Description
These Best Homemade Italian Meatballs are tender, juicy, and full of bold Italian flavor. Perfect in marinara sauce, served over pasta, in a sub, or as appetizers. A simple yet impressive classic your family will ask for again and again.
Ingredients
1 pound ground beef
1 pound ground pork
1 cup breadcrumbs
3/4 cup milk
2 large eggs
1/2 cup grated Parmesan cheese
3 cloves garlic, finely minced
1/2 small onion, grated
1 tablespoon Italian seasoning
2 tablespoons chopped fresh parsley
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil (for frying)
Instructions
1. In a large mixing bowl, combine the breadcrumbs and milk. Let it sit for 5 minutes to soak.
2. Add grated onion, garlic, eggs, Parmesan, parsley, salt, pepper, and Italian seasoning. Mix well.
3. Add the ground beef and pork to the bowl. Mix gently by hand until just combined.
4. Scoop and roll into 1 1/2 tablespoon-sized balls. Set aside on a tray.
5. Heat olive oil in a skillet over medium-high heat. Brown the meatballs on all sides in batches.
6. Transfer browned meatballs into a pot of simmering marinara sauce. Simmer for 20–25 minutes until cooked through.
7. Alternatively, bake the meatballs at 400°F for 20 minutes on a parchment-lined baking sheet.
8. Serve warm with pasta, in sandwiches, or as appetizers. Garnish with parsley or extra Parmesan.
Notes
Don’t overmix the meat—gentle mixing keeps them tender.
For best flavor, sear the meatballs before simmering in sauce.
These freeze perfectly—store for up to 3 months for easy meals later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop or Oven
- Cuisine: Italian
Nutrition
- Serving Size: 2 meatballs
- Calories: 210
- Sugar: 1g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 15g
- Cholesterol: 75mg
Keywords: Meatballs, Italian dinner, comfort food