This is my go-to meatball recipe because it yields the most juicy and tender bites every time. It’s a reader favorite, with hundreds of rave reviews!
Recipe Science
- Mixing the ground beef, breadcrumbs, and eggs creates a starchy panade that traps the juices, resulting in a juicy meatball.
- Broiling browns the surface and activates the Maillard reaction, producing hundreds of new flavor compounds.
- Simmering the meatballs in acidic tomato sauce tenderizes the beef for the best texture.
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Featured Comment 744
“I have tried at least 50 different recipes at home. And this is in the top two. My family really loves the recipe!”—Ken
Why It Works
I’m very proud of this dish. I learned all the secrets to success from my husband Jason’s Italian grandma, Rose. The challenge was that she didn’t use specific measurements and cooked by feel. As a culinary scientist who craves details, I had some homework to do.
After many rounds of testing, I finally figured it out. The essential elements are the breadcrumb mixture to retain juiciness, broiling to create surface flavors, and simmering to tenderize the beef. With my husband and kids as taste testers, the flavor is spot on. This recipe makes plenty of servings for pasta or meatball subs.
Ingredients You’ll Need
- Meat: I use ground beef ranging from 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 and tenderness, while the meat provides chew for a contrast in texture. For me, the sweet spot is 85% lean beef, with 80% lean beef as my second choice.
- Breadcrumbs: I recommend using plain breadcrumbs and then adding dried Italian seasonings and fresh herbs for herbaceous notes. You can use premade Italian-style breadcrumbs for convenience, but I prefer to control the level of seasonings.
- Eggs: Serve as a binder, add richness, and moisten the bread crumbs to create a panade.
- Seasoning: To make each bite packed with flavor, I mix in finely chopped onions, minced garlic, grated parmesan cheese, dried Italian seasoning, salt, and pepper.
- Tomato Sauce: I always prefer making homemade marinara sauce, using ripe canned tomatoes for convenience. It combines tomato paste, crushed San Marzano or Cento brand, and alliums like onions and garlic. So simple!
See the recipe card below for all ingredients and measurements (US and metric).
Ingredients Substitutions
- Using Other Types of Meat: Grandma Rose said that, on occasion, she would use different types of ground beef or a mixture of beef and pork (ground pork or Italian sausage) or ground veal. Many of my readers have used a combo, or all three, and loved the results! You can easily substitute ground turkey or chicken for a poultry alternative.
- Making Homemade Breadcrumbs: In culinary school, we were taught how to make breadcrumbs using leftover homemade white bread or crusty loaves. Break them down in a food processor then bake them until dry for a tastier meatball. This option works well for those who want gluten-free breadcrumbs if none are available at the market.
- Using Jarred Tomato Sauce: In a hurry? No problem! You can use 47 ounces (or 2 jars) or store-bought marinara or pasta sauce instead of making the tomato sauce recipe.
How to Make Meatballs
This step-by-step guide shows you the process of making the tomato sauce, broiling the meatballs, and simmering them in the sauce.
Step 1: Make the Tomato Sauce
Minced garlic and onion saute with the tomato paste to add a hint of sweetness and depth to the sauce.
Add high-quality crushed canned tomatoes to create a thick but pourable sauce consistency.
Ingredient Chemistry: I make the sauce and simmer it briefly for about 30 minutes while preparing the meatballs. Foods rich in glutamates, like onions, garlic, and tomatoes, boost the meatballs’ savory flavors.
Step 2: Preheat the Oven
Set the oven rack to the lower-middle position to prevent the meatballs from charring too quickly under the broiler. Line a large sheet pan with foil or parchment paper rated for use at high temperatures for easy clean-up. Grease with olive oil to prevent sticking.
Step 3: Make the Meatball Mixture
I’ve found just the proper ratio of meat to breadcrumbs for a fork-tender meatball. For every 1 pound beef, add ½ cup breadcrumbs and 1 large egg. This prevents a tough or spongy texture. Mix with parmesan cheese, finely chopped onion, salt, black pepper, Italian seasoning, and minced garlic for flavor.
Step 4: Shape the Meatballs
At our home, we like large meatballs to serve with spaghetti. Measure out about ⅓ cup of the ground beef. A cookie scoop works well for the job!
Shape it into balls; this size will yield about 15 portions. Place them on the greased baking sheet.
Pro Tip: Alternatively, you can make them smaller and cook them in the oven for a shorter time.
Step 5: Broil the Meatballs
Cook the meatballs under the broiler on one side for about 10 minutes, then flip to brown the bottoms.
Tips for Perfect Execution: Grandma Rose advises broiling them before simmering them in the sauce to prevent soggy meatballs. This process is integral in keeping the meat together during simmering and enhancing the surface flavor and texture.
Step 6: Simmer
Slowly simmering the meatballs in the sauce for over an hour allows the liquid to coax out the meat’s delicious browned flavors. The sauce concentrates over the long cooking period. Stir every 20 minutes for even cooking.
The braising process and the acids in the tomato helps to soften the tougher connective tissue in the beef so that each bite breaks down with little resistance.
Step 7: To Serve
I traditionally serve this dish with spaghetti, but any type of pasta works well. Toss the sauce and noodles, add a few hearty meatballs, and sprinkle with salty parmesan and sliced basil. Pair this with my mom’s special garlic bread recipe, and you have an Italian feast! Plus, the leftovers taste even better the next day!
Experimentation Encouraged: The tomato sauce needs to be thick to cling to the noodles. You can easily adjust the consistency at the end of cooking with a bit of water or beef stock.
Frequently Asked Questions
Mixing the ground meat with breadcrumbs and eggs to create a panade. The moisture from the eggs helps to make a starchy paste. Once you mix and cook, the liquids will absorb into the crumbs and activate the natural starches. If desired, the bread can be pre-soaked in some milk to accelerate the process. As they simmer in the sauce, the starches bind to the liquid and swell to lock in the juices. The result is a super tender meatball.
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.
Add the sauce and meatballs to a 6-quart slow cooker or crockpot. Cook for 3 hours on high or 6 hours on low.
Bake the meatballs at 375ºF (191ºC) for 20 to 25 minutes, flipping halfway through to brown both sides. If fully cooked to about 165°F (74°C), they can be served as is or added to the tomato sauce to simmer.
Cooked meatballs can be stored in the refrigerator for up to 5 days or frozen for 1 month. A batch of raw meatballs can be frozen for 1 month.
As a starter, serve a classic Caesar salad recipe or Caprese salad. Serve with focaccia bread to dip in the sauce. If you prefer a creamy sauce, check out my Swedish meatball recipe.
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If you tried this Meatball recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Best Meatball Recipe
Ingredients
Tomato Sauce
- ¼ cup olive oil
- ½ cup minced yellow onions
- 2 teaspoons minced garlic
- 6 ounces tomato paste
- 7 cups crushed canned tomatoes
- 2 teaspoons kosher salt
- ½ teaspoon black pepper
Meatballs
- 2 pounds ground beef, 80% to 85% lean
- 2 large eggs
- 1 cup plain breadcrumbs, or Italian-style
- ½ cup grated parmesan cheese
- ½ cup finely minced yellow onion
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasonings
- 1 teaspoon minced garlic
- ¼ cup sliced basil
Instructions
- Make the Tomato Sauce – In a large pot or Dutch oven, heat olive oil over medium-low heat. Once hot, add the onion and garlic, and sauté until the 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.
- Heat the Oven – Set the oven rack to the lower-middle position. Heat the oven to broil. Line a large baking sheet with foil and lightly grease it with olive oil. Set aside.
- Make the Meatball Mixture – In a large bowl, add the ground beef, eggs, breadcrumbs, parmesan cheese, minced onion, salt, black pepper, Italian seasoning, and minced garlic. Use your hands to mix thoroughly until combined.
- Shape the Meatballs – Measure out ⅓ cup of the ground beef mixture (3 ounces), about the size of an egg, then roll it into a ball. Evenly space them on the prepared baking sheet. This should yield 14 to 15 meatballs.
- Broil the Meatballs – Transfer the meatballs to the lower-middle position in the oven. Cook until the surface is browned, about 10 to 12 minutes. Flip the meatballs and cook for an additional 2 to 3 minutes to lightly brown the other side.
- Simmer – Transfer the meatballs to the tomato sauce. Cover the pot 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. The meatballs should be fork-tender when sliced.
- To Serve – If needed, adjust the consistency of the sauce with water, about 1 tablespoon at a time. Season to taste with salt and pepper. Serve meatballs topped with sauce, sliced basil, and Parmesan cheese if desired.
Recipe Video
Notes
- Ground Beef Selection: I recommend 80 to 85% lean for the most tender texture. Use 90% for a leaner option, but will have more chew.
- Canned Tomatoes: For the sweetest taste, use crushed San Marzano or Cento brand.
- Using Italian-style Breadcrumbs: Omit the dried Italian seasoning.
- Using Store-Bought Tomato Sauce: Use about 47 ounces (2 jars).
- Make it Gluten-Free: Use gluten-free breadcrumbs or almond flour.
- Baked Meatballs: Bake at 375ºF (191ºC) for 20 to 25 minutes, flipping halfway through to brown both sides. If fully cooked to 165°F (74°C), they can be served as is.
- Make it in the Slow Cooker: Add the cooked sauce and broiled meatballs to a 6-quart slow cooker. Cook on high for 3 hours or 6 hours on low setting.
- Storing: Cool and store in an airtight container for up to 5 days.
- Freezing: Store uncooked meatballs in a large freezer bag for up to 1 month and defrost before broiling. Freeze cooked meatballs and sauce for up to 1 month. Defrost and reheat on the stovetop until hot.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Recipe Resources
Cindy says
What a fantastic recipe! I didn’t know meatballs could be so easy and delicious. I’ve made them many times, with your sauce (yum!) and also with purchased marinara. I use ground bison.
Jessica Gavin says
Yay! I’ll have to try the ground bison as you suggested next time I make the meatball recipe.
Very Good Recipe says
The meatballs came out really good. I cook for 2 people and ended up with extra meatballs to freeze and I also used 1/2 of the recipe for a meatloaf for tomorrow. Thank you for posting.
Jessica Gavin says
That’s amazing that you used the meatball recipe to make meatloaf too! Genius!
Jennifer Hewitt says
Excellent. I chose to go with 80/20 and they came out so tender. You’d have thought I’d used veal. I added a bell pepper to the sauce because I just felt like I had to…but it absolutely wasn’t a necessity. Ive just never made such a simple sauce that in fact came out delicious.
Jessica Gavin says
Whoo-hoo! I’m so thrilled that you enjoyed the meatball recipe, Jennifer!
Will says
These were pretty good but they need more salt. Also do NOT use broil for 25 minutes, my pan will never be the same
Jessica Gavin says
I appreciate your feedback, Will! Feel free to adjust the salt level to your taste.
Naira V. says
Absolutely delicious! Thank you!
Jessica Gavin says
You’re welcome, Naira!
Peggy k says
These meatballs are seriously the best I’ve ever had. I do like a little more basil and a little more parmesan in them which I added the second time I made them, but other than that everything about these are phenomenal. So easy and quick to make. I make my own sauce so I didn’t try the sauce with it. I’m sorry. But these meatballs in my sauce work phenomenal. I served it to a family also that the husband had been in the hospital so I brought them food and they did nothing but rave about these meatballs.
Jessica Gavin says
I love that you make your own spaghetti sauce to serve with the Italian meatball recipe!
Billy says
Delicious and simple recipe! Would try again
Jessica Gavin says
Thank you so much, Billy!
Maria Perillo says
Thank you for sharing this authentic Italian Meatball recipe! My meatballs have always been inconsistent. I have never been able to add a pinch of this and that like my mom and grandma. But you found the ideal measurements. My husband, daughter and I are grateful for the time you took to perfect this recipe! 5 Star PLUS!
Jessica Gavin says
Thank you so much for your wonderful feedback! I’m so happy that you found my meatball recipe to be just like you like it.
David Sokol says
I know it’s a great recipe because I am having “cook’s tastes”. My question is, since I made a double batch, it doesn’t quite fit. Is it ok to pile the balls up in the sauce or use two or more pots so they have more space to swim?
Jessica Gavin says
I’ve piled the meatballs before in a slow cooker, but you still want to make sure there is enough sauce to cover them at least halfway. I would do two pots to cook the meatballs if possible.
Patty says
This one went in the coveted recipe box! Authentic and delicious!
Jessica Gavin says
Whoo hoo! That’s what I like to hear!
Jessica Gavin says
That makes me so happy to hear that my meatball recipe is going into your special recipe box, Patty!
JillO says
Absolutely delicious. I shared it with 4 other families and it was a huge hit all around! I’d never made meatballs before but this is now in my regular rotation!
Jessica Gavin says
Great job! I’m thrilled to hear that your first experience making meatballs was a success!
Emily Cahanes says
These are AMAZING!! I have made it with ground beef and ground chicken and it works for both! Highly recommend and so easy
Jessica Gavin says
Thrilled to hear that the meatball recipe worked with with ground beef and ground chicken!
mindy says
i have to cater to multiple allergies in my family (egg, dairy, gluten), so i made these eggless, no cheese, no breadcrumb (otherwise the meatballs come out dry without the egg and cheese?) – and used nutritional yeast to add the cheese flavour. It’s the number one dish on the family menu and the picky kids eat shockingly enormous amounts of this! thank you !
