Grandma’s meatball recipe is the ultimate family comfort food! Spheres of ground beef broil until golden brown, then simmer in a flavorful tomato sauce until tender and juicy. Serve over spaghetti noodles or your favorite pasta.
Table of Contents
Before we got married, my husband, Jason, wanted to make sure I knew how to make all his favorite meals. He comes from an Italian family where a love of food is their bond. After calling up Grandma Rose to ask for her meatball recipe, I learned that she doesn’t use a list of specific measurements and cooks by feel. As a culinary scientist who craves details, I had some homework to do.
After years of testing, that’s how long we dated for; I finally figured it out! The most important elements are the breadcrumb mixture to retain juiciness, broiling to create surface flavors, and simmering to tenderize the beef. This recipe makes plenty of servings to use with pasta or sandwiches, and the leftovers taste even better.
Meat selection
I use ground beef between 80% (ground chuck) to 90% (ground sirloin). The percentage corresponds to the amount of lean meat-to-fat that’s processed together. Fat adds flavor, while the meat provides a contrast in texture.
Grandma did say she uses a mixture of veal and pork on occasion, in addition to the beef. For this recipe, you can easily substitute ground turkey or chicken for a healthier alternative.
Using a panade
If using breadcrumbs, you do not have to soak them in liquid before mixing with the meat like I normally would for a classic panade. That’s because the breadcrumbs’ size is so fine that the moisture from the eggs and fat juices in the ground beef is sufficient.
Once you mix and broil, the liquids will absorb into the crumbs and activate the natural starches. During the simmering process, the starches further bind to the liquid and swell to lock in the juices.
Breadcrumb selection
I recommend using plain breadcrumbs then adding in dried Italian seasonings for herbaceous notes. You can use premade Italian-style breadcrumbs for convenience, but I prefer to control the level of seasonings.
Alternatively, if I have leftover bread, I make fresh breadcrumbs in a food processor then bake them until dry for a tastier meatball. This option works well for those that want to make gluten-free breadcrumbs if none are available at the market.
Recipe Resources
Cooking 101
How to Make Bread Crumbs
Pantry Items
Types of Bread Crumbs
Pantry Items
7 Types of Canned Tomatoes
Broiling creates new flavors
Grandma’s Rose adamantly advises broiling the meatballs before simmering them in the sauce. This process is an integral step in keeping the meat together during simmering and enhancing the surface flavor and texture. The meatballs cook under the broiler on one side, then flip to get the bottoms browned as well.
Grandma was a smart woman! Without realizing it, she was telling me to make sure the Maillard reaction is done and executed just right. In culinary school, I learned that Maillard browning is key to creating hundreds of new flavor compounds and aromas in a dish.
Meat-to-bread ratio
The correct ratio of meat-to-breadcrumb and fat for flavor is crucial to nailing the recipe. If there are too few or too many breadcrumbs, the texture is off (tough or spongy). I find the perfect sweet spot is: 1 pound beef, 1/2 cup breadcrumbs, and 1 large egg.
Make an easy tomato sauce
Foods rich in glutamates like onions, garlic, and tomatoes serve to boost the meatballs’ savory flavors. Minced garlic and onion saute with the tomato paste to add a hint of sweetness and depth to the sauce. High quality crushed canned tomatoes create a thick but pourable consistency. I make the sauce and simmer it briefly for about 30 minutes while preparing the meatballs.
A good sauce takes time
Slowly simmering the meatballs in the sauce for over an hour allows the liquid to coax out the appetizing browned flavors from the meat. The braising process and acids in the tomato help to soften the tougher connective tissue in the beef, so that each bite breaks down with little resistance. The sauce flavor concentrates over the long cooking period.
This recipe is also ideal to be made in a slow cooker, about 3 hours on high or 6 hours on low. Jason reminds me that the sauce needs to be thick so that it can cling to the noodles. It’s easy to adjust the consistency with a little water or beef stock to your liking at the end of cooking.
What to serve this with
How to prevent meatballs from shrinking
Adding breadcrumbs to the ground meat mixture creates a starchy paste that holds the moisture in and prevents shrinkage. Usually, when meat cooks, the muscle fibers’ proteins tighten and contract, which causes large amounts of water to squeeze out. If you do not use a classic panade or breadcrumbs, the meatballs will reduce in size and tend to become dry or tough.
Grandma’s Italian Meatball Recipe
Ingredients
Tomato Sauce
- ¼ cup olive oil
- ½ cup yellow onions, minced
- 2 teaspoons minced garlic
- 6 ounces tomato paste
- 7 cups crushed canned tomatoes, Cento or San Marzano
- 2 teaspoons kosher salt, plus more for seasoning
- ½ teaspoon black pepper
Meatballs
- 2 pounds ground beef, 80% to 90% lean meat
- 2 large eggs
- 1 cup breadcrumbs, plain or Italian-style
- ½ cup parmesan cheese, freshly grated, plus more for garnish
- ½ cup yellow onion, finely minced
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasonings, omit if using Italian-style breadcrumbs
- 1 teaspoon minced garlic
- ¼ cup sliced basil, for garnish
Instructions
Tomato Sauce
- In a large pot or dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, sauté until onions are translucent, about 3 minutes.
- Stir in the tomato paste and cook for 1 minute. Stir in the crushed tomatoes, salt, and pepper. Simmer covered, with lid slightly ajar to prevent splattering for 30 minutes, stirring occasionally. Season with salt and pepper to taste.
Meatballs
- Set the oven rack to the lower-middle position and set it to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use hands to mix thoroughly until combined.
