If you have a craving for something comforting, flavorful, and utterly satisfying, you have to try this Homemade Italian Meatballs Recipe. These meatballs strike the perfect balance of juicy, tender meat with a wonderful blend of herbs and spices that create a burst of traditional Italian flavors in every bite. Whether you bake them or cook them on the stovetop, they’re guaranteed to become a family favorite, serving as a delicious centerpiece for pasta dinners, sandwiches, or even comforting soups.
Ingredients You’ll Need
The beauty of this Homemade Italian Meatballs Recipe lies in its simplicity. Each ingredient plays a vital role in creating that perfect texture and classic flavor we all crave. From the richness of Italian sausage to the subtle seasoning of Italian herbs and the nutty Parmesan, every component is essential to the magic.
- Plain breadcrumbs: Helps bind the meatballs and keeps them moist without falling apart.
- Grated Parmesan: Adds a salty, savory depth and helps with texture.
- Garlic powder: Infuses a mild, aromatic garlic flavor evenly throughout.
- Onion powder: Provides a subtle sweetness and complexity to the mix.
- Italian seasoning: Brings that classic herbal Italian flair, featuring oregano, basil, and more.
- Salt and pepper: Essential for enhancing and balancing all the flavors.
- Large eggs: Act as a binder to hold everything together gently.
- Whole milk: Adds moisture to keep the meatballs tender and soft.
- Bulk Italian sausage: Brings fat, spice, and authentic Italian flavor.
- Ground beef: Provides heartiness, grounding the recipe with rich, meaty texture.
How to Make Homemade Italian Meatballs Recipe
Step 1: Mix Dry Ingredients
Start by combining plain breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper in a small bowl. Mixing these dry ingredients first helps distribute the flavors evenly throughout your meat mixture and sets the foundation for delicious meatballs.
Step 2: Whisk Eggs
In a separate small bowl, lightly whisk the two large eggs until they’re well blended. This simple step ensures your meatballs will be tender and hold their shape without getting tough or rubbery.
Step 3: Combine Ingredients
Now, in a large mixing bowl, marry the breadcrumb mixture, whisked eggs, whole milk, bulk Italian sausage, and ground beef. Use your hands to gently fold everything together, mixing just enough until combined. Avoid overworking the meat so your meatballs remain soft and juicy.
Step 4: Rest Mixture
Let the meatball mixture rest for five minutes. This short wait allows the breadcrumbs to soak up the milk and eggs, helping the meatballs to stay tender and preventing them from drying out during cooking.
Step 5: Shape Meatballs
Divide the mixture into roughly 32 equal portions, each about two tablespoons in size. Roll them gently into balls without compressing too much, which helps them stay light and fluffy as they cook.
Step 6: Cook Your Meatballs
You can choose your cooking method here: oven-bake or stovetop. For baked meatballs, preheat your oven to 400ºF, arrange on parchment, and bake for 15 minutes until lightly golden. Simmer in red sauce to finish cooking if desired. Alternatively, brown them on all sides in a hot skillet with some oil on the stovetop, then simmer in sauce for several minutes to keep them juicy and flavorful.
How to Serve Homemade Italian Meatballs Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil instantly brightens the dish, adding a fresh herbal note and a pop of vibrant color. A few shavings of Parmesan on top bring that final savory touch that makes each bite irresistible.
Side Dishes
These meatballs are incredibly versatile and pair beautifully with classic spaghetti or your favorite pasta, creamy polenta, or even garlic bread to soak up every bit of sauce. Roasted vegetables or a crisp green salad add balance and freshness to your meal.
Creative Ways to Present
Think beyond spaghetti and try stacking the meatballs on crusty rolls with melted provolone for delicious meatball subs. Or serve them atop a bed of zucchini noodles for a lighter twist. You can even skewer them for party appetizers drizzled with marinara — endless delicious possibilities.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place cooled meatballs into an airtight container and refrigerate. They’ll stay fresh for up to 3 days, making them great for quick lunches or dinners throughout the week.
Freezing
To freeze cooked meatballs, cool them completely and transfer to freezer bags or containers. For uncooked meatballs, freeze them on a parchment-lined tray until solid before bagging. This keeps them from sticking together. They can be kept frozen for up to 3 months without losing flavor or texture.
Reheating
The best way to reheat meatballs is gently in a saucepan with a bit of sauce to keep them moist. You can also microwave them covered for a quick fix, but heating slowly helps preserve that tender, juicy texture.
