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 is 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 flavors 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
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
Ingredients
Tomato Sauce
- ¼ cup (60 ml) olive oil
- ½ cup (66 g) yellow onions, minced
- 4 (6 g) garlic cloves, minced
- 7 cups crushed canned tomatoes, 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
Grandma’s Meatballs
- 2 pounds (908 g) ground beef, 80% lean meat to 20% fat
- 2 large eggs
- 2 cloves (3 g) garlic, finely minced
- ½ cup (72 g) yellow onion, finely minced
- 1 teaspoon black pepper
- 2 teaspoons (16 g) kosher salt
- ½ cup (20 g) Parmesan cheese, freshly grated
- 1 cup (127 g) breadcrumbs, Italian style or plain
- fresh basil, for garnish
Instructions
Tomato Sauce
- Heat olive oil over medium-low heat and sauté onion and garlic until onions are translucent, 3 minutes.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes and salt, stir and simmer for 30 minutes.
- Season tomato sauce with more salt to taste.
Grandma’s Meatballs
- Combine all ingredients in a large bowl and mix using your hand.
- Cook a small test piece, taste for the correct seasoning level, correct seasoning if needed.
- Roll meatballs to the size of a large egg, about ⅓ cup or 3 ounces in weight.
- Line a baking sheet with foil, evenly space the meatballs on the sheet.
- Set the oven rack to the lower-middle position.
- Broil on high and cook the meatballs until browned about 10 minutes.
- Turn over and cook for an additional 2 to 3 minutes.
- Add meatballs to the tomato sauce.
- Cover, with the lid slightly ajar and simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed.
- Remove the meatballs from the sauce and place into a separate bowl, cover to keep warm.
- Mix the sauce; adjust consistency with small amounts of water if too thick.
- Taste sauce and adjust with salt and pepper as desired.
- Garnish with fresh basil and Parmesan cheese.
Special Equipment
Recipe Video
Notes
- 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 gluten-free breadcrumbs or almond flour.
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!
OMG! I have been trying to make soft meatballs for years. I followed your recipe to the tee. My family was in for a surprise and I didn’t tell them I tried something new. They loved it!! We had meatball subs the next day Usually don’t eat that type of sandwich. Thank you Jessica. Please add me to your list if you have any others.
This recipe is reminiscent of my mother’s recipe. The consistency of the meatballs comes perfect with the 2 to 1 ratio of meat to breadcrumbs with the 80/20Hamburg. Awesome taste after simmering in the “gravy” for hours then putting on a fresh crusty Italian roll. YUM!
If I sin and use jarred sauce should I still simmer the meatballs in the sauce to help break down the tissue ? If so how long? If my meat is more lean then 80/20 can I add olive oil to make up the fat?
Yes, still simmer the meatballs in the jarred sauce. Use the same time recommended in the recipe. I don’t think you need to add any more olive oil to the meatballs.
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.
How can I thank you sufficiently ?
My daughter in law just had a baby and I spent a week making freezer meals and soups. I doubled the meat ball recipe (except for the salt ) and followed your recipe exactly. The beef was extra lean so I added about a quarter cup of olive oil to the four pounds of ground beef and that was the only tweek. Needless to say the dish was perfect and the little family delighted. My old recipe asked for a combination of ground meat but this recipe is far superior.
Thank you for your feedback Grace! What a nice treat for you to share this meal with your family, the parent always appreciates the help!
Hi! Are you able to freeze these? We are trying make meals ahead and I wasn’t sure if this would be freezer friendly and at what point would in the cooking process should I freeze them. Many thanks in advance!
Hi Val- Yes, you could freeze them! You can cook them all the way, then freeze with the sauce.
Jessica what kind of breadcrumbs do you use? Do you make your own
You can make homemade bread crumbs, or I often use Progresso brand (plain or italian style) when I’m in a hurry.
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!
These were amazing !!! What would I need to change to convert these to a meatloaf ?
Thank you Kara! I would bake the mixture in a 9X5 loaf pan at 350 until the internal temperature reaches 135 to 140ºF (57 to 60ºC), about 45 to 55 minutes.
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.
How many does this serve
It makes 14 golf ball-sized meatballs. We typically each 2 to 3 per person. So between 5 to 7 servings depending on how hungry people are.
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.
Thank you for your feedback Debra!
