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Authentic Italian Meatball Recipes to Make

Italian Meatballs

Classic homemade Italian meatballs, crafted from a tender blend of beef and pork, simmered in a rich and simple tomato sauce. A perfect comfort food dish ideal for serving over pasta or with crusty bread.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Italian-American
Calories: 575
Ingredients Method Notes

Ingredients
  

For the Meatballs
  • 400 g beef mince 15-20% fat
  • 400 g pork mince
  • 100 g stale crusty bread crusts removed, torn into small pieces
  • 120 ml whole milk
  • 1 medium onion very finely chopped
  • 2 cloves garlic minced
  • 75 g Parmesan cheese finely grated, plus extra for serving
  • 1 large free-range egg lightly beaten
  • 2 tbsp fresh flat-leaf parsley finely chopped
  • 1 tsp dried oregano
  • 1 tsp salt
  • ½ tsp black pepper
For the Sauce
  • 2 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic thinly sliced
  • 2 x 400g tins of chopped tomatoes
  • 1 tsp caster sugar optional, to balance acidity
  • A small handful of fresh basil leaves torn
  • Salt and freshly ground black pepper to taste

Method
 

  1. Prepare the Panade: In a large mixing bowl, combine the torn bread pieces and the milk. Let it sit for 5-10 minutes, allowing the bread to soak up the liquid completely. Mash it with a fork until it forms a paste-like consistency.
  2. Mix the Meatballs: To the bowl with the panade, add the beef mince, pork mince, finely chopped onion, minced garlic, grated Parmesan, beaten egg, parsley, oregano, salt, and pepper. Use your hands to gently combine all the ingredients. What works best for me is to mix just until everything is evenly distributed; overmixing can make the meatballs tough.
  3. Shape and Chill: Roll the mixture into balls about 4-5cm in diameter – you should get around 20-24 meatballs. Place them on a tray or large plate. If you have time, chilling them in the refrigerator for 15-20 minutes helps them hold their shape during cooking.
  4. Brown the Meatballs: Heat 1 tbsp of the olive oil in a large, heavy-based frying pan or casserole dish over a medium-high heat. Working in batches to avoid overcrowding the pan, brown the meatballs on all sides. This should take about 5-7 minutes per batch. They don't need to be cooked through at this stage. Once browned, remove them with a slotted spoon and set aside.
  5. Start the Sauce: Reduce the heat to medium and add the remaining 1 tbsp of olive oil to the same pan. Add the chopped onion and cook for 5-6 minutes until soft and translucent, scraping up any browned bits from the bottom of the pan. Add the sliced garlic and cook for another minute until fragrant.
  6. Simmer the Sauce: Pour in the two tins of chopped tomatoes. Fill one of the empty tins halfway with water, swirl it around, and add that to the pan. Stir in the sugar (if using), a good pinch of salt, and pepper. Bring the sauce to a gentle simmer.
  7. Combine and Cook: Carefully return the browned meatballs to the sauce, nestling them in. Add the torn basil leaves (and the Parmesan rind, if using). Reduce the heat to low, cover the pan, and let it simmer gently for at least 30-40 minutes. The sauce will thicken slightly and the meatballs will become tender and cooked through.
  8. Serve: Taste the sauce and adjust the seasoning if necessary. Remove the Parmesan rind. Serve the meatballs and sauce hot over spaghetti, polenta, or with crusty bread, and a generous grating of fresh Parmesan cheese. For another delicious pasta night alternative, you could try our Garlic Parmesan Chicken Pasta Recipe.

Notes

For the most tender meatballs, be careful not to overmix the meat mixture. Chilling the meatballs before browning helps them hold their shape. Serve over spaghetti, polenta, or in a sub roll.