Authentic Italian Meatball Recipe

An Authentic Italian Meatball Recipe – tender and delicious homemade meatballs loaded with herbs and cheese. With only a few simple ingredients, and our recipe will leave your friends and family asking for this meal again and again!

Authentic Homemade Italian Meatballs

Homemade Italian Meatballs are a labor of love in our family. It’s the meal that gets made for holidays or potlucks. 

We bring this to friends and family that need just had a baby or surgery or lost a loved one.  It is our comfort food. 

Mr. Juggling Act is the meatball maker in our home.  He perfected his craft as a teen working in his dad’s pizza shop.  Now, Olivia is learning quickly and getting the hang of it, too!

On Christmas Eve, we put our homemade Italian meatballs with our Homemade Tomato Sauce recipe into the slow cooker.  The meatballs become super tender and the whole house smells delicious. 

Despite everyone nibbling Christmas cookies and the meat and cheese board, everyone always has room for meatballs!  We serve them sometimes with cavatelli or gnocchi, which we save for special occasions!

Ingredients for Authentic Italian Meatball Recipe

To make these meatballs, you will need dried basil, granulated garlic, and dried parsley as well as salt and pepper from your pantry. You will also need:

• ground beef – 80/20 mix will ensure the meatballs are moist and delicious!
• ground pork – the richness of the pork is key in this recipe
• bread crumbs – to help bind the meatballs together
• grated Parmesan cheese – this salty cheese is perfect for meatballs!

Why do meatballs fall apart when cooking?

Meatballs fall apart because of the binder. Too many breadcrumbs make them crumble, not enough will do the same thing. This family recipe is tried and true. Perfect meatballs every time!

Should I roll my meatballs in flour?

No, that step is not necessary as these meatballs are baked, not fried.

Why are my meatballs tough?

The meatballs are tough when the meat is overworked. Mix the mixture together just enough to combine the ingredients.

Using your hands will help you know when the meat is mixed well enough. Rolling the meatballs gently between your palms until they just come together, don’t overwork.

Can you overcook meatballs in sauce?

No, simmering the meatballs in sauce keeps them moist and tender! I recommend serving these in this easy homemade tomato sauce recipe. It’s rich and delicious, another family favorite!

Authentic Meatballs

How long will meatballs keep in the refrigerator?

Refrigerated, they will last about a week.

Can you freeze the Italian Meatballs?

Yes, they freeze great!

• Wait until they are completely cooled. 
• Then place them in a freezer bag and remove as much of the air as possible. 
• Store in the freezer for up to 2 months.

For a list of some of my favorite items to use when cooking, and why I chose them, please visit my Kitchen Resource page.

How to Make Authentic Italian Meatball Recipe

1. Combine all ingredients in a bowl and mix really well.  Mr. Juggling Act uses his hands to mix. 
2. If the mixture feels very dense, you can add a splash of water.
3. Roll the meat mixture into 2″ balls. 
4. The mixture will feel a little like dough that needs more flour; denser. 
5. TIP: Do not overwork the meatballs.  Roll them gently between your palms until they just come together.
6. Arrange the meatballs on a large baking tray. 
7. Add about 1/2-inch of water to the tray to prevent the meatballs from sticking or burning.
8. Bake in a 350-degree F oven for about 35-40 minutes, or until meatballs are browned.

What can I serve with Authentic Italian Meatball Recipe?

Keep it simple and serve this with a Chicken Caesar Salad or Italian Bread Salad and Buttery Dinner Rolls.

My recipe for No-Bake Tiramisu Cups would make a perfect dessert!

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Authentic Italian Meatball Recipe

Meatball Cupcakes

4.2 from 15 votes

Print Pin Rate

Total Time: 1 hour

Servings: -3 servings

Author: Ang Paris

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Ingredients

Homemade Meatballs

• 1 lb ground beef
• 1 lb ground pork
• 1/2 cup dry breadcrumbs
• 2 tablespoons dried basil
• 1 tablespoon dried parsley
• 1 tablespoon granulated garlic
• 1/4 cup grated Parmesan cheese
• 3 eggs
• 3/4 teaspoon salt
• 1/2 teaspoon pepper

Meatball Cupcakes

Instructions

Homemade Meatballs

• Combine all ingredients in a bowl and mix really well.  Mr. Juggling Act uses his hands to mix.  If the mixture feels very dense, you can add a splash of water.
  
• Roll the meat mixture into 2″ balls.  The mixture will feel a little like dough that needs more flour, more dense. 
  
• TIP: Do not overwork the meatballs.  Roll them gently between your palms until they just come together.
  
• Arrange the meatballs on a large baking tray.  Add about 1/2-inch of water to the tray to prevent the meatballs from sticking or burning.
  
• Bake in a 350-degree F oven for about 35-40 minutes, or until meatballs are browned.
  
• If you wish to freeze some or all of the meatballs, wait until they are completely cooled.  Place them in freezer bag and remove as much of the air as possible.  Store in the freezer for up to 2 months.
  
• Cooked Meatballs can be stored in an airtight container in the refrigerator for up to 1 week.
  

Meatball Cupcakes

Notes

Homemade Meatballs

If you do not want to use Parmesan cheese, substitute additional breadcrumbs instead.

Tips to make tender meatballs:

Mix the meat together just enough to combine the ingredients. Using your helps will help you know when it’s well combined. Roll the meatballs gently between your palms until the meatballs come together, don’t overwork.

 

Make Ahead Crescent Roll Meatball Muffins

1. Remove the meatball cupcakes from the muffin tin and place onto a cooling rack; cool completely.
2. To freeze, transfer cooled meatball muffins to resealable freezer bag – be sure to label it!
3. Freeze.

How to reheat Meatball Cupcakes

Heat oven to 350°F. Place the frozen meatball cupcakes onto a cookie sheet. Then, spray a sheet of foil with cooking spray and gently place it around the muffins. Bake covered 15 to 17 minutes until they are heated through.

Please Note: I am not a registered dietician. Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.