Best Italian Meatball Recipe

4.87 from 3004 votes
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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!

Three large beef meatballs on a bed of spaghetti and topped with parmesan cheese.

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.

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

Meatball ingredients laid out on a table with labels.
  • 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.

Minced garlic, and diced onions sauting in a pan with tomato paste.

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.

Jar of canned tomatoes being poured into a pan.

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.

Bowl of unmixed meatball ingredients.

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.

Ground beef mixture in a mixing bowl.

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!

Jessica using her hands to shape a meatball.

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.

Meatballs on a foil-lined sheet pan after being broiled.

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.

Meatballs simmering in a pot of tomato sauce.

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.

Meatball sliced in half with a fork on a bed of spaghetti noodles.

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

What is the secret of a tender meatball?

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.

How do you prevent meatballs from shrinking?

Adding breadcrumbs to the ground meat mixture creates a starchy paste that holds the moisture in and prevents shrinkage. Usually, when meat cooks, the muscle fibers’ proteins tighten and contract, which causes large amounts of water to squeeze out. If you do not use a classic panade or breadcrumbs, the meatballs will reduce in size and tend to become dry or tough.

Can I cook meatballs in a slow cooker?

Add the sauce and meatballs to a 6-quart slow cooker or crockpot. Cook for 3 hours on high or 6 hours on low.

Can I bake the meatballs?

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.

Can I make the meatballs ahead of time?

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.

What should I serve with meatballs?

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.

More Italian Favorites

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

Grandma's tender and juicy meatball recipe simmered in a delicious tomato sauce and served with spaghetti noodles, classic Italian food.
4.87 from 3004 votes
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Servings 14 meatballs
Course Entree
Cuisine Italian

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

YouTube 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

Serves: 14 meatballs
Calories 216kcal (11%)Carbohydrates 9g (3%)Protein 19g (38%)Fat 11g (17%)Saturated Fat 4g (20%)Polyunsaturated Fat 1gMonounsaturated Fat 4gCholesterol 44mg (15%)Sodium 810mg (34%)Potassium 19mg (1%)Fiber 1g (4%)Sugar 2g (2%)Vitamin A 250IU (5%)Vitamin C 4.1mg (5%)Calcium 120mg (12%)Iron 0.5mg (3%)

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

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Jessica Gavin

I'm a culinary school graduate, cookbook author, and a mom who loves croissants! My passion is creating recipes and sharing the science behind cooking to help you gain confidence in the kitchen.

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Recipe Rating




686 Comments Leave a comment or review

  1. 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!

  2. 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!

  3. Patty says

    I have tried so many meatball recipes and this one is the absolute best I’ve ever tasted. I’m done searching!

  4. 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 😊

  5. 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!

  6. 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?

  7. 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!

  8. 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.

  9. 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!

  10. 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!

  11. Karen says

    Jessica:

    My maternal grandfather was from Sicily & my maternal grandmother was from Naples. Where is grandma Rose or her parents from?

    Karen

  12. 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.

  13. 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?

  14. 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

  15. 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.

  16. 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!

  17. 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!

  18. 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!

  19. 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.

  20. 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!!

  21. 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…

  22. 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!!

  23. 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.

  24. 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.

  25. 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.

  26. 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!!

  27. 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.

  28. 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!

  29. 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.

  30. 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!!! 😍😍😱😱

  31. 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!

  32. 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!

  33. 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.

        • 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!

  34. 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!

  35. 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.

  36. 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!

  37. 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!

  38. 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!

  39. 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

  40. 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!

  41. 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!

  42. 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!

  43. 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

  44. 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!

  45. 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.

  46. 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.

  47. 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!

  48. 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!

    • Jessica Gavin says

      Whoo-hoo! Thrilled to hear that you have been enjoying my Italian meatball recipe over the years.

  49. 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.

  50. 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.

  51. 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!

  52. 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.

  53. 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!

  54. 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.

  55. 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!

  56. 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!

  57. 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!

  58. 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

  59. 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!

  60. 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.

  61. 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!

  62. 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.

  63. 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.

  64. 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 ❣️

  65. 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.

  66. 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! 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.

  67. 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.

  68. 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!

  69. 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.

    • 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.

  70. 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!

  71. 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

  72. 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.

  73. 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

      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.

  74. 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!

    • 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.

  75. 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.

  76. Jasson says

    Very nice recipe chef 👍👌👏. Broiling the meatballs is a big plus, yammy 😋. Thank you for your effort 🌞😎.

  77. 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!

  78. 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.

  79. 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.

  80. 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!

  81. 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.

  82. 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 🙂

  83. 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.

  84. 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!

  85. 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!!!

  86. 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!

  87. 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!

  88. 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.

  89. 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!

    • 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.

  90. 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.

  91. 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.

  92. Leigh says

    This recipe is so simple and delicious. No modifications needed. It is perfection!!!!! Thank you for sharing.

  93. 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!

  94. 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

  95. 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….. 😉

  96. 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.

  97. 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.