Jessica Gavin says
Wow, you are an incredible cool! I’m so happy that you were able to adjust the meatball recipe to meet the dietary needs or your family, and they are enjoying it too. Great job, Mindy!!
Ashley Sabath says
My boyfriend insists that the only way to brown meatballs is on the stove (which is my typical method), if I brown them on the stove will it negatively impact your recipe?
Jessica Gavin says
You can absolutely brown the meatballs on the stove! You’ll just have to work in batches because it makes a lot. Just make sure there are no raw spots on the surface before adding them to the sauce.
Debbie says
I have been making meatballs for years but never had a recipe to share as I learned without using measurements. I decided to give yours a try to see how close I was. I am happy to report our meatballs and sauce taste very similar. I like adding oregano to the sauce in addition to the basil, and a touch of sugar. I used to add dried chopped onion to the meatballs, but am a convert! I have shared your recipe with several friends and family members. Thank you!
Jessica Gavin says
Whoo-hoo! Thrilled to hear that you enjoyed my meatball recipe, Debbie!
Katie Yochheim says
This recipe changed my life. It was a hit with my whole family of 5! (4 of which are used to an Italian Grandma’s cooking, so I had some serious competition.) I cooked the meatballs in the oven for 20 mins (10 each side), used 1 lb. 85/15 ground beef and 1 lb. Johnsonville mild italian sausage, RAO spaghetti noodles, and RAO pasta sauce (1 container of their spicy marinara and 1 container of regular marinara). After the meatballs were done in the oven, I put them in the sauce combination to simmer for 20 more minutes. The recipe says this makes like 15 meatballs, but I made smaller ones and it made like 32 of them. I will be making this recipe again. Even my picky eaters loved it!!
Jessica Gavin says
Thanks for sharing your recipe feedback! I’m so happy that you are enjoying the recipe. I love the addition of the sausage and spicy marinara sauce!
Carole Dubreuil says
These (both) were sooo good, they will be my go recipe from now on! The only change I made was to use saltines, as I had no bread crumbs, and didn’t want to go out in the rain. I also added a little more garlic, because you can never have too much garlic, lol. Thank you for sharing, I have been looking for years for the perfect sauce and meatballs recipe, and finally found it!
Jessica Gavin says
Yay! I’m so thrilled to hear that this is now your go-to Italian meatball recipe. I love that you improvised and used saltines, genious!
KJ says
This is a fantastic recipe, both the meatballs and the sauce. I made this for my husband and I expecting to freeze a bunch of leftovers. Instead, we ate this 4 (yes, four!) nights in a row! I followed the recipe exactly, resisting the urge to add more garlic and it was just wonderful. The fresh basil on top brought pops of extra deliciousness. Wouldn’t change a thing the many next times I make this lovely dish. Thank you very much, Jessica.
Jessica Gavin says
WOW! Four days of meatballs makes for a delicious week. Thanks for making the recipe!
Holly says
Help.
I don’t know what to do now. I’m at a friend’s house and I’m about to put meatballs in the oven. And they have a boiler that has high and low. So which 1 AM I supposed to use, Hon? I should have probably checked that out before I did the planning of this meal. Hopefully you get back to me before it’s too late but I don’t know. I’m gonna guess I’m gonna try it on low. Worst case. It’ll just cook longer. Maybe thank you for. Listening to my rant l o l
Jessica Gavin says
Hi Holly- I usually broil on high, but not matter what setting, keep an eye on the browning to check when to stop cooking in the oven.
Dacey says
I made this this week and it was amazing. My husband kept telling me how delicious it was. It sounds like a lot of effort to make homemade meatballs, but it wasn’t very difficult or time-consuming. It was all worth the extra prep for that flavor. Also don’t skip the basil. That was my favorite part of the meatballs.
Jessica Gavin says
Thank you so much for your feedback, Dacey! I’m so happy that your family enjoyed the dish and found the Italian meatball recipe easy to prepare.
Kari says
These meatballs are extraordinary! Absolutely delicious!! I made them and baked them as directed, and they came out great. These taste so good, I did not even use the sauce!
Jessica Gavin says
Whoo-hoo! I’m so happy that you enjoyed the meatball recipe, Kari!
Irene Mason says
Soooo good…and easy!
Thanks Jessica!
Jessica Gavin says
Thanks, Irene!
Joe Bordeau says
Ground Pork and veal !!!!!! Add can’t believe 4 stars with out pork and veal
Rachel says
As someone who throws up when I eat Pork, I don’t mind it one bit!
Martha says
Made this yesterday and followed it exactly and it turned out fabulous! The sauce is so easy and so good that I could only eat it on pasta by itself! Thanks for sharing
Jessica Gavin says
Yay! I’m so happy that you enjoyed the Italian meatball recipe, Martha!
Martha says
It was finished off with my hubby making a meatball sub!
Vicky says
I made these for the first time tonight. I haven’t put them in the sauce yet but I’ve tasted them and they are excellent! I’ve been looking for a good recipe so thank you! I think next time I’m going to stuff them with smoked mozzarella. This would be a good meatloaf recipe as well!
Jessica Gavin says
I love the idea of stuffing the meatballs with mozzarella!
Michelle Walker says
Made as directed with a 3/4 oz scoop to make them a bit smaller. Broiled 7 min on one side and 3 min on the other. Made 40. Perfect!
Jessica Gavin says
Thanks for sharing your experience making the meatball smaller and how you broiled them.
Richmond Girl says
These are outstanding meatballs. The best I have ever made. I have been cooking 60+ years. Thank you so much for the recipe.
Jessica Gavin says
Wow! I’m so honored that you enjoyed the meatball recipe!
Neesey says
Absolutely the BEST recipe I’ve tried.
Jessica Gavin says
YAY! Thank you for trying the meatball recipe, Neesey!
COLLEEN E CURATO says
This has been my go-to meatball recipe for years now!! 🤗🌹
My family absolutely loves these meatballs!! I opt to use fresh bread soaked in some milk as opposed to bread crumbs but that’s just our preference.. overall it’s a wonderfully delicious meatball recipe Thank you so much for sharing!! My family thanks you lol And I love making the marinara sauce how you do it.. So super easy and sooo good!!
Jessica Gavin says
I really appreciate your feedback and support over the years, Colleen! I love that you are making the panade to add to the meatballs. Happy cooking!
Layan says
My husband and I love this meatball recipe!! I made some adjustments (added some jalapeño to the meatballs and used only one egg) and made our own sauce, but it’s a hit every time!
Follow @NewlyFedThoughts for more reviews!
Jessica Gavin says
I love that you added a spicy kick to the meatball recipe!
William says
The meatballs came out a bit well done. But other than that,they were SCRUMPTIOUS!
Jessica Gavin says
You got this for next time, William! Thanks!
Patty says
I have tried so many meatball recipes and this one is the absolute best I’ve ever tasted. I’m done searching!
Jessica Gavin says
Whoo-hoo! I love to hear that!
Kari says
I agree.. I am done searching also!
Jessica Gavin says
Awww, I LOVE IT!
Tina Bowen says
This is the first meatballs recipe that I tried and now it’s the one I will use, my family loved them and I have to make them on a regular basis when they come to visit, they are extremely tasty and easy to make, thank you for sharing with us 😊
Jessica Gavin says
You’re so welcome, Tina! Thanks for making the recipe!
Meg says
Can I use panko crumbs instead ?
If not , how much panko crumbs should I use?
Many thanks
I can’t wait to make it
Jessica Gavin says
Yes, you can use panko breadcrumbs at the same amount in the recipe.
Rochelle Moser says
I’ve made this with ground beef as well as a 50/50 mix of beef/pork sausage. Both were delicious!
Jessica Gavin says
Sounds like a delicious mix! I’ll have to try it next time I make the meatballs.
Maceo Mahaffey says
Very easy
Delicious
Jessica Gavin says
Thanks for your feedback, Maceo!
Jay says
Ohh my. Great receipe. I air fried my meatballs 380 degrees for 13 mins. Simultaneously, cooking sauce and placed that (extra garlic added). Ultimately, placed everything in crockpot on warm and went to work. Ty
Jessica Gavin says
Thanks for sharing your experience making the meatball recipe in the air fryer! It will be very helpful for others!
Reb says
Broil or high or low??
Jessica Gavin says
I broil the meatballs on high, but closely monitor the color change.
Erin Kelly says
This recipe sounds great and I want to make them this weekend but I was planning on making homemade vodka sauce. Do you think this recipe would still be good using vodka sauce instead of red?
Jessica Gavin says
Yes! This meatball recipe would be fantastic with vodka sauce.
Jillian says
Amazing meatballs, were loved by the whole family. I totally blanked and forgot to add in the Parmesan but they still tasted amazing! This recipe is a keeper for sure! So easy!
Jessica Gavin says
I’m so happy to hear that the whole family enjoyed the meatball recipe, Jillian!
Bev says
OMG the best ever meatballs!
Jessica Gavin says
Thanks for making the meatball recipe, Bev!
Matthew A Amadeo says
This meatball recipe is fantastic! Easy to follow and to make. But what’s even better they taste amazing. I will say still add a 1/2 teaspoon with the Italian bread crumbs though. I have also used ground turkey and it still come out great. A must have recipe!!
Jessica Gavin says
Thank you for your awesome feedback, Matthew! I so happy that you are enjoying the meatball recipe and making different variations.
Kristin says
How long should I let simmer if making 1/2 of a recipe?
Jessica Gavin says
I would still simmer the meatballs for about 30 minutes, even when halving the recipe.
Rita says
I followed this recipe exactly as written (except for the basil as I didn’t have any), and the family devoured it (kids 8,8, and 11)! I made my meatballs a little smaller to have 20 meatballs and the kids still thought they were hugeeeeee. I made a salad to go with it and everyone left happy and full! It’s a keeper!
Jessica Gavin says
Yay! So happy to hear that the entire family enjoyed the meatball recipe!
Ashley Randazzio says
Is the nutrition per meatball? Trying this today!
Jessica Gavin says
Yes, the serving size is one large meatball with the sauce. I can’t wait to hear what you think!
Papi says
Made with pork beef 85-15 meatballs. Came out amazing!
Jessica Gavin says
Sounds like a delicious combo!
Colleen says
I have been making meatballs and tomato sauce for my Italian husband for more than 40yrs. It is always good, but inconsistent This is my new go-to recipe! The meatballs are perfect. I don’t add garlic and onion as my family prefers “smooth” meatballs, so I just add a little onion and garlic powders to the mix. This sauce is excellent. If I happen to make it to an Italian food store, I’ll pick up Alta Cucina whole tomatoes or otherwise I use Cento San Marzano whole tomatoes. Either case, I use a blender to liquify. I rarely use tomato paste as I think the tomatoes taste fresher without, personal preference.
Jessica Gavin says
Thank you for making the meatball recipe, I’m so thrilled that you had success! Thanks for sharing your recommendations!
Karen says
Jessica:
My maternal grandfather was from Sicily & my maternal grandmother was from Naples. Where is grandma Rose or her parents from?
Karen
Karen Gammariello says
Jessica:
I see you used 2 lbs ground beef in your recipe. Am I correct in assuming I won’t have to double the other ingredients if I use 1 lb of ground beef & 1 lb of ground pork?
If I use Italian style bread crumbs, should I still use onion, salt, pepper, Italian seasoning, garlic & basil?
Thanks.
Karen
Jessica Gavin says
Hi Karen- You do not have to double the other ingredients if you are replacing 1 pound of the ground beef for ground pork. If you use Italian style bread crumbs still add the onions, salt, pepper, garlic, and basil.
Karen says
If I use 1 lb of beef & 1 lb of pork for your meatball recipe should I double the other ingredients–eggs, bread crumbs, cheese, onion, salt, pepper, Italian seasoning & garlic?
Gina says
I made just the meatball portion of this recipe for my homemade spaghetti sauce. Everyone said they were so flavorful and good. I had my sauce cooking a couple hours, I fried the meatballs before adding them to the sauce and simmered for another 1.5 hours and the meatballs held together great. Thanks for the recipe.
gina
Jessica Gavin says
Thrilled to hear that you enjoyed the meatball recipe with your homemade sauce!
Sally says
I made this recipe a few nights ago, and it’s definitely a hit! Meatballs were tender and tasty. I had some left over sauce, so I’ve saved that for future spaghetti dinner.
Jessica Gavin says
Thanks for making the meatball recipe, Sally! So happy to hear that you enjoyed it!
Tracy says
Amazing and yet so simple!
Jessica Gavin says
Thank you so much Tracy!
Christopher Fagan says
Hello! I’m excited to try these today! Just to clarify, would I broil these on low or high? My oven has those settings so just wanted to make sure I did it right. Thanks in advance!
Jessica Gavin says
I broil on high, but keep a close eye on color change!
Oslo says
Fantastic!! This recipe is a huge hit with my family. We love using 1 lb beef and 1 lb sausage, I then reduce the salt to 1 & 3/4 tsp. It’s perfection ❤️
Jessica Gavin says
I love that you added beef and sausage to the meatball recipe! So happy to hear that your family enjoys the dish!
Rita Radford says
Absolutely delicious. I used jar sauce but everything else was as written. The meatballs are so tender and delicious, perfectly seasoned. Thank you!
Jessica Gavin says
You’re welcome, Rita!
