Italian Meatballs
Tender beef and pork meatballs simmered in a simple tomato sauce make a cozy dinner with pasta, polenta, or crusty bread. A light hand when mixing is the secret to keeping them soft, not dense.
Total
70 min
Servings
4 to 6 servings, about 20 meatballs
Level
Easy
Italian meatballs are the kind of dinner that feels generous without being difficult. This version uses ground beef and pork, breadcrumbs soaked in milk, Parmesan, garlic, and herbs for meatballs that stay moist as they cook.
The meatballs are browned first for flavor, then simmered in tomato sauce until cooked through. You can serve them over spaghetti, tuck them into rolls, or spoon them onto creamy polenta.
This is a practical weeknight-to-weekend recipe. The meatballs can be shaped ahead, frozen for later, or cooked fully and reheated when you need an easy meal.
01What you'll need
Ingredients
20 items · 4 to 6 servings, about 20 meatballs
- For the meatballs:
- 1/2 cup plain breadcrumbs
- 1/3 cup whole milk
- 1 pound ground beef, 80 to 85% lean
- 1/2 pound ground pork
- 1 large egg
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 3 cloves garlic, finely grated or minced
- 1/4 cup finely chopped fresh parsley
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons olive oil, for browning
- For the sauce:
- 1 tablespoon olive oil, if needed
- 3 cloves garlic, thinly sliced or minced
- 2 tablespoons tomato paste
- 1 can (28 ounces) crushed tomatoes
- 1/2 cup water or low-sodium chicken broth, plus more as needed년1 teaspoon sugar, optional, if the tomatoes taste sharp년1
02How to make it
Step-by-step
1. Soak the breadcrumbs
Add the breadcrumbs and milk to a large bowl. Stir and let them sit for 5 minutes. This makes a soft mixture called a panade, which helps keep the meatballs tender.
2. Mix the meatball mixture
Add the beef, pork, egg, Parmesan, garlic, parsley, oregano, salt, black pepper, and red pepper flakes, if using, to the bowl. Mix gently with clean hands or a fork just until combined. Do not mash the mixture too much, or the meatballs can turn firm.
3. Shape the meatballs
Lightly wet your hands with water. Roll the mixture into meatballs about 1 1/2 inches wide, using roughly 2 tablespoons of mixture for each one. You should have about 20 meatballs. Place them on a plate or baking sheet.
4. Brown the meatballs
Heat 2 tablespoons olive oil in a large, deep skillet or Dutch oven over medium heat. Add the meatballs in a single layer, working in batches if needed. Brown them for 2 to 3 minutes per side. They do not need to be cooked through yet. Transfer them to a plate.
5. Start the sauce
If the pan looks dry, add 1 tablespoon olive oil. Add the garlic and cook for 30 seconds, stirring often, until fragrant. Stir in the tomato paste and cook for 1 minute to deepen its flavor.
6. Simmer the tomatoes
Add the crushed tomatoes, water or broth, basil, and sugar, if using. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits. Bring the sauce to a gentle simmer, then taste and season with a little salt and pepper.
7. Cook the meatballs in the sauce
Return the browned meatballs and any juices on the plate to the pan. Spoon some sauce over the top. Cover partly with a lid and simmer gently for 20 to 25 minutes, turning the meatballs once or twice, until cooked through. The center should reach 160°F on an instant-read thermometer.
8. Serve warm
Remove and discard the basil sprig if you used one. Serve the meatballs with sauce over pasta, in toasted rolls, or with bread for dipping. Finish with extra Parmesan and chopped parsley if you like.
03From our kitchen
Cook's tips
- Make-ahead: Shape the raw meatballs up to 1 day ahead. Cover and refrigerate them, then brown and simmer when ready to cook.
- Freeze before cooking: Place shaped raw meatballs on a parchment-lined tray and freeze until firm. Transfer to a freezer bag for up to 2 months. Thaw overnight in the refrigerator before browning, or bake from frozen at 400°F until firm before adding to sauce.
- Freeze after cooking: Cool the meatballs and sauce, then freeze in airtight containers for up to 3 months. Thaw in the refrigerator and reheat gently on the stove.
- Storage: Leftovers keep in the refrigerator for 3 to 4 days. Reheat in a covered pan over low heat, adding a splash of water if the sauce is too thick.
- Meat swaps: Use all beef if you prefer, but choose 80 to 85% lean for better texture. Ground turkey also works, though the meatballs will be lighter and may need an extra tablespoon of olive oil in the mix.
- Breadcrumb swaps: Panko or fresh breadcrumbs can replace plain dry breadcrumbs. If using seasoned breadcrumbs, reduce the salt slightly because they often contain added salt and herbs.
Cook's note
Gentle simmering matters here. If the sauce boils hard, the meatballs can tighten and the sauce may splatter. Keep the heat low enough that you see small bubbles, not a rolling boil.
04Frequently asked
Questions & answers
Can I bake the meatballs instead of browning them in a pan?
Yes. Place the shaped meatballs on a parchment-lined baking sheet and bake at 425°F for 12 to 15 minutes, until browned. Then simmer them in the sauce for 15 to 20 minutes, or until they reach 160°F in the center.
Why are my meatballs tough?
The most common reasons are overmixing, using meat that is too lean, or packing the meatballs too tightly. Mix only until combined and roll them gently.
Do I have to use both beef and pork?
No. The mix gives good flavor and tenderness, but you can use all beef. Ground veal can also replace some of the pork if you like a softer texture.
Can I make these without Parmesan?
Yes. Leave it out or use 2 tablespoons of nutritional yeast for a savory note. If you skip the cheese, taste the cooked sauce and adjust the salt as needed.
What should I serve with Italian meatballs besides spaghetti?
Try them with garlic bread, roasted vegetables, polenta, mashed potatoes, or in a meatball sandwich with melted mozzarella.
05Keep cooking
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