that no other cheese can replace, making every bite feel indulgent. I remember when I first tried adding fresh basil and parsley; the herbal freshness elevated the dish to something magical that my whole family raves about.

Storage Tips

Cooked meatballs can be refrigerated in an airtight container for up to three days. Reheat gently in the oven or on the stovetop with sauce to keep them tender. For longer storage, freeze cooked meatballs without sauce on a wire rack until solid, then transfer to freezer bags for up to three months. Reheat slowly to preserve texture and flavor.

Ingredient Substitutions

Ground turkey or chicken can replace beef and pork for a lighter alternative. Use all one type of meat for best results and add a bit more bread or breadcrumbs if needed to bind. If fresh herbs are unavailable, reduce dried herbs to half the amount since they are more concentrated. Parmesan can be swapped for pecorino romano for a sharper flavor.

Serving Suggestions

Serve over your favorite pasta tossed lightly in olive oil or extra marinara sauce. For sandwiches, place inside a toasted hoagie roll with melted mozzarella for a classic meatball sub. Pair with garlic bread and a crisp green salad to complete the meal.

These meatballs are a comforting, crowd pleasing classic that reheats well and freezes beautifully. Enjoy them over pasta or in a hearty sub.

Common Recipe Questions

→ Can meatballs be prepared ahead of time?

Yes, cooked meatballs can be refrigerated and reheated later, but avoid storing uncooked shaped meatballs as they may lose texture.

→ Is slow cooker suitable for cooking these meatballs?

Absolutely, after searing meatballs, place them in a slow cooker with sauce for gentle cooking over 3 hours high or 6 hours low.

→ Can other ground meats be used instead?

You can substitute turkey or chicken, but use only one type to maintain proper texture; adding bread crumbs may help if mixture is thin.

→ What keeps the meatballs moist and tender?

Milk-soaked bread, a mix of pork and beef with balanced fat, and fresh parmesan cheese all contribute to tenderness and moisture.

→ How to ensure even-sized meatballs?

Using a cookie scoop for portioning and rolling all meatballs before cooking helps keep them uniform in size and cook evenly.