Homemade Italian Meatballs

This post may contain affiliate links which won’t change your price but will share a commission.

Homemade Italian Meatballs combine both pork sausage and ground beef with classic meatball ingredients. The key is to add a fair amount of water or milk to make them extra tender and delicious!

A oval platter of just cooked pork and beef meatballs.

Homemade Meatballs

I’ve been making this specific meatball recipe for years after I learned how easy they are to prep ahead and freeze for later. It’s nice having a few staple recipes handy for days when you don’t feel like doing a lot of cooking. Right?

So are you asking why should I make homemade meatballs when I can simply buy them in the freezer section of my grocery store? Well, because these are better and you can feel like a true Italian chef. Put that tall hat on and an apron, and open a bottle of wine!

Why We Love This Recipe:

SIMPLE – This is an easy meatball recipe that can be made on busy weeknights. You’ll need just a handful of simple ingredients plus a perfect blend of seasonings to make these perfect meatballs.
FREEZER FRIENDLY – We love keeping these tender meatballs in the freezer. Thaw in the refrigerator and use them in a variety of delicious recipes.
TENDER – These juicy meatballs will make you think you’re in an Italian restaurant. Adding water (or milk) helps to create the texture of the meatballs.
WORKS IN MANY RECIPES – Use this easy recipe for a variety of different meals – meatball subs, spaghetti and meatballs, curried meatballs, etc.

A cast iron skillet of cooked meatballs.

Ingredients needed for Italian Meatballs:

Ground Beef – I recommend using 85% lean ground beef. Any leaner will result in a tough meatball, and that is absolutely no bueno.
Ground Pork – I rotate between using mild pork, sweet Italian sausage, and my favorite, spicy ground pork! Use whatever you like best.
Eggs – Two eggs help the meatballs stick together without using any other binder.
Onion and Fresh Garlic – Mince your onion and garlic super fine, especially for picky eaters.
Parmesan Cheese – Shred your own cheese. Tastes better and it’s actually cheaper to shred your own.
Breadcrumbs – I used Italian breadcrumbs. If you are into using fresh breadcrumbs (homemade), you will need more binders like milk. You can also use plain breadcrumbs instead of Italian.
Spices – Red pepper flakes, kosher salt, and freshly ground black pepper. These are staples in my kitchen. Fresh herbs could also be used in addition – like fresh basil or cilantro.
Water – The cold water adds amazing moisture to these meatballs. Milk could be used as well.

While we enjoy this combo of ground meat, you could add in some ground turkey or ground chicken for a leaner meatball.

The labeled ingredients for the Italian meatballs.

How to make the Best Italian Meatballs:

Step 1
Preheat oven. Preheat oven to 375 degrees.

Step 2
Mince veggies. Mince your onion and garlic very finely. Your picky eaters won’t notice them but WILL notice the amazing flavor they provide.

Step 3
Combine ingredients. In a large mixing bowl, combine the meatball ingredients – ground beef, ground pork, onions, garlic, eggs, parmesan cheese, Italian breadcrumbs, and seasonings.

A bowl of the meatball ingredients before combining.

Step 4
Mix ingredients. Use your hands to gently combine the meatball mixture. Try not to over-work the meat or it will become tough.

Step 5
Form meatballs. Use a large cookie scoop (or ice cream scoop) to form raw meatballs. Place on a baking sheet lined with parchment paper.

A bowl of the meatball mixture with a cookie scoop inside it.

A pan of the scooped meatballs ready to cook.

Step 6
Brown meatballs. Use a large cast iron skillet to brown the meatballs on all sides. Add a little bit of neutral oil to the pan (or a little olive oil) and brown on medium-high heat. You’ll need to work in batches since there are a lot of meatballs.

Step 7
Bake. Transfer meatballs to a large parchment paper-lined baking sheet. Bake for approximately 10 minutes or until done to your liking.

Step 8
Serve. Serve meatballs in a variety of recipes. See below for some delicious ideas!

Storing and Freezing:

Store leftover meatballs in an airtight container in your refrigerator for 3-4 days.
Freeze uncooked meatballs or cooked meatballs wrapped tightly in plastic wrap and then place in a freezer bag or freezer-safe container.

How to serve Italian Meatballs:

Curried Meatballs and Rice
Meatballs with Marinara
Make some meatball subs.
Serve as an appetizer with some Homemade Marinara Sauce drizzled on top.

Overhead view of a bowl of meatballs with marinara sauce plus veggies.

Overhead view of curried meatballs over rice and mushrooms.

Other meatball recipes include Greek Lamb Meatballs and Turkey Zucchini Meatballs.

Expert Tips:

Don’t overwork the meat mixture because the meat will get tough.
Feel free to make smaller or larger meatballs. You’ll need to adjust the baking time accordingly.
Take the time to brown the meatballs on the stove top before baking. This cooking method adds great flavor.
Freeze some for later.

Recipe FAQs:

Can I use only beef or pork for Italian meatballs?

Yes, you can use only beef or pork, but a combination of both adds depth of flavor.

What kind of breadcrumbs are best for meatballs?

We prefer Italian breadcrumbs for this recipe, but you could plain or even fresh breadcrumbs (from old bread).

Do I have to brown the meatballs before baking?

No, you can just bake the meatballs and skip the browning. However, browning the meatballs adds tons of flavor and is our prepared method.

How large should I make the meatballs?

Traditional Italian meatballs are usually about 1 to 1.5 inches in diameter, but you can adjust the size based on your preference.

Can I use other types of ground meat for meatballs?

Yes, you can substitute with ground turkey or ground chicken for a leaner option.

Other Italian Recipes:

A platter of cooked Italian meatballs with a wooden spoon.

Kitchen Tools Used: (affiliate links)

Baking Sheet – I use this almost daily.
Parchment Paper Baking Sheets – These fit the baking sheet perfectly.

xoxo ~Sue