Grandma’s Italian meatball recipe is the ultimate comfort food to share with the family! Tender and juicy meatballs simmered in a simple yet rich tomato sauce and placed over spaghetti noodles or the pasta of your liking.
On our wedding day, I made a very special vow to my husband… “I promise to nurture, listen, comfort, and feed you, making sure to cook your grandmother’s famous meatballs at least once a month.”
It may seem like a silly promise. However, my husband Jason’s love for his Grandma’s Italian meatball recipe always brings him a sense of comfort and happiness. For me to be able to recreate a dish that he loves is important. His big smile is priceless when he walks through the door at the end of a long day and smells fresh tomato sauce simmering on the stove and meatballs broiling in the oven.
Like most Italian recipes there were no specific measurements. Grandma Rose just had a simple list of ingredients and method for the sauce and meatballs, the rest was intuition. I’ve made beef and pork meatballs many times over the years. Some turned out good, some not so much, I never actually wrote a recipe down myself, so it was different every time. I was on a mission to get as close to Grandma’s Italian meatball recipe with a tough critic to please, the hubby.
The secret to tender meat
For this recipe, a Panade is used to make ground meat extra moist and tender. A panade is a mixture of starch and liquid; any combination of starch (bread, panko, crackers) and liquids (milk, buttermilk, yogurt, stock, water) can be used. Varying the combination of ingredients can add more or less flavor depending on your taste preference.
However, for this meatball recipe, I don’t soak the breadcrumbs in additional liquid before adding it to the meat mixture like I normally would for a panade. That’s because the size of the breadcrumbs are so fine, that the moisture from the eggs and ground beef are enough to be absorbed by the bread and activate the natural starches. During the simmering process, the starches further bind to the liquid and swell to lock in the juices.
Grandma’s Rose advised to always broil the meatballs before simmering them in the sauce. This was an integral step to enhancing the flavor and texture of the meatballs. Grandma sure is a smart woman! Without realizing it, she was telling me to make sure the Maillard reaction is done and executed just right. It’s the process of creating hundreds of new flavor and aromas in the dish.
Meat-to-Bread Ratio
The texture is the most critical part of nailing the recipe. The right ratio of meat-to-breadcrumb and fat for flavor is crucial. If there are too little or too many breadcrumbs, the texture is off (tough or spongy). On this attempt, my husband told me these were the best meatballs I’ve ever made, not too shabby for ten years of experimenting!
I found that a ratio of 1 pound beef, 1/2 cup breadcrumbs, and 1 large egg is perfect. I prefer using an 80% lean beef to 20% fat for my meat. This ratio gives a nice rich flavor and meaty texture without being too tough. The consistency is easy to cut through and remains fork tender.
The Sauce takes time
To enhance the meaty flavor of the sauce, the ingredients are carefully selected. Foods that are rich in glutamates like onions, garlic and tomatoes serve to boost the savory flavors of the meatballs. The minced garlic and onion are sauteed with tomato paste to add a hint of sweetness and depth to the sauce. This builds layers of flavor!
High quality crushed tomatoes are stirred in to create just the right sauce consistency. Slowly simmering the meatballs in the sauce for a long period of time allows the sauce to coax the appetizing browned flavors from the meat. The braising process also helps to soften the tougher connective tissue in the beef, so that each bite breaks down with little resistance. Let’s face it, nobody like tough, chewy, and flavorless meatballs. Good thing we know how to cook them right.
Jason never forgets to remind me that the sauce needs to be thick so that it can cling to the noodles. I like to please, so the sauce gets concentrated over the long cooking period. It’s easy to adjust the consistency with a little water or beef stock to your liking at the end of cooking.
Of course, we can’t forget to boil some pasta to serve with the meatballs. Jason has an uncanny instinct to tell when spaghetti is cooked perfectly and al dente. My husband is a meatball and sauce connoisseur, the supreme judge to ensure anything Italian is prepared just right in our kitchen! Good thing this recipe makes for generous leftovers, and I swear the meatballs taste better the next day!