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),
Wow, I am so blown away by this lovely comment and hearing the story unfold about you and your son’s experience! You truly made my day and so happy. I hope you have more wonderful bonding moments together in the kitchen!
Can you bake meatballs in dutch oven?
Hi Shaun- yes, typically most Dutch ovens can withstand the heat in the oven. Check the temperature rating with your pot. Also, I would avoid broiling in it though because the heat is very intense and more direct to prevent cracking.
Great recipe! A keeper for sure. The only thing I did different I used a can of puree because I only had one can of crushed tomatoes.
I had to adapt the recipe because my home canned tomatoes were, well…. Let’s just say they are in the trash. I never knew tomatoes could smell like that. Plus I wasn’t going to go back to the store….So I used fire roasted diced tomatoes with green chilis and a can of tomato sauce, beggars can’t be choosy. I followed the meatball recipe exactly. They smelled so good as I put them in the sauce. I cannot wait until dinner tonight. Probably will be a little spicy, but I don’t mind it. I cut the heat with a little sugar. If I wasn’t lazy I would have gone back to the store to get the right ingredients for the sauce. I will be doing that next time!
Wow, I bet it’s like a spicy arriabatta sauce. How did it go?
Never made meatballs before, just finished making this an hour ago! I’m crunched for time so I didn’t make it with the sauce, but this was a good first start.
I aired on the side of caution when I was broiling them because the neatballs weren’t done all the way (though I bet they would if I let them simmer for longer in the sauce you’re supposed to make it with).
Real tasty, real juicy even when broiled for a few extra minutes! I love the flavors and it was a lot easier to make meatballs than I thought it was. Thanks for sharing the great recipe!
So happy to hear that your first meatball recipe was a success!
A question, Jessica!
How many servings does this recipe make?
Hi Sarah- 14 large meatballs, so about 3 per person is always plenty.
Hi Jessica, Can I freeze the cooked meatballs (without the sauce) for later use?
Yes, absolutely!
The recepie is amazing! Thank you for sharing.
I’m just wondering why you take the meatballs out of the sauce and store them separate. Can I just refrigerate them all together?
Thank you Marcela! You can refrigerate the meatballs and sauce together, just make sure they are at room temperature before closing with a lid and placing in the refrigerator to prevent spoilage.
I made this last night and it was delicious. My boys had seconds and even my picky eater made them disappear. My husband said, “Add this to the rotation!!” I need gluten free so I toasted a gluten free bagel and made fine bread crumbs and it worked out great. I had a question about seasonings…do you add Italian seasonings like oregano to this ever or is it just salt and pepper with fresh basil garnish? This is my first time making sauce so I don’t know what is traditional and what isn’t. Thank you
You are a rockstar Melissa! So genius using the GF bagel and making your own breadcrumbs. You can absolutely add some fresh or dried oregano to the sauce.
Thanks for this amazing recipe. I followed the meatball recipe you gave and the the family loved it. The meatballs were perfectly cooked and juicy.
That’s awesome to hear Sherill! Thank you for making the recipe.
I used this recipe for my first attempt at making meatballs, and was not disappointed! I love making sauce from “scratch” too so the sauce recipe is fantastic as well. Hubby loved it too…no leftovers! I dont care for onions so I did omit those, however I added sliced baby bellas to the simmering sauce (about half way through).
Awesome recipe, thank you for sharing!!
Great job Blair! The mushrooms added to the sauce sounds delicious.
Hi there. My sauce is already in a Crock-Pot for the day. If I wanted to make these and put them in the crock pot with my sauce for tonight would I just put them in raw and let them cook in the sauce all day?
Hi Nikki- Make sure to broil the meatballs first and then cook them in the slow cooker on low setting for 4 to 5 hours.
These are the best meatballs I’ve ever made. The only thing I changed was to add 3 tsp (1 Tbs) of kosher salt instead of 2. We like salty food 🙂 Thank you for the recipe!
Whoo hoo, you’re welcome Seth! I’ll make sure to report back to grandma 🙂
Hi Jessica,
I came across this recipe after already buying a meatball mix (1/3 each beef, veal and pork). It’s 1.4lb total so I adjusted accordingly. My question is I only used one egg for this amount of meat. Should I add another egg or will the meat mix be enough? This is my first time making meatballs from scratch! I am really looking forward to making these :). Thanks!
