Easy meatballs that are PACKED with flavor!
Throughout the ebbs and flows of pregnancy cravings and aversions, one thing has stayed consistent… my love of Italian food!! (A BIG reason we took our babymoon to Sardinia, Italy this March!)
And lucky for me, my sweet hubby has been more than happy to go along with said cravings (he’s quite the pasta guy himself). So when I mentioned one Sunday that I was really craving a bowl of homemade spaghetti sauce and meatballs, he was all in!
Spaghetti and meatballs was hands-down my favorite dish growing up. My parents took an easy shortcut on the sauce with a jar of Prego—but the meatballs?!? I could never get enough!
Tips to make Mom’s Famous Meatballs!
It wasn’t until recently that I discovered why my Mom’s meatballs were SO much better than anything you could buy at the store. Here’s what she told me:
- Use a mix of ground beef AND Italian seasoned pork (mild or hot, depending on your spice tolerance)
- Italian-seasoned breadcrumbs are key! (not Panko, and definitely not plain!)
- And don’t forget an extra sprinkle of some homemade Italian seasoning.
Try these deliciously easy Italian meatballs with this San Marzano Tomato Sauce for a quick weeknight dinner win!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Ground beef. A fattier 80/20 blend is ideal for juicier, more flavorful meatballs. You can use a leaner 90/10 if that’s what you have, but they won’t be quite as rich.
- Ground pork. Italian-seasoned pork (mild or hot!) adds so much depth and flavor to the mix. Don’t skip it if you want that classic taste.
- Breadcrumbs. As mentioned above, Italian-seasoned breadcrumbs are key! I love using Aleia’s (even though we’re not gluten-free!) because the flavor and texture is amazing. Progresso or another store brand works just fine, too.
- Italian seasoning. I use the Evolving Table Italian Seasoning blend, but any store-bought version will do. Just keep an eye on the sodium content. You may want to scale back on added salt if it’s already salty.
- Parmesan cheese. Grated Parm blends right in and melts beautifully. Shredded will work, but might not melt quite as evenly.
- Eggs. These help hold everything together and keep your meatballs from falling apart. Don’t leave them out!
- Garlic. I’m a big fan of fresh garlic (I use a garlic press to quickly mince it!) but garlic powder can be subbed if needed.
Step-by-Step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Mix it up.
Mix up the ground beef and sausage in a large bowl. In a separate bowl, stir together the breadcrumbs, Parmesan, Italian seasoning, parsley, salt, garlic, black pepper, and red pepper flakes. Add to the meat with the eggs and mix by hand until just combined.
Pro Tip: Mixing the meat and seasoning ingredients separately ensures you get flavor throughout without over-mixing!
Roll into meatballs.
Scoop out about 1½ tablespoons of the meatball mixture and roll into balls. You should end up with roughly 30-36 total.
Pro Tip: If the mixture gets sticky, spritz your hands with nonstick spray to make rolling easier.
Cook on the stovetop…
Heat 1 tablespoon of oil in a large skillet or Dutch oven over medium heat. Cook half the meatballs in a single layer for 12-15 minutes, stirring often, until browned and cooked through. Repeat with the rest.
OR bake in the oven.
Place meatballs on a parchment-lined baking sheet with a wire rack. Bake at 400°F for 16-18 minutes, rotating halfway through, or browned and 165°F in the center.
Pro Tip: I found that using a wire rack while baking the meatballs prevents the bottom of them from getting soggy!
FAQs
Yes! You can mix and roll the meatballs up to a day in advance and store them covered in the fridge. Or freeze them raw to cook up later.
To freeze raw: place on a baking sheet, freeze until solid, then transfer to a freezer bag. Cook straight from frozen and just add a couple of extra minutes!
To freeze cooked: let cool completely, then freeze. Reheat in marinara sauce on the stove or in the oven until warmed through.
You can, but the mix of beef and sausage really brings the flavor. If you do go all beef, consider bumping up the seasonings a bit.
