Best Classic Italian Meatballs
Best Classic Italian Meatballs are the ultimate Italian comfort food! These meatballs are soft, tender, moist, and absolutely delicious. Whether it’s for a family gathering or for a party with friends, these meatballs are guaranteed to be hit!
Italian Meatballs – Classic Comfort Food
What’s better than a nice big plate of spaghetti and meatballs? Or whatever pasta you like? Growing up in Northern New Jersey, I was surrounded by Italian friends and restaurants. Those large parties of family & friends with lasagna, ziti, meatballs, and, of course, tomato sauce (or Sunday sauce) and pasta. These are real traditional comfort foods.
I love Italian meatballs and I spent 20+ years refining my own recipe. It just was never good enough. Forget about asking one of my friends’ moms. They guard their recipes with their lives and will only share them with their children . . . maybe. I don’t know why I feel so much pressure with this recipe, but I guess it’s worry over these Italian moms critiquing it, lol! But I am now confident that these meatballs are now worthy to share with the world!
Best Classic Italian Meatballs
Like many people, I enjoy a wide variety of meatballs. I love going to a party and someone brought those little sweet and sticky meatballs. I also can’t get enough of my Russian meatballs called Katletis. However, there is that undeniable feeling when you have a really good Italian Meatball.
The best Italian meatballs are my mom’s. Nothing beats hers So I created her recipe here with just a couple added touches. She likes mine, too, but she does that thing all moms do with recipes. She doesn’t measure anything! When I’ve had her measure the ingredients, they don’t come out the same. (I do the same thing, actually. That’s one of my biggest challenges with sharing my recipes – I have to figure out the measurements.)
Tomato Sauce. This is the biggest difference between mine and my mother’s. This adds moisture so the meatballs don’t dry out. It also brings that delicious taste into the meatballs.
Parmesan Cheese. I love adding this because it acts similar to bread crumbs and absorbs liquid to help keep he moisture in. It also adds flavor.
What Ingredients Are in Best Classic Italian Meatballs?
- Ground Beef, 85/15
- Olive Oil
- Eggs
- Tomato Sauce
- Seasoned Bread Crumbs
- Parmesan Cheese
- Oregano, dried
- Parsley, dried
- Basil, dried
- Onions
- Garlic Powder
Ingredient Notes & Substitutions
Ground Beef – I’ve made this recipe with both ground turkey and ground chicken and it always tastes amazing!
Tomato Sauce – again, I use my Best Homemade Tomato Sauce. If for some reason I don’t have any on hand, we usually keep a couple bottles of Rao’s Homemade Marinara Sauce.
Seasoned Bread Crumbs – I always use 4C bread crumbs. I’ve used other brands but they just don’t taste the same. You can also use plain or your own homemade bread crumbs. I do not recommend oatmeal. These will taste completely different. If you use oatmeal, these will turn out soggy.
How Is Best Classic Italian Meatballs Made?
- In a large mixing bowl, thoroughly mix the beef, eggs, 1/2 cup of tomato sauce, breadcrumbs, parmesan cheese, onions, oregano, parsley, basil, and garlic.
- Form the meat into golf ball sized balls. This should form approximately 36 meatballs. Set them aside on a plate.
- In a stock pot, Dutch Oven, or large saucepan, begin heating the remainder of the tomato sauce on low heat.
- Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Begin browning the meatballs. You will need to work in batches. Use additional olive oil between batches if needed.
- Note: if you have an electric skillet or griddle, you may be able to cook brown them all at the same time.
- Brown on one side for about 2 minutes then turn each each meatball 1/4 turn. Do this 4 times, then brown the 2 other ends.
- Once the meatballs are browned, place them in the pot of tomato sauce. Cook for another 30 minutes.
What Can I Do with the Leftovers?
The leftovers will keep nicely in fridge for us to 3-4 days. To reheat, I recommend using a skillet on the stove. The microwave works well, too.
Can I Freeze These Meatballs?
Absolutely! These freeze very well. Often, I will make a batch just to freeze for a later date. They last up to 6 month, or up to a year in a vacuum sealed bag or container. Defrost on the counter or in fridge overnight.
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Best Classic Italian Meatballs
Ingredients
- 3 pounds Ground Beef, 85/15
- 4 Tablespoons Olive Oil, divided
- 1 medium Sweet Onion, grated (aprox. 1/4 cup)
- 1 quart Tomato Sauce
- 1/4 cup Seasoned Bread Crumbs
- 1/4 cup Parmesan Cheese
- 2 Eggs, partially beaten
- 1 Tablespoon Dried Oregano
- 1/2 Tablespoon Dried Parsley
- 1/2 Tablespoon Dried Basil
- 2 teaspoon Kosher Salt
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper
Instructions
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In a large mixing bowl, thoroughly mix the beef, eggs, 1/2 cup of tomato sauce, breadcrumbs, parmesan cheese, onions, oregano, parsley, basil, garlic, salt, and pepper.
-
Form the meat into golf ball sized balls. This should form approximately 36 meatballs. Set them aside on a plate.
-
In a stock pot, Dutch Oven, or large saucepan, begin heating the remainder of the tomato sauce on low heat.
-
Heat 2 tablespoons of olive oil in a medium skillet over medium heat. Begin browning the meatballs. You will need to work in batches. Use additional olive oil between batches if needed.
Note: if you have an electric skillet or griddle, you may be able to cook brown them all at the same time.
-
Brown on one side for about 2 minutes then turn each each meatball 1/4 turn. Do this 4 times, then brown the 2 other ends.
-
Once the meatballs are browned, place them in the pot of tomato sauce. Cook for another 30 minutes.
