Classic Italian Meatballs Recipe

Juicy and flavorful Italian Meatballs Recipe made with ground beef, Parmesan, garlic, and fresh parsley. Perfect for pasta, subs, or appetizers!

this Recipe

Let me tell you a little story about the time I fell in love with meatballs—real Italian ones. It was on a quiet trip to visit an old college friend who had married into a big, loud Italian family. I found myself sitting at their Sunday dinner table, surrounded by chatter, laughter, and the intoxicating smell of marinara simmering on the stove.

When the meatballs arrived—oh my gosh. They weren’t just food; they were an experience. Tender, juicy, packed with flavor, and honestly, nothing like the dense, rubbery ones I’d been trying to make at home. I begged for the recipe, but their Nonna only smiled and said, “Just breadcrumbs, milk, and love.”

It took me years (and a lot of trial and error) to figure out what she meant. But here it is, my version of that magical dish. Every time I make these, I think of that warm, noisy dinner table and how food can bring people together, no matter where they’re from.

Why You’ll Love This Italian Meatballs Recipe?

• They’re Always Juicy: The soaked breadcrumbs work like magic to keep the meatballs moist.
• Quick and Easy: You can have these ready in just 30 minutes—perfect for when life gets busy.
• Versatile: Serve them however you like—on spaghetti, in subs, or as a snack with toothpicks.
• Classic Italian Flavors: Parmesan, garlic, parsley, and a little love make every bite memorable.
• Great for Meal Prep: They freeze beautifully, so you can save some for a rainy day.

Ingredient Notes:

Here’s the rundown of why these ingredients are the real MVPs:

• Breadcrumbs: Seasoned ones are best for flavor. Soaking them in milk gives the meatballs their signature tenderness.
• Milk: Any kind works. I’ve even used almond milk in a pinch, and no one could tell.
• Ground Beef: Classic and dependable. You can mix it up with pork or turkey if you’re feeling adventurous.
• Onion and Garlic: Fresh and finely minced—they’re the backbone of that rich, savory flavor.
• Egg: This holds everything together like a culinary glue.
• Parmesan Cheese: Use the good stuff—Parmigiano-Reggiano if you can. It makes a world of difference.
• Fresh Parsley: Adds a pop of freshness that balances the richness. Dried parsley works too, but fresh is worth it if you have it.

How To Make Italian Meatballs?

Step 1. Preheat the Oven

First things first—set your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Trust me, it’ll save you some scrubbing later.

Step 2. Soak the Breadcrumbs

In a large mixing bowl, combine the breadcrumbs and milk. Let them sit for about 5 minutes. It’s a simple step, but it’s the key to meatballs that are melt-in-your-mouth tender instead of dry.

Step 3. Mix It All Together

Add the ground beef, finely chopped onion, minced garlic, beaten egg, salt, black pepper, Parmesan, and parsley to the soaked breadcrumbs. Use your hands (yep, it’s messy, but worth it) to gently mix everything together. Don’t overmix, though—overworked meatballs are sad meatballs.

Step 4. Shape the Meatballs

Grab a cookie scoop or spoon to portion out the mixture, then roll each portion into a ball about 2 inches wide. Wet your hands with water if the mixture starts sticking. Arrange them evenly on the prepared baking sheet.

Step 5. Bake to Perfection

Pop the meatballs into the oven and bake for 18–20 minutes. You’ll know they’re ready when they’re golden and have an internal temperature of 165°F. The smell? Absolutely divine.

Step 6. Serve Your Masterpiece

Now the fun part—serving them! Toss them in marinara for classic spaghetti and meatballs, layer them into a meatball sub with melty cheese, or just dip them in your favorite sauce. Whatever you choose, they’re going to steal the show.

Storage Options:

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat them in a skillet with a splash of marinara for extra flavor.
• Freezer: Let the cooked meatballs cool completely, then freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. They’ll keep for up to 3 months. When you’re ready, reheat them straight from frozen in the oven or on the stovetop.