Fatemah says
I made this recipe last night and it was a hit!! It was easy to make and I kept getting compliments. My spouse enjoys going to a certain restaurant for their meatballs but she said this is just as good or better. I added some chili flakes in my recipe. Thank you for sharing.
Jessica Gavin says
I love that you made the meatball recipe spicy!
Tara E Megee says
Family asks for these meatballs all of the time!!
Jessica Gavin says
I love hearing that!
LJ says
This girl (Jessica, not me) can cook! I love that you share the science behind everything. I am new to your website & am praying it never goes away…! These meatballs were delicious. I did cut back on the salt because I am scared of overdoing it (long story that has nothing to do with your recipes), but other than that, followed the directions/ingredients to a tee, & it worked out flawlessly. Thank you for sharing your recipes & knowledge. People like me depend on people like you!!
Jessica Gavin says
I’m so happy to help you in your kitchen adventures LJ!
Celianna says
Yummy!!! Made these for a work party and needless to say they were demolished!!
Jessica Gavin says
So great to hear that your co-workers enjoyed the Italian meatball recipe!
Barbara DeMuzio says
Made your meatballs for friends party they were a big hit!
Jessica Gavin says
Thank you so much, Barbara!
Eric says
I made this recipe last night and it was an excellent meal. Very good consistency and amazing flavor
Jessica Gavin says
Thank you for your feedback, Eric! Thrilled to hear that you enjoyed the Italian meatball recipe.
Stephen Martin says
Awesome, easy recipe. You really get the true meat flavor from the
meatballs. Makes 15 large meatballs, had 3 with a little pasta very satisfying!!! Might try freezing some with some sauce…
Jessica Gavin says
Glad to hear that you enjoyed the meatball recipe! They are great for freezing.
Jaenada says
Recipe was delicious! I did add garlic & onion powder, but a big hit in my house.
Jessica Gavin says
Yay! So happy to hear that you enjoyed the Italian meatball recipe!
Elizabeth says
I’ve made this recipe for years now, it’s the best I’ve come across. SO good!
Jessica Gavin says
Thank you so much Elizabeth for making the meatball recipe over the years!
Sean Maxwell says
Hello, are you using dehydrated minced garlic or fresh?
Jessica Gavin says
I use fresh garlic but you can use dehydrated instead.
Brian says
The sauce has incredible flavor and great mouth!!! We downsized the meat ball to a 1/4 cup and still felt too big, we had a mixture of 50% beef and pork.
Regardless the overall flavor was excellent. My wife always wants to make the recipe first time as prescribed. However, next time, we would cut the salt (at minimum) in half as we do not like over salted food. Regardless an excellent meal and will do again!!
Jessica Gavin says
Thank you for your feedback, Brian!
Amanda says
I’ve tried making lots of meatball recipes and this one by far is the best. I use my own homemade spaghetti sauce that I made during the summer with my organic farm share vegetables plus I added some roasted red pepper pieces to the meatballs and man is delicious. Thank you so much for sharing this recipe.
Jessica Gavin says
Wow, I love that you have your own organic farm and use those ingredients for the meatball recipe! I’ll have to try add red bell peppers to the meatballs.
cynthia cordero says
Hi, I want to use just half of the batch. Can they all be broiled at once, then only simmer half and let the other half cool to store in the freezer for next time?
Jessica Gavin says
Yes! You can broil all of the meatballs and simmer half.I would definitely cool the meatballs before freezing.
Britanee Foster says
Are you broiling on Hi or Lo?
Jessica Gavin says
I broil on high. Make sure to keep a close eye on the browning!
MikeT says
Have made the meatballs 3 times and get rave reviews every time. Followed the recipe…didn’t change a thing…awesome! Leftovers are great for meatball subs too.
One of these days, I’ll try making the sauce.
Jessica Gavin says
Thanks Mike! Meatball subs are always a good idea!
Rachele says
I am trying this recipe and would like to know if I have 2.43lbs of meat do I up the eggs and breadcrumbs? I could just use the 2lbs but than I have little left over so want to just use it all.
Jessica Gavin says
You can add 2 1/2 eggs, and 1 1/4 cups of breadcrumbs. If you don’t add the additional eggs and breadcrumbs, the meatballs will be slightly less soft.
Stacey Jordan says
I made the recipe for the first time tonight and used a lb of sausage and a lb of hamburger and just doubled up on the breadcrumbs and eggs. Turned out a winner!!
Jessica Gavin says
I love the beef and sausage combo for the meatball recipe!
Fancy Pans says
I recommend *lightly* coating the meatballs with flour (should still be able to see the meat) and browning them before starting the sauce. Remove the meatballs from the pan, deglaze with some butter, then start your sauce in that. Adds so much flavor and depth to the sauce. If you’re feeling really fancy, add a splash of your favorite cooking wine/vinegar to the pan while the onions are sautéing.
Jessica Gavin says
I definitely like where you are going with this method! I’ll have to try it next time I make the meatball recipe.
Molly says
Hi – what is “lower middle position” in the oven?
Jessica Gavin says
It’s the bottom third of the oven, typically not the very bottom rack but the one just above it.
Kash says
Hello, wanting try this recipe for some friend who have an allergy to egg. What would you suggest for as a substitute.
Jessica Gavin says
Sure! There are a couple of options. You can make a flax egg, mixing 1 tablespoon of flaxseeds with 2 tablespoons of water, let it sit for 10 minutes to thicken. Add 1/4 cup of ricotta or grated parmesan cheese, or add 1/4 cup of mashed potatoes. You can add more panade, mixing 1/4 cup of breadcrumbs or bread and soak with 1/4 cup of milk to make a paste. Let me know what you egg up trying!
Angelica says
Hello! I loooooove this recipe. It is the first time that I have made homemade meatballs and the house smells like heaven! My daughter even said why haven’t I ever made something for dinner that is so delicious. It definitely is a keeper! I added a tiny bit of beef boullion to enhance the beef flavor. Thank you so much!
Jessica Gavin says
Whoo-hoo! Great job making meatballs for the first time, and hopefully it won’t be your last! I love that you added beef boullion to bump up the meaty taste.
Marina Morris says
Dear Jessica, thank you so much for this recipe!!!
This is a solid recipe, it’s spot on! Before I found it, I just kind of eyeballed the proportions of meat to breadcrumbs in my meatballs, but today I followed your recipe very closely and the proportions are perfect. 2 large cans of crushed tomatoes made the perfect amount of sauce.
I did add some red chili flakes to the sauce because I love them, and I added a little milk to the meat mixture because I always do – I feel that it makes meatballs extra tender.
Thank you so much for posting this delicious recipe!!! 😍😍😱😱
Jessica Gavin says
You’re so welcome, Marina! Such a great idea to add milk to the meatballs and chili flakes for heat!
Jennifer L. says
Wow! I must say that we loved your meatballs so much that I made 10 lbs and plan on freeze drying them. As soon as this cycle is complete they are going in to make sure we have them every time we crave them.
Well done Chef. Well done!
Jessica Gavin says
Thank you, Jennifer! I love that you’ll always have meatballs when your craving them!
Butch says
Hi Jessica,
New cook here,…….-first I will tell you I have had a lot of great feedback (no pun intended) about your meatballs, I have stuck to your recipe, but i want your advice on something, I would love to use a lot of FRESH parsley to get a more aromatic flavor, any idea on incorporating into recipe? would too much parsley make them fall apart? should I delete the italian seasonings? Your suggestion?
Jessica Gavin says
Welcome! I think you could add about 1-2 tablespoons of freshly chopped parsley to the meatballs without them falling apart. Start with 1 tablespoon and increase if desired. I would leave the italian seasoning in the meatball mixture. Let me know how it turns out!
Jen says
I make my meatballs pretty much the same way except I add garlic powder and onion powder as well. Instead of baking them or broiling them I fry them first. After they’re fried I put them in the freezer for an hour or two so that they don’t break apart when I put them in the sauce. I use my Crock-Pot on high for 3 hours and they are amazing.
Jessica Gavin says
Thank you for sharing your meatball preparation tips, Jen! I love making the meatballs in the slow cooker too.
Mary says
I like alot of cheese and would love to incorporate ricotta cheese would this be advisable and when would I add ?
Jessica Gavin says
You can add 1/4 to 1/2 cup of ricotta cheese to the meatball mixture. If it doesn’t feel like they are holding together when you shape them, gradually add a little more breadcrumbs. Let me know how it goes!
PKCK says
Delicious! Made with my granddaughter.
Jessica Gavin says
Thanks for making the meatball recipe!
Jennie Williams says
I just want you to know, I have made meatballs many times, and this was one of the best I have made yet! My daughters loved it!
Jessica Gavin says
I’m so happy that your family is enjoying the meatball recipe!
Mike S says
Devoured by my boys! A big hit. I’m a single dad and time is tight. Recipe is easy to follow without unnecessary fuss. I “cheat” with jar sauce, but am so thankful for this delicious meatball recipe. Will be a staple in our home.
I will be making a lot of these meatballs with sauce and freezing some for convenience. But, you recommend only one month in the freezer? That seems like a short amount of time to me, but … I’m kinda new to this kitchen stuff.
Jessica Gavin says
Whoo-hoo! Great to hear that your boys enjoyed the meatball recipe. One month freezing will give you the best tasting quality. I think if the meatballs are in the sauce, you can freeze for 2 months.
Sandra says
I used a canned sauce and this still turned out amazing. By broiling the meatballs then finishing in the sauce gives great texture and flavor. I’ve tried many different recipes and this is by far my favorite!
Jessica Gavin says
Great to hear that you enjoyed my meatball recipe!
Mark A Wyman says
I have tried dozens of different recipes searching for a meatball recipe that would become my go to recipe. The search is over, this is it. Thanks for sharing.
Jessica Gavin says
YES! Whoo-hoo! I’m so happy to hear that your quest for your go-to meatball recipe is over. I’m so happy that you enjoyed it!
Jessica says
I made this for dinner last night and it was amazing! I already had some homemade tomato sauce made, so I used that, but it was a very similar recipe to this one. I cut the meatball recipe in half since we didn’t need a large quantity and everything worked out perfect! They were so tender and flavorful. My only change was making the meatballs a little smaller since we were using them for meatball subs. This was my first time making meatballs from scratch and will definitely be my go to recipe!
Jessica Gavin says
Whoo-hoo! Great job making the meatball recipe and modifying the portions as needed.
Ellen says
I don’t get it. Has an off taste
Tracy S says
I hope these turn out good! I read the ingredients and it said plain breadcrumbs or Italian style… and then there was 1 tsp of Italian seasonings. I made it using the Italian style breadcrumbs along with the Italian seasoning…only to read the notes at the bottom saying to omit that seasoning if using Italian style meatballs. I wish that was mentioned in the ingredients. Hope it’s not too overpowering
Jim Brown says
I’m just learning to cook at75 and I made this recipe, family and friends loved it, thank you!
Jessica Gavin says
Great job with making the meatball recipe, Jim! Thrilled to hear that family enjoyed your home cooking.
Wendy D Vogt says
I made the meatballs and I have to say they were some of the best meatballs I ever made.
Jessica Gavin says
Thrilled to hear that you enjoyed the meatball recipe, Wendy!
Jackie says
A delicious recipe! I’ve made it several times and it is always a hit!
Jessica Gavin says
Thanks, Jackie!
Debbie says
Why do you tell one egg in your recipe for the meatballs but show two in the picture?
Jessica Gavin says
Hi Debbie! The recipe calls for two large eggs.
Gail says
Made this recipe as written. Everything was perfect and delicious!
Jessica Gavin says
Yay! So happy that you enjoyed the meatball recipe.
Lisa says
These are soooo amazing! I made them exactly as the recipe states and they were delicious. I’m going to try chicken to lighten it up a little, would the cooking time be the same? Last thing I want to do is over cook them and dry them out.
Jessica Gavin says
Thanks for making the recipe! Yes, you can use ground chicken. I like to add 1 to 2 tablespoons of olive oil to add some more fat to the meatball mixture so that it doesn’t taste dried out. I would monitor the browning in the oven, removing them sooner if needed. I would keep the cook time the same when simmering in the sauce. Let me know how it goes!
Brenda says
My family loved these esp me!! I think next time I just need to chop onion smaller and put a little less in. My son wasn’t a fan of seeing the onion in the meatball 😂
Jessica Gavin says
You can definitely adjust the size of the onions. Grating works well too! So happy that you enjoyed the meatball recipe!
Leslie says
This was very easy to make and quite tasty. I made two minor adjustments to the meatballs – swapping out 1 lb of ground beef for 1 lb of ground pork (for a 50-50 mix) and using dried minced onion instead of fresh (at an appropriate substitution rate), simply to use the rest of a bag up. They turned out perfectly.
Next time I will cut way back on the tomato paste in the marinara sauce, though. I used a 5.5 oz can (less than what was called for) and the sauce was so thick I could stand a spatula in it. Forget adding a tablespoon of water – I added a full cup and it barely made a difference. Next time I will start with a tablespoon of tomato paste and add more if needed.
Otherwise this is a delicious dish that’s very easy to make!
Jessica Gavin says
Thank you for your feedback Leslie! Great job adjusting the consistency of the sauce. I can thicken over time, so it’s great to add more liquid to thin out the consistency. Adjusting the tomato paste works too!
