Authentic Italian Meatballs

Authentic Italian meatballs made with a traditional blend of beef, pork, and veal, fresh breadcrumbs, Parmesan cheese, garlic, and herbs, slowly simmered in tomato sauce. This classic homemade meatballs recipe is tender, flavorful, and perfect for serving with pasta, marinara sauce, or making ahead for family meals and freezer-friendly dinners.

Ingredients

• ¾ cup fresh breadcrumbs (or Italian breadcrumbs, or torn stale bread)
• ¾ cup Pecorino Romano or Parmesan cheese, freshly grated, plus more for serving
• 1 tablespoon fresh parsley, finely minced
• 1 garlic clove
• ¼ small onion
• 1 teaspoon salt
• ¼ cup whole milk (or half-and-half or water), plus more as needed
• 2 large eggs
• 2 pounds ground meat (50% beef, 25% pork, 25% veal, or your preferred mix)
• Tomato sauce, for simmering
• Pasta, for serving

Optional for serving

• Ricotta cheese
• Fresh basil

Instructions

1. Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large bowl, combine the breadcrumbs, salt, grated cheese, and parsley.
3. Using a microplane or fine grater, grate the garlic and onion directly into the bowl (you should have about 1½–2 teaspoons of onion pulp).
4. Add the milk and eggs and mix until fully combined. If the mixture becomes too stiff, add a little more milk to loosen it.
5. Add the ground meat and gently mix with your hands or a fork just until evenly combined. Do not overmix.
6. Lightly wet your hands and shape the mixture into meatballs, about ¼ cup each, or your preferred size. Arrange them evenly on the prepared baking sheet.
7. Bake for 7 minutes, flip the meatballs, then bake for another 7 minutes until browned on both sides.
8. Transfer the meatballs directly into warm tomato sauce. Simmer on very low heat for about 1 hour.
9. Serve hot with pasta and sauce, finished with extra grated cheese, ricotta, and fresh basil if desired.

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Tips

• Grating the onion and garlic creates a smoother texture and adds moisture.
• Mixing gently keeps the meatballs tender.
• Browning in the oven helps the meatballs hold their shape before simmering.

Variations and Substitutions

• Use all beef or a beef–pork blend if veal is unavailable.
• Substitute milk with water or dairy-free milk if needed.
• Add a pinch of red pepper flakes for gentle heat.

FAQs

Can I cook the meatballs only in sauce?
Yes, but baking first adds flavor and prevents them from falling apart.

Can these be made ahead?
Yes, they taste even better the next day after resting in the sauce.

Can I freeze them?
Freeze cooked meatballs with or without sauce for up to 3 months.

Serving Suggestions

• Serve over spaghetti, rigatoni, or bucatini.
• Pair with crusty bread and a simple green salad.
• Use leftovers in meatball subs or baked pasta dishes.

Why You’ll Love This Recipe

• Classic Italian flavor with a tender, juicy texture
• Works for family dinners or special occasions
• Flexible meat combinations
• Excellent for meal prep and freezing