These classic Italian Meatballs is an ultimate delight in a pan. Soft, juicy bite-size nuggets cooked to perfection in rich tomato sauce.
What can be better than that on Sunday?
They simply melt in the mouth…and you keep reaching for the next one… and the next one…and the…”what did all the meatballs go??” point.
Seriously, if ALL this time you’ve hesitated to make Italian Meatballs, it’s your go.
They’re easier to make than you think.
PLUS we’re BAKING them in the oven (not frying) ← consider health benefits here.
Tips, Tricks & Variations
Meat: Top quality ground beef or veal is on of the secrets to making the best, the juiciest meatballs in the world. I mostly use just that.
To the beef you can also add ground pork or sausage meat. Keep in mind that the latter already comes with the spices, so you won’t need any extra from the below. Just use what’s listed on the classic recipe.
Spices: classis spices for Italian meatballs (baked or fried) are nutmeg and oregano, but chopped parsley is also used very often. If you like you can also add some marjoram and fennel seeds.
Shallot, Onion, Garlic: I love using shallots for the meatballs “dough” as they have a milder flavor than onions plus they also have a hint of garlic flavor as well.
But you can use onion (any quality) instead of shallots.
Add garlic clove to taste. I use it only in the tomato sauce (you’ll see in the recipe).
Bread or Breadcrumbs: both work really well. If using fresh bread remove the crust. If using fresh or stale bread make sure to soak it in milk first.
Some say meatballs make with soaked bread come out tender than with breadcrumbs. I think it’s a matter of a personal preference.
Meatballs Size: In this case, size does NOT matter. As long as they’re of the same size in the batch (helps meatballs to cook evenly).
But you can make them tiny as olives or huge as a tennis ball. JK. probably you don’t want to go THAT big 🙂
I love keeping it sweet and right in the middle. Size of a walnut in a shell tastes perfect to me.
Baked or Fried: that’s a good questions! And sure enough, both ways work amazingly well.
I prefer baked version as a healthier one. But if that’s not your jam, go for fried meatballs girl!
See recipe notes for details on that.
Other Ingredients: You might have come across some Italian meatball recipes or even tried one with pine nuts and raisins – that’s called Italian Meatballs Neapolitan Style. That’s the next meatballs I’ll be making. But for this recipe, stick to classic ingredients – you’ll be worth it!
Isn’t that a Meatballs Heaven? 😍
Double the ingredients and make a double portion. These meatballs taste even better the next day.
Save any leftover sauce. It’s a dream sauce for pasta.
There is nothing you wouldn’t love about this classic Italian Meatballs. Soft, juicy bite-size nuggets cooked to perfection in rich tomato sauce.
- 1 lb ground beef
- 1 shallot , grated or finely chopped
- 2 tbsp breadcrumbs
- 2 small eggs or 1 medium/large
- ⅓ cup Parmesan cheese , grated
- ½ tsp nutmeg
- ¼ cup milk + more if needed
- Salt , pepper to taste
In a large bowl add ground beef and crumble it with a wooden spoon or simply using your fingers.
Add finely chopped shallot. I like to use a microplane grater as it extracts all the juices to go with the meat and minces the shallot really well.
Add ground nutmeg, breadcrumbs, egg(s) and Parmesan cheese.
Mix everything well with your hands.
Slowly pour in the milk. Mix again until smooth and even texture.
Add salt and pepper.
If the mixture feels too dry add some more milk, if way too soft, almost liquid-y - add more breadcrumbs.
An ideal meatball mix should be moist, easy to roll in your hands and hold the shape.
Preheat oven to 400 F.
Pinch of about an ounce of meat and roll it between the palms of your hands giving it a smooth round shape with no cracks.
With an ounce of meat you’ll have medium size meatballs, think walnut size.
Of course you can make your meatballs smaller or bigger, depending your preference.
Place rolled meatballs on a baking sheet. Line with parchment paper to avoid extra cleaning.
Bake in the oven for 15-20 minutes.
In a large skillet pan add a generous drizzle of extra virgin olive oil.
Add baked meatballs, tomato pure (clean the can/bottle with about a quarter cup water and add to the sauce).
Add garlic cloves crushed with a flat knife, handful of fresh basil leaves and generous drizzle of dried oregano.
Bring to simmer and cook on low heat for 15-20 minutes.
Can I fry meatballs instead of baking them?
Yes, you can! Fry meatballs in extra virgin olive oil or a mix of butter and extra virgin olive oil. Then add the tomato sauce and proceed with the last steps of this recipe.
Can I freeze meatballs?
YES, you can! Freeze them on a tray after baking in the oven, then transfer in a freezer bag. When needed remove from the freezer and cook in the sauce as described in the recipe (no need to defrost).
Now YOU 🙂
Do you have you favorite recipe of Italian Meatballs? Perhaps, the recipe your mom or nonna always made on Sunday?