More meatball recipes
- Chicken Florentine Meatballs
- Slow Cooker Meatballs with Vegetable Noodles
- Coconut Curry Meatballs with Vegetable Noodles
If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
How to prevent meatballs from shrinking
When the muscle fibers of meat proteins are ground into smaller pieces, sticky soluble proteins are released when cut and strongly hold the meat together. After the meat is mixed and then cooked, the proteins tighten and contract which causes large amounts of moisture to be squeezed out. This often results in meatballs reducing in size and becoming dry or tough if breadcrumbs or a panade is not added to the mixture.
Grandma's Italian meatball recipe is the ultimate comfort food to share with the family! Tender and juicy meatballs simmered in a simple yet rich tomato sauce and placed over spaghetti noodles or the pasta of your liking.
- 1/4 cup olive oil , (60ml)
- 1/2 cup yellow onions , (66g) minced
- 4 garlic cloves , (2 teaspoons, 6 g) minced
- 7 cups crushed canned tomatoes , (56 ounces) Cento Brand or San Marzano tomatoes
- 6 ounces tomato paste , use less if a thinner consistency is desired
- 2 teaspoons kosher salt , add more to taste
- 2 pounds ground beef , (908g) 80% lean meat to 20% fat
- 2 large eggs
- 2 cloves garlic , (1 teaspoon, 3g) finely minced
- 1/2 cup yellow onion , (72g) finely minced
- 1 teaspoon ground pepper
- 2 teaspoons kosher salt , (16g)
- 1/2 cup Parmesan cheese , (20g) freshly grated
- 1 cup breadcrumbs , (127g) grandma recommends Italian style, but plain okay
- fresh basil , (for garnish if desired)
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Heat olive oil over medium-low heat and sauté onion and garlic until onions are translucent, 3 minutes.
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Add tomato paste and stir well. Add tomatoes and simmer 30 minutes.
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Season tomato sauce with salt to taste.
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Combine all ingredients in a large bowl and mix using your hand.
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Cook a small test piece, taste for the correct seasoning level, correct seasoning if needed.
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Roll meatballs to the size of a large egg, about 3 ounces in weight.
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Line a baking sheet with foil, evenly space the meatballs on the sheet.
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Set the oven rack to the lower-middle position.
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Broil on high and cook the meatballs until browned about 10 minutes.
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Turn over and cook for an additional 2 to 3 minutes.
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Add meatballs to the tomato sauce.
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Simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed.
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Remove the meatballs from the sauce and place into a separate bowl, cover to keep warm.
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Mix the sauce; adjust consistency with small amounts of water if too thick.
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Taste sauce and adjust with salt and pepper as desired.
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Garnish with fresh basil and Parmesan cheese.
Recipe Video
You can adapt this recipe for a 6-quart slow cooker. Add the sauce ingredients to the slow cooker and broiled meatballs. Cook on high 3 hours, or 6 hours on low.
MAKE IT GLUTEN-FREE: Use a GF-friendly variety bread mix or omit altogether and use almond flour.
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This looks fantastic! So if I wanted to incorporate the panade, would I simply soak the breadcrumbs in whole milk beforehand?
Hi Madeline, thank you for checking out the recipe! Yes, soak the bread crumbs in the milk until the liquid has been absorbed. Start by adding a small amount of the panade to your meat mixture, I used the ratio of 1 pound beef, 1/2 cup breadcrumbs and 1 egg. However since you are adding more moisture with a panade instead of just dried breadcurmbs, maybe start off with 1/4 cup of panade, adding more if needed to get the right texture. The meat mixture should not stick to your hands when you roll into balls, and you don’t want it to be too mushy. You can always add a little bit of dried bread brumbs if the mixture feels too mushy and won’t hold together. I always do a test piece by pan frying a small teaspoon to tablespoon of the mixture to see if the texture and flavor is how I like it, then adjust with more panade/breadcrumbs/seasonings as needed. Let me know if you have any more questions, I would love to help!
