Italian Meatballs

Family-FriendlyComfort FoodItalianGround BeefMeatballs

These classic Italian-American style meatballs are huge and pillowy soft! They're mixed with ground beef and pork, loaded with herbs and cheese, and served with a traditional tomato sauce. Make them baseball-sized for a dinner entree, or roll them smaller for an appetizer.

Photography Credit: Elise Bauer

When I was a kid, the only time we ever had meatballs was with spaghetti or in albondigas soup.

It never occurred to me that one could simply have meatballs with sauce, until I wandered into a restaurant in San Francisco and ordered some Italian meatballs, as an appetizer, or so I thought.

To me, meatballs were small little things and three of them would have made a lovely starter for the more substantial entrée to follow. Hah!

My eyes practically fell out of their sockets when the meatballs arrived. They were almost the size of baseballs. Holy moly. But they were fabulous, and it just meant I had more food to share with my friends.

Italian Meatballs

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These meatballs aren’t quite the size of baseballs though they could be if you wanted them to. Actually you could make them any size you wanted.

They’re tender, loaded with herbs and cheese, a mixture of ground beef and pork, and covered with a classic tomato sauce.


To make meatballs start with bread. Soak a few slices of white bread (crusts removed) in hot milk and mash them until the bread breaks down and becomes a paste. Let this cool slightly, then combine with ground pork, ground beef, a mix of ricotta and Parmesan cheeses, spices, and eggs. Mix only until everything is barely combined; over-mix and you’re meatballs will be tough.

Form the meatballs with your hands and roll them in flour. Brown them in a skillet, then finish cooking them in tomato sauce. You can make your own tomato sauce, as we do here, or you can use store-bought sauce.

Baked Meatballs in Tomato Sauce served in a bowl

How Long to Cook Meatballs?

Once browned, these large-sized meatballs will need about 15 to 20 minutes to cook in the sauce. Smaller meatballs will take less time.

When done, the meatballs should be cooked all the way through the center. If you want, you can check them with a digital thermometer; the meatballs should register 160°F in the center.

Storing and Freezing Meatballs

Cooked meatballs can be stored with the tomato sauce in the refrigerator for about 5 days. Reheat gently on the stovetop or in the microwave.

The meatballs can also be frozen, either cooked or uncooked:

  • If uncooked, freeze the shaped meatballs on a parchment-lined tray until solid, then transfer to a freezer container and store for up to three months. Thaw in the fridge before cooking.
  • If cooked, allow the meatballs to cool completely, then transfer to a freezer container and freeze for up to three months. Meatballs can be frozen either on their own or with the tomato sauce. Thaw overnight in the fridge before reheating gently on the stovetop or in the microwave.

Love Meatballs? Try These Recipes

Updated February 16, 2020 : We spiffed up this post to make it sparkle! No changes to the original recipe.

Italian Meatballs Recipe

  • Prep time: 25 minutes
  • Cook time: 1 hour
  • Yield: Makes about 16 meatballs. Serves 8

We've used equal amounts of ground beef and ground pork. You could also use a third each of ground beef, pork and veal.


For the meatballs:

  • 1 pound ground beef (at least 16 percent fat)
  • 1 pound ground pork
  • 2/3 cup milk (whole or 2 percent)
  • 3 slices of white bread, crusts removed (about 3 ounces)
  • 1/4 cup ricotta cheese
  • 1/4 cup grated Parmesan or Romano cheese
  • 2 large eggs
  • 1 teaspoon salt (or 2 teaspoons of kosher salt)
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons black pepper
  • 1 teaspoon dried oregano or marjoram
  • 2-3 garlic cloves, minced
  • About 1 cup flour, for dusting
  • 1/3 cup extra virgin olive oil
  • 2 1/2 cups (24 ounces) tomato sauce (recipe follows, or use already prepared)

Tomato Sauce:

  • 2 tablespoons extra virgin olive oil
  • 3/4 cup finely chopped onions
  • 3/4 cup finely chopped carrots
  • 3/4 cup finely chopped celery
  • 2 tablespoons chopped fresh parsley
  • 1 clove garlic, minced
  • 1 28-oz can crushed or whole tomatoes, including the juice, or 1 3/4 pound of fresh tomatoes, peeled, seeded, and chopped
  • 1/2 teaspoon dried basil or 2 Tbsp chopped fresh basil
  • 1 teaspoon tomato paste
  • Salt and freshly ground black pepper to taste


1 Make the tomato sauce: Heat olive oil in a large skillet on medium heat. Add the onions, carrots, celery, and parsley. Stir to coat with the oil, reduce the heat to low and cover the pan. Cook for 15 to 20 minutes until the vegetables are soft and cooked through.

