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A dark bowl of spaghetti topped with three large homemade Italian meatballs in a rich tomato sauce, garnished with Parmesan cheese shavings and a fresh basil sprig.

The Best Italian Meatballs Recipe (Easy & Juicy)

Discover the secret to juicy Italian meatballs! This easy recipe makes tender, flavorful meatballs simmered in rich tomato sauce perfect with pasta or bread.
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Prep Time 15 minutes
Cook Time 45 minutes
1 hour
Servings: 4 6
Course: Dinner, Entree, Main Course
Cuisine: Italian, Italian-American
Calories: 730
Ingredients Equipment Method Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Beef 80/20 lean to fat ratio recommended
  • 0.5 lb Ground Pork
  • 1 cup Panko Breadcrumbs
  • 0.5 cup Whole Milk
  • 0.5 cup Parmesan cheese Freshly grated is best
  • 1 Large Egg lightly beaten
  • 0.25 cup Fresh Parsley finely chopped
  • 2 cloves Garlic minced
  • 1 tsp Dried Oregano
  • 1 tsp Salt
  • 0.5 tsp Black Pepper Freshly ground is best
For the Tomato Sauce
  • 2 tbsp Olive Oil
  • 1 medium Yellow Onion medium Yellow Onion
  • 4 cloves Garlic minced
  • 0.25 cup Dry White Wine or Chicken Broth
  • 1 (28 oz) can Crushed Tomatoes
  • 1 tbsp Balsamic Vinegar
  • 1 tbsp Dried Oregano
  • 0.5 tbsp Red Pepper Flakes optional
  • 0.5 tbsp Sugar Helps balance tomato acidity

Equipment

  • 1 Large Mixing Bowl For combining the meatball ingredients.
  • 1 Large Pot or Dutch Ove At least 5-quarts. A heavy-bottomed pot is best.
  • 1 Tongs Very helpful for turning the meatballs while searing.

Method
 

Prepare the Meatballs
  1. Make the Panade: In a large mixing bowl, combine the Panko breadcrumbs and milk. Let it sit for 5-10 minutes until the breadcrumbs have fully absorbed the liquid. This is the secret to juicy meatballs!
    A stream of white milk being poured from a glass measuring cup into a clear glass bowl filled with small yellow grains like millet or couscous.
  2. Combine Ingredients: To the bowl with the panade, add the ground beef, ground pork, Parmesan cheese, beaten egg, parsley, minced garlic, oregano, salt, and pepper.
    A top-down view of a large glass bowl with all the ingredients for homemade meatballs arranged neatly, including ground meat, breadcrumbs, a raw egg, parmesan cheese, and fresh and dried herbs.
  3. Mix & Shape: Gently mix everything with your hands until just combined. Do not overmix! Roll the mixture into 1.5 to 2-inch balls.
    A close-up of a person's hands gently mixing raw ground meat and fresh chopped parsley together in a large glass bowl to form a meatball mixture.
Cook the Meatballs (Choose Your Method)
  1. Sear the Meatballs (Recommended): Heat 2 tbsp of olive oil in a large pot or Dutch oven over medium-high heat. Sear the meatballs in batches until browned on all sides. Remove them from the pot and set them on a plate.
    A close-up of homemade **Italian meatballs** being pan-fried to a perfect golden-brown crust in a sizzling skillet, with a pair of tongs lifting one up.
  2. OR Bake the Meatballs: Preheat your oven to 400°F (200°C). Arrange the meatballs on a lined baking sheet and bake for 15-20 minutes until browned.
    Perfectly browned, baked **Italian meatballs** arranged on a parchment paper-lined baking sheet just after coming out of the oven.
Make the Sauce and Simmer
  1. Sauté Aromatics: In the same pot, add the remaining olive oil over medium heat. Sauté the chopped onion for 3-4 minutes until softened, then add the minced garlic and cook for one more minute until fragrant.
    The first step in making the sauce for Italian meatballs: chopped onions and garlic are sautéed until soft and translucent in a dark cast-iron pot.
  2. Build the Sauce: Deglaze the pot by pouring in the white wine or chicken broth and scraping the bottom. Add the crushed tomatoes, tomato paste, balsamic vinegar, oregano, red pepper flakes, and sugar. Stir well and season with salt and pepper.
    Making the sauce for Italian meatballs: Canned diced tomatoes, tomato paste, and herbs are added to a pot of sautéed onions and garlic.
  3. Simmer: Bring the sauce to a gentle simmer. Carefully return your seared or baked meatballs to the pot
    A close-up of a perfectly browned Italian meatball being gently lowered by tongs into a dark pot of rich, simmering tomato sauce with other meatballs.
  4. Finish Cooking: Reduce the heat to low, cover the pot, and let everything simmer for at least 30 minutes.
    A close-up of several homemade meatballs gently simmering in a rich, thick tomato sauce inside a heavy, dark cast-iron pot on the stove, with a wisp of steam rising.
  5. Serve: Garnish with fresh basil and an extra sprinkle of Parmesan cheese and serve hot.

Notes

  • The Secret to Juicy Meatballs! The "panade" (the mixture of breadcrumbs and milk) is the most important step for incredibly juicy meatballs. Don't skip it! Also, remember to mix the meat gently and only until just combined. Overmixing is the #1 cause of tough meatballs!
  • Meat Variations: The classic beef and pork combination provides the best flavor and tenderness. However, you can use all beef if you prefer, or substitute the pork with ground Italian sausage.
  • Time-Saving Shortcut: If you’re short on time, you can use a high-quality, 24-ounce jar of your favorite store-bought marinara sauce.
  • Make-Ahead & Freezing: This recipe freezes perfectly. You can freeze the cooked meatballs and sauce together in an airtight container for up to 3 months.
  • Perfectly Cooked: For food safety, the most reliable method is to use a meat thermometer. The meatballs are perfectly cooked when their internal temperature reaches 160°F (71°C).
  • Serving Suggestions: While classic with spaghetti, these meatballs are also amazing in a toasted sub sandwich, over creamy polenta, or with crusty bread.
  • A Note on Nutrition: The nutrition information provided is an estimate and will vary.