Tom Palazzi says
Great meatballs,My Great grandmother & Grandmother,Father & Aunt all Italian American made homemade meatballs and sauce. All sauce & all meatballs are different but theirs were all great as well as yours!! I made sauce but your meatballs are 5 star
Jessica Gavin says
Wow, what an incredible compliment! Thank you so much for making my meatball recipe.
Maya says
This recipe is over the top amazing! I had my doubts about baking the meatballs but they turned out so tasty and juicy! Highly recommend. It will blow your mind. Absolutely delicious!
Jessica Gavin says
Thank you so much, Maya!
Kevin says
July 9 2024. What is up with these recipe sites? Where is the exact ingredient list to make meatballs? Pound of ground meat, 0.5 c of bread crumbs, 3 or 4 eggs. What about the rest? Geesh
Jessica Gavin says
Hi Kevin- You can find the full ingredients list and directions in the recipe card at the end of the article.
Jeanie says
Great recipe, big hit! Thank you Jessica, very moist, tender, flavorful meatballs. Left overs day after I put them in a deep dish in the oven at 325 for 40 mins, the flavor was even better. I did not have fresh basil but dried seem to do the trick. Also added a hint of hot sauce because my kids love spicy. Definitely a keeper.
Jessica Gavin says
I like that you made the meatballs spicy!
Justin says
I’ve seen some different approaches to this, where instead of cooking the meatballs in the oven, they cook them in a frying pan with olive oil, before adding them to the sauce. What kind of differences do you get between each approach, and is one better than the other?
Jessica Gavin says
I find that I can broil a large batch of meatballs with more even surface browning than on the stove. But you can absolutely brown the meatballs in a pan with some olive oil.
Justin says
I’m going to try it your way next time. They smell and taste amazing, but cooking them in oil they seem to be falling apart really easily when I turn them over.
Shaye says
This usually has to do with forming them. I find squeezing them in each hand a few times before rolling does the trick!
Sandra Rumfeldt says
Your recipies are always supurb. Very helpful. Thanks.
Sandra Rumfeldt
Jessica Gavin says
You’re welcome, Sandra! Thanks for trying my meatball recipe.
Barbara Roti says
Hello Jessica, I do not eat beef and am curious what tweaks I could make if I use ground chicken (my preferred meat) or turkey, or pork? How could I simulate your great tastings meatballs with another meat? I love your website, recipes and your fantastic experience and testing to perfect. Barbara R.
Jessica Gavin says
You can absolutely use ground chicken, turkey or pork instead of ground beef. Select a ground meat that has more fat (92% lean if possible). If using a 95-96% ground chicken or turkey, I would add 1 tablespoon of olive oil for extra fat so that the meat does not taste dry. Let me know how it goes!
Jeffrey Blaze says
Best meatball and sauce I made to date. I used half ground chuck half itaian sausage.
Jessica Gavin says
Thank you, Jeffrey! I love the beef and sausage combination for the meatballs.
William Wagner says
Have been using this recipe for a few years now, my 4 year old granddaughter
Jessica Gavin says
Whoo-hoo! Thrilled to hear that you have been enjoying my Italian meatball recipe over the years.
Bob says
I used 1/2 ground beef and 1/2 Italian sausage.
and added a bunch of parsley (cause grandma always did)
used a #16 scoop and got 18 meatballs.
Mary says
you go Bob! Im Italian and thats the way we do it downtown 😉
Pamela Black says
This is indeed the best Meatball and Sauce recipe ever. Wow! Thanks for sharing. The only thing we changed is we did 1 lb. of the 85% ground beef and 1 lb. of spicy Italian sausage.
Jessica Gavin says
Thank you, Pamela! I love that you added sausage to the meatball recipe.
Susan F. says
Great recipe! We had plenty of meatballs for hot meatball sandwiches in a few days. This recipe was a huge win, thank you for posting it!
Jessica Gavin says
You’re welcome, Susan! We love having leftover meatballs too for subs the next day. Happy cooking!
Juanita says
I made these meatballs for a grands sleep over and they were a big hit. I think broiling before adding to simmer in the sauce was better than browsing in a pan and I’ll definitely do this again.
They really are the best meat balls!
Jessica Gavin says
Whoo-hoo! Thank you Juanita! Broiling definitely is easy to do than browning on the stovetop.
Paloma says
We made this for dinner tonight, and it was a hit. Everyone loved it, including the kids. This is a must try recipe!
Jessica Gavin says
When the whole family loves the meal, it’s a win-win! Thank you for making the meatballs, Paloma!
Adam says
Everytime I make these, they say “fry me!”. I see why! These are awesome fried, boiled, and baked. To fry, simply skip the broiling part and use a 1-2 oz disher. Fry for 5-7 minutes. It’s a messy process but worthit.
Jessica Gavin says
I’ll have to try frying the meatballs next time!
Krista says
I have made these meatballs several times and they are delicious! We are a gluten free household, so instead of breadcrumbs I add in about 1/2 cup of almond meal. Everyone loves them. Thanks for sharing Grandma’s recipe!
Jessica Gavin says
You’re welcome! I love that you used almond meal as a gluten-free substitute for the breadcrumbs.
Carol says
Until now, I have never been successful in cooking a really good tomato sauce. This sauce is simple but soooo good!
And I really enjoy the descriptions of the ingredients – why the act the way they do. Very helpful for home cooks! Thank you!
Jessica Gavin says
Whoo-hoo! So happy that you found success with the meatball recipe, Carol!
Keith R. says
I made this batch for meatball sandwiches this weekend. It turned out fantastic! Can’t wait to see how they taste as the weekend progresses!
Jessica Gavin says
Whoo hoo! We love meatballs as sandwiches as well. Thrilled to hear that you enjoyed the recipe!
Abigail says
My 3 year old daughter loved it!
For my oven the broil was too hot, next time I will put in on low broil.
Absolutely delicious
Jessica Gavin says
Great to hear that your daughter loved the meatballs! Yes, adjust the broiler as needed for you oven.
Cheryl Littlefield says
These were the best meatballs and sauce recipe I have found. The only difference I made is I added fresh parsley to the meatballs a good handful chopped. I cooked hot Italian sausage in a cast iron pan and added the juices from the sausage to the paste, garlic and onions until dark. YUMMY thank you for this recipe! It’s a keeper.
Jessica Gavin says
Thank you so much, Cheryl! Wow, I bet the drippings from the sausage added so much flavor to the sauce!
Jessica Gavin says
Thank you so much!
Ken says
I have tried at least 50 different recipes at home. And this is in the top two. My family really loves the recipe
Jessica Gavin says
Wow, that means a lot to me Ken! I’m so happy that your family is enjoying the meatball recipe.
Kathy says
Excellent tried and true meatballs! This is nearly a spot-on match to how I make my meatballs, plain bread crumbs, etc. my herbs are basil and parsley. But I also had a very small splash of milk. I come from old school Italian immigrants and they always fried the meatballs. I’m going to try broiling next time, as my mother and grandmother roll over in their graves!
Jessica Gavin says
Thank you for your feedback, Kathy! I’m so happy that you enjoy the meatball recipe. It’s a family favorite and staple. I’m going to have to try frying the meatballs, sounds delicious! Let me know what you think about the broiling method.
S F says
This is the ultimately perfect tomato sauce recipe. I have made it using all beef and also half pork half beef with excellent results. San Marzano tomatoes are a must! I used canned whole tomatoes and just squeezed them by hand into the sauce. 10/10 recommend, will make this recipe again and again and again.
Jessica Gavin says
Thank you so much! I’m a big fan of san marzano tomatoes, and the freshly crushed method definitely adds so much flavor!
Dena says
Thank you Jessica. Your meatball & sauce recipe was amazing!! I would like to make them again for my lasagna. I make mini meatballs, about 3/4” and use 75-80 throughout the layers. Can you recommend time in the broiler? I usually make them ahead and freeze them. Will it be OK if I don’t put them in sauce? Or would it be best to put them in sauce and then fish them out?
PS you are meatloaf recipe was fantastic!! Best ever!!!
Jessica Gavin says
Hi Dena- Oh my, a mini meatball lasagna sounds amazing! I would broil until the surface is golden brown, about 2 to 4 minutes, then flip over and cook the other side. It’s important to look for color change versus time. If you cut the meatball open and it’s fully cooked, then go ahead and layer them into the lasagna. Let me know how it goes! So happy that you enjoyed the meatloaf too.
Jan N says
I made this tonight and received rave reviews from my husband….who ALWAYS makes the meatballs in our home! I added about 1/4 cup of red wine to the sauce as well as a few torn leaves of fresh basil. To the meatballs, I added a handful of chopped fresh parsley. I think I am now the queen of spaghetti and meatballs now! Both the sauce and the meatballs were terrific.
Jessica Gavin says
You are the meatball queen! I love the addition of the red wine and basil.
Jennifer Fraser says
Yes ! Used an ice cream scoop for smaller meatballs and froze them in the sauce as there is only me to feed. The meatballs must be really good because they all disappeared ,hahaha . Another batch to be made for sure . This will be a staple in my freezer. Thank you for sharing ❣️
Jessica Gavin says
I love how you meal prepped the meatballs!
Elizabeth Meyers says
Absolutely delicious! Easy to make. The recipe is easy to follow.
Jessica Gavin says
Thank you so much!
Joely says
These were absolutely delicious! Really did melt in the mouth. Only changes I made were 1 – made the meatballs smaller, using 1/8 cup per meatball. They only needed to simmer for around an hour. 2 – included fresh parsley within the meatballs.
My mum loved them too! Will make again for sure.
Jessica Gavin says
Great job!
Terry Maurer says
These meatballs were perfect. To broil and meld flavors is key to this recipe. San Marzano tomatoes are the other key ingredient. The only problem I had was the baked meatballs were being taken before they hit the pot. Everyone loved them.
Jessica Gavin says
Thank you so much!
Alyssa D says
If you make it ahead- what do you recommend for reheating? Loved this recipe!
Jessica Gavin says
Thank you so much! I always just reheat the meatballs on the stovetop with some sauce. Or you can cover and microwave until the meatballs are hot, about 30 second intervals.
Mary sheehan says
I am looking forward to having these meatballs tonight. Is this recipe supposed to include some milk? Most recipes I see add milk . Will the meat be moist enough with only eggs?
Jessica Gavin says
Hi Mary- This recipe doesn’t have milk, add I haven’t had any issues with the texture not being moist. I like to use 85% lean ground beef to add extra liquid and flavor. You can soak the bread crumbs with a little bit of milk if you’d like to make the panade before it’s mixed.
Julie says
These are amazing! I’m making them for the 4th time now. Thank you
Jessica Gavin says
Wow, I love it!
Patricia Raugust says
Fantastic recipe! Thank you!!!
Jessica Gavin says
You’re welcome!
Donna says
I made this recipe and it turned out perfect. The only thing I changed was the meat. I used 1/2 ground beef and 1/2 ground Italian sausage. Everything else was exactly by the recipe. I’ve never made my own meatballs and sauce, so I was skeptical. This was sooo good though. . Thank you, thank you, thank you!
Jessica Gavin says
Great job, Donna! I love the combination of meats, I’ll have to give it a try.
Emma Watson says
If I’m not making the tomato sauce, are the meatballs fully cooked after broiling? Or should I heat my jarred sauce and finish cooking meatballs that way?
Topher says
You’re going to want to Heat your sauce so you can simmer your broiled meatballs in your sauce for an hour and a half that will give you the best taste and texture in the meatballs and it will make your sauce yummy
Jessica Gavin says
The meatballs will need a little more time to cook if you aren’t simmering it in the sauce. I would definitely add them to some hot sauce before serving.
Tammy says
Do you leave the oven door ajar when broiling?
Jessica Gavin says
I do not leave the door ajar when broiling, but I check often on the browning. If the instructions for your oven recommends doing so, you can keep the door ajar and watch for color change.
Jessica says
This was SO delicious! I made some adjustments to use up garden produce — 5 cups of fresh tomatoes, a large zucchini — so I chopped and slow cooked them with an onion, 2 garlic cloves, 3 small carrots for 4 hours on one day. Then next day blended and used instead of the crushed tomatoes. Followed everything else except used Follow My Heart vegan Parmesan. It’s truly the best pasta and meatballs I’ve ever made!
Jessica Gavin says
Wow, the vegetables you added to the recipe sound amazing!
Bonnie Surber says
My Nephew made the meatballs and we had meatball subs, they were so good and the meatballs so tender and delicious. I have made them myself and shared the recipe with family and friends and told them to sign up for Jessica’s recipes. I’ve made several recipes and will continue come back for more.
Thank you Jessica!
Bonnie
Jessica Gavin says
Thank you so much, Bonnie! I appreciate you sharing my website with your loved ones.
Lisa says
I’m eager to try this recipe, it has the best reviews from the searches I’ve done, but I need to make it without the parm.. Do you think this would still work?
Jessica Gavin says
Yes, you can omit the parmesan cheese. The meatballs will still hold together. You’ll just be missing some saltiness and flavor from the parmesan. I always like to cook a small piece in a pan and adjust the seasoning of needed.
Suzie says
I made the meatballs to go with my neighbors homemade marinara sauce she shared. So very, very good!! I will definitely make the sauce next time.
Jessica Gavin says
What a wonderful paring! So happy to hear that you will make the meatballs again.
