Juicy Italian Meatball Recipe: Perfect for Pasta and Subs

There’s nothing quite like a batch of homemade Italian meatballs—tender, flavorful, and simmered in a rich tomato sauce. Whether you’re serving them over a bed of spaghetti, tucking them into a crusty roll for a meatball sub, or enjoying them on their own, this recipe is a classic that never disappoints.

When I first started making meatballs, I couldn’t believe how easy it was to get that melt-in-your-mouth texture. The secret? A mix of meats, breadcrumbs soaked in milk, and gentle handling. Now, they’re a staple in our home for everything from casual weeknight dinners to family gatherings. Trust me, you’ll never go back to store-bought once you try these!

A bowl of savory Italian meatballs garnished with fresh parsley and Parmesan cheese, served in rich tomato sauce, accompanied by slices of garlic bread and a glass of red wine on a wooden table.

pizza oven cta 2025 ver2 Juicy Italian Meatball Recipe: Perfect for Pasta and Subs

Your Grocery List

  • Ground beef (1 pound, 80% lean)
  • Ground pork (1/2 pound)
  • Breadcrumbs (1/2 cup, plain or Italian-seasoned)
  • Milk (1/4 cup)
  • Egg (1, large)
  • Grated Parmesan cheese (1/4 cup)
  • Fresh parsley (2 tablespoons, chopped)
  • Garlic (2 cloves, minced)
  • Salt (1 teaspoon)
  • Black pepper (1/2 teaspoon)
  • Optional: Crushed red pepper flakes (1/4 teaspoon for a kick)
  • Olive oil (2 tablespoons, for frying)
  • Marinara sauce (3 cups, for simmering)

The Secret to Tender Meatballs

The key to tender, juicy meatballs is soaking the breadcrumbs in milk to create a “panade.” This keeps the meat mixture moist and prevents the meatballs from drying out during cooking. Avoid overmixing the ingredients—it’s best to mix just until combined to keep the meatballs light and airy.

Shaping and Cooking Tips

When shaping your meatballs, try to keep them uniform in size so they cook evenly. A small cookie scoop or your hands will work perfectly—just lightly oil your hands to prevent sticking. For the best flavor, sear the meatballs in a hot skillet before simmering them in marinara sauce. This adds a golden crust and locks in the juices.

Make It Even Better

If you’re feeling fancy, mix in a bit of ricotta cheese for extra richness, or swap the ground pork for Italian sausage for a bolder flavor. Want a healthier option? Use ground turkey instead of beef and pork. And don’t forget to serve these with crusty garlic bread to soak up that sauce!

Pairing Ideas

What Kind of Pizza Goes Well with Italian Meatballs?

Pair your meatballs with a simple cheese pizza or a Margherita pizza for a satisfying Italian feast.

Drink Pairings

Serve with a glass of Chianti or a bold Cabernet Sauvignon. For a non-alcoholic option, try sparkling water with a slice of lemon.

Dessert Pairings

End your meal with tiramisu or a scoop of gelato to keep the Italian theme going strong.

Storage Tips

Store cooked meatballs in an airtight container in the refrigerator for up to 3 days. They also freeze beautifully—just place them in a freezer-safe container or bag with a bit of sauce, and freeze for up to 3 months. Reheat gently on the stovetop or in the microwave.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes

Fun Facts

While Italian meatballs are iconic, they’re actually a bit different from what you’d find in Italy. Italians typically serve their meatballs as a standalone dish, not with pasta. The “spaghetti and meatballs” combo is an Italian-American creation!

Allergen Warnings

This recipe contains dairy (milk, Parmesan) and gluten (breadcrumbs). For a gluten-free version, use gluten-free breadcrumbs. For a dairy-free option, skip the Parmesan or use a plant-based alternative.

Vegetarian or Vegan Substitutes

To make a vegetarian version, substitute the meat with plant-based ground meat and use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Vegan cheese and plant-based milk will round out the substitutions!

A delicious slice of cheese pizzaPizza fresh from the ovenA mouthwatering pizza close-upAnother irresistible slice of pizza

Italian Meatballs

Juicy and flavorful Italian meatballs made with a mix of beef, pork, and herbs, simmered in a rich marinara sauce. Perfect for pasta, subs, or as a main dish!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine Italian-American
Servings 4 servings
Calories 380 kcal

Equipment

  • Mixing bowl
  • Skillet
  • Tongs or spatula
  • Saucepan

Ingredients
  

  • 1 pound ground beef 80% lean
  • 1/2 pound ground pork
  • 1/2 cup breadcrumbs plain or Italian-seasoned
  • 1/4 cup milk
  • 1 egg large
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped
  • 2 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon crushed red pepper flakes optional, for heat
  • 2 tablespoons olive oil for frying
  • 3 cups marinara sauce for simmering

Instructions
 

  • In a mixing bowl, combine breadcrumbs and milk. Let the mixture sit for 5 minutes to allow the breadcrumbs to absorb the liquid.
  • Add ground beef, ground pork, egg, Parmesan cheese, parsley, garlic, salt, black pepper, and red pepper flakes (if using) to the breadcrumb mixture. Gently mix until just combined.
  • Shape the mixture into 1.5-inch meatballs and place them on a plate or tray. You should have about 12-16 meatballs.
  • Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and sear on all sides until browned, about 6-8 minutes. Transfer to a plate and set aside.
  • In a large saucepan, heat marinara sauce over medium heat. Add the browned meatballs to the sauce and simmer for 15-20 minutes, or until fully cooked through.
  • Serve meatballs hot with spaghetti, in a sub roll, or on their own with a sprinkle of Parmesan cheese.

Notes

To make ahead, freeze uncooked meatballs on a baking sheet, then transfer to a freezer-safe bag. Cook from frozen by searing and simmering a little longer.
Keyword Comfort Food, Italian Meatballs, Meatball Recipe
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