More Meatball Recipes
Made This?
Let us know how it went in the comments below!
The perfect meatball is a work of art. It must be tender, packed with flavor, nicely round, and hold together while cooking. Lucky for you, our classic Italian meatball recipe passes all of these tests with flying colors. Searing meatballs on the stovetop and simmering in a homemade (or store-bought!) marinara results in extra-flavorful, tender meatballs that won’t fall apart. Read on for our top tips (and best-kept secret) on perfecting our best-ever classic meatballs:
First, we’re going to make the panade by combining the bread crumbs and milk. Mix together until combined, then let it soak for at least 15 minutes until it becomes a paste.
Then, we can start to make our meatballs. In a large bowl, combine beef, pork, sausage, onion, and garlic. Season with salt and pepper, then use your hands to combine. Once combined, gently stir in the bread crumb mixture along with the eggs, Parmesan, and parsley. Stir, again with your hands, until everything is just combined, but make sure to mix gently to prevent making your meatballs tough. Once combined, form the beef mixture into 1 1/2" balls using a cookie scoop (or damp hands).
Once your meatballs are all formed, heat olive oil in a skillet over medium heat. Add your meatballs, working in batches to sear them on all sides. Make sure you work in batches to prevent overcrowding your pan. When searing, you’re looking to develop a crust—this should take around 2 minutes per side. Once one batch is done, transfer to a large bowl or plate and add your other batch.
Once all of your meatballs are seared, bring your sauce to a simmer in the same skillet. Once it’s simmering, add your meatballs back into the skillet in the sauce. Cover the skillet and simmer until the meatballs are cooked through, which should take around 8 minutes more.
Once done, top the meatballs with more Parmesan (don’t be shy) and parsley and serve!
The full list of ingredients and instructions can be found in the recipe below.
Spaghetti and meatballs is a classic pairing, but Italian meatballs are more versatile than that. Serve over polenta or mashed potatoes, top with cheese and broil until bubbling and golden, sandwich between a hoagie roll with more cheese for the perfect meatball sub, or just put a fork right into the skillet!
If you have any leftover meatballs, store them in an airtight container in the fridge for 3-4 days.
fresh bread crumbs
whole milk
ground beef
ground pork
Italian sausage, casings removed
small yellow onion, finely chopped
cloves garlic, finely chopped
Kosher salt
Freshly ground black pepper
large eggs, beaten to blend
finely grated Parmesan, plus more for serving
chopped fresh parsley, plus more for serving
extra-virgin olive oil
(32-oz.) jar or homemade marinara sauce