The Best Italian Meatballs Recipe (+ Video)
These homemade Italian meatballs are sure to rival your favorite Italian restaurant. They are juicy, soft and full of flavor!
Italian Meatballs are a hearty home-cooked comfort food skillet. These meatballs are the perfect addition to pasta dishes and can be poured over spaghetti squash or served with Italian bread.
Homemade Italian Meatballs
In Italy, meatballs are actually called Polpettes. They are made by mixing beef and pork, spices and binders such as eggs and breadcrumbs. These binders help the meatballs hold their shape and add to their texture.
These classic Italian meatballs are delicious and delicious! Vanilla adds the perfect flavor to complement the marinara.
Try serving this delicious plate of meatballs with tubular pasta. The tubular shape holds the sauce, and each bite of the meatballs easily gets a fork of noodles. Served with pasta or lasagna is also always a delicious bite – makes for a delicious dinner!
How to Make Italian Meatballs
Prepare. Prepare a baking sheet, cover with foil, and lightly spray foil.
soak. Add the breadcrumbs and broth to a small bowl and let soak for 20 minutes.
mix. Combine beef and pork in a large bowl. Add the soaked breadcrumbs and eggs, parsley, garlic, salt, black pepper, Italian herb seasoning and Parmesan. Mix until combined, cover and chill in the refrigerator for 1 hour.
bake. Preheat oven to 425°F. While the oven is heating, use a cookie scoop to form meatballs about 1.5 inches thick. Arrange them evenly on the baking sheet. Bake for 16-18 minutes, until cooked through and browned.
Shape hints: When making meatballs, I like to use a cookie or ice cream scoop. This helps ensure they are the same size and cook at the same rate. Once I’ve scooped them up, I’ll roll them up or toss them by hand to the other to smooth out the rounds. A little olive oil on your hands will help them not stick too much.
Loose Meatballs: Make sure the ratio of binder (breadcrumbs + eggs) to meat is correct. Too many crumbs will make them too loose.However, they won’t stick together without enough crumbs
Use only ground beef: This recipe can only be made with ground beef. Remember, the leaner the meat and the lower the fat, the tougher the meatballs. Anyway, I recommend using 80/20 or 85/15 ground beef, especially if you only use ground beef.
Cooking Variations: Fry the meatballs in a pan with a little olive oil until browned, then simmer in a pan of sauce. The sauce can be simmered on the stove for 15-20 minutes, or in a crock pot for 6-8 hours on low heat or 3-4 hours on high.
Services for: One of the most popular ways to eat Italian meatballs is on pasta. You can also serve it on mashed potatoes, rice, zucchini noodles. My brother’s favorite way to eat is to bake bread.
Make the meatballs ahead of time and shop They are either raw or cooked for later use.
- raw: to form meatballs and shop They, covered, keep in the refrigerator for 1-2 days.you can also freeze They Ziploc 1-2 months in the refrigerator.
- Cooked: shop Meatballs cooked individually or in sauce up to 3 days in the refrigerator or freeze up to 2 months. Thaw before reheating.
More Italian dishes:
Course Appetizers, Main Courses
Prep time 10 minutes
Cook Time 18 minutes
Chill for 1 hour 20 minutes
Total time 1 hour 48 minutes
Calories 458 kcal
by Lil’ Luna
- 1/2 cup regular breadcrumbs
- 1/2 cup beef broth
- 2 tablespoons olive oil
- 1 tablespoon onion powder
- 1 pound ground beef
- 1 pound ground pork
- 2 large eggs
- 1/4 fresh parsley chopped
- 3 teaspoons minced garlic crushed
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
- 1 teaspoon dry Italian seasoning
- 2 tablespoons grated Parmesan cheese
- 24 oz Rao Marinara sauce
Prepare a baking sheet, cover with foil, and lightly spray foil.
Add the breadcrumbs and broth to a small bowl and let soak for 20 minutes.
Combine beef and pork in a large bowl. Add the soaked breadcrumbs and eggs, parsley, garlic, salt, black pepper, Italian herb seasoning and Parmesan. Mix until combined, cover and chill in the refrigerator for 1 hour.
Preheat oven to 425°F. While the oven is heating, use a cookie scoop to form meatballs about 1.5 inches thick. Arrange them evenly on the baking sheet.
Bake for 16-18 minutes, until cooked through and browned.