Classic Italian Meatballs

Nothing says comfort like a big plate of spaghetti and Classic Italian Meatballs. Made with a blend of ground beef and pork, fresh breadcrumbs, herbs, Parmesan, and gently simmered in marinara sauce, these meatballs are rich in flavor and irresistibly tender.

This is one of those recipes that’s been passed down in my family—straight from my nonna’s kitchen in Naples. She always said the secret was not overmixing the meat and letting the meatballs simmer slowly in sauce. One bite, and you’ll understand why this timeless dish remains a favorite.

Why You’ll Love These Meatballs

• Traditional Italian flavor – Just like nonna made
• Juicy & tender – Thanks to the perfect meat mix and light touch
• Easy to make – Simple steps, foolproof results
• Versatile – Serve with pasta, in subs, or as an appetizer

Ingredients

• 1 lb ground beef
• 1 lb ground pork
• 1 cup fresh breadcrumbs
• ¼ cup grated Parmesan cheese
• ¼ cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 large egg
• 1 tsp salt
• ½ tsp black pepper
• ½ tsp Italian seasoning
• ½ cup milk
• 3 cups marinara sauce (for simmering)

Equipment

• Large mixing bowl
• Baking sheet
• Parchment paper or non-stick spray
• Large saucepan or Dutch oven
• Measuring cups and spoons

Instructions

1. Preheat Oven

Preheat your oven to 375°F (190°C). Lightly grease a baking sheet or line it with parchment paper.

2. Mix the Meat

In a large bowl, gently combine the ground beef and pork.

3. Add Dry Ingredients

Stir in breadcrumbs and Parmesan cheese. Mix thoroughly.

4. Incorporate Herbs & Seasoning

Add parsley, garlic, salt, black pepper, and Italian seasoning. Mix until evenly combined.

5. Add Egg and Milk

Crack the egg into the bowl and pour in the milk. Gently combine until just mixed—don’t overwork it.

6. Shape the Meatballs

Form into golf ball-sized portions and place them on the prepared baking sheet.

7. Bake

Bake for 20–25 minutes, until browned and cooked through.

8. Simmer in Sauce

While the meatballs bake, warm the marinara sauce in a large saucepan. Add the cooked meatballs and simmer for 10–15 minutes.

Tips and Variations

• Use fresh breadcrumbs soaked in milk for extra tenderness
• Want spicier meatballs? Add a pinch of red pepper flakes
• Make ahead and freeze raw or cooked meatballs
• Swap the pork for ground turkey for a lighter version

What to Serve With

• Spaghetti or linguine
• Garlic bread or focaccia
• Caesar salad
• Parmesan roasted veggies

Frequently Asked Questions

Can I freeze these meatballs?

Yes—freeze baked or unbaked meatballs on a tray, then transfer to a freezer bag. They keep well for up to 3 months.

How do I reheat them?

Simmer gently in sauce on the stove or microwave in a covered dish with a splash of water or sauce.

Can I make them without pork?

Absolutely. Use all beef or substitute with ground turkey or chicken.

Final Thoughts

These Classic Italian Meatballs are the definition of comfort food—simple, flavorful, and deeply satisfying. Whether you’re serving them over pasta, on a hoagie roll, or straight from the pot, they’re guaranteed to bring smiles to the table. Authentic, hearty, and made with love—just how nonna would’ve wanted.

The Goods