Almost five months later, and I finally tried my hand at meatballs with panade. They turned out wonderfully thanks to all your help and expertise! Growing up, my mom always used dried breadcrumbs in her meatball recipe, and I definitely noticed a difference with using the panade…so THANK YOU for expanding my culinary horizons and sharing this great little tip. The meatballs I made were good, though I think I’ll try your recipe next time as the inclusion of bacon (had to jump on the bandwagon, I guess!) in mine made them just a bit too fatty for my taste.
Thanks again, and I look forward to trying more of your recipes!
Yay! I’m so glad that you tried the meatballs and saw that the panade helped! I don’t blame you on adding bacon, I LOVE it, and it’s hard not wanting to add it where ever you can. Please let me know if you have any more questions in the future, I’m here to help!
all this about the panade and your meatball recipe has breadcrumbs and NO liquid????
Thank you for your comment! For this particular recipe, since I use dried breadcrumbs that are dried and very fine, the moisture from the eggs was enough to create a panade like effect. However, you can absolutely substitute 1/4 to 1/2 cup panade (fresh bread soaked in milk) to see if you enjoy the texture better with the fresh vs. dried breaad crumbs.
tHANK YOU FOR THE GREAT RECIPE! do you suggest broiling the meatballs on low or high for 10 minutes? Thanks again!
Hi Justin- I broil on high, but check after 5 minutes. If the tops of the meatballs are a nice golden brown, then I flip them over to cook the other side. Please let me know if you have any other questions. Thanks!
I thought you used a panade in your meatballs? I was anxious to see your ratio of liquid to bread crumbs because I add water to the bread crumbs but am never sure how much to use.
Hi Frances- For this particular recipe I didn’t soak the breadcrumbs, but if you wanted to I would recommend the following: Soak the bread crumbs in whole milk (add a small amount of milk and stir, adding more as needed until the breadcrumbs are moist). Without the panade I use a ratio of 1 pound beef, 1/2 cup breadcrumbs and 1 egg. Since you are adding more moisture with a panade instead of just dried breadcurmbs, start off with 1/4 cup of panade, adding more if needed to get the right texture. The meat mixture should not stick to your hands when you roll into balls, and you don’t want it to be too mushy. You can always add a little bit of dried bread brumbs if the mixture feels too mushy and won’t hold together. I always do a test piece by pan frying a small teaspoon to tablespoon of the mixture to see if the texture and flavor is how I like it, then adjust with more panade/breadcrumbs/seasonings as needed. Let me know if you have any more questions, I would love to help!
These are fantastic. I follow the recipe exactly without the panade (haven’t had the time to experiment with that yet) and they are absolutely delicious! Taste just like my dads. Thanks for the awesome recipe!
Thank you Amanda for trying the recipe, I’m so happy to hear that you enjoyed it!
Thank you for sharing your recipe !!! I am making this for the second time .My husband and children were so excited when they found out what was for supper!! I went exactly by your recipe except added a little more garlic and onion to the meatballs .Meatballs are simmering now and we can hardly wait !!!! Thank you Jessica !!
Yay Mitzi! My family gets super excited too when they smell meatballs cooking in the sauce 🙂 So glad you like the recipe!
Jessica,
Wow! These meatballs were fantastic. Thanks for spending 10 years getting the recipe perfect. My Jim gives it an A+ and says it is a keeper!
Hi Katie! I’m so glad you got to try the recipe and the Jim approves 🙂
Tried it and it was great. I did all about 6oz of whole regatta cheese to the meat balls and they were super moist. Making some more today by request from others that I fed before with this recipe.
Thank’s Jessica
Yay Rick! I’m so happy to hear that you enjoyed the recipes and will be sharing more with others 🙂
I am cooking dinner for a lactose intolerant family member. Should i sub the cheese for anything? Or if i just don’t do anything in replacement of the cheese do you think they will turn out okay? Thank you, im so excited i stumbled on your recipe!
Hi Sharon- Great question! The cheese adds a more savory flavor and helps to bind the meatball. I have made it without it so you could try a couple of things. Use a diary free parmesan cheese (vegan) as a replacement. Or you could make a small tester after you mix in the other ingredients. Just cook a quarter sized piece of the meat in a hot pan, then taste it. Adjust the seasoning with more salt, garlic salt, or onion powder until you get the right seasoning level.