- Measure and roll the ground beef mixture into ⅓ cup (3 ounces) rounds, about the size of an egg. Evenly space the pieces on the baking sheet, there should be about 14 to 15 meatballs.
- Broil the meatballs until the surface is browned, about 10 to 12 minutes. Turn over and cook for an additional 2 to 3 minutes to lightly brown the other side.
- Transfer the meatballs to the tomato sauce. Cover the pot with the lid slightly ajar, simmer on low heat for at least 1 ½ hours, checking and stirring every 20 minutes, or as needed. The meatballs should be fork tender when sliced.
- At the end of cooking, adjust the consistency of the sauce with water if needed, about 1 tablespoon at a time. Season to taste with salt and pepper.
- Serve meatballs with spaghetti topped with sauce, sliced basil, and Parmesan cheese.
Recipe Video
Equipment
Notes
- Storing: Cool completely and store in an airtight container for up to 5 days.
- Freezing: Uncooked meatballs can be stored in a large freezer bag for up to 1 month in the freezer. Defrost before broiling. Cooked meatballs and sauce can be frozen for up to 1 month, then defrosting and reheated on the stovetop until hot.
- Make it gluten-free: Use gluten-free breadcrumbs or almond flour.
- Make it in the slow cooker: Use a 6-quart slow cooker. Add the sauce ingredients to the slow cooker and broiled meatballs. Cook on high setting for 3 hours, or 6 hours on the low setting.
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Mr. Ron says
Can I use Panko in place of bread crumbs?
Jessica Gavin says
yes! that works too
Marge Nath says
I always love your video’s. The meat balls get a thumbs up.
Coming from marry into a Italian family I still all your
cooking ideas.
Jessica Gavin says
Thank you Marge! I’m happy to share all of my Italian recipes with you, haha!
Ian Maxwell says
Hi Jessica, first many thanks for your comments on a ketogenic diet. It is a great idea and one on which I intend to embark after I see my doctor this week.
Question; in your Grandma’s Italian Meatball recipe you mentioned in your notes you say that it’s okay to use gluten free flour(almond flour etc). Will I need to use xanthan gum as well?
FYI, I’ve cooked a lot of your recipes and as yet had a failure (I guess I never will) because your recipes are so precise and easy to follow.
I’m a 80 year old man who lost his love of cooking many years ago but you’ve inspired me to take up an interest that I used to love. Thank you so very much. Please stay safe in these terrible times and keep up the excellent work that you are doing.
Jessica Gavin says
You’re welcome Maxwell! You don’t have to add additional xanthan gum for gluten free flour. You could add a small amount if using nut flour to creating a consistency to binds the moisture like the starches in the breadcrumbs. Let me know how it goes! Happy cooking, happy to be on this culinary journey with you!
John says
Hi Jessica,
You mention Kosher salt in a lot of your recipes and I’m wondering if this is a cultural thing, or indeed Kosher salt is actually a better type of salt?
Kosher salt here in Australia is something you would really have to search for as it’s not a common salt here.
Cheers,
John
Jessica Gavin says
Kosher salt is more of a preference. I like the larger granules, easier to grab with my fingers for seasoning and stick to the surface of foods without being overly salty compared to really fine table salt. Sea salt is also a great option of kosher salt is not as available.
Andy says
Hi John – I’m from the UK and wondered about why ‘kosher’ salt. All this means in US recipes is ‘salt flakes’. Koshering Salt is the US name for sea salt flakes, abbreviated to ‘kosher’ salt – probably they use a different term for rock salt (crystals) too – cheers Andy C
Lis says
How many meatballs per serving?
Jessica Gavin says
The nutritional info is based on one meatball plus sauce. We usually find 2 meatballs (they are large) makes for a hearty serving.
Richard says
I learned from a highly opinionated 2nd gen Italian a similar recipe, and she also did not give actual specifics. As for the bread crumbs she just said “keep adding until it feels tight”. She also insisted on 1 lb beef, 1 lb pork, 1 lb veal. I have found the veal can be eliminated with a 50-50 combo of beef and pork, and no one seems to notice. Two items she insisted on were anchovy paste, and red pepper flakes (to taste)
Jessica Gavin says
I love hearing your meatball story, Richard! I will definitely have to try the anchovy and red pepper flakes for a spicy kick. Anchovy if a really delicious flavor booster!
Rob says
Coming from a FBI family(full blooded Italian) and making meatballs for the better part of 50 years, I have never heard or have seen my grandmother or mother put onions in a meatball
Jessica Gavin says
Hi Rob- You can customize the meatballs any way you like.
delightful says
This recipe came out perfect, thank you so much!
Jessica Gavin says
Thrilled to hear that you enjoyed the meatballs!
Zac says
So good. I’ve made these many times, it is a meal all of my 7 grandkids will eat. And you are right about the broiling, it adds a dimension and is way easier and faster than pan frying. I made these earlier this week and was out of breadcrumbs so I grabbed a box of crackers and dumped some in the food processor.
I also saw somewhere that it wasn’t “authentic” to cook them in the sauce. If so I don’t like authentic since simmering in the sauce for a half hour or so does some magic, for both the sauce and the meatballs.
I make mine about an ounce in size. Much easier for the little ones to handle (and fit better on a meatball sub the next day). And what Richard said above is spot on, a few anchovy filets and 50/50 with some good pork sausage are awesome.
Jessica Gavin says
Thanks for sharing your experience, Zac! I definitely need to try the anchovy in the recipe. The 1-ounce size is perfect for kids! Great job!