Homemade Italian Meatballs

A good Italian meatball should be tender, juicy, and packed with flavor. And for me, that starts with the right combination of meat.

My Italian meatball recipe uses a blend of Angus chuck, ground pork, and veal, along with Italian bread soaked in milk, fresh herbs, Parmigiano Reggiano, ricotta, and a little Calabrian chili paste.

The soaked bread helps keep the meatballs tender, while the ricotta adds moisture. And that little bit of Calabrian chili gives them an extra layer of flavor without overpowering the rest of the ingredients.

You can roast these meatballs in the oven or pan-fry them, depending on your preference. Either way, finish them with your favorite pomodoro sauce and you’ve got a classic Italian-American meal.

Why You’ll Love My Italian Meatballs

What makes these meatballs work is the combination of ingredients.

I use three different meats for flavor, Italian bread soaked in whole milk for tenderness, and ricotta for additional moisture. Fresh parsley, oregano, garlic, and Parmigiano Reggiano round everything out.

I also add a little Calabrian chili paste. It’s not enough to make the meatballs particularly spicy, but it gives them another layer of flavor.

And you have two ways to cook them. Roasting is convenient when you’re making a larger batch, while pan-frying gives you a browned exterior.

Serve them with pomodoro sauce, add them to pasta, or make a meatball sandwich.

Ingredients You’ll Need

Ground Angus Chuck: I use 1 pound of 80/20 chuck. The fat content helps keep the meatballs flavorful.

Ground Veal and Pork: Half a pound of each completes the three-meat blend.

Italian Bread and Whole Milk: Soaking sturdy Italian bread in milk creates a panade that helps the meatballs stay tender.

Fresh Parsley and Oregano: These bring fresh herbal flavor to the mixture.

Garlic: I grate three cloves so the garlic distributes evenly throughout the meatballs.

Eggs: Two eggs help bind the ingredients together.

Parmigiano Reggiano: Adds savory, salty flavor. If using Pecorino Romano instead, reduce the salt to 1 teaspoon.

Calabrian Chili Paste: Half a tablespoon adds a subtle kick and extra flavor.

Salt: I use 2 teaspoons with Parmigiano Reggiano.

Ricotta: One-third cup adds moisture and tenderness to the meatballs.

Serving, Storage & Make-Ahead

My favorite way to serve these Italian meatballs is with a good pomodoro sauce. You can serve them on their own, alongside pasta, or tucked into a crusty Italian roll for a meatball sandwich.

They’re also a great recipe to prepare in larger batches, especially when you’re cooking for family or hosting dinner.

Can You Make Italian Meatballs Ahead of Time?

Absolutely. You can prepare and shape the meatballs a day ahead, then keep them covered in the refrigerator until you’re ready to cook.

You can also cook them ahead of time and reheat them with your favorite tomato sauce.

How to Store Leftovers

Allow the cooked meatballs to cool slightly, then transfer them to an airtight container and refrigerate within two hours.

Store for up to 3–4 days.

Can You Freeze Italian Meatballs?

Yes. You can freeze the meatballs either raw or fully cooked.

For raw meatballs, arrange them on a parchment-lined baking sheet and freeze until firm. Then transfer them to a freezer-safe container or bag.

For cooked meatballs, let them cool before freezing in airtight packaging.

For the best quality, use frozen meatballs within approximately 2–3 months.

How to Reheat Meatballs

I like reheating cooked meatballs in a saucepan with pomodoro sauce over low heat until warmed through.

You can also reheat them in a covered baking dish in the oven. Reheat cooked leftovers to 165°F.

If cooking previously frozen raw meatballs, make sure their centers reach 160°F before serving.

It’s All About the Meatball

I think everyone who cooks Italian-American food should have a good meatball recipe in their back pocket.

For mine, I like using a combination of Angus chuck, pork, and veal, along with plenty of fresh herbs, Parmigiano Reggiano, and a little Calabrian chili paste.

But the two ingredients I pay particular attention to are the bread soaked in milk and the ricotta. They help give the meatballs that tender texture I’m looking for.

And I always make sure not to overmix the meat. It’s a simple step, but it matters.

Whether I’m roasting them in the oven or frying them in a skillet, the goal is the same: a flavorful meatball that’s tender on the inside and perfect with a good pomodoro sauce.

Sometimes the simplest Italian-American dishes are the ones worth getting right.

Italian-American

Homemade Italian Meatballs

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These homemade Italian meatballs combine beef, pork, veal, soaked Italian bread, fresh herbs, Parmesan, and ricotta for tender, flavorful meatballs. Bake or pan-fry.

Prep 20 minutes mins

Cook 25 minutes mins

Makes 16 Meatballs

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Ingredients  

1x2xCustom

• ▢ 1 lb ground Angus chuck 80/20
• ▢ ½ lb ground veal
• ▢ ½ lb ground pork
• ▢ 1 cup sturdy Italian bread cut into ¼-inch pieces
• ▢ ¾ cup whole milk
• ▢ ¼ cup fresh parsley finely chopped
• ▢ 2 tablespoons fresh oregano finely chopped
• ▢ 3 garlic cloves grated
• ▢ 2 large eggs
• ▢ ¼ cup freshly grated Parmigiano Reggiano
• ▢ ½ tablespoon Calabrian chili paste optional
• ▢ 2 teaspoons salt
• ▢ ⅓ cup ricotta
• ▢ Olive oil for pan-frying

Instructions 

Cook Mode

Prepare the Meatballs

• Prepare the cooking method: If roasting, preheat your oven to 425°F and line a baking sheet with parchment paper. If pan-frying, prepare a medium-to-large skillet and enough olive oil to coat the bottom.
• Soak the bread: Add the cubed Italian bread and whole milk to a small bowl. Let the bread soak for 10 minutes, until it has absorbed the milk.
• Combine the ingredients: Gently squeeze some of the excess milk from the soaked bread. Transfer it to a medium mixing bowl with the ground chuck, veal, and pork. Add the parsley, oregano, garlic, eggs, Parmigiano Reggiano, Calabrian chili paste, salt, and ricotta.
• Mix gently: Using your hands, combine the ingredients until evenly incorporated. Avoid overmixing, which can make the meatballs dense.
• Shape: Roll the mixture into approximately 2-ounce meatballs, slightly larger than a golf ball.

Option 1: Oven Roasted Meatballs

• Arrange the meatballs on the parchment-lined baking sheet, leaving space between them.
• Place the baking sheet on the upper-third rack of the oven and roast at 425°F for approximately 17–20 minutes, or until the centers reach 160°F.

Option 2: Frying the Meatballs

• Heat the olive oil in the skillet over medium-high heat.
• Once hot, carefully add the meatballs and fry for approximately 10 minutes, turning occasionally to brown all sides. Continue cooking as needed until the centers reach 160°F.

Option 3: Sauce Simmered Meatballs (Sunday Sauce)

• Heat the olive oil in the skillet over medium-high heat.
• Once hot, carefully add the meatballs and fry, turning occasionally, until the meatballs are firm and browned on all sides.
• Once browned, removed the meatballs and set them aside.
• Begin making your Sunday Sauce (Tomato Sauce) as you normally would. Then once the sauce begins to simmer, transfer your meatballs directly to the sauce.
• Cooked, uncovered, on a low simmer for about 3 hours.
• Then once the meatballs are done, remove them from the sauce, plate, top with a little extra sauce, copious amounts of freshly grated parm, and fresh basil

Trust Me On This

Panko Substitute: Replace the Italian bread with ½ cup panko breadcrumbs and reduce the milk to approximately ⅓ cup.