Homemade Italian Meatballs
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
7 servings, about 16-20 meatballs, depending on size
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Calories
481 kcal
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Cuisine
Italian
Homemade Italian Meatballs
Description
The recipe begins by mixing breadcrumbs, salt, grated cheese, parsley, and finely grated garlic and onion to form a flavorful base. Milk and eggs are added to moisten and bind, followed by a gentle incorporation of ground meat to avoid toughness. The mixture is shaped into round meatballs, placed on a parchment-lined baking sheet, and baked at 450°F to achieve a browned crust on both sides.
Although the baking step does not fully cook the meatballs through, it seals in juices and creates a browned surface that adds texture and flavor. The meatballs are then typically simmered in tomato sauce to finish cooking and infuse further flavor. The resulting meatballs have a tender interior with savory, cheesy undertones from the Pecorino and herbs, balanced by the mild moisture of milk and eggs.
These meatballs pair well with pasta and can be topped with ricotta cheese and fresh basil for additional richness and freshness. They make a satisfying home-cooked meal that emphasizes traditional Italian flavors and textures from the ingredients and cooking steps.
It is helpful to keep the meat at room temperature for easier mixing and shaping. Using parchment paper prevents sticking and maintains meatball shape. A cookie scoop or similarly sized tool assists in making uniform portions. Gentle handling during mixing and forming prevents toughening the meatballs. Leftover meatballs can be kept warm in sauce or reheated carefully before serving.
Ingredients
- ¾ cup breadcrumbs Italian breadcrumbs (or the equivalent in roughly torn stale bread, fresh
- 1 cup Pecorino Romano cheese plus more for serving, freshly grated, or parmesan cheese
- 1 tablespoon parsley finely minced, fresh
- 1 clove garlic
- ¼ onion small
- 1 teaspoon salt
- ½ cup milk you can sub half and half or water, plus more as needed, whole
- 2 egg large
- 2 pounds ground meat 50% beef, 25% pork, 25% veal, or whichever combination of meats you prefer
- tomato sauce for simmering
- pasta for serving
- ricotta cheese for serving (optional
- basil for serving (optional)
Notes
- If the breadcrumb and milk mixture hardens, add small amounts of milk or water to loosen before mixing in the meat.
- Add the ground meat last and mix just enough to combine for tender meatballs.
- Use parchment paper on the baking sheet to prevent sticking and maintain shape.
- Bring meat to room temperature or let sit out 10-15 minutes for easier handling.
- Use a cookie or ice cream scoop to portion consistent meatballs before rolling by hand.
- Roll firmly but avoid packing meat too tightly to keep texture tender.
- Meatballs may not be fully cooked after baking but will finish cooking in sauce.
- Include browned bits and pan drippings in sauce for extra flavor.
- If not serving immediately, keep meatballs warm in sauce and reheat gently to maintain tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7servings, about 16-20 meatballs, depending on size
Amount Per Serving
Calories 481 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 481kcal | 24% |
| Carbohydrates | 13g | 4% |
| Protein | 31g | 62% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 157mg | 52% |
| Sodium | 732mg | 31% |
| Potassium | 460mg | 10% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 218IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 245mg | 25% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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