This easy Italian meatball recipe combines ground beef, Italian pork sausage, fresh herbs, parmesan cheese, and milk-soaked breadcrumbs to create the juiciest meatballs, ever! The best part? They’re ready in just 30 minutes and freeze wonderfully — we always make a double batch.
Recipe Rundown
- Quick & Easy: On the table in 30 minutes with minimal cleanup.
- Perfectly Juicy: Soaking the breadcrumbs keeps them so moist and tender!
- Oven or Stovetop: We included directions for both — it’s up to you!
- Family Favorite: Always a hit with both the kids and adults.
- Make-Ahead: Prep meatballs up to a day in advance or bake and freeze!
- Authentic Taste: Comforting flavors of a traditional Italian kitchen.
What is the Secret to a Tender Meatball?
My husband Joey’s Nonna always said you have to soak the breadcrumbs to keep the meatballs tender and juicy, and she is absolutely correct! When you soak breadcrumbs in milk, broth, or water (creating a “panade”), the breadcrumbs absorb the moisture and become a paste. This paste prevents the meat proteins from shrinking too tightly and getting tough as they cook. For the juiciest, tender meatballs, use milk (over broth or water) as the milk fat adds moisture and prevents the meatballs from drying out.
Key Ingredient Notes
Below are a few key ingredients with any notes or substitutions — check the printable recipe card below for measurements!
- Ground Beef: Lean ground beef is my favorite to use so they don’t turn out greasy. Ground veal can also be used instead.
- Ground Italian Pork Sausage: Use mild or hot, depending on your preference. If you can’t find it out of the sausage casing, you can cut off the casing with a knife or scissors! You can use ground Italian turkey sausage instead, but the final result will be a little less juicy.
- Whole Milk: This is used to soak the breadcrumbs and give them the necessary moisture to keep the meatballs extra juicy. You can use a 1% or 2% milk, or beef broth for a diary free option, but the meatballs will end up a little less juicy and tender.
- Italian Breadcrumbs: You can use plain or panko breadcrumbs, but you will want to supplement the missing Italian flavor by adding 1 teaspoon Italian seasoning.
- Parmesan Cheese: For the very best texture and flavor, use freshly grated parmesan cheese only — not the kind in the green shaker can!
- Herbs: I love using fresh parsley and oregano — it does wonders for the overall flavor. If you need to use dried herbs instead, cut the amount in half since dried herbs are more potent than fresh.
How to Make This Italian Meatball Recipe
Be careful not to over-mix or tightly pack the meatball mixture! This will overly compress the proteins and leads to dense, rubbery meatballs. Just gently fold the ingredients together until just combined and then roll them lightly into balls — but don’t pack them tightly.
I like to have all the ingredients out and ready to go before I start mixing together the meatball mixture. That way, once I put on my gloves I can focus on the meatballs and not worry about cross contamination. Once I have finished rolling the meatballs, I just toss the gloves into the garbage. Easy peasy!
Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.
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Frequently Asked Questions
Cut one open — the center should be no longer pink and juices run clear. Or use a meat thermometer— meatballs are ready once the internal temperature reaches 160°F.
Absolutely! Make and shape the meatballs and store them in an airtight container (we place them on the baking sheet and cover it with foil or plastic wrap) in the refrigerator for up to 24 hours. When ready to bake, let them rest on the counter for 20 minutes before cooking.
Yes, they freeze great once cooked! Let the cooked meatballs cool to room temperature before transferring to a freezer-safe container or zip-top gallon bag. Label, date, and freeze for up to 3 months. We always use the frozen meatballs to make our *easy* Instant Pot spaghetti and meatballs.
Using 2 tablespoon sized scoops of the meat mixture will make 26 meatballs. You can easily customize the size to what you prefer — just add a little more or less cook time as needed!
How to Serve Italian Meatballs
Once cooked, these meatballs can be served as is or added to a pot of marinara sauce to simmer. You can also keep them warm in a crockpot (with our without sauce) if you’re serving a large group. Serve the sauce meatballs over pasta or in a sub sandwich with melted mozzarella on top.
For sides, you can’t go wrong with a fresh salad, like this cherry tomato caprese salad, and a side of garlic bread. They also make a great appetizer served with toothpicks with a side of marinara for a dipping. Have frozen meatballs to use? Add them to this easy Italian wedding soup or make these baked meatballs for a super easy dinner!
Easy Italian Meatball Recipe
Ingredients
- 1 lb lean ground beef,
- 1 lb ground Italian pork sausage, sweet, mild, or hot
- ½ cup whole milk, or beef broth
- ½ cup Italian breadcrumbs
- 2 large eggs
- 1 tablespoon Worcestershire sauce
- ½ cup grated parmesan cheese
- ½ cup fresh chopped parsley, or 3 to 4 tablespoons dried parsley
- 2 tablespoons fresh minced oregano, or 1 tablespoon dried oregano
- 1 tablespoon minced garlic
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
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Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper or spray with non-stick cooking spray. Set aside. Skip this step if cooking meatballs on the stovetop.
- Mix the milk and breadcrumbs together in a bowl. Let rest for 5 minutes or until the breadcrumbs have absorbed the milk.
- In a large bowl, combine the ground beef and sausage mixture together with the soaked breadcrumbs and remaining ingredients just until evenly combined. I like to wear disposable gloves and use my hands to gently blend/mix everything together.
- Scoop out 2 tablespoons of the raw meatball mixture, using your hands roll into balls and place on the prepared sheet pan. Keep your meatballs similar in size so they cook evenly!
- Bake for 20 minutes or until an instant-read meat thermometer reaches an internal temperature of 160°F. Serve immediately with your favorite marinara sauce (or simmer in the sauce for a few minutes before serving)! If desired, add a little more fresh chopped parsley and parmesan cheese on top when serving.
Cook Meatballs On Stovetop
- Heat about a tablespoon of oil in a large skillet over medium heat. Add meatballs in a single layer, leaving a little space between them. Work in batches if needed so you don’t overcrowd the pan!
- Sear on all sides, turning every couple of minutes, until browned all over, about 8 to 10 minutes total.
- Reduce heat to medium-low and cover the skillet; cooking for another 5 to 7 minutes until cooked through (internal temp 160°F). You can add marinara sauce to the skillet to simmer the meatballs in during this last step, if desired.
Notes
Nutrition
More Easy Meatball Recipes To Try
- Beefy onion crockpot meatballs are an easy appetizer to toss together in just 10 minutes!
- Keep that slow cooker plugged in for these crockpot sweet and sour meatballs. Another party favorite!
- Made with just 5 ingredients, crockpot french onion meatballs always hit the spot with minimal effort.
These look amazing 🤩 can not wait to try them.