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Classic Italian Meatballs

This recipe for Classic Italian Meatballs creates tender and juicy meatballs that are perfect when served with marinara sauce and spaghetti.
Print Recipe
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 1 cup Fresh Breadcrumbs Adds texture; stale bread falls short.
  • 1/2 cup Milk Essential for soaking breadcrumbs to enhance moisture.
  • 2 large Egg Yolks Binds the mixture; skip for a lighter option.
  • 1/2 cup Pecorino Romano or Parmesan Cheese For rich, savory depth.
  • 2 cloves Garlic For aroma and flavor; can use garlic powder if in a pinch.
  • 1 tsp Salt Imparts essential seasoning.
  • 1/2 tsp Black Pepper Imparts essential seasoning.
  • 1 lb Ground Beef Chuck Primary meat for richness.
  • 1/2 lb Ground Pork or Veal Adds tenderness and flavor.
  • 1/4 cup Grated Onion Optional; can be substituted with shallots.
  • 1/4 cup Chopped Parsley or Basil Fresh herbs elevate the dish; use dried if necessary.
  • 2 tbsp Olive Oil For frying.

Method
 

Preparation
  1. Soak the breadcrumbs in milk for 5 minutes to let them absorb moisture.
  2. Combine the egg yolks, cheese, garlic, salt, and pepper to create a coarse paste.
  3. In a large bowl, mix the ground beef, pork, and optional onion before folding in the breadcrumb mixture and herbs.
  4. Form meatballs using a measuring cup or scooper, ensuring they’re not too tight.
Cooking
  1. To cook on the stovetop, heat oil in a skillet and brown the meatballs on all sides. Cover, lower heat, and cook until firm (165°F, about 15 minutes).
  2. To finish in sauce, transfer to simmering marinara after browning and cook until thoroughly done (10-12 minutes).
  3. To bake, preheat the oven to 425°F, arrange meatballs on an oiled baking sheet, bake for 10 minutes, turn, then bake another 10-12 minutes until browned.

Notes

Serve these meatballs over a bed of spaghetti, topped with marinara sauce, or enjoy them in a sub with melted cheese for a classic meatball sandwich. To store, allow them to cool completely and place in an airtight container in the refrigerator for up to three days. They can be frozen for longer storage.