Hi Yesensia- I would stick to 1 egg so the mixture doesn’t feel too wet. Let me know how it goes!
Fantastic! I can finally make meatballs Just like my mom’s! Thank you! She cooked like your Grandma and I just couldn’t eyeball it.
That is amazing Denise!
I made these for my in-laws and everyone loved them! Even my husband who always says he didn’t like meat balls. He ate a bowl full before guests even arrived. I simmered them in the sauce for almost two hours and then kept them warm in a crock pot. Thank-you so much for sharing this delicious recipe!
Hi Jessica,
I’ve used your recipe before for the meatballs only I added some Italian seasoning, oregano, basil and parsley as well to add more flavor. I always omit the parmesan cheese because I personally don’t care for parmesan. I used mozzarella cheese instead and they turned out awesome! I also doubled the recipe because I cook for a crowd. We ate them on subs. Everyone really loved them. Ilove making homemade food from scratch. Thank you for this wonderful recipe and I look forward to more of your recipes.
Thanks again for sharing,
Shannon
Wow so delicious! I added two pieces of cooked bacon I minced and mixed in with the meatball mixture. Also I used seasoned Italian seasoned bread crumbs. I also added two bay leaves into the sauce. The broiling of the meatballs really helps (I experimented and tried it both ways). I’m tempted to add some red pepper flakes but some in our family don’t like spicy so I won’t. Thank you.
Wow Bruce, you took the meatball game to the next level! My husband would love some bacon in the next batch of meatballs. Cheers!
Thanks for a really great recipe! This was delicious and I really enjoyed the time it took to make it. I wouldn’t change a thing…and I always change something.
What awesome feedback Brent! That’s the most important thing, enjoying the cooking process 🙂
Hey Jessica tell your grandma, your grandma’s meatballs taste gooooodd
Will do! She sends a virtual hive five 🙂
Jessica,
At the start of this post you mentioned making beef and pork meatballs for years, but I don’t see any pork listed in the recipe. Did I miss something?
That aside, thanks for all the great info in your post!
Hi Jim- I don’t add pork in the recipe, but you could certainly use a mixture of pork and beef.
Going to make these again! The first time turned amazing! I have switched from my old standby to this new standby!
Thanks!
This recipe is a few years old, but I just found it tonight. With Washington’s recent snow storms, I needed something fun and productive to do with kids. We agreed on meatballs. And let me tell you– these are the best meatballs I have ever had. The only thing I changed was 1 lb. Beef, 1 lb mild Italian sausage. The sauce went from almost too simple, (I should have gotten better tomatoes) to an amazing depth of flavor after simmering with meatballs. So great! My 3 and 5 year old love every bit of it, too!
From my grandma to your grandma: “Grandma’s Meatballs are perfect, finally I can stop making suggestions for making better meatballs!” And from me: the sauce is so much better than a jar (I’ve never liked jarred sauce but everyone always told me it was too much time/mess to make homemade. They were WRONG!)
Wow, this is a HUGE compliment. Thank you for trying the recipe and having your grandma give approval. Cheers!
Oh, Jessica. I normally can’t staaand meatballs but they’re my husband’s favorite so I came across your recipe with low expectations… Oh. My. God. This spaghetti and meatball recipe is orgasmic. Legitimately, this is my husband’s favorite thing I cook now (I’ve made it twice in a week – tonight a double batch while having my husband’s grandfather over for dinner and so there would be plennnty of leftovers!) and I can’t get enough of it, either.
SO GOOD. Thank you so much!
I also appreciate you explaining the actual mechanics behind what’s happening with the food… the “food science” lol. I’m a fan!
Thank you so much for the stellar review. It freezes really well too. Just form the meatballs, place them in a few resealable plastic bags, then defrost overnight. Happy cooking!
Trying it right now (the meatballs at least!!!) I will tackle the sauce recipe another day when I have more time. My wife put out a hamburger for spaghetti tonight and I decided that I would like to have meatballs instead of a meat sauce. I was kind of worried at first with broiling the meatballs then turning them,… I was afraid they would get too brown. But, they browned just enough to hold shape and they are simmering away in the sauce. Can’t wait to eat in a couple hours and let you know how everything was.