I’ve been searching for a good meatball recipe and I think I just found it! My grandparents are from Sicily but no longer with us, nor are my parents. I do remember my mom always putting a pork chop in her sauce and letting it simmer with the meatballs. Have you ever tried this? It gives the sauce a fabulous flavor! Thank you for what I’m sure will be a great Sunday dinner! Mangia!!
Yay Jane! Adding a pork chop would undeniably be amazing, I’ll have to give it a try. Can’t wait to hear what you think!
Would it be a raw pork chop? Or should I brown it first?
Hi, can I place the raw meatballs in the sauce and just cook them that way? If so, how long do you recommend cooking them in the sauce?
Thanks for your advice!
Hi Anne! I would recommend browning the meatballs first since it adds more flavor and structure to the meatballs before they cook in the sauce. You could try to add them in raw, but they may become more mushy in texture. I would check it at the indicated time, and continue to cook as needed until no longer pink in the center.
I was able to change the meatball quantity to adjust the seasoning for my family did you change the site?
Hi Tony, what quantity are you looking to change the recipe, half, double, etc?
Not once have I been dissatisfied with your food. I love it and this is the best I’ve eatin, it was hard tryna eat right and healthy but now I don’t have to worry about that anymore. Thanks to you my friend.
Thank you so much for your feedback Giovanni! Looking forward to sharing more recipes with you!
Hi Jessica,
I printed the recipe a moment ago. I have a little time at home before I need to fly back to WA state so I’m looking through your cookbook and gathering my recipes here too. I look forward to making this recipe tomorrow. I am about to go to the freezer and get the hamburger out. Cannot wait to try this. You have the best recipes hands down!
xoxo Judy
Thank you Judy! Let me know how your family likes the meatballs, it’s a hit over here 🙂
Oh by the way I love the videos and although I have not had much time to get on your app lately I am glad I have it. When I am in WA I have accessed it to use for my cooking there.
Thank you Judy! I’m adding 5 new recipes to the app every week for you to check out 🙂
Hi Jessica!
Thank you for the recipe! Everything looks amazing. I was wondering, I don’t have an oven that broils, do you think I can get away with just searing the meatballs in a pan instead of broiling?
Thanks!
Absolutely! You can heat a large skillet with 1-2 tablespoons and oil, then once hot, sear the meatballs and the simmer in the sauce.
Can I make the meatballs smaller, say 1.5 or 2 ounces, without affecting the flavor? I would just broil them less?
Yes! You can reduce broiling time and check the simmering time 30 minutes sooner.
This recipe made the perfect meatballs – so easy and delicious! Thanks so much for the great recipe.
This is a perfect recipe that my 25-year old son found last night after we planned to make meatballs in a red sauce! It worked beautifully paired over both angel hair and fettuccini, since the family wanted two kinds of pasta. .
He loved the idea of larger meatballs, and this was his first attempt at cooking this sort of dish. Using your recommended ingredients down to the smallest detail we knew we would never need to make them another way again!
My past experiences with different ways of cooking meatballs have lead me to prefer your same technique using breadcrumbs and egg ingredients and the amounts of onion, garlic and spices were also perfect.
Since we ended up cooking later than expected I did a sauce starting with the same way of sautéing the aromatic things together followed by one small can of tomato sauce, one of crushed tomatoes and one, 23.5 oz. jar of Newman’s Own Common Good Organic Roasted Garlic Sauce so that we could have it ready sooner. The other change then was adding additional liquid using both water and about 1/4 cup of wine with enough time still to allow it to cook down into a fabulous red sauce that was the perfect match for the braised meatballs.
I loved watching my younger son’s face when he realized what a success this was as he had carefully created additional cooking time to be sure your grandmother’s family secret worked!
It is a joy to have made new family memories of our own together in the kitchen. Thank you for sharing this. We all loved them and the guys wanted to, but could barely, eat more than one or two meatballs!
(I actually am a vegetarian yet had to try a part of one. The taste and texture were the best I have ever had, hands down and was thrilled not to have added pork),