Jess says
They were pretty good! Definitely a little too salty, but not bad.
Jessica Gavin says
Thanks for your feedback, Jess! You can always adjust the level of salt. I like to cook a small amount of the beef to taste it, and add more seasoning as needed.
Alan Sussman says
Today
Erica Moore says
I’ve been trying so many different recipes and looking for the best meatball recipe. It’s hard to please everyone in my household. I saw this online and decided to give it a go. It turned out to be the million dollar meatball recipe! It was delcious! They didn’t shrink and I also got my son’s approval! He even said he’s taking this one to college with him this summer. It was so easy to make. I’ll be cooking this once a week! It’s such a comforting meal.
Jessica Gavin says
Wow! I’m so happy to hear that this meatball recipe was a winner for your family. Happy cooking!
Karey says
Can I use this recipe with ground Turkey?
Jessica Gavin says
Yes, you can use ground turkey. Depending on the percent fat of the ground poultry, you may want to and 1 to 1 tablespoons of olive oil so it doesn’t taste so dry.
Tami says
I’ve been looking for the perfect meatball recipe for years. Mine never tasted like anything other than meat. This recipe is AMAZING! My grandkids loved it. Thank you so much for sharing. I used ground beef and ground chicken because that was all I had on hand.
Jessica Gavin says
Yay! I’m so happy that your family enjoyed the meatball recipe.
Donna Martin says
here’s the meatball recipe
Jasson says
Very nice recipe chef 👍👌👏. Broiling the meatballs is a big plus, yammy 😋. Thank you for your effort 🌞😎.
Julie Hayes says
This was a great recipe! I doubled the recipe but cut the salt back to 1 teaspoon each in the meat and in the sauce. I added a teaspoon each of Italian seasoning, basil, and oregano to the meat mixture. My family loved it! My first meatball attempt!
Jessica Gavin says
Great job, Julie!
Roger says
Wow! I just made these meatballs. I’ve been looking for an Italian meatball recipe forever. I’ve found it. Tender, and tasty. I was not sure about the broiling, but it is the crucial part of the recipe. It works.
Thank you.
Jessica Gavin says
Thrilled to hear that you enjoyed the meatball recipe, Roger!
Jaime says
Hi-
I’m looking forward to trying your recipe. If I have panko breadcrumbs should I put them in the food processor to make them finer? Thanks!
Jessica Gavin says
No, I would leave the panko as is and add directly into the recipe. It gives a leaves dense texture.
Sophie S. says
My husband had been asking me to make him homemade meatballs for a while now. I’ve never made meatballs so I was scared that he would be so disappointed (even though he would never tell me it tastes horrible lol) but let me tell you, your recipe was a HIT! Thank you so much for sharing your recipe with us, it was so easy to make and so delicious!
Jackie says
I made this yesterday and it was delicious – almost like my mom’s!!!!
Jessica Gavin says
Yay! Thanks for making the meatball recipe!
Sarah says
I love this recipe! I make the full batch of meatballs but I do half ground beef and half sweet Italian sausage. I freeze half of the cooked meatballs in a food saver bag and I make half the sauce recipe and add the half batch of the meatballs. It’s perfect for dinner for 2 and we still get leftovers. The freezer stash of meatballs is a delicious bonus. We can quickly warm them up for another meal or just to snack on.
Jessica Gavin says
I love the addition of the italian sausage to the meatballs! You are a meal prep pro 🙂
Sandra says
I’m searching for a meatball recipe,that reminds me of the meatballs,you’d get sliced on a meatball pizza,back in the 1960’s. I hope your recipe,fits the bill.
Thank You for posting your recipe 🙂
Jessica Gavin says
You’re welcome, Sandra! I can’t wait to hear what you think about the meatball recipe.
Lynne says
Making this meal tonight! Sounds like a perfect recipe.
Jessica Gavin says
I can’t wait to hear what you think about the meatball recipe!
Shelby McGuinness says
Look no further, this is the meatball recipe you want!!!!!!!!!!!!! I have made this twice now with my homemade pasta and everyone I have made it for says it literally tastes like their grandma made it. Moist and delicious.
Jessica Gavin says
Yay! So happy to hear that you are enjoying the meatball recipe.
Bella says
I’ve made these 3 times now and everyone loves them. The last time I made them I added some spicy Italian sausage to the beef and they were great too. I put them in a 350 oven for 30 minutes and they were perfectly cooked. Then I dropped them in my own sauce for a bit before serving over pasta. This is my go-to meatball recipe now!
Jessica Gavin says
Thanks for sharing how you made the meatballs with sausage. I’ll have to try that!
John says
I used 93% lean ground turkey and potassium chloride salt. I am a recovering heart bypass patient so I really have to watch my sodium and fat intake. Followed the instructions and I’m now making my second batch for meatball sandwiches!!! Absolutely love the recipe!!!
Jessica Gavin says
Thank you, John! Love that you used ground turkey for the recipe.
Jenny says
These tasted great and were really moist! Thanks for the recipe.
Jessica Gavin says
You’re welcome, Jenny!
Barbara Swanson says
These meatballs are absolutely fantastic.
Jessica Gavin says
Thank you, Barbara!
Joe K says
I have never left a comment or a review for any recipe that I have found online. Solely because I just do not have the time to, but sitting here, hours after dinner, I have to say the ratio for these meatballs ended in a meatball that was superb. We had homemade sauce previously but I wanted a simple but fantastic recipe and I am so thankful I came across this one.
I cook often and thought I was pretty good at “winging” a meatball recipe but I will NEVER use another recipe. Absolutely delicious. I did use Sarah’s tip for 375 for 20 – 25 minutes (I did 11 minutes on one side, flipped, and did 11 on the other) and grated my onion. Simple and delicious.
Jessica Gavin says
It’s an honor to receive such a great comments and feedback from you, Joe! Thanks for taking the time to make the meatballs and leave your feedback. I’m sure others will find it helpful too!
Leanne says
So easy and absolutely delicious
Jessica Gavin says
Thank you, Leanne!
Beverly McDonald says
Best meatballs I’ve ever had
Jessica Gavin says
That’s a huge compliment! Thank you, Beverly!
Melinda S Nelson says
Hello – what is the serving size? Thank you
Jessica Gavin says
The meatballs are large, so about 2 meatballs per serving.
Sarah Long says
I only made the meatballs because I had some sauce already made. I used all of the ingredients listed but I cooked them at 375 for 25 minutes. They were crispy on the bottom which was the best part and the flavor was perfect! I have found the perfect meatball recipe!
Jessica Gavin says
Yay! I’m sure others will find your meatball baking time and temperature helpful.
Michelle Miller says
This is a fabulous recipe! So fabulous that when my neighbor had a baby I made a huge tray for them and they loved them!
This is my go to recipe and I’m making them again tonight.
Jessica Gavin says
You’re a great neighbor! I’m so happy to heat that you enjoy the meatball recipe and sharing with others.
Shelby Mason says
This is a new favorite with my boys! It’s easy to follow and the flavors are great, it’s a great base to tweak it to your likes. This recipe is a must try!
Diane says
How many servings does this recipe make?
Sarah Long says
I used 2 pounds for the meatballs and it made about 4 dozen. I froze half of them!
Jealith says
Depends on how large you make them. Duh! She said she makes around 14 with 2 pounds of meat. Go from there. How many do you want to eat?
Marianne says
Good Lord you’re rude. It’s not unusual to not be able to visualize how big a 2.285714285714286 oz. meatball would be.
Sheryl says
Our local restaurants have amazing meatballs. They have raised the bar. This was just average for me.
Jen says
Get their recipe and share. Be exemplary not average.
Randy Vacek says
The author recommends “broil”, not bake.
Pamela Giles says
I couldn’t find anywhere on this recipe the oven temperature or how long to bake them. I managed though. They were delicious. I’ll definitely make them again.
Jessica Gavin says
Great to hear! What temperature did you end up using and time for the baked meatballs?
Mayga says
So what is the oven temperature?
Julie says
None. They are broiled, then simmered in the sauce.
Sarah Long says
375 for 20- 25 minutes works great too
Jessica Gavin says
Thanks for the tip, Sarah!
Sandy says
I had the same problem then noticed it said “broiled”.
Alysse says
So good! I made it exactly as written and wow, these were the best meatballs ever. Super moist and very flavorful. Will definitely save this and be making them again.
Leigh says
This recipe is so simple and delicious. No modifications needed. It is perfection!!!!! Thank you for sharing.
Joceline says
Definetely making this, all your recipes I have tried never dissapoint!
Iryna says
I am just leaning Italian and American cuisine. I loved the recipe a lot.
Next time I want to totally skip the sauce part and just cook the meatballs in the oven. How long do I have to cook them then and at what temperature? Do I still broil them before baking or there is no need in that?
Thank you!
Michelle Chin says
How many servings are in this recipe?
Johnnie Lugnuts says
Made the meatballs and they were fantastic! Vacuum sealed some for use later. Everyone raved about them. I used half hamburger and half sausage
Jessica Gavin says
Thanks for the feedback, Johnnie! I’ll have to try the sausage in the meatball mixture next time.
Gerry says
I’m made these tonight and my son and myself loved them. So tasty!!!
Thanks Jessica new subssiber
Jessica Gavin says
Welcome, Gerry! I’m so happy to hear that your family enjoyed the meatballs.
Steve says
Made these and they were really good. Used a mixture of veal, beef and pork (came premixed from a meat market). Nice and tender and flavorful! But I don’t know what you mean about leftovers….. 😉
Tatyana says
Thank u for the recipe!
However the sauce was too sour even for me. Next time I won’t be putting tomato paste. And I’ll add veal and pork, juicer that way.
Jessica Gavin says
Thanks for your feedback, Tatyana! What brand of tomatoes did you use?
Jessica Gavin says
Thank you, Steve! I’ll have to give the meat mixture a try in the meatballs. Sounds delicious!
Gladys says
I liked so much because I can follow the steps to get a delicious dinner with ingredients so simple, Thank you so much for your help.
Jessica Gavin says
You’re welcome, Gladys!
Judy says
These meatballs are delicious. I made enough to freeze three containers and I just pulled one out to have for dinner tonight. We have nothing but wonderful recipes from you time after time Jessica.
MFumia says
Trying the meatball recipe tonight.
You can also use oatmeal in place of the bread crumbs for another easy, gluten free option.
Tone says
There are WAY too much breadcrumbs in this recipe. Less than half would be more than enough.
Michael says
Thanks for sharing this easy recipe. I made the meatballs last night and they were great. And I have plenty of leftovers to look forward to.
Jessica Gavin says
You’re welcome, Michael! My family loves leftover meatballs.
Luke says
I just made the meatballs. I only had one pound of meat so I halved the recipe, but I put a little more than than the halved parmesan cheese, kept the onions a little larger as I like to taste the onions, added the full 1 teaspoon black pepper and Italian seasonings, used panko breadcrumbs, and kept the full teaspoon of minced garlic because I like garlic. 🙂
Dinner was a rush so after broiling the meatballs, I cooked them in a casserole dish with Rao’s Marinara sauce only til the sauce boiled. I will try the fresh made sauce when I have more time and let the meatballs simmer in the sauce longer.
The meatballs were still delicious and leftovers are gonna make for a yummy sub.
Jessica Gavin says
Thanks for your feedback, Luke!
Bryan LaFree says
Easy to follow recipe. Very good, will make again.
Tiffany says
I doubled this recipe and used a mixture of beef, veal, and Italian sausage. I made the sauce in my instapot on the slow cooker setting. I added extra garlic, basil, and Italian seasons to the sauce while cooking with the meatballs.
It was such a big hit that most people bypassed the pasta for more meatballs instead. I will definitely make this again.
Jessica Gavin says
I love the combination of three types of meat for the meatballs. Great to hear that it worked will using the slow cooker setting on your instant pot to make the sauce. Bravo!
Jean says
These were absolutely delicious! I did them according to the recipe and cooked them in a slow cooker. The only thing that I changed was to sauté the onions and garlic and tomato paste on the stove in the olive oil before adding them to the slow cooker. This is definitely a keeper. Thanks!
Jessica Gavin says
Great job making the meatballs in the slow cooker! Great idea to saute the onions and paste first to remove the sulphurous flavor and concentrate the tomato flavor.
Luba says
Thank you for grate recipe!
Jessica Gavin says
You’re welcome!
Lynnmarie says
This recipe is wonderful, meatballs are amazing! Just take your time, this is a slow as you go. Definitely worth every minute
Jessica Gavin says
Great advice! So happy to hear that you enjoyed making the meatball recipe!
Alyson says
I’m planning on making these for my son’s birthday party. Would it work to make the meatballs the night before and then add to the slow cooker with the sauce the day of the party? Or is it better for the meatballs to be added to the sauce right after broiling?
Jessica Gavin says
Hi Alyson- I’ve done them both ways! If you are planning to cook the meatballs in the sauce for several hours the day of serving, then they will taste delicious!
Beverly says
Wonderful recipe! Will be my go to for spaghetti sauce and meatballs. Made a couple changes for my family. Added mushrooms and more garlic to sauce, and we love to add some cabernet sauvignon to the sauce. My family loved it!!
Jessica Gavin says
I love the addition of the wine and mushrooms to the sauce!
