Best Italian Meatball Recipe EVER

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These Authentic Italian Meatballs will be the only recipe you want to make because it’s from an Italian chef! Readers rave that they’re “Simply divine!” “Very restaurant quality and easy to make!” “Absolutely fantastic,” and “Definitely a keeper!” Follow along