Variations and Substitutions:

Feel like mixing things up? Here are some ideas:

• Meat Options: Swap out the beef for turkey, chicken, or pork. A mix of beef and pork is especially flavorful.
• Cheese Lovers: Stuff each meatball with a small cube of mozzarella for a gooey surprise.
• Spice It Up: Add a pinch of red pepper flakes for a little heat.
• Herbs and Spices: Fresh basil or oregano can take these to the next level.
• Gluten-Free: Use gluten-free breadcrumbs and double-check your Parmesan to ensure it’s safe.

What to Serve with Italian Meatballs?

These meatballs play well with others. Here are a few ideas:

• Spaghetti: The ultimate classic pairing. Toss them in marinara and pile them high on noodles.
• Subs: Layer them into a hoagie roll with melted provolone and marinara for a hearty sandwich.
• Rice or Polenta: Perfect for soaking up all the sauce.
• Appetizer Style: Stick them with toothpicks and serve with marinara or garlic aioli for dipping.
• Salad: Pair with a crisp Caesar or a fresh arugula salad to balance the richness.

Frequently Asked Questions:

Can I make these meatballs ahead of time?
Totally. Shape them and store them in the fridge for up to a day before baking.

How do I make sure they stay moist?
It’s all about soaking the breadcrumbs in milk—it’s the secret weapon for tender, juicy meatballs.

Can I fry these instead of baking them?
Absolutely! Just heat some oil in a skillet and cook the meatballs over medium heat, turning them occasionally, until they’re browned and cooked through.

So, what do you think? Ready to turn your kitchen into a little slice of Italy? These Italian Meatballs are easy, comforting, and endlessly versatile. I’d love to hear how you make them your own—do you add extra cheese? Sneak in some spice? Share your favorite twist in the comments below—I’m all ears (and always hungry)!

4.92 from 12 votes

Classic Italian Meatballs Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

This Classic Italian Meatballs Recipe. Brings the flavors of Italy. Straight to your kitchen. Juicy and tender. These meatballs are made. With ground beef, and Parmesan cheese. And a blend of fresh herbs. The secret to their incredible texture. Is soaking the breadcrumbs in milk. Ensuring each bite. Is perfectly moist. Whether you're serving them with pasta. In a sub, or as an appetizer. These meatballs are sure. To impress your family. And friends. With just 30 minutes of your time. You can enjoy a meal. That’s both comforting. And delicious.

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4 Servings

Ingredients

1x2x3x

• 1/2 c seasoned breadcrumbs
• 2/3 c milk of your choice
• 1 lb. ground beef or preferred meat
• 1/4 medium onion finely chopped or grated
• 2 cloves garlic minced
• 1 large egg lightly beaten
• 1 teaspoon salt or adjust to taste
• 1/2 teaspoon ground black pepper
• 1/4 c grated Parmesan cheese ideally Parmigiano-Reggiano
• 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley

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Instructions

 

1. Preheat your oven to 400°F (200°C). And prepare a baking sheet. By lining it with parchment paper. Or a baking mat.
2. In a large bowl. Mix the Italian bread crumbs. And milk together. Allowing them to soak. While you prepare the other ingredients. Let it sit for at least 5 minutes.
3. To the breadcrumb mixture. Add the ground beef, onion, garlic, egg, salt, black pepper, Parmesan cheese, and parsley. Gently combine the ingredients by hand. Being careful not to overmix.
4. Using a cookie or ice cream scoop. Portion the mixture. Onto the prepared baking sheet. Wet your hands with water. And roll the portions. Into 2-inch meatballs.
5. Bake the meatballs for 18-20 minutes. Or until they reach. An internal temperature of 165˚F (74°C). Once done, remove from the oven. And drain any excess fat. Serve with your favorite sauce. And enjoy!

Notes

To make this recipe gluten-free. Simply swap out the Italian breadcrumbs. With a gluten-free variety. Or use crushed gluten-free crackers. Ensure that your Parmesan cheese is certified gluten-free. As some pre-grated varieties. May contain gluten. As an anti-caking agent. With these simple adjustments. You can enjoy the same great taste. Without the gluten. Making it suitable. For everyone at your table.

Audrey

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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