Jeff says
Best meatball recipe I’ve ever found. I was looking for something better than I’ve been making. Made these last night and this recipe will replace my current one. Great flavor and texture. Broiler makes things a lot easier too. Thank you.
Jessica Gavin says
Wow, what a compliment! I’m so happy that you enjoyed the meatball recipe, and it will be making it to the dinner rotation. Happy cooking!
B. Donovan says
Excited to make these!! If I want to cook some of them in the oven rather than in the sauce (for my picky toddler), how long should I cook them?
Jessica Gavin says
I would add a few extra minutes of broiling after flipping over until the meatballs are no longer pink in the center. Cook the meatballs in the oven until they reach 160°F.
harper says
My husband and 16 month old son absolutely love this recipe! My husband has since asked me to make this meal several times.
Jessica Gavin says
That makes me so happy to hear the whole family enjoyed the meatball recipe!
Patrick Mullen says
Great video! I’m making these meatballs tonight. Thank you!
Jessica Gavin says
Thanks, Patrick! I can’t wait to hear what you think about the video.
Denise says
This was a huge hit. I come from an Italian family and long line of good cooks. My grandma made sauce and meatballs every Sunday. I never had to make my own because she and my mom always kept us supplied and always had sauce and meatballs, but now I need to make my own and didn’t know where to start. This sounded really similar to the way my grandma made her meatballs, and they were utterly delicious. I used a mix of ground beef and ground turkey and they were delicious. So tender, perfect amount of spices. I honestly don’t think I would change a thing. Broiling before throwing them in the sauce was ingenious.
I hate the mess frying makes and dropping them in raw always made me nervous, as they’d easily fall apart or burn on the bottom. So happy to have found your recipe. The sauce was really delicious, too. I did brown a few sausage links and add those with the meatballs (I think you can easily adapt the sauce to your liking) but the base recipe as is was truly delicious. I know. I’ve had a lot of sauce in my life! Thank you for the step by step directions. It gave me the confidence to do this on my own!!!
Jessica Gavin says
You rock, Denise! I love your tasty modifications to the meatballs and sauce. I’ll have to try the ground beef and turkey combination. I love that you are keeping your families tradition going!
Diane says
Hi Jessica. We love this recipe for meatballs! I was wondering if I could freeze the broiled meatballs and if so will they still flavor the sauce as they do when transferring them from the oven to the sauce. Thank you in advance
Diane
Jessica Gavin says
Yes, you can freeze the meatballs! You can add some of the rendered fat from broiling once cooled down to the bag of meatballs you plan on freezing for extra flavor.
Megan says
How many meatballs per serving for the nutrition information? Thanks!
Jessica Gavin says
The serving size is one large meatball plus sauce.
Steph says
Jessica, these meatballs are just what I’m looking for! I really don’t care for the recipes with milk because I don’t like a spongy meatball. I made a huge batch of these today; made dinner, and froze the rest. Wonderful! Thanks for this one!
Jessica Gavin says
You’re welcome, Steph! I’m so glad that you enjoyed the meatball recipe.
Anna says
Broil is not a tempature. What tempature should be used for meatballs?
Jessica Gavin says
Great question! My oven has a “high broil” setting. You can set your oven to 550ºF or 500ºF if your oven does not go as high.
Ken says
What a great recipe! Even with such simple seasonings, it cooked up with Italian authenticity. We and our guests cleaned our plates on this, my first-time meatball adventure. I made it exactly as described, but with three subtle changes.
I increased the portion size to 21 meatballs. (This called for 3 lbs of meat and made 40! meatballs, bigger than eggs.) I was about 10 oz short of crushed tomatoes, so I just added 6 oz of water and it came out plenty thick and hearty. Also, I added a couple tsp. of sugar to counteract the acidity – a good call. Lastly, I put a few hearty dashes of Cholula which gave a very subtle zip like one might get with some hot sausage.
Did the crock pot approach on low. Meatballs were tender, sauce was rich, with that slightly reduced robustness. Topped with parmesan and fresh basil.
We loved it and will be making for a big group of friends in February.
Jessica Gavin says
Thanks for sharing your meatball experience and modifications. They sound delicious! I love making meatballs and sauce in the slow cooker.
Jenn Hamblen says
Fantastic recipe! Thank you so much. I could never quite pull off meatballs and now I feel like a pro! Happy holidays!
Jessica Gavin says
That makes me so happy to hear! You are a meatball pro now!
Dan says
Made these last night. OMG, sooo delicious!
Broiling really does make a difference.
Jessica Gavin says
Thank you! Yes, broiling the meatballs adds so much flavor and texture contrast.
Cynthia says
I made this recipe last thanksgiving and it’s really good specially the meatballs ..I just added more herbs and cheese.
D says
Ignore my comment about temp!!! I see it says Broil sorry!!!
Adam says
Delicious! Left out the dairy for my girlfriend and they were still a hit! Thanks!
Jessica Gavin says
Thrilled to hear that the meatballs tasted delicious without the dairy!
Karen says
We made just the meatballs and they are great! We are going to make this recipe with the sauce too but we need to use up some of our summer tomato bounty sauce first. We broiled them and I have to be honest, they couldn’t be easier to make. My husband’s comment “best meatballs ever!” He almost choked on them…he had 2 big ones in there at once. I had to tell him to slow down! LOL Thanks for posting a great recipe!
Jessica Gavin says
I love it! I’m so glad that your family enjoyed the meatball recipe.
Jason says
Excellent recipe, has absolutely improved meatball night in my house. Was wonder if there was a serving size associated with the nutritional information?
Jessica Gavin says
The nutritional info is per 1 meatball as they are pretty large. I would say typically two meatballs a person, three for my husband! Haha!
Teresa H says
Delicious meatball recipe! Do you think that I could finish cooking the meatballs in the oven, after broiling them, so that I can freeze them without the sauce?
Thanks!
Jessica Gavin says
Yes! You can broil, then turn down the heat to 350 degrees. Let it cook until the internal temperature reaches 150 degrees. Let me know how it goes!
Kristy U says
Earlier this fall, we started the tradition of Sunday dinner. It has given me a lot of joy to be back in the kitchen on a more consistent basis. This recipe is so simple yet so satisfying and delicious. What a winner! We later turned the leftovers into meatball sandwiches — even more delicious on days 2 and 3. Thanks!
Jessica Gavin says
What a lovely tradition! Finding joy and sharing it with your loved ones is what it’s all about. I’m thrilled to hear that grandma’s meatballs made it into the rotation!
C B says
And im sure your husband made your favorite meals too! 😉
This is an excellent recipe!
Jessica Gavin says
Thank you!
Kristen says
Can you use panko breadcrumbs and if so is there amount the same as with regular breadcrumbs?
Jessica Gavin says
You can substitute panko for equal amounts of traditional breadcrumbs.
Heather Miller says
I was wondering if there was an instruction for pan frying the meatballs instead of in the oven?
Teresa H says
I was wondering the same thing. Have you tried pan frying the meatballs?
Jessica Gavin says
Yes, you can also pan-fry the meatballs on the stove top if you’d like, then add to the sauce or freeze.
Ann Graham says
Delicious! I made this for dinner today, juicy meatballs and tasty sauce. Thanks for your great recipe!
Jessica Gavin says
Whoo-hoo! You’re so welcome, Ann.
John says
What a fantastic recipe. Easy to follow instructions and they turned out just like I imagined them to be. My only feedback would be to leave instruction for how much pasta to include. I used a 1lb box of spaghetti and when I added it into the sauce, I could have definitely used more, maybe not a whole other 1lb box though. Served 5 people for dinner and have a whole other dinner’s worth of meatballs to use again!
Jessica Gavin says
Thank you for the feedback, John! Sounds like maybe 1 1/2 of pasta would be a good amount to pair with the red sauce.
Michelle says
I made this recipe and my husband said it was the best spaghetti he ever had. I agree and didn’t substitute or change anything. Love it 5 stars for sure!!!
Jessica Gavin says
Yay! Thank you, Michelle!
Sabrina Dyer says
This was absolutely amazing! My first time making sauce and meat balls on my own and it couldn’t have been easier to follow. I did add some oregano and basil to the sauce which was very good. It fed my boyfriend and I with plenty of leftovers. Thinking of doing a meatball sub with some of it!
Jessica Gavin says
A meatball sub is always a good idea for the leftovers!
Mara Levitz says
The recipe was authentic, everything was perfect and the meatballs were great.
My only criticism is the use of the term “spaghetti noodles” it’s technically inaccurate. Yes “noodle” might be considered an umbrella term for pasta. But it is so much more effective to actually identify the spaghetti. As a cooking school student you may realize there’s a number of variations of spaghetti: thin spaghetti, capellini, linguini, vermicelli, and others. Not criticizing just offering a constructive suggestion. 😁
Jessica Gavin says
Thanks for your feedback, Mara!
Steph says
Outstanding. Best recipe I’ve come across so far!
Michelle says
Based on the sauce recipe with the meatballs, how many people can you serve.
Thank you!
Avery v says
Literally so good. Worth the time for sure.
Jessica Gavin says
Thank you, Avery!
Kelly F says
I made these tonight and they are phenomenal!!! I used a beef/pork/veal mix and because we are obsessed in my house with garlic we used 5 cloves lol. But these were so moist and delicious! My husband these were the best ones I ever made! I’m looking forward to trying more of your recipes.
Jessica Gavin says
Nothing wrong with extra garlic! So happy that you’re family enjoyed the meatballs. Great job!
Lindsay M says
We tried this with Beyond Meat (plant-based meat) tonight and it was incredible! Followed the instructions exactly and loved it. Well, there may have been an intentional deglaze with Chardonnay 😉
Jessica Gavin says
Great to hear that this meatballs recipe works well with plant-based meat too! Always need a good wine paring!
Katherine A Dietz says
Could you please reply to my comment above; I started dinner yesterday and I am still waiting for a reply? Thanks so much for your help. Also I still haven’t received your secret #1, could you resend? Thanks
Katherine
Jessica Gavin says
Sorry for the delay! I responded to your other comment. Please check your spam folder in your email in case it was sent to the location.
Katherine A Dietz says
If you make the panade do you omit the breadcrumbs? If you use the panade should you use 2 lbs of ground chuck (80 -20) or 50% ground chuck 80/20 and 50% ground sirloin (90-10)?
Thanks
Katherine
Jessica Gavin says
For my recipe, the panade is created when the bread crumbs are mixed with the eggs. However, if you wanted to make a separate panade, soaking them in milk or stock before adding them to the ground beef, you can. I would use the same amount of bread crumbs called out for in the recipe to keep the meat-to-bread ratio the same. For the juiciest meatballs, use 80-20 ground beef.
Beverly Blackwelder says
Wonderful recipe for meatballs and sauce! This will be my new go to recipe for spaghetti. I am so glad I found your website. I am 71 and have been cooking for years, but I have learned so much from you and the science behind the recipes. It just goes to show you can teach an old dog new tricks. Thank you!!!
Jessica Gavin says
You’re so welcome, Beverly! This is a special family recipe, so I’m so happy to hear that you like it. Grandma Rose is smiling! I’m thrilled to help you in the kitchen in any way I can. Keep trying new recipes and most importantly, have fun!
Alyssa says
I’m here for the meatball recipe, not the sauce currently, and am wondering if the oven time changes if I don’t simmer them after? Should they be baked longer? Thank you!
Jessica Gavin says
Great question, Alyssa! If you plan on just making the meatballs, I recommend baking them at 400ºF until golden brown on the surface and the inside is cooked through, it should reach about 160ºF, about 20 to 25 minutes.
lu says
I haven’t tried this recipe but it’s very close to my own. If you add parsley, use 1 cup of parmesan, and brown in a cast iron skillet with a little olive oil, instead of broiling, you have my recipe. I’m sure they’re both delicious!!!,
Jessica Gavin says
THanks for sharing your meatball version, Lu! I’ll have to give the stove top method a try!
Faylene says
How many are in a serving?
Bonnie says
Jessica, I have avoided making meatballs since my mother-in-law passed away. I didn’t think I would ever come close to her excellent meatballs. THANK YOU for helping me bring meatballs back on our home menus!! When my granddaughter reached for a second one, my heart was happy!!!!!
Jessica Gavin says
Yes! I’m so happy that you could recreate the meatballs with kid-approved success!
Adrienne says
Is the broil setting supposed to be on low or high? I am making these for lunches for my 10 month old son. I’m going to be freezing them and using two or three at a time for a meal for him. What do you recommend the best way to reheat once frozen?
Jessica Gavin says
I use a high broil setting, but keep a close eye on monitoring the color change. You can defrost in the refrigerator 1-2 days before, or defrost in the microwave. I also like to reheat in the sauce you plan to serve over a simmer, covered, until warmed through.
Jacqui says
My husband made this and it was absolutely delicious. It will now be a ‘go to’ in our household. Thank you for sharing it. x
Jessica Gavin says
Whoo-hoo! Happy to hear that grandma’s meatballs have made it to the dinner rotation.
Marcy says
This recipe is the bomb!! I halved the ingredients because there are only two of us. I changed nothing! The secret sauce here is broiling the meatballs. I used my toaster oven (Breville) on broil but lowered the rack. Ten minutes on broil and they were done. I added them to my sauce and simmered for about 45 minutes. Couldn’t have been easier! We loved it! Half recipe made about 24 meatballs (used my cookie scoop as recommended) and gave each a light squeeze and hand roll and into the pan!!