FAQs
Can I make these meatballs gluten-free?
Absolutely! Swap the plain breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers to keep the same texture and binding power.
What’s the best meat ratio for these meatballs?
A mix of bulk Italian sausage and ground beef creates the perfect balance of flavor, fat, and texture. The sausage adds spice and moisture, while beef brings heartiness.
Can I bake these meatballs without red sauce?
Yes! You can bake and serve them as-is, or with your favorite dipping sauce. Just bake them a bit longer to ensure they’re fully cooked through if skipping the simmer in sauce step.
How can I make my meatballs more tender?
Don’t overmix the meat, and be sure to let the mixture rest before shaping. The milk-soaked breadcrumbs create softness, and gentle handling keeps them from getting tough.
Can these meatballs be frozen before cooking?
Definitely. Shape the meatballs and freeze them on a tray first before transferring to a bag. When ready, thaw completely and cook as usual for fresh-tasting meatballs anytime.
Final Thoughts
I can’t recommend this Homemade Italian Meatballs Recipe enough for anyone looking to add a cozy, delicious meal to their menu. It’s straightforward to make, packed with flavor, and strikes that perfect balance between tender and savory. Trust me, once you try these meatballs, they’ll quickly become one of your go-to dishes to impress family and friends or simply treat yourself to a comforting classic.
Print
Homemade Italian Meatballs Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 32 meatballs (8 servings)
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Homemade Meatballs Recipe offers a delicious and versatile way to prepare classic Italian-style meatballs using a blend of Italian sausage and ground beef. Enhanced with flavorful seasonings and Parmesan, these meatballs can be baked in the oven or pan-fried on the stovetop for a perfect tender and juicy bite each time. Ideal for serving with pasta, in subs, or as appetizers, they are easy to make and freezer-friendly for convenient meals.
Ingredients
Dry Ingredients
- 1/2 cup plain breadcrumbs
- 1/2 cup grated Parmesan
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp pepper
Wet Ingredients
- 2 large eggs
- 1/4 cup whole milk
Meat
- 1 lb. bulk Italian sausage
- 1 lb. ground beef
Instructions
- Mix Dry Ingredients: In a small bowl, combine the breadcrumbs, grated Parmesan, garlic powder, onion powder, Italian seasoning, salt, and pepper. Mix thoroughly to ensure the flavors are evenly distributed.
- Whisk Eggs: In a separate bowl, lightly whisk the two eggs until they are well blended and smooth.
- Combine Ingredients: In a large mixing bowl, add the breadcrumb mixture, whisked eggs, milk, bulk Italian sausage, and ground beef. Gently mix everything with your hands until the mixture is evenly combined, being careful not to over-mix to keep the meatballs tender.
- Rest Mixture: Allow the meatball mixture to rest for five minutes. This resting period lets the breadcrumbs absorb moisture, helping to make the meatballs soft and juicy.
- Shape Meatballs: Divide the mixture into approximately 32 meatballs, each about 2 tablespoons in volume. Roll each meatball gently to avoid compacting the meat.
- Bake in Oven (Optional): Preheat your oven to 400ºF and line a baking sheet with parchment paper. Place the meatballs about 1 inch apart and bake for around 15 minutes or until lightly browned. If serving with red sauce, transfer meatballs to the sauce and simmer for an additional 5 minutes. Otherwise, bake for an extra 3-5 minutes to ensure they are fully cooked.
- Cook on Stovetop (Optional): Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Once hot, add half the meatballs, cooking them for several minutes on each side until they are browned and cooked through. Repeat with the remaining meatballs. For a sauced dish, transfer the cooked meatballs into red sauce and simmer for a few minutes before serving.
- Freezing Instructions: To freeze cooked meatballs, allow them to cool completely before placing in a freezer bag. To freeze uncooked meatballs, arrange them on a parchment-lined sheet and freeze until solid, then transfer to a freezer bag. Always thaw uncooked meatballs completely before cooking.
Notes
- Do not over-mix the meatball mixture to avoid tough meatballs.
- You can use either the oven-baking or stovetop method based on preference.
- Resting the mixture before shaping helps achieve tender meatballs.
- Meatballs can be frozen cooked or uncooked for convenience.
- Serve with your favorite red sauce, pasta, or in sandwiches for a complete meal.
