This Classic Italian Meatballs recipe combines the tender, flavorful meatballs simmered in a rich tomato sauce that Nonna used to make. These juicy meatballs are an Italian comfort food classic that never goes out of style, great for pasta night or on their own.
Classic Italian meatballs were always made in our home growing up, a dish that brought everyone to the table. I remember watching as my grandmother blended the ingredients by hand as she carefully shaped each meatball, saying that the most important ingredient was love. The strong scent of garlic and herbs, and slowly stewed tomato sauce had perfumed the kitchen, making it hard not to snack until dinner was on the table.
Now, whenever I make these meatballs, I get a little reminder of those cozy family dinners and the beauty of homemade cooking. I’ve adjusted the recipe through the years, but the heart is unchanged — simple ingredients, plenty of love and a slow-cooked, simmering sauce that ties it all together. Whether accompanied by pasta or eaten alone, these classic Italian meatballs always seem like home.
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Why this Italian Meatball Recipe Works
- Perfectly Tender Meatballs — Mixing in some breadcrumbs and milk (a panade) keeps the meatballs nice and tender, so they won’t dry out or toughen.
- Rich, Flavorful Sauce — Simmering meatballs in a homemade tomato sauce helps the meatballs absorb deep, savory flavors but also keeps them moist and delicious.
- Balanced Seasoning – A blend of garlic, Parmesan, fresh herbs and just enough seasoning means each bite is full of genuine Italian flavor.
- Versatile & Simple to Prepare – Served over pasta, in a sub, or individually, they can be enjoyed straight or submerged in tomato sauce.
Main Ingredients
- Ground Meat (Beef, lamb, or Veal) — The guts of the meatballs; this adds richness, texture and that deep savory flavor.
- Breadcrumbs — Helps absorb moisture and helps keep the meatballs tender rather than dense or tough.
- Milk – Moistens the breadcrumbs, resulting in soft, juicy meatballs in the end.
- Eggs – Serve as a binder, holding all the ingredients together for perfectly shaped meatballs.
- Parmesan Cheese – Salty and umami, this adds depth to the overall flavor.
- Garlic & Onion — These are aromatics — they lend pungent, pronounced flavors that make the meatballs more complex, more savory, better-rounded.
- Fresh Parsley – Adds a hint of freshness and brightness to level the richness.
- Italian Seasoning – Combination of herbs such as oregano & basil gives classic Italian depth.
- Salt & Black Pepper – Use to taste to round out and balance all the flavors.
- Olive Oil – Used to brown the meatballs, will help them develop a richness and slight crisp to the crust
- Tomato Sauce – Covering the meatballs with sauce brings a warm, slow-simmered flavor to everything.
Instructions to Make Meatballs
- Make the Panade – Combine the breadcrumbs and milk in a bowl. Let it sit for a few minutes until the breadcrumbs have absorbed the liquid and formed a paste.
- Mix the Meatballs – In a large bowl, mix together the ground meat, panade, eggs, Parmesan cheese, minced garlic, finely chopped onion, parsley, Italian seasoning, salt and black pepper. Using your hands or a spoon, gently mix until just combined, taking care not to overmix, which would make the meatballs tough.
- Shape the Meatballs – Using your hands (or a scoop), nestle the mixture into even-sized meatballs about 1 to 1.5 inches in diameter. Stack them on a plate or tray.
- Brown the Meatballs — Heat the olive oil in a large pan over medium heat. Working in batches, add the meatballs and sear them on all sides until golden brown (they don’t need to be cooked through at this point). Transfer to a plate.
- Simmer in Sauce – In the same pan, add your sauce. Let it come to a gentle simmer, then drop the browned meatballs into the sauce. Cover, and let them simmer over low heat for approximately 20–30 minutes, stirring a few times.
- Serve & Enjoy — After the meatballs have cooked through and soaked up the sauce, serve them over pasta, in a sandwich or on their own, with more Parmesan and fresh basil.
Baking option for meatball recipes
You can bake any of my meatball recipes. They stay nice and round and are healthier than pan-frying, but they aren't nearly as juicy because of the trapped liquids from searing.
To bake meatballs, it is best to use a rack on a tray, which keeps the base rounder. Then, lightly oil the meatballs and the rack, and bake for 20 minutes at 200C/400F.
Serving ideas
- Classic Spaghetti & MeatballsInvest in a big punch bowl-sized plate for this one — it’s no real comfort dish if you don’t end up wearing half of it (spaghetti on the wall, meatballs in your hair) as you spoon out the meatballs over a mound of al dente spaghetti, topped with more Parmesan and fresh basil.
