Italian Meatballs

Incredibly tender and moist, these Italian meatballs are going to be your go-to recipe when those comfort food cravings hit! They are light, airy, and packed with flavor.

These Italian meatballs are very easy to make, and also make-ahead and freezer friendly. So, if you’re like me and often crave meatballs during the week, you’re in for a treat.

Whether it’s a cozy weekend dinner or a quick meal for busy weeknights, this recipe will surely be a hit. They are that delicious!

There’s something about meatballs that I really love. These Italian meatballs are so, so delicious, I make them at least once a week. They are incredible.

I developed this recipe a few years ago because I was tired of bland, tough, and dry meatballs. And let me tell you…this is THE recipe! They always come out tender and moist, and have that perfect light and airy texture that just melts in your mouth.

For this recipe, I use a combination of ground beef and Italian seasoning, but you can use any combination of beef, pork, sausage, or veal. The meat, plus all the aromatics and flavor boosters, make the best Italian meatballs ever!

Spaghetti and meatballs is one of my family’s go-to dinners. It’s the kind of meal that everyone gets super excited about, especially when there’s Cheesy Garlic Bread involved.

This is a similar recipe I use to make my Italian Wedding Soup recipe. Be sure to also try my Greek Meatballs, which I use to make Greek Pita Wraps. So good!

Jump to:

• The Secret to Juicy and Tender Meatballs
• Ingredient Notes
• Step-by-Step Tutorial
• Other Cooking Methods
• Make Ahead and Freezing
• Pairing and Serving Ideas
• Recipe FAQs
• Tips for Success
• Italian Meatballs

The Secret to Juicy and Tender Meatballs

The secret technique here is soaking bread in milk until softened. It may sound weird, but it’s in fact a technique used to make juicy meatloaf as well.

Here’s how it works. Softened bread integrates with ground meat very well, and does a great job incorporating moisture without making it soggy. Using milk here (instead of water) adds richness and flavor. And it doesn’t take long, about 10 minutes is all you need.

As an added benefit, because of the natural texture of bread, these Italian meatballs come out light, airy, with a slight pillowy soft texture. Seriously, if you’ve never used this technique before, you have to try it soon!

On a side note, some people also like to use breadcrumbs soaked, which is totally fine, but I find that soft bread gives it more of an airy texture. Breadcrumbs can actually make them turn a bit tough, especially as they cool down.

Ingredient Notes

These are the ingredients I used to make my Italian meatballs. I included a few helpful notes from recipe testing here. The quantities can be found in the recipe card down below, as always.

• White sandwich bread: Remove the crusts and cube the bread before soaking it in milk. You can also use other types of bread, as long as they are the soft kind and have neutral flavor.
• Whole milk: The liquid used to soak the bread. I like to use whole milk because it adds a touch of richness.
• Ground beef and Italian sausage: I use a combination of ground beef (80 percent lean) and Italian sausage (casings removed). The beef adds that hearty texture and the sausage adds a boost in flavor. You can also use a combination of beef, veal, and pork.
• Yellow onion and garlic: Finely minced.
• Egg: This is the binder that holds to mixture together.
• Grated parmesan cheese: Adds savory flavors.
• Fresh herbs: I use both fresh Italian parsley and basil for aromatic tones.
• Dried Italian seasoning: Because we just can’t get enough of herbs.
• Kosher salt and black pepper: Enhance the flavor profile with a harmonious blend of herbs and spices.
• Marinara sauce: Use your favorite marinara sauce here. If you have a favorite homemade recipe, that will work just as well.
• Pasta: I love to use spaghetti, but any type of pasta will work just as well.

Step-by-Step Tutorial

Making these delicious Italian meatballs is super easy! Here’s a quick step-by-step tutorial.

Step 1 | Soak bread with milk

Preheat oven to 400 degrees F. Line a large or two large sheet pans with parchment paper. In a medium bowl, combine the cubed white sandwich bread (crust removed) with whole milk, allowing the bread to absorb the liquid for about 10 minutes until softened.

Step 2 | Make the meatball mixture

In a large mixing bowl, combine the ground beef, Italian sausage with the soaked bread, minced onion, garlic, beaten egg, grated Parmesan cheese, chopped parsley and basil, Italian seasoning, Kosher salt, and pepper.

Mix until just combined. Don’t overmix, as overmixing can make the final product tough and dry.

Step 3 | Form meatballs and bake

Portion the meat mixture and roll it into evenly sized 1.5 to 2 inch meatballs. I like to use a medium cookie scoop for ease and convenience. Arrange on a sheet pan lined with parchment paper, spacing them about 2 inches apart. If needed, use two sheet pans.

Bake in the preheated 400F oven for about 20 to 23 minutes until the center reaches 160 degrees F and the tops are browned. For a more golden brown color, broil for 1 to 2 minutes.

Step 4 | Serve with marinara and pasta

Meanwhile, heat your favorite marinara sauce until warm. Once the meatballs are ready, toss them with marinara sauce. Serve with your favorite pasta tossed with more marinara sauce. And of course, top with freshly grated cheese and fresh herbs!

Other Cooking Methods

I prefer to bake Italian meatballs because it’s much faster (this recipe makes 24), but there are other ways to cook them.

Pan-seared and baked: In a large skillet, heat a few drizzles of oil over medium-high heat. Sear on all sides until golden brown. Finish in the oven at 400 degrees F for about 10 to 13 minutes or until cooked through. When I’m making half a batch, I actually like to pan-sear them so they get a nice and flavorful crust on the outside.

Air fryer: In batches, air fry at 390 degrees F for about 10 minutes or until cooked through in the center, depending on the size of the meatballs.

Make Ahead and Freezing

Yes, you can absolutely make these ahead and freeze them for later! I love how convenient this is because I always crave spaghetti and meatballs on weeknights (especially after I had a rough day), so having these delicious Italian meatballs handy is perfect.

Here’s how you can prep and freeze them ahead of time:

• Make ahead (without freezing): Prepare the mixture, shape the meatballs, and arrange them in a container. Store in the fridge for 1-2 days and cook them according to recipe directions.
• Make ahead and freeze: Prepare the mixture, shape the meatballs, and arrange them on a baking sheet. Freeze until solid, then transfer to a freezer-safe container. Thaw in the refrigerator before baking.
• Freezing cooked meatballs: Once baked, allow them to cool completely before transferring them to a freezer-safe container or resealable plastic bag. Freeze for up to three months, and reheat as needed and serve.

Pairing and Serving Ideas

Of course, the classic way to serve Italian meatballs is with pasta! I have a weakness for spaghetti and meatballs, so that will always be my number one choice.

I also like to serve with cheesy garlic bread and a salad, such as our favorite house salad, Lemon Arugula Salad, or Italian Chopped Salad.

For more comforting Italian-inspired dinners, check these out:

• Baked Italian Sausage Pasta
• Skillet Lasagna for a speedy dinner
• Lasagna Bolognese for more a Sunday dinner
• Short Rib Ragu with Pappardelle
• Rigatoni Bolognese

Recipe FAQs

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