These meatballs are a perfect mix of soft texture and deep flavor. Using a combination of beef gives them richness, while Parmesan and herbs add a savory, aromatic kick. They’re easy to prepare, freeze beautifully, and can be made ahead for meal prep or entertaining. The slow simmer in tomato sauce locks in moisture and infuses the meatballs with incredible flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Ground beef
Breadcrumbs
Milk
Eggs
Fresh garlic
Fresh parsley
Grated Parmesan cheese
Salt
Black pepper
Italian seasoning
Onion (optional, finely grated)
Olive oil (for frying or baking)
Marinara or homemade tomato sauce (for simmering)
Directions
In a large bowl, combine breadcrumbs and milk. Let sit for a few minutes to soften.
Add ground beef, eggs, minced garlic, chopped parsley, grated Parmesan, salt, pepper, Italian seasoning, and onion if using.
Gently mix with your hands until just combined—avoid overmixing to keep meatballs tender.
Roll the mixture into 1½-inch balls and place on a baking sheet or plate.
Option 1: Pan-fry – Heat olive oil in a large skillet over medium heat and brown meatballs on all sides.
Option 2: Bake – Preheat oven to 400°F (200°C) and bake meatballs on a greased or parchment-lined baking sheet for 15–20 minutes.
Transfer meatballs to a pot of simmering marinara or tomato sauce and cook for an additional 20–30 minutes.
Serve hot with pasta, in subs, or as a main dish with a side of crusty bread.
Servings and timing
This recipe makes about 20–24 medium meatballs. Prep time: 20 minutes Cook time: 30–40 minutes Total time: 50–60 minutes
Variations
All-Beef Version: Use only ground beef if you prefer a simpler flavor.
Cheese-Stuffed: Insert a small cube of mozzarella into the center of each meatball for a melty surprise.
Spicy Kick: Add crushed red pepper flakes to the mixture or sauce.
Turkey or Chicken Meatballs: Use leaner ground poultry for a lighter version.
Baked Only: Skip pan-frying and bake entirely for less mess and effort.
Storage/Reheating
Store cooked meatballs with sauce in an airtight container in the refrigerator for up to 4 days. To freeze, place cooled meatballs (with or without sauce) in a freezer-safe container for up to 3 months. Reheat in a saucepan over low heat or in the microwave, covered, until heated through.
FAQs
Can I use only one type of meat?
Yes, but a mix of beef adds the best flavor and texture.
Why do I soak the breadcrumbs in milk?
This creates a “panade,” which keeps the meatballs moist and tender.
Can I make them ahead of time?
Yes, shape the meatballs and refrigerate them for up to 24 hours before cooking.
Can I cook them entirely in the sauce?
Yes, but browning first adds flavor and helps them hold together better.
What’s the best sauce to use?
A classic marinara or slow-simmered tomato sauce pairs perfectly.
How do I prevent dry meatballs?
Use enough moisture (milk, eggs), don’t overmix, and avoid overcooking.
Can I use fresh herbs instead of dried?
Absolutely. Double the amount if using fresh herbs for maximum flavor.
How do I make them gluten-free?
Use gluten-free breadcrumbs or crushed gluten-free crackers.
Can I freeze raw meatballs?
Yes, freeze them uncooked on a baking sheet, then transfer to a container. Cook from frozen or thaw first.
Are these meatballs good for meatball subs?
Yes, they’re perfect—tender, flavorful, and hold up well in sauce and bread.
Conclusion
These Best Homemade Italian Meatballs are everything you want in a classic comfort dish—juicy, flavorful, and perfectly satisfying. With their traditional ingredients and rich tomato simmer, they bring old-world charm to your table. Whether you’re serving them over spaghetti or as a party appetizer, this timeless recipe is sure to become a staple in your kitchen
These Best Homemade Italian Meatballs are tender, juicy, and full of traditional flavor. Made with ground beef, Parmesan, herbs, and soaked breadcrumbs, they’re slow-simmered in tomato sauce for a classic Italian comfort dish perfect for pasta, subs, or enjoying on their own.
Ingredients
1 lb ground beef
1/2 cup breadcrumbs
1/4 cup milk
2 large eggs
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/3 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
1/4 cup finely grated onion (optional)
2 tablespoons olive oil (for pan-frying)
3–4 cups marinara or homemade tomato sauce
Instructions
In a large bowl, combine breadcrumbs and milk. Let sit for a few minutes to form a panade.
Add ground beef, eggs, garlic, parsley, Parmesan, salt, pepper, Italian seasoning, and onion (if using) to the bowl.
Gently mix with hands until just combined—do not overmix.
Roll mixture into 1½-inch balls and place on a baking sheet.
Option 1 – Pan-Fry: Heat olive oil in a skillet over medium heat and brown meatballs on all sides.
Option 2 – Bake: Preheat oven to 400°F (200°C) and bake meatballs on a greased or lined baking sheet for 15–20 minutes.
Transfer browned or baked meatballs to a pot of simmering tomato sauce and cook for an additional 20–30 minutes.
Serve hot with pasta, in subs, or alongside crusty bread.
Notes
Use only ground beef for a simpler version.Stuff each meatball with mozzarella for a cheesy center.Add red pepper flakes for a spicy kick.Use ground turkey or chicken for a leaner option.Bake entirely to avoid frying mess.
