Classic Italian Meatballs (Tender and Juicy!) Recipe
This Classic Italian Meatballs recipe produces tender and juicy meatballs bursting with traditional flavors. Made with a blend of ground beef and pork, fresh breadcrumbs, pecorino Romano cheese, garlic, and herbs, these meatballs can be cooked either stovetop by browning and simmering, or baked to perfection. Perfect served with marinara or your favorite tomato sauce, these flavorful meatballs deliver an authentic Italian experience right at home.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 16 meatballs 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Ingredients
Scale
Meatball Mixture
- ½ cup (54 g) fresh breadcrumbs, from 1–2 slices white bread (crust removed)
- ¼ cup (60 ml) milk
- 2 egg yolks
- ½ cup (50 g) grated pecorino Romano cheese, or Parmesan cheese
- 2 garlic cloves, finely chopped or grated
- 1 teaspoon (8 g) salt, or 2 teaspoons Diamond brand kosher salt
- 1 teaspoon ground black pepper
- 1 pound (450 g) ground beef chuck
- 1 pound (450 g) ground pork, or veal
- ¼ cup grated onion, optional
- ⅓ cup (30 g) chopped parsley, or basil
- Olive oil (for cooking)
Instructions
- Soak Breadcrumbs and Prepare Mixture: Put the breadcrumbs in a small bowl and pour the milk over them. Let them soak for 5 minutes. Then add the egg yolks, grated cheese, garlic, salt, and pepper. Mash all together to form a coarse paste.
- Combine Meat and Mix: In a large bowl, mix the ground beef, ground pork (or veal), and grated onion if using, using a fork to blend. Add the breadcrumb mixture and chopped parsley. Blend thoroughly with your hands, a wooden spoon, or a fork until evenly combined. You can also mix on low speed with a stand mixer just until blended. Refrigerate mixture up to 2 days if desired before shaping.
- Shape Meatballs: Use a ¼-cup measuring cup or cookie scoop to portion the meat mixture, then lightly roll each portion into balls. They can be rustic and uneven to help hold sauce better.
- Cook Meatballs on Stovetop: Pour enough olive oil into a large skillet to coat the bottom and heat over medium-high. When hot, add as many meatballs as fit without crowding—the pan should sizzle when meatballs hit it. Brown the meatballs on all sides. Cover the pan, reduce heat to low, and cook until meatballs are firm and fully cooked to 165°F internal temperature, about 15 minutes. Repeat with remaining meatballs, pouring out old oil and adding fresh oil each time.
- Finish in Sauce (optional): After browning, transfer meatballs to a pot of simmering tomato sauce. Simmer gently until cooked through, about 10-12 minutes, for extra moistness and flavor.
- Bake Meatballs (alternative method): Preheat oven to 425°F (220°C). Arrange meatballs on a rimmed baking sheet coated with olive oil. Bake 10 minutes, then turn each meatball over using a spatula or tongs. Continue baking for another 10-12 minutes until browned and cooked through.
- Serve: Serve warm with your favorite marinara or tomato sauce.
Notes
- The meatball mixture can be prepared and refrigerated up to 2 days ahead to enhance flavors and convenience.
- Use a cast iron or heavy-bottom skillet for even browning.
- Adjust salt according to taste and type of salt used—kosher salt weighs less by volume than table salt.
- Craggy, less uniform meatballs have better texture and hold sauce more effectively.
- Use a thermometer to ensure internal temperature reaches 165°F for safety.
- For more tender meatballs, do not overmix the meat mixture to avoid toughness.
- If baking, olive oil coating helps prevent sticking and adds flavor.
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