Ground beef, pork, and veal mixed with garlic, Parmesan, and breadcrumbs—slow simmered in tomato sauce until juicy and tender.

this recipe

So, this Italian Meatball Recipe? It started on a lazy Sunday when I had exactly zero plans but a fridge full of ingredients that desperately needed love. The kind of day where you’re still in pajamas at 3 p.m., you know? I’d been craving something hearty—something that felt like a hug in a bowl. That’s when I remembered Nonna’s old-school trick: mixing beef, pork, and veal for the most flavor-packed meatballs ever.

The smell that filled my kitchen when those babies hit the pan? Unreal. My kid came downstairs and asked if we were having guests (nope, just us—sometimes you cook big even when it’s a party of two). Anyway, these meatballs were so good, I texted my mom a photo. She texted back, “Save me some.” I didn’t. Sorry, Mom.

Why You’ll Love This Italian Meatball Recipe?

Alright, so here’s the scoop. These meatballs are:

• Tender but not mushy – that magical texture comes from the blend of meats and the just-right amount of breadcrumbs.

• Seared for flavor – browning them first adds that little crispy caramelization you only get from a hot skillet.

• Simmered in a homemade sauce – no shortcuts here. Crushed tomatoes, garlic, herbs. It’s the kind of sauce that wants to hug a crusty piece of bread.

• Freezer-friendly – I always make a double batch, and they reheat like a dream.

Ingredient Notes:

Okay, here’s what you need to make the best Italian meatballs—and why it matters.

• Ground Beef, Pork & Veal (½ lb each): Trust me on the trifecta. If you can’t find veal, just bump up the beef or pork.

• Eggs (2): These are the glue. They keep your meatballs from falling apart mid-sauce.

• Parmesan Cheese (¼ cup): Freshly grated. No green canisters, please.

• Garlic (4 cloves): Yes, four. No, it’s not too much.

• Italian Breadcrumbs (¼ cup): Homemade if you’ve got the energy. Otherwise, no judgment—use your favorite brand.

• Parsley (¼ cup): Fresh parsley brightens it all up.

• Salt & Pepper: Go by feel. Taste your mix if you dare.

• Olive Oil (2 tbsp): For browning those beauties.

Sauce ingredients:

• Olive Oil (2 tbsp)

• Spanish Onion (1): Sweet and mellow when sautéed.

• Garlic (4 cloves): Yes, more garlic. Just trust.

• Crushed Tomatoes (56 oz)

• Bay Leaf, Fresh Parsley, Basil, Red Pepper Flakes, Salt & Pepper

How To Make Italian Meatball?

Step 1. Mix the Meatball Magic

In a big bowl, combine the beef, pork, veal, eggs, Parmesan, garlic, parsley, breadcrumbs, salt, and pepper. Don’t overmix—you’re not making Play-Doh.

Step 2. Roll and Sear

Form 1.5-inch meatballs. Heat some olive oil in a skillet and give them a good sear—just until browned, not cooked through. That crust? It’s where the flavor lives.

Step 3. Start the Sauce

In that same pan (because flavor, duh), sauté your chopped onion until soft. Add garlic. Stir in crushed tomatoes, bay leaf, a generous handful of parsley, and those chili flakes if you’re brave. Season with salt and pepper.

Step 4. Simmer Away

Add your seared meatballs to the sauce. Cover and let it all simmer gently for 45 minutes. Your house will smell like heaven. You might cry. It’s fine.

Step 5. Add Basil & Serve

Right before serving, stir in some thinly sliced basil. Serve over pasta, on crusty bread, or sneak one straight from the pot like I do.

Storage Options:

• Fridge: Keeps for 4–5 days, and the flavor gets better as it sits.

• Freezer: Freeze in sauce for up to 3 months. Reheat gently on the stove or microwave with a splash of water.

Variations and Substitutions:

• No veal? Double the beef or pork.

• Gluten-free? Use GF breadcrumbs. Easy fix.

