Few dishes rival the comforting joy of a hearty plate of Classic Italian Meatballs. Whether you serve them over a bed of spaghetti, nestle them in a crusty sub roll, or present them as party-ready appetizers, these meatballs bring the robust, rustic flavors of Italy straight to your dinner table.
The secret to perfect Italian meatballs? A simple method that transforms everyday ingredients into something truly magical. With soaked breadcrumbs, fresh herbs, and finely grated Parmesan, every bite is packed with moisture and flavor. This is the kind of recipe that reminds me of Sunday dinners at my nonna’s house—where meatballs simmered low and slow and filled the kitchen with the most irresistible aroma.
Why You’ll Love These Classic Italian Meatballs
- Rich, savory flavor from a mix of Parmesan, garlic, and fresh herbs.
- Super moist texture thanks to soaking the breadcrumbs in milk.
- Quick and easy: From start to finish, you’ll have these on the table in 30 minutes.
- Versatile: Great with pasta, in subs, or served on their own.
Ingredients (Serves 4)
- ½ cup seasoned breadcrumbs
- ⅔ cup milk (any kind)
- 1 lb ground beef (or your preferred meat)
- ¼ medium onion, finely chopped or grated
- 2 cloves garlic, minced
- 1 large egg, lightly beaten
- 1 tsp salt (adjust to taste)
- ½ tsp ground black pepper
- ¼ cup grated Parmesan cheese (preferably Parmigiano-Reggiano)
- 1 tbsp chopped fresh parsley (or 1 tsp dried)
Tip: Grating the onion and garlic helps distribute flavor evenly and keeps the meatballs tender.
Instructions
1. Prep the Oven
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Soak the Breadcrumbs
In a large bowl, mix the breadcrumbs and milk together. Let this sit for at least 5 minutes. This step ensures your meatballs turn out incredibly moist and tender.
3. Combine the Meatball Mixture
Add ground beef, onion, garlic, egg, salt, pepper, Parmesan, and parsley to the soaked breadcrumb mixture. Gently mix with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
4. Shape the Meatballs
Use a cookie scoop or spoon to portion the meat mixture into equal parts. Wet your hands to roll them into smooth, 2-inch balls. Place them on the prepared baking sheet.
5. Bake
Bake the meatballs for 18–20 minutes, or until they reach an internal temperature of 165°F (74°C). Once done, remove from the oven and drain any excess fat.
Optional: Broil for 2–3 minutes at the end for a golden crust on top.
How to Serve Classic Italian Meatballs
The beauty of this dish is how flexible it is. Here are some classic and creative ways to serve them:
- Spaghetti & Meatballs: The timeless favorite. Toss with marinara and fresh basil.
- Meatball Subs: Pile onto hoagie rolls with marinara and mozzarella, then toast until bubbly.
- Party Appetizer: Serve on skewers with a side of spicy arrabbiata sauce.
- Zoodles or Polenta: For low-carb or gluten-free options.
Substitutions & Variations
- Meat options: Use a blend of beef and pork for extra richness, or turkey for a leaner option.
- Cheese: Swap in Pecorino Romano for a saltier bite.
- Gluten-Free: Use gluten-free breadcrumbs and check your cheese and seasonings.
- Herbs: Fresh basil or oregano adds an extra burst of flavor.
Storage & Make-Ahead Tips
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Freeze cooked or uncooked meatballs on a tray, then transfer to a bag. Keeps up to 3 months.
- Reheat: Warm in a skillet with sauce over low heat, or bake at 350°F until heated through.
Pro Tips for Perfect Meatballs
- Don’t overwork the mixture—this is key to keeping them tender.
- Use a cookie scoop for evenly sized meatballs that cook uniformly.
- Let the breadcrumbs fully soak to avoid dry spots.
- Grate the onion and garlic finely for smooth texture and consistent flavor.
Final Thoughts
These Classic Italian Meatballs aren’t just a meal—they’re a tradition. Rich in flavor and simple to prepare, they bring the warmth of Italian cooking right to your table. Whether you’re serving them for a quick weeknight dinner or a big family gathering, they’re always a hit.
Take one bite, and you’ll understand why this recipe has stood the test of time.
Classic Italian Meatballs
Ingredients
- ½ cup seasoned breadcrumbs
- ⅔ cup milk any kind
- 1 lb ground beef or your preferred meat
- ¼ medium onion finely chopped or grated
- 2 cloves garlic minced
- 1 large egg lightly beaten
- 1 tsp salt adjust to taste
- ½ tsp ground black pepper
- ¼ cup grated Parmesan cheese preferably Parmigiano-Reggiano
- 1 tbsp chopped fresh parsley or 1 tsp dried
Instructions
Prep the Oven
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat.
Soak the Breadcrumbs
- In a large bowl, mix the breadcrumbs and milk together. Let this sit for at least 5 minutes. This step ensures your meatballs turn out incredibly moist and tender.
Combine the Meatball Mixture
- Add ground beef, onion, garlic, egg, salt, pepper, Parmesan, and parsley to the soaked breadcrumb mixture. Gently mix with your hands until just combined. Be careful not to overmix, as this can make the meatballs tough.
Shape the Meatballs
- Use a cookie scoop or spoon to portion the meat mixture into equal parts. Wet your hands to roll them into smooth, 2-inch balls. Place them on the prepared baking sheet.
Bake
- Bake the meatballs for 18–20 minutes, or until they reach an internal temperature of 165°F (74°C). Once done, remove from the oven and drain any excess fat.
Optional: Broil for 2–3 minutes at the end for a golden crust on top.
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