Homemade Italian Meatballs
User Reviews
5.0
132 reviews
Excellent
-
Prep Time
30 mins
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Cook Time
30 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
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Who doesn't love a hearty plate of pasta topped with authentic Italian meatballs? These juicy Italian polpettes infused with traditional flavors and simmered in a rich tomato sauce are a staple in Italian cuisine! This is my Sicilian family's traditional meatball recipe using beef, pork, and veal - and they're the best Italian meatballs you'll ever taste!
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Ingredients
- ¾ cup fresh breadcrumbs Italian breadcrumbs (or the equivalent in roughly torn stale bread)
- 1 cup freshly grated Pecorino Romano or parmesan cheese plus more for serving
- 1 tablespoon finely minced fresh parsley
- 1 clove garlic
- ¼ small onion
- 1 teaspoon salt
- ½ cup whole milk you can sub half and half or water, plus more as needed
- 2 large eggs
- 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 for serving (optional)
- basil for serving (optional)
Notes
- If the breadcrumbs and milk get hard while sitting in the bowl, add a few splashes of milk or water until it’s looser and easy to mix together.
- Adding the meat at the end is key! Mix all other ingredients together first, and be careful not to overmix the meat, or it will become tough.
- Use parchment paper on your pan will keep the meatballs from sticking to the pan, which will ruin their shape and make a huge mess to clean up.
- Let your meat get to room temperature, or at least sit out for 10-15 minutes. Everything will be easier to combine if the meat isn’t too cold (just out of the refrigerator).
- Use a cookie scoop or small ice cream scoop to portion the meatballs before rolling them out with your hands.
- I like to rub my hands with a little oil when forming the meatballs. You don’t need any extra oil as long as you use parchment paper!
- Be gentle with the meatballs. Roll them firmly, but don't pack them too tight.
- It's okay if the meatballs don't cook all the way through in the oven, they will simmer in the sauce. The key is to get them browned on the outside.
- For an extra indulgence, add some of the brown bits and drippings from the pan to the sauce.
- If you're not ready to eat the meatballs when they're finished cooking, turn off the heat and let them sit in the sauce until ready, then warm them back up before serving. They will continue to get more tender as they sit and soak up all of the delicious sauce.
Nutrition Information
Show Details
Serving
4meatballs
Calories
481kcal
(24%)
Carbohydrates
13g
(4%)
Protein
31g
(62%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
13g
Trans Fat
2g
Cholesterol
157mg
(52%)
Sodium
732mg
(31%)
Potassium
460mg
(13%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
218IU
(4%)
Vitamin C
1mg
(1%)
Calcium
245mg
(25%)
Iron
4mg
(22%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
132 reviews
Excellent
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