- Meatball Subs: Stuff the meatballs into a toasted baguette or hoagie roll, douse them with marinara sauce and melt mozzarella or provolone on top for a satisfying sandwich.
- Appetizer Style — For parties or as a snack you can serve the meatballs as is, with toothpicks, and a small bowl of marinara sauce for dipping.
Frequently Asked Questions
A panade — a mixture of breadcrumbs and milk — keeps meatballs tender and their density in check. Don’t overmix the meat mixture, either, as that will make the meatballs tough.
Yes! Brown them in a pan for added depth, then put the meatballs in a slow cooker with tomato sauce, and let them cook on low for 4–6 hours or high for 2–3 for tender meatballs throughout and flavor-infused throughout.
Absolutely! You can form the meatballs and keep them in the fridge for as long as they’re good to go (about 24 hours) — or freeze either raw or cooked for up to three months, for easy weeknight meals.
If you tried this Classic Italian Meatballs Extra Soft and Juicy or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
More Dinner Recipes To Try
- Quick And Easy Dump And Bake Meatball Casserole
- Super Creamy Instant Pot Garlic Mashed Potatoes
- Easy Hash Brown Potato Soup (With Frozen Hash Browns)
- The Best Instant Pot Chicken Drumsticks
- Buffalo Wild Wings CrockPot Garlic Parmesan Chicken Pasta Recipe
- EASY Lipton Onion Soup Meatloaf Recipe
- Slow Cooker Salisbury Steak Meatballs (Frozen Meatballs)
- Dump and Bake Chicken Alfredo Casserole
- One-Pot Spanish Chicken And Yellow Rice Recipe
- Crockpot Steak and Potatoes
- The Easiest Cottage Cheese Lasagna
- Homemade Hamburger Helper Recipe
- Slow Cooker Sausage and Potatoes
- Crockpot Cheesy Chicken Broccoli And Rice Casserole
- Easy Swedish Meatballs
Recipe
Classic Italian Meatballs (Juicy and Tender!)
INGREDIENTS
- 1 lb 450g ground beef (or a mix of ground beef + ground lamb for extra flavor)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- ¼ cup grated Parmesan cheese
- 2 cloves of garlic minced
- ½ small onion finely chopped
- 2 tablespoon chopped fresh parsley
- 1 teaspoon Italian spices
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoon olive oil
- 2 cups tomato sauce
INSTRUCTIONS
- Make the Panade – Combine the breadcrumbs and milk in a bowl. Let it sit for a few minutes until the breadcrumbs have absorbed the liquid and formed a paste.
- Mix the Meatballs – In a large bowl, mix together the ground meat, panade, eggs, Parmesan cheese, minced garlic, finely chopped onion, parsley, Italian seasoning, salt and black pepper. Using your hands or a spoon, gently mix until just combined, taking care not to overmix, which would make the meatballs tough.
- Shape the Meatballs – Using your hands (or a scoop), nestle the mixture into even-sized meatballs about 1 to 1.5 inches in diameter. Stack them on a plate or tray.
- Brown the Meatballs — Heat the olive oil in a large pan over medium heat. Working in batches, add the meatballs and sear them on all sides until golden brown (they don’t need to be cooked through at this point). Transfer to a plate.
- Simmer in Sauce – In the same pan, add your sauce. Let it come to a gentle simmer, then drop the browned meatballs into the sauce. Cover, and let them simmer over low heat for approximately 20–30 minutes, stirring a few times.
- Serve & Enjoy — After the meatballs have cooked through and soaked up the sauce, serve them over pasta, in a sandwich or on their own, with more Parmesan and fresh basil.
NOTES
- Use a Light Touch — If you’re mixing and shaping the meatballs, treat the meat gently so that you don’t compact it. Too much mixing or kneading will create dense, tough meatballs, rather than tender, juicy ones.
- Chill Before Cooking — Allow the formed meatballs to rest in the refrigerator for 15 to 20 minutes before browning. This allows them to stay firmer while they cook.
- Deglaze for More Flavor — After browning the meatballs, seep the pan of all its flavor with a splash of red wine or broth before you add the tomato sauce. This channels all the flavorful browned bits into the sauce.
- Simmer Not Boil – Let the meatballs cook gently in the sauce on low heat. Boiling can cause them to fall apart, while slow simmering lets them soak up flavor and remain moist.
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