Oh. My. Goodness! We made this weekend and it was, without a doubt, the very best meatballs and sauce we have ever had! The first night we had it over penne pasta, the second night, we stuck ciabatta rolls under the broiler with garlic/Parmesan butter then added sliced meatballs (sauce clinging) and a slice of mozzarella to make the WORLDS BEST MEATBALL SANDWICH. Seriously, any restaurant that copied your recipe would become the neighborhood favorite. I made no adjustments, no changes to your recipe. SO GOOD.
Half ground beef and half ground veal yields an exquisite velvety texture. Veal may be politically incorrect – but it is simply magnificent.
Hi Jessica,
This was my first time making this meatball recipe and they were better than any that I had ever had before!!! They didn’t fall apart, they were juicy and they were tender! If I could I would eat these everyday. Thankyou
I love this recipe! I like to puree the tomatoes. I do the same to the garlic and onion because I dont like chunky onion. I added parsley to the meatballs and instead of broiling them I fried them up on the pan.
I’ve made these meatballs two times, and they turned out delicious. The only thing I can recommend is that instead of cooking them on aluminum foil, I would cook them on parchment paper, because they do not stick, if you use parchment paper.
Thanks for the tip to use parchment paper when broiling the meatballs Beth! Do you grease the paper?
Sooo DELISH! Thank you for sharing this meatball recipe! I used 1 lb ground beef and 1 lb Italian sausage. Force of habit, I added fresh chopped parsley and used both Parmesan and Romano cheese.
Your ingredient ratios are perfect.
Broiling is genius. Keeping them about 2” under the broiler, I achieved a fantastic brown crust without over cooking them before their long saucy soak.
After dinner and many rave reviews, I made sure to copy your recipe because I never want to lose it!
The addition of the sausage, parsley, and two types of cheese sounds divine!
I have a question. I am making these meatballs & sauce for a party for a bunch of Construction Workers but as sandwiches. If I triple this recipe do you think I should triple all the ingredients including the eggs? Thank you!
Yes, triple all of the ingredients for the meatball recipe.
Oooooo….I can’t wait to make this. Thank you for sharing.
All your recipes I have made are wonderful. I have such a treasure in your cookbook Jessica and in you. That extra scientific information and the balance of it all, the right amount of spices make it so easy for anyone to have a wonderful dish to enjoy and no fears of sharing it with others. Thank you and bless you. Judy
After 40 years of high volume kitchens, I have always put my efforts on two basic points in my cooking one being quality ingredients, and simple yet proper Methods, I admire your knowledge as well as your methods, your cook smart. you do not cook under stress, and by this, you make it fun as I do. I love your work.
You know what your food is doing deep down.
See you more
Chef Ernesto`
Hi Jessica,
Your recipe looks amazing and I’m so keen to try it out.
Probably a silly question, but what happens to all the sauce left in the pan? In the video, it shows you removing the meatballs from the sauce and the next shot shows the meatballs sitting on top of the spaghetti which has been lightly covered in sauce.
I see no quantity for the spaghetti in this recipe also?
Sorry about the bloke questions, which are probably obvious to most other people. 🙂
Cheers,
John
There are no silly questions! I usually make about 1 pound of pasta to feed 4 people, which this recipe would make enough for four generous servings. Use the extra sauce in the pan on the pasta, it’s delicious!
Thanks, Jessica and greetings from Australia!
I used your revised husband enjoyed meatballs haha and these are the BEST meatballs ever !!! I had never made meatballs before I added minced celery but omg yes! Your grandmothers recipe is amazing!♡
Whoo hoo! So happy to hear that you enjoyed our family recipe.
Would it be ok to use 85% ground beef instead of 80%? Would the recipe have to be adjusted?
Yes, 85% ground beef will work as well! It will just be more “meaty”, no need to adjust the recipe.
My Italian grandmother always soaked bread in milk then tore it into tiny pieces to add to her meatball mixture. She never used breadcrumbs. However, thinking about it, she always,made her own bread (about 8 loaves a month) so bread was always handy. I use bread that’s a few days old and grate it on a box grater then add enough milk to moisten. But I never knew it was called a panade and thought my grandmother’s method was unique to her. If she was still alive would be about 140 years old.
Wow, your Grandma was a meatball pioneer! This is amazing that she made her own bread every week!
Hi Jessica. I found your recipe today and my whole house smells as good as it tastes. The only thing I did diffrent was I put the meatballs in a cast iron pan, seared them over the stove for a minute, then put them in my oven at 400 degrees for 10 minutes since I couldn’t figure out how to use my broiler. Lol thank you so much for sharing!
