Italian Meatballs

5 from 1 vote

This is my family's favorite meatball recipe. These Italian meatballs are so juicy, tender, and moist, and packed with incredible flavor. They are make-ahead and freezer-friendly as well. This recipe makes about 24 meatballs.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American, Italian

Servings: people

Calories: 1132kcal

Author: Tania

Equipment

Ingredients

3 slices white sandwich bread crust removed and cut into cubes
½ cup whole milk
1 pound ground beef I use 80 percent lean
1 pound Italian sausage casings removed
½ cup finely minced yellow onion
5 cloves garlic, finely minced
1 large egg, beaten
2 tablespoons finely chopped Italian parsley
2 tablespoons chopped fresh basil
1 teaspoon dried Italian seasoning
⅓ cup grated parmesan cheese plus more for serving
1 teaspoon Kosher salt
½ teaspoon ground black pepper
1 (24-ounce) jar your favorite marinara sauce plus more if desired
¾ pound spaghetti or your favorite pasta

Instructions

Preheat oven to 400 degrees F. Line a large sheet pan (or two sheet pans if needed) with parchment paper.
In a medium bowl, soak the bread (crust removed and cut into cubes) with the whole milk for about 10 minutes.
Make the meatball mixture: In a large bowl, combine the ground beef and Italian sausage along with the soaked bread, onions, garlic, beaten egg, fresh Italian parsley, fresh basil, dried Italian seasoning, parmesan cheese, Kosher salt (1 teaspoon) and black pepper (½ teaspoon). Using your hands, mix until evenly combined. Do not overmix, as overmixing can make the meatballs tough).
Using a medium cookie scoop or a tablespoon, scoop and form the meatballs into 1.5-2 inches. You should have about 22 to 24 meatballs. Arrange them on the lined sheet pans, making sure they are not too close together for better air circulation.
Bake in the preheated oven for about 20 to 23 minutes. If needed, broil for 2 minutes until golden brown on top.
While the meatballs are cooking, heat the marinara sauce until warm. Also, cook your pasta according to package directions.
Once the meatballs are done, toss them with some of the marinara until lightly coated. Use the remaining sauce to toss with the cooked and drained pasta. Serve the meatballs on top of saucy pasta, and garnish with grated parmesan cheese and fresh parsley. Enjoy!

Notes

Let the bread soak for a good 10 minutes. If there is any leftover milk that did not get absorbed, discard it.
Fresh herbs really add a pop of flavor. I like to use both basil and parsley, but either one will work. If you don’t have fresh herbs, just omit (this recipe also calls for dried Italian seasoning, so there’s no need to substitute).
To make rolling and shaping the meatballs easier, I use a medium cookie scoop. They should be about 1.5 to 2 inches.
Space the meatballs about 2 inches apart on the sheet pan for better air circulation and browning.
Do not overmix. Overmixing can actually make the meat tough and dry.

Substitutions and variations:

Bread: I prefer white sandwich bread for a neutral flavor, but any type of similar soft bread will work too.
Choice of meats: Use any combination of ground beef, pork, Italian sausage, or veal.

Disclaimer: Nutritional values (per serving) are approximates only.

Nutrition