Classic Italian Meatballs
There’s something undeniably comforting about a classic Italian meatballs recipe. This beloved Italian-American dish brings together ground beef, pork, herbs, and just the right touch of Parmesan for a rich, savory flavor profile that’s perfect for family gatherings or casual dinners. These tender, juicy meatballs can be baked for a healthier spin or pan-fried for a golden, crispy exterior before a quick simmer in your favorite marinara sauce.
What makes this recipe special is the way the ingredients combine to create soft, flavorful meatballs that stay moist and hold together well, without being dense. By blending fresh breadcrumbs soaked in milk, grated cheese, and herbs, you’ll end up with a batch of meatballs that are bursting with flavor and perfect for pairing with pasta or as part of a hearty sandwich.
Ready in just 30 minutes, this versatile recipe offers options for stovetop or oven cooking. Both methods yield mouth-watering meatballs that are delicious on their own or in a rich tomato sauce. Whether you’re a meatball-making pro or new to the dish, this classic recipe is sure to become a favorite in your kitchen.
Ingredients for Classic Italian Meatballs
- Ground beef chuck – Adds flavor and richness to the meatball mix.
- Ground pork or veal – Balances the texture and adds tenderness; veal is a leaner substitute.
- Fresh breadcrumbs – Soaked in milk to keep the meatballs soft and prevent them from drying out.
- Fresh parsley or basil – Adds a bright, herbal note for authentic Italian flavor.
- Grated onion (optional) – A subtle addition to enhance flavor without overpowering.
- Egg yolks – Binds the ingredients, adding a richer texture.
- Milk – Helps soften breadcrumbs, ensuring a moist texture.
- Parmesan or Pecorino cheese – Provides a sharp, salty contrast that complements the meat.
- Salt – Enhances flavor; adjust based on type of salt used.
- Ground black pepper – Adds mild heat and depth.
- Garlic cloves – Essential for bold, savory flavor.
- Olive oil – For browning the meatballs on the stovetop or baking them in the oven.
Making the Meatballs: Step-by-Step
- Soak the breadcrumbs in milk in a small bowl for a few minutes to soften. Then, add egg yolks, Parmesan cheese, garlic, salt, and black pepper, mixing until a thick paste forms.
- In a large bowl, combine the ground beef, pork (or veal), and grated onion if using. Add the breadcrumb mixture and parsley, blending well by hand or with a large spoon until everything is evenly mixed.
- Form the meatball mixture into balls, about 1/4-cup each, without overworking to keep them light and tender.
- For stovetop cooking, heat olive oil in a large skillet over medium-high heat, then add the meatballs and brown on all sides. Cover, reduce the heat, and cook until the internal temperature reaches 165°F. Alternatively, brown the meatballs and finish them in simmering tomato sauce for added flavor.
- For oven baking, preheat the oven to 425°F, arrange the meatballs on a lightly oiled baking sheet, and bake for 10 minutes. Flip the meatballs and bake for another 10–12 minutes until cooked through and golden brown.
- Serve hot with your favorite marinara or as a side with pasta, bread, or a fresh salad.
Tips for Perfect Meatballs Every Time
- Adjusting Salt Levels: Different brands of salt have varying densities. If using a brand like Morton kosher salt, halve the amount to avoid over-salting.
- Make Your Own Fresh Breadcrumbs: If you have leftover bread, pulse it in a food processor for fresh breadcrumbs. This adds softness and a fresh flavor that packaged breadcrumbs can lack.
- Flavor Boost: For an extra Italian twist, add a pinch of fennel seeds or crushed red pepper to the mixture for subtle warmth and depth.
Variations and Serving Suggestions
Experiment with different herbs like oregano or even thyme for a unique spin on these classic meatballs. For a lighter option, you could replace the beef or pork with ground turkey or chicken; keep in mind that leaner meats may need additional breadcrumbs or a dash more milk to retain moisture.
These meatballs are perfect for a traditional spaghetti dinner but are also delicious in a sub sandwich with melted mozzarella, or even served on their own as an appetizer with toothpicks and marinara dipping sauce on the side.
Storing and Reheating Leftovers
Leftover meatballs are fantastic the next day and can be stored in an airtight container in the refrigerator for up to four days. For longer storage, freeze cooked meatballs on a baking sheet and transfer to a freezer-safe container or bag once solid; they’ll keep for up to two months. Reheat gently in a skillet with a bit of marinara to bring them back to life without drying out. Enjoy every bite of this classic Italian comfort food!
Meatballs Recipe
Zutaten
- 1 pound 450 g ground beef chuck
- 1 pound 450 g ground pork, or substitute with veal
- 1/2 cup fresh breadcrumbs or 1/3 cup dried breadcrumbs (adjust as needed)
- 1/3 cup 30 g fresh parsley, chopped, or basil
- 1/4 cup grated onion optional
- 2 egg yolks
- 1/4 cup milk
- 1/2 cup grated Parmesan or Pecorino cheese
- 1 teaspoon salt or 2 teaspoons Diamond Crystal kosher salt (adjust per note below)
- 1 teaspoon ground black pepper
- 3 garlic cloves finely chopped or grated
- Olive oil for cooking
Anleitungen
- Prepare the Breadcrumb Mixture: Place the breadcrumbs in a small bowl and pour milk over them, allowing them to soak for 5 minutes. Add egg yolks, cheese, garlic, salt, and black pepper, then mash to form a coarse paste.
- Mix the Meatball Ingredients: In a large bowl, combine the ground beef, pork, and grated onion (if using). Add the breadcrumb mixture and parsley, mixing thoroughly with hands, a large fork, or a wooden spoon until well-blended. Alternatively, use a stand mixer on low speed. This mixture can be prepared up to two days in advance and stored in the refrigerator.
- Shape the Meatballs: Using a 1/4-cup measure or a cookie scoop, portion out the mixture and shape into meatballs. Avoid overworking to maintain a tender texture.
- Stovetop Cooking Method: Pour enough olive oil to coat the bottom of a large skillet and place over medium-high heat. When hot, add the meatballs, ensuring they sizzle upon contact. Brown on all sides, then cover, reduce heat, and cook until an instant-read thermometer registers 165°F, about 15 minutes total. Repeat as necessary, refreshing oil with each batch.
- Cooking in Tomato Sauce: For a saucy finish, transfer browned meatballs into a pot of simmering tomato sauce. Cook gently for 10–12 minutes until thoroughly heated and infused with sauce.
- Baking Method: Preheat oven to 425°F. Arrange meatballs on a rimmed baking sheet lightly coated with olive oil. Bake for 10 minutes, then turn the meatballs and bake for an additional 10–12 minutes until golden brown and cooked through.
- Serve: Serve warm with marinara or your choice of sauce.
Notes
- Breadcrumbs: Fresh breadcrumbs can be made by removing the crust from slices of hearty white bread and pulsing in a food processor to achieve a coarse texture. For dried breadcrumbs, use 1/3 cup and select unseasoned if possible.
- Panko Substitution: Use 1/2 cup of panko, adding more if the mixture needs binding.
- Salt: Diamond Crystal kosher salt has a lighter volume per teaspoon than regular table salt. If using other brands, such as Morton kosher salt, reduce the specified amount by half.
- Make Ahead and Freezing: Prepared meatballs can be frozen for up to two months.
- Equipment Tip: Using an electric stand mixer on low speed can make blending easier if preferred over hand mixing.