• No fresh herbs? Use dried, but go easy. They’re more potent.

• Want more heat? Crank up the red pepper flakes.

What to Serve with Italian Meatball?

• Spaghetti, obviously.

• Garlic bread. Like, the buttery kind that drips.

• Creamy polenta. Trust me on this one.

• A simple salad, if you need to pretend you’re being healthy.

Frequently Asked Questions:

Can I bake instead of sear?
Yep. Bake at 400°F for 20–25 minutes. Then simmer in sauce.

Can I skip the sauce?
Technically yes, but why would you? The sauce is half the fun.

Can I make this ahead?
Absolutely. It actually tastes better the next day.

So there you go—my go-to Italian Meatball Recipe, straight from my stovetop to your screen. These are the kind of meatballs that bring people to the table and keep them there for seconds (and thirds). If you try them, let me know! Tag me, email me, or just drop a comment with how it went. Or better yet—share your twist on it.

Because let’s be real… meatballs are love. And love should be shared.

Keep the Flavor Coming – Try These:

Classic Vanilla Custard Bars

Savory Smothered Chicken Topped with Spinach & Mushrooms

The Best Garlic Butter Chicken Tenders

Italian Meatball Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Indulge, in the simplicity of our Meatball Symphony. Picture a combination of half a pound each of ground beef, pork and veal mixed with eggs, Parmesan cheese, garlic and our own homemade Italian breadcrumbs. Give these meatballs a caramelized touch by searing them in olive oil. Let them simmer in a sauce made with crushed tomatoes, garlic and herbs for 45 minutes. It's not just a recipe; it's a fusion of ingredients that invites you to savor the taste of Italy with every single bite.

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25 Servings

Ingredients

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Meatballs:

• 1/2 lb ground beef
• 1/2 lb ground pork see notes
• 1/2 lb ground veal see notes
• 2 large eggs lightly beaten
• 1/4 c Parmesan cheese grated into a powder
• 4 cloves garlic finely diced
• 1/4 c Italian breadcrumbs preferably homemade
• 1/4 c parsley finely chopped
• Salt and freshly ground pepper
• 2 tbsp olive oil

Homemade Sauce:

• 2 tbsp olive oil
• 1 Spanish onion finely chopped
• 4 cloves garlic finely chopped and sauteed
• 56 ounces crushed tomatoes
• 1 bay leaf
• 1 bunch parsley
• 1 pinch red pepper flakes
• Salt and freshly ground pepper to taste
• 6 basil leaves sliced into strips

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Instructions

 

Meatballs:

1. Begin by mixing parts of ground beef, pork and veal, with eggs, Parmesan cheese, garlic, fresh parsley and Italian breadcrumbs.
2. Form the mixture into meatballs that are approximately 1+1/2 inches in size.
3. Heat 2 tablespoons of olive oil in a pan and carefully brown the meatballs until they develop a color.
4. Remove the meatballs from the pan. Set them aside for now.

Homemade Sauce:

1. In the pan used for browning the meatballs, sauté chopped onion until it becomes soft. Then add minced garlic to the pan.
2. Pour in 56 ounces of crushed tomatoes along with bay leaf, parsley leaves, red pepper flakes (if desired) salt and pepper. Mix everything well.
3. Gently place the set-aside meatballs back into the sauce. Cover the pan. Let it simmer for 45 minutes to allow all flavors to meld together beautifully.
4. Before serving your dish of meatballs, in homemade sauce stir in some thinly sliced strips of fresh basil for an extra burst of flavor.
5. Enjoy your meal!

Notes

To add a variation, to our Italian Meatball Symphony you can easily replace the regular Italian breadcrumbs with gluten-free alternatives that are commonly found in your nearby grocery store. Just make sure to use Parmesan that comes from a facility dedicated to gluten-free production and opt for certified gluten-free tomato sauce. This simple modification will keep the flavors intact making it possible, for everyone. No matter their dietary preferences. To enjoy these tender meatballs.

Audrey

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

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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