That’s a great alternative way to brown the meatballs Shawn, so clever!
Can’t wait to try your recipe. I always add minced water chestnuts to my meatballs, so I will do that with yours. In your video I thought I saw you chop celery, but in the recipe it does not list it. I thought it was interesting to see the celery. Yes or No w celery?
There is no celery in the meatball recipe. Perhaps the Italian seasonings in the breadcrumbs looked like celery?
Oh my goodness! These are the best meatballs I have ever had. So much better than the ones I used to make. I just finished them, I can’t wait for the family to try them. Thank you for sharing. Gramma’s recipes are always the best!
Thank you for your feedback, Claudia! I can’t wait to hear what your family thinks about the recipe.
Hi, I’m from Australia and just wanted to ask when you say broil do you mean the grill setting from above in the oven? Or just bake on high in the oven? Thanks
Hi Tina- Do you have a “broil” setting on your oven? That’s what I use. You can also bake at 475ºF (246ºC) until the tops are browned.
Hi! Just FYI there’s no temperature for the oven for the meatballs here 🙂
Hi Angelica, the instructions say to “Broil” it, does your oven have this setting?
I have to say, as someone who routinely messes up meatballs, this recipe was OUTSTANDING! Honestly, I’m so happy I can finally satisfy my meatball cravings at home!!
That’s great to hear Emma! Now you can make them all the time, they are great the next day and frozen too.
Hi I was wondering how do you prevent the meatballs from sticking to the tinfoil? When I tried to take off the meatballs the tinfoil came with it
You can try a little oil or cooking spray, that should help.
You can lightly grease the foil with oil or cooking spray first to prevent sticking.
Do you add the broiled meatballs after combining the tomatoes to the paste? Or simmer the tomatoes and paste for 30 mins first, then add broiled meatballs? Thanks!!
Hi Brynn- Simmer the tomato sauce for 30 minutes, then add the broiled meatballs.
They came out great! Thank you!
Made this recipe exactly as written tonight (As I usually do when testing a new method) – totally delicious. This will be my go-to base recipe for tomato sauce AND meatballs from here on out! I’m going to play around with things (spices, etc) in the future, but texture and taste were perfect with this recipe. You’ve got a new reader Jessica, well done!
These turned out great. Typically I’ve trusted my husband who takes pride in making them for us. Yesterday when I prepped them, he said let’s find a new recipe and tweak it to make it our own. And I’m so glad I did! Everything from the meatballs to the sauce was delicious. I added veggies to the sauce after sauteing (mushrooms and chopped collards) to bump our nutrients. Thanks for sharing the recipe and ratio that works!
I have been using your recipe for the past few batches and I love it. It most resembles and tastes like what my Grandmom used to make. I usually use a beef/pork/veal mixture but I pulled the ground beef out mistake today and I know it will still be great. I used to pan fry the meatballs but have switched to broiling and don’t make any changes to the meatball mix and only add a little oregano and red pepper flakes to the gravy. I cook for one so the freezer is my friend for weeks to come after I make a batch.
Yay Helene! I must try the veal, pork and beef mixture. These meatballs are definitely perfect for freezing!
This has become my go to recipe for meatballs… I tweak it a little but the ratios are spot on in my opinion. And broiling was a game changer for me. I had tried pan frying and baking, but broiling is the perfect set up for the simmer in the sauce.
Yes, broiling quickly creates that golden crust. Thank you for making this your go-to meatball recipe!
Thank you so much for this great recipe and the science tips! This was my first time making meatballs with a panade and the difference was so noticeable. My family loved them. Only thing I did differently was I made the panade with all the ingredients except the meat. It made everything incorporate nicely so that all of the meatballs had the same texture and taste. I always broiled them, but never followed up with the extra cooking time in the sauce. It was usually just a quick coat and serve, but I am a believer! The sauce was much more flavorful even with using the canned tomatoes. Thanks so much for your expertise and knowledge.
Thank you for your feedback! Great idea to mix the ingredients together before adding to the ground beef to make it easier to incorporate.
The meatballs were delicious! I did use the panade as I thought it sounded like a nice touch. And I since I had it on hand, I used ground venison!
Wow, ground venison sounds divine! Did you use all venison or a mix?