Jessica Gavin says
Yay! Thrilled to hear that you enjoyed the meatball recipe and that you could easily halve for smaller portions.
Bree Seldat says
Cooked this for my family and it was amazing. I added a couple tablespoons of water at the end and the sauce was still nice and thick. I did half ground beef/half Italian sausage for the meatballs and it turned out amazing! Definitely will use this recipe again.
Jessica Gavin says
Love the addition of sausage to the meatballs!
Cher Hayou says
Hi, I don’t have a broil option. I have a pretty old stove/oven. What would you recommend putting the oven degree to?
Jessica Gavin says
If your over goes up to 500ºF, use that setting to broil the meatballs.
Maggie Sanderson says
My meatballs completely fell apart in the sauce and some were pink in the middle. Very disappointed.
Jessica Gavin says
Sorry to hear that! I’ve never had the meatballs fall apart. What percent lean beef did you use? Used eggs, cheese, and breadcrumbs as a binder? Did they hold their shape after broiling?
Nick says
Like for you to comment on this and try and make her recipe look bad is ridiculous. You just clearly didn’t follow directions and messed the recipe up. I made it and everything was beyond great.
Stephane leday says
Outstanding taste these meatballs are out of this world. Thank you
Jessica Gavin says
Thank you for your feedback, Stephane!
Alice says
Amazing Meatballs and Sauce. I added pancetta to the sauce for deeper flavor. My husband was amazed that I made this lol This will be a weekly staple now! Thank you so much for sharing
Jessica Gavin says
Great job, Alice! I love the addition of the panceta!
Heather says
Loved this! My hubby did too. We used our garden tomatoes, marzanos, it was delicious! Thank you so much!
Jessica Gavin says
I love that you added your own homegrown tomatoes to the meatball sauce. That is awesome!
Sheila says
Tried the meatballs today, the best I’ve ever made! Thanks so much, I think the ratio instructions really helped me. In the past, I could never get the texture right, either to loose or shrinking was the issue. Thank you so much Can’t wait to dive into more of your recipes.
Jessica Gavin says
I’m so happy that you enjoyed the meatball recipe! Let me know what you make next.
June Gallo says
Followed this recipe as written. THE BEST. It is a keeper. I used ground turkey breast and followed your suggestion of adding 2 tbsps. Olive oil to the turkey.
Thanks!!?
Jessica Gavin says
Thank you, June! Thrilled to hear that you made the recipe with turkey and the extra oil helped the texture.
Jaz says
I am using fire roasted crushed/diced tomatoes from a can. Do I still cook the sauce for 1.5 hours after broiling meatballs? I’m afraid there isn’t much liquid so the tomato mixture would burn.
Jessica Gavin says
The meatballs need time to simmer in the sauce. You can always add some more water if needed as you check in every 20 minutes to make sure there is enough moisture to prevent the sauce from burning.
Joy says
My entire family loves these meatballs! Thank you for sharing… so simple with intense flavor!
Jessica Gavin says
Thank you so much for your feedback, Joy!
Jessica says
I can’t wait to try these! My oven has two broiler settings: high and low. Should I use the high setting? Thanks!
Jessica Gavin says
I recommend using the high setting but keeping a close eye on how quickly the surface browns.
June Gallo says
I am back again with another question…I would like to try the meatballs. The broiler in my oven is a pullout drawer at the bottom of the stove. The meatballs would be much closer to the heating element. Do I broil them for the same amount of time?
Jessica Gavin says
I would check the meatballs in the broiler after 3 to 5 minutes, and every 2 minutes after. Flip over once it’s golden brown on the surface.
June Gallo says
Love your recipes. Because of heart health issues, only use ground turkey breast. Is there anything I can add to get the same results as the ground beef with fat?
Jessica Gavin says
Thank you, June! Perhaps you can add a few. tablespoons of olive oil to add some healthy fat to the meatball mixture. What percent lean meat ground turkey do you use?
June Gallo says
I use 99% ground turkey breast
Jessica Gavin says
If possible, you may want to add about 2 tablespoons of olive oil to the mixture so that the meatballs aren’t so dry.
Bianca Tavarez says
This recipe sounds delicious, I want to know if there is another option other than broiling ?as I don’t have a updated stove, thank you !
Jessica Gavin says
You can sear the meatballs in a nonstick pan in some olive oil over medium heat until browned. If you can set your oven to 450 or 500ºF, that would work well, similar to broiling. You may just need more roasting time to brown the surface. Let me know how it goes!
Mary Lou Haddock says
The meatballs are to die for. We made them for our Christmas dinner.
Jessica Gavin says
Yay! So happy that grandma’s meatballs made it to the holiday table.
Jennifer Hill says
How many meatballs per serving? I’m making them for subs tonight! Thank you!
Jessica Gavin says
The nutrition is based on one meatball plus sauce. Subs sound amazing!
Nikki Wyscaver says
I was very pleased with your meatball recipe. Simply delicious. I will have enough for dinner, lunch and another dinner. Thank you very much for your instructions.
Jessica Gavin says
You’re welcome, Nikki! Always nice to have leftovers!
Raymond Hundley says
My compliments to you and your husband Jason and his grandmother. This dish was a trip down memory lane. My great aunt wo
uld have the traditional Sunday family dinner and her meat balls and spaghetti was a family treat. I h;ave tried and tried to duplicate it and never quite got there. Now after trying grandmas recipe and ;your instructions and your explanation of steps to prepare this dish, has made a 100% improvement and I am
so pleased with the results. I shared a dish with my neighbor and she was so impressed with it that she called her daughter and raved about the dish. I gave her your site.
So glad I found ;you and will try other recipes you have posted.
Jessica Gavin says
I’m so thrilled to hear that you finally found a meatball recipe that reminds you of home. Happy cooking!
Josh Baker says
I’m making this recipe for the second time in two weeks. I’m so glad to have come across this recipe, I feel as if I should give back. So if you want a night off, send your husband over (if he’s vaccinated) and he can let me know if I’ve gotten close to the “real deal.” And thanks!
Jessica Gavin says
I would love a home-cooked meal, haha! Great job, Josh!
Jason says
Watching the Sopranos made our family crave for authentic spaghetti and meatballs. I wanted jumbo meatballs like in the show. I was worried that broiling them wouldn’t cook them enough because they were so large and ended up baking the meatballs on 375F for 30 minutes before putting them in the sauce. Could I still broil jumbo sized meatballs? Despite not having tomato paste, the recipe we overall a hit. Will make again and next time allow the sauce to simmer longer.
Samantha Moffett says
Made these a day before I used them for meatball subs they were excellent. My family loved them and I have leftovers as well.
Jessica Gavin says
What an amazing idea to add the meatballs for subs!
Surati says
I found the meatballs on the dry side. I think cooking the meatballs in the sauce for one and a half hours too long. Could you more herbs also.
Joy Noonan says
I made this recipe using a meatball mix of 1/3 each of veal, beef & pork for a total of about 1 pound and a half (all I had on hand) and I air fried them because my stoves broiler is absurdly located in a drawer next to the floor. They came out spectacular! I simmered them in a fresh sauce I made with excess grape tomatoes from my garden for a couple hours and this is now the only way I ever want spaghetti and meatballs. Thank you for sharing this recipe, it was a great guideline.
Jessica Gavin says
Wow, I’m hungry now, Joy! I love that you used fresh tomatoes. I’ll have to try the meat mixture you used for the meatballs, sounds delicious!
Stephanie says
Site recommends a blog post question…so here it goes….
Can I make this without parmesan cheese ? What would I substitute ?
Neither my husband or I like Parmesan but love meatballs and the science info is great !
Jessica Gavin says
Hi Stephanie- You can absolutely omit the parmesan cheese. Do you not want any cheese at all?
Amie Boo says
Best recipe EVER!!!! Thank you so much for sharing!
Jessica Gavin says
You’re welcome, Amie!
Allen Hockenbury says
Have never made the sauce, but the meatballs are absolutely delicious.
Jessica Gavin says
So happy that you enjoyed the meatballs, Allen!
Anca says
Great meatballs! I make them for a year now and my family love them!
Jessica Gavin says
Thank you, Anca! I love that this meatball recipe has become a go-to for your family.
josh v says
great meatball recipe, put them in my homemade sauce and the family loved it. thank you!!!
Jessica Gavin says
Thank you, Josh! I love that you added it to your homemade sauce!
Kirsten Olson says
I just had to say thank you. My gourmet chef of a Mother, said my meatballs have now surpassed even hers. HUGE praise from an Italian Mom. Of Course I told her where they came from.
Jessica Gavin says
High five! I know that making meatballs is quite a feat, you rocked it. You made my day, that’s a huge compliment coming from your amaing mama. Tell her thank you!
Barb Weaver says
Thanks Jessica!
I will never be making meatballs again because my husband found YOUR recipe and HE will be making them because they are FANTASTIC!! He used Mutti whole tomatoes, an emersion blender and less salt.
Elaine says
Made these today and they came out delicious! Just a question though – is one serving one meatball? Thank you ?
Bonnie Scoville says
Best meatballs ever!!!
Jessica Gavin says
Thanks, Bonnie! I love your last name!
Kathleen says
Killer recipe! It’s been put into regular rotation at our house. I’ll make a huge batch this fall when fresh tomatoes are in season, and freeze in portions, for those “I can’t be bothered to cook” days. Thank you!
Jessica Gavin says
You’re a smart cook, Kathleen! Happy cooking!
Elizabeth says
So yummy! Definitely a family favorite ❤️
Jessica Gavin says
Thrilled to hear that your family enjoyed the recipe, Elizabeth!
Tina Kedikian says
Thanks Jessica! I made them tonight and they were a hit. I used the seasoned breadcrumbs but also the Italian seasoning and put a bocconcini in each one. Turned out amazing and my family asked me to make them again!
Jessica Gavin says
I have to try adding cheese in the center of the meatballs, sounds amazing!
Leigh says
I’m quite an experienced cook and I know it’s always good to try new recipes.
Broiling. BROILING! What a terrific idea! The recipe was great, too. Mine turned out a little bland, but I usually use a meat mix and today just used beef so that was probably it. Good job, good recipe. Will pass along and make again.
Jessica Gavin says
Thank you for your feedback, Leigh! Yes, broiling the meatballs is a game changer.
William Beckenhaupt says
My mother taught to put grated potatoe in the mix, not too much but it helps keep them soft!
Jessica Gavin says
Thanks for the meatball tip, William. I’ll have to give the grated potato a try!
Camille says
These meatballs were tasty but not soft. I used breadcrumbs and did not moisturize them which I think I should have. I will try that next time.
Jessica Gavin says
Thanks for your feedback! Yes, you could hydrate the breadcrumbs if desired. What perfect fat meat did you purchase?
Camille says
it was 85%lean, 15%fat. Maybe that’s why they were not soft do you think?
Jessica Gavin says
I find that 80% lean gives the most tender and juicy meatballs.
MARGARET HOCKENSON says
Best meatball recipe I have had and I’ve been cooking meatballs for over 40 years.
Jessica Gavin says
Wow, what a huge compliment!
Sally Harper says
Not tried this recipe yet but going to make it on the weekend. I’m not able to get tomato paste what can I use instead please.
Jessica Gavin says
You can cook the sauce down a little longer to concentrate it down if you don’t have tomato paste. However if you want a sweeter sauce, you can use ketchup or tomato puree for a thicker sauce that’s not as sweet.
Ginamarie says
Thank you these are perfect
Jessica Gavin says
Thank you so much!
Andrea says
These meatballs turned out to be a family favorite.
Jessica Gavin says
I’m thrilled to hear that the family enjoyed the meatball recipe!
Elizabeth B says
These are currently broiling! I’m wondering if I can broil some and not simmer in sauce and freeze for later? Should they broil for longer?
Jessica Gavin says
Yes, cool the broiled meatballs down, then freeze.
Bob says
Amazing meatballs! We’ve made these several times and feel they beat any fancy Italian restaurant offerings. Want to mention that if you don’t feel like making homemade marinara they turn out great using a good quality jarred marinara like Paul Neumann’s. We do it both ways and always great. Also these make a fantastic meatball sub when you stuff the meatballs in nice greasy sub rolls and coat with mozzarella cheese before a light broiling in the oven. Thanks for sharing this wonderful recipe for meatballs that we make at least once a month here at our home in New Hampshire.
Bob and Susan
Jessica Gavin says
You’re making me hungry Bob and Susan! Thank you for sharing your tips. Happy to heat that you enjoy the meatball recipe!
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!
delightful says
This recipe came out perfect, thank you so much!
Jessica Gavin says
Thrilled to hear that you enjoyed the meatballs!
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.
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!
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.
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
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!
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!
Mr. Ron says
Can I use Panko in place of bread crumbs?
Jessica Gavin says
yes! that works too
Michele Hyson says
Jessica?, I want to know if your husband could tell the difference using Impossible beef? I am making both tonight because my daughter, the vegetarian in the family, is home for the holidays! What did he think? Did you have to make any adjustments
Jessica Gavin says
We’ve actually tried the impossible product in burgers and enjoyed it! I think it would work well for the meatball recipe. Let me knowhow it tastes!