Remove the cover, add the garlic, and increase the heat to medium high. Cook the garlic for half a minute, then add the tomatoes (if using whole canned tomatoes, break up with your fingers as you add them to the pan). Add the tomato paste and basil. Season with salt and pepper.

Bring to a low simmer, reduce the heat to low and let cook uncovered until thickened while you prepare the meatballs, 15 to 30 minutes.

Purée in a blender, or push through a food mill for a smooth consistency. Return to pan. Adjust seasonings.

Make the tomato sauce for cooking homemade italian meatballs

2 Soak torn bread in hot milk: Heat the milk in a small pot until steamy. Turn off the heat, tear the bread into little pieces and soak it in the milk until it partially dissolves. Mash it until you get something that resembles a paste. Turn it out onto a plate to let it cool.

Submerge the bread in hot milk and let it soak Soak the bread in hot milk in a saucepan

3 Make meatball mixture: In a large bowl, combine the beef, pork, ricotta cheese, grated Parmesan, eggs, salt, parsley, oregano, black pepper, garlic cloves and the bread-milk mixture. Mix it well with your hands until it barely combines.

Don't overwork the mixture or it will become tough. It is OK to have some discernible bits of bread or meat in the mix; better that than overworked meatballs.

Mix together the meat mixture for the italian meatballs with your hands The meat mixture for homemade italian meatballs

4 Form meatballs: Wet your hands and form the meatballs. A traditional size for this sort of meatball is 2-3 inches across, but you can make them any size you want.

Once you roll the meatball in your hands, roll it in the flour to give it a good coating. Set each one on a baking sheet as you work. You might need to rinse your hands a few times as you make the meatballs.

Shape homemade meatballs with your hands Coat homemade italian meatballs in flour

5 Brown meatballs: When all the meatballs are formed, heat olive oil in a large skillet over medium-high heat. Brown the meatballs on at least two sides. Don't worry about the center getting cooked through, as you will finish these in the sauce.

Brown both sides of the meatballs in a skillet Brown the italian meatballs in a skillet

6 Finish cooking meatballs in tomato sauce: Once all the meatballs are browned, arrange them in the sauce, turning each one over in the sauce to coat.

Cover the pot and simmer gently for 15-20 minutes. Serve with the sauce and pasta or crusty bread. Sprinkle with a little chopped parsley for garnish if you want.

Submerge the italian meatballs in tomato sauce in the skillet Best Meatballs cooked in tomato sauce in a cast iron skillet

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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138 Comments / Reviews

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Did you make it? Rate it!

  1. Samantha

    Did not have enough flavor . The light coating of the flour before frying added a bitter taste . I think I will stick to seasoned Italian bread crumbs without milk and no flour coating .


  2. Rob

    Any tips for keeping the meatballs together while browning? I went from 2.5lbs in 7 meatballs, to 2.5lbs of meat in sauce.

    Show Replies (1)
  3. Joni

    I found this recipe yesterday online, shopped for ingredients I did not have this morning, followed directions and I have FINALLY found the right meatball recipe after 4 decades!?!? The white bread I used is from a local grocer “The French Baker – Take and Bake Baguette” bread. I scored the insides out of half of one baguette and then, used the outside for a meatball sandwich for lunch and then vermicelli and meatballs for dinner! This recipe yielded 27 meatballs. I put most of them on a cookie sheet, froze them, covered them in wax paper and then into snack sized zipper bags – 2 at a time. Reheat frozen ones on low power level in microwave. Delish! Not hard nor chewy – QUTE tasty!

    Show Replies (1)
  4. Gina

    These meatballs are absolutely delicious! Followed the recipe exactly. The only change I will make next time is to lessen the amount of salt that gets added to the meatballs. These are just on the verge of being a little too salty for us. Still, a great recipe.


  5. John

    My next door neighbor when I was growing up was old-world Italian and was a wonderful cook! He made the best meatballs I’ve ever eaten and in spite of dozens of attempts to approximate those meatballs I’ve missed so much (he died about 15 years ago) no recipe ever came close…until this one! What a blessing, thank you so much!!!!! And it’s so much easier than so many of the others I’ve tried. One thing Frank always said (his name was “Americanized” when he came through Ellis Island), “If you want a good meatball, use good bread!” He always used a good, hearty dense-crust Italian bread…it makes a difference! I wish I’d made this when my tomatoes were still producing heartily in my back-yard garden!


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