Nope! It helps with even cooking, but if you don’t have one, just line your pan with parchment and flip the meatballs halfway through.
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Easy Italian Meatballs Recipe
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Ingredients
- 1 pound 80/20 ground beef
- 1 pound mild Italian sausage casing removed
- ⅔ cup Italian breadcrumbs
- ⅔ cup grated Parmesan cheese plus more for serving
- 2 teaspoons Italian seasoning
- 2 tablespoons finely minced fresh parsley plus more for serving
- 1 teaspoon salt
- 2 garlic cloves finely minced
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional
- 2 large eggs whisked
- 2 tablespoons olive oil divided, if cooking in skillet
Instructions
- If baking, preheat the oven to 400°F.
- Mix beef and pork together in a large bowl.1 pound 80/20 ground beef, 1 pound mild Italian sausage
- In a separate bowl, combine breadcrumbs, Parmesan, Italian seasoning, parsley, salt, garlic, black pepper, and red pepper flakes. Add the breadcrumb mixture and the eggs to the meat and mix by hand until combined.⅔ cup Italian breadcrumbs, ⅔ cup grated Parmesan cheese, 2 teaspoons Italian seasoning, 2 tablespoons finely minced fresh parsley, 1 teaspoon salt, 2 garlic cloves, ½ teaspoon black pepper, ¼ teaspoon red pepper flakes, 2 large eggs
- Scoop out 1 ½ tablespoons of the mixture at a time and use your hands to roll it into a meatball. (If your hands get sticky, spritz them with nonstick cooking spray and continue rolling.) You should end up with roughly 36 meatballs.
- To Cook in a Skillet: Heat 1 tablespoon of the olive oil in a Dutch oven or large pot over medium heat until shimmering. Add half of the meatballs. Cook, stirring often, for 12-15 minutes, or until the balls are lightly browned on all sides. Transfer meatballs to a clean plate. Repeat with the remaining oil and meatballs.2 tablespoons olive oil
- To Bake in the Oven: Place meatballs on a parchment-lined baking sheet with a wire rack. Bake for 16-18 minutes, or until golden brown and cooked through (with an internal temperature of 165°F).
- Serve with your favorite marinara or tomato sauce over pasta with parsley and Parmesan cheese, if desired.
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Video
Notes
- Yields: 36 meatballs, about 6 meatballs per serving.
- Meat Substitutions: You can swap the mild Italian sausage for regular ground pork or even hot Italian sausage if you want a little extra spice.
- Breadcrumbs: If you don’t have Italian-style breadcrumbs, use plain breadcrumbs and add an extra 1 teaspoon of Italian seasoning to the mix.
- Even Cooking: Make sure all the meatballs are roughly the same size so they cook evenly. A small cookie scoop or measuring spoon can help keep them uniform.
- Seasoning: The mix used when testing this recipe is the Evolving Table homemade Italian seasoning mix. If using store-bought, the flavor and salt content may vary slightly.
- Make-Ahead & Freezing: These meatballs freeze great! Freeze raw meatballs on a baking sheet until solid, then transfer to a freezer bag. Cook straight from frozen, adding a couple of extra minutes to the cooking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to serve with Italian Meatballs?
Well of course you’ve got your classic sauces like this Pomodoro Sauce or San Marzano Tomato Sauce with spaghetti pasta.
Or you can make a salad with some Caesar dressing or Olive Garden’s Italian dressing to lighten it up!
Have some meatballs leftover? I love piling them onto toasted garlic bread with some mozzarella cheese for an epic meatball sub!
More Easy Italian Dinner Recipes
It’s no secret that we LOVE everything that is Italian food in our house! Here are a few more of our go-to quick weeknight dinners:
Easy Gnocchi Bolognese
40 mins
Mushroom Pappardelle
40 mins
Pasta Carbonara
30 mins
Creamy Chicken Pesto Gnocchi
30 mins