Frederick says
Real meatballs made with veal, pork, and beef. Browning meats as well as low long simmered sauce. I’ve had it concentrate w/o paste I like to put paste on ribs or neck bones bake till almost burnt. if u make just beef meatballs. a great gravy must have pork bones either ribs or neck bones depends on budget. When u bake that paste in the bones depth of flavor insane also deglaze red wine. I’ve made your exact recipe when I couldn’t get all my ingredients. Its great as well. Your ratio 1 egg per and 1/2 cup crumbs sounds good. I like to soak inside of Italian or French bread in milk over using processed fine crumbs
Carole Arborio says
Tried this recipe for the first time. Followed directions to a tee! They are the perfect size, taste & tenderness to use in sauce with pasta, subs or to munch on…love em’.
Jessica Gavin says
Thank you for your feedback! We love them for meatball subs the next day too!
Jeannine says
Made these meatballs the other night two ways – one using the 80/20 ground beef and the other using a plant based “meat”. Both turned out amazing! Thank you for your recipe. I’ll be making it again, and again.
Jessica Gavin says
I’m thrilled to hear that using meat and a meatless option works! I’m curious to know if you could tell the difference? Which kind of plant-based product did you use?
jeannine says
Yes – I used Impossible Burger. They turned out a little tougher than the beef. Other than the slightly darker color to the Impossible Burger they were VERY difficult to tell the difference once sauce was on them. The flavor from the spices and cheese was there.
Jessica Gavin says
Thank you for the feedback! I tried the impossible ground meat and like it as an alternative, I will have to try it with the meatball recipe next and see if my husband can tell the difference.
Karen says
I make a similar but also use pork and veal
Jessica Gavin says
That sounds like a delicious combination!
Jere says
Easy and delicious
Jessica Gavin says
Thank you for your feedback!
Jeannie says
How many servings does this recipe make? Nutrition facts say per serving, but it doesn’t say how many.
I’ve made these several times and we love them!
Jessica Gavin says
The recipe makes 14 hearty meatballs and includes the sauce. Thanks for making the recipe!
Geri says
Does this mean 1 meatball is 216 calories?
Jessica Gavin says
It’s meatball plus the additional sauce.
Katharine says
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!
Jessica Gavin says
Wow, ground venison sounds divine! Did you use all venison or a mix?
Gina says
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.
Jessica Gavin says
Thank you for your feedback! Great idea to mix the ingredients together before adding to the ground beef to make it easier to incorporate.
Mike G says
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.
Jessica Gavin says
Yes, broiling quickly creates that golden crust. Thank you for making this your go-to meatball recipe!
Helene Montini says
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.
Jessica Gavin says
Yay Helene! I must try the veal, pork and beef mixture. These meatballs are definitely perfect for freezing!
Laura says
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!
Ryan says
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!
Brynn says
They came out great! Thank you!
Brynn says
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!!
Jessica Gavin says
Hi Brynn- Simmer the tomato sauce for 30 minutes, then add the broiled meatballs.
Yana says
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
Jessica Gavin says
You can try a little oil or cooking spray, that should help.
Jessica Gavin says
You can lightly grease the foil with oil or cooking spray first to prevent sticking.
Emma says
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!!
Jessica Gavin says
That’s great to hear Emma! Now you can make them all the time, they are great the next day and frozen too.
Angelica says
Hi! Just FYI there’s no temperature for the oven for the meatballs here 🙂
Jessica Gavin says
Hi Angelica, the instructions say to “Broil” it, does your oven have this setting?
Tina says
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
Jessica Gavin says
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.
Claudia says
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!
Jessica Gavin says
Thank you for your feedback, Claudia! I can’t wait to hear what your family thinks about the recipe.
Karolynn Schofield says
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?
Jessica Gavin says
There is no celery in the meatball recipe. Perhaps the Italian seasonings in the breadcrumbs looked like celery?
Shawn says
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!
Jessica Gavin says
That’s a great alternative way to brown the meatballs Shawn, so clever!
Ginger Napier says
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.
Jessica Gavin says
Wow, your Grandma was a meatball pioneer! This is amazing that she made her own bread every week!
Jean Taylor says
Would it be ok to use 85% ground beef instead of 80%? Would the recipe have to be adjusted?
Jessica Gavin says
Yes, 85% ground beef will work as well! It will just be more “meaty”, no need to adjust the recipe.
Kimikins84 says
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!♡
Jessica Gavin says
Whoo hoo! So happy to hear that you enjoyed our family recipe.
John says
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
Jessica Gavin says
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!
John says
Thanks, Jessica and greetings from Australia!
Ernest Contreras says
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`
Judy says
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
Skip says
Oooooo….I can’t wait to make this. Thank you for sharing.
Carol says
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!
Jessica Gavin says
Yes, triple all of the ingredients for the meatball recipe.
Susan says
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!
Jessica Gavin says
The addition of the sausage, parsley, and two types of cheese sounds divine!
Beth says
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.
Jessica Gavin says
Thanks for the tip to use parchment paper when broiling the meatballs Beth! Do you grease the paper?
Valerie Maltese says
Hi, Jessica! The meatballs were sublime! I broiled them on parchment paper as well. No need to grease the paper. Easy peasy clean-up and no sticking. Thank you for a delicious recipe!
Jessica Gavin says
Thanks for letting me know about broiling the meatballs on parchment paper. Thrilled to hear that you enjoyed the recipe!
Kaila says
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.
Addie says
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
Vincent says
Half ground beef and half ground veal yields an exquisite velvety texture. Veal may be politically incorrect – but it is simply magnificent.
KATHY says
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.
Daniel says
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.
Elizabeth Alkire says
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!
Jessica Gavin says
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!
Jennifer says
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!)
Jessica Gavin says
Wow, this is a HUGE compliment. Thank you for trying the recipe and having your grandma give approval. Cheers!
Maureen says
Hi,
I have been making sauce and meatballs for 48 years, I always bake my meat balls for 15 to 20 minutes. Is broiling better? Also, I’ve always added bay leaves and various Italian spices and wine. Is there a reason you don’t? I do appreciate the tip about adding the tomato paste with the garlic and onions. Thanks!
Shauna Soto says
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!
Scott says
Going to make these again! The first time turned amazing! I have switched from my old standby to this new standby!
Thanks!
Jim Parcels says
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!
Jessica Gavin says
Hi Jim- I don’t add pork in the recipe, but you could certainly use a mixture of pork and beef.
Lover Of Your Grandma says
Hey Jessica tell your grandma, your grandma’s meatballs taste gooooodd
Jessica Gavin says
Will do! She sends a virtual hive five 🙂
Brent says
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.
Jessica Gavin says
What awesome feedback Brent! That’s the most important thing, enjoying the cooking process 🙂
Bruce Green says
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.
Jessica Gavin says
Wow Bruce, you took the meatball game to the next level! My husband would love some bacon in the next batch of meatballs. Cheers!
Shannon says
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
Ramah says
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!
Denise says
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.
Jessica Gavin says
That is amazing Denise!
Yesenia says
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!
Jessica Gavin says
Hi Yesensia- I would stick to 1 egg so the mixture doesn’t feel too wet. Let me know how it goes!
Seth says
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!
Jessica Gavin says
Whoo hoo, you’re welcome Seth! I’ll make sure to report back to grandma 🙂
Nikki says
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?
Jessica Gavin says
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.
Blair says
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!!
Jessica Gavin says
Great job Blair! The mushrooms added to the sauce sounds delicious.
Sherill says
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.
Jessica Gavin says
That’s awesome to hear Sherill! Thank you for making the recipe.
MelT says
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
Jessica Gavin says
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.
Marcela says
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?
Jessica Gavin says
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.
LaRonda Kapperman says
Hi Jessica, Can I freeze the cooked meatballs (without the sauce) for later use?
Jessica Gavin says
Yes, absolutely!
Sarah says
A question, Jessica!
How many servings does this recipe make?
Jessica Gavin says
Hi Sarah- 14 large meatballs, so about 3 per person is always plenty.
Sarah says
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!
Jessica Gavin says
So happy to hear that your first meatball recipe was a success!
Kerry says
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!
Jessica Gavin says
Wow, I bet it’s like a spicy arriabatta sauce. How did it go?
Andrew Kundratic says
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.
Shaun Day says
Can you bake meatballs in dutch oven?
Jessica Gavin says
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.
Debbie Sheegog says
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),
Jessica Gavin says
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!
Debra says
This recipe made the perfect meatballs – so easy and delicious! Thanks so much for the great recipe.
Jessica Gavin says
Thank you for your feedback Debra!
Kimberly Gregory says
Can I make the meatballs smaller, say 1.5 or 2 ounces, without affecting the flavor? I would just broil them less?
Jessica Gavin says
Yes! You can reduce broiling time and check the simmering time 30 minutes sooner.
Ken Lew says
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!
Jessica Gavin says
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.
Paula Collins says
How many does this serve
Jessica Gavin says
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.
Judy says
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.
Jessica Gavin says
Thank you Judy! I’m adding 5 new recipes to the app every week for you to check out 🙂
Judy says
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
Jessica Gavin says
Thank you Judy! Let me know how your family likes the meatballs, it’s a hit over here 🙂
Giovanni Valentine says
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.
Jessica Gavin says
Thank you so much for your feedback Giovanni! Looking forward to sharing more recipes with you!
Tony says
I was able to change the meatball quantity to adjust the seasoning for my family did you change the site?
Jessica Gavin says
Hi Tony, what quantity are you looking to change the recipe, half, double, etc?
Anne says
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!
Jessica Gavin says
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.
Jane Marie Gramza says
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!!
Jessica Gavin says
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!
Steph says
Would it be a raw pork chop? Or should I brown it first?
Amy Greenan says
The first time we made this we did our usual process, which includes pan-fried bone-in pork chops. It was incredible! Yes, pork chops do add some really nice flavor. I would do two pork chops, season with salt and pepper and pan-fry in olive oil a few minutes each side. They go right into the sauce along the meatballs and will break down into mouthwatering chunks of meat – just be careful of the bones.
Jessica, I am at this moment simmering your sauce and meatballs for lunch – this time not doing anything extra, just following the recipe straight. We LOVED the meatballs and the sauce but wanted to see how good it was without added meats and store-bought sauce (I had to add some for volume). It smells amazing and can’t wait to eat it again!
Jessica Gavin says
Pork chops and meatballs sounds like a delicious combination!
Sharon says
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!
Jessica Gavin says
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.
Sj says
Hi! My husband is lactose intolerant and I just sub with pecorino cheese!! It’s sheep’s milk. Lactose is only in cows milk! So sheep or goat milk can always be subbed! much better than a fake vegan cheese in my humble opinion 🙂
Rick says
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
Jessica Gavin says
Yay Rick! I’m so happy to hear that you enjoyed the recipes and will be sharing more with others 🙂
Katie says
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!
Jessica Gavin says
Hi Katie! I’m so glad you got to try the recipe and the Jim approves 🙂
Mitzi says
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 !!
Jessica Gavin says
Yay Mitzi! My family gets super excited too when they smell meatballs cooking in the sauce 🙂 So glad you like the recipe!
Kara A Hall says
These were amazing !!! What would I need to change to convert these to a meatloaf ?
Jessica Gavin says
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.
Amanda says
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!
Jessica Gavin says
Thank you Amanda for trying the recipe, I’m so happy to hear that you enjoyed it!
Frances Scaglione says
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.
Jessica Gavin says
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!
Justin says
tHANK YOU FOR THE GREAT RECIPE! do you suggest broiling the meatballs on low or high for 10 minutes? Thanks again!
Jessica Gavin says
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!
Madeleine says
This looks fantastic! So if I wanted to incorporate the panade, would I simply soak the breadcrumbs in whole milk beforehand?
Jessica Gavin says
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!
Madeleine says
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!
Jessica Gavin says
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!
Mary says
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.
Dennis Leary says
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!
Kara Hall says
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?
Jessica Gavin says
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.
Valerie says
Use Rao’s
Jill Palmer says
My mom always added some milk to her meatloaf mix for moisture. Do you think this would help with meatballs? Also I finely chop or chop up fine in a chopper/mincer carrot and put in my meatballs. Just something I saw in meatballs and sauce at a restraunt. With my sauce I sautéed garlic, onion, carrot and parsley in olive oil. . When it’s done I add a little hamburger 80/20 to put a little meat in the sauce and I also put these ingredients into the meatballs. I bake meatballs then simmer in the sauce for awhile. Can you tell me why the carrot. I thought it mightbe for a touch of sweetness. I love to cook
Ellen says
I was just making ur mb when I noticed it seems dry. What can I do?
Jessica Gavin says
Is it dry before or after cooking? You may need more time to simmer in the sauce if after.
dc moore says
all this about the panade and your meatball recipe has breadcrumbs and NO liquid????
Jessica Gavin says
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.
Grace Sadowski says
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.
Jessica Gavin says
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!
Val says
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!
Jessica Gavin says
Hi Val- Yes, you could freeze them! You can cook them all the way, then freeze with the sauce.
Michele Hyson says
How would you then cook them? I want to make a batch for my son who is in college and LOVES this recipe. I am thinking I’ll cut the meatballs in half before freezing. What’s your best guess/instruction on defrosting then?
Susan says
Jessica what kind of breadcrumbs do you use? Do you make your own
Jessica Gavin says
You can make homemade bread crumbs, or I often use Progresso brand (plain or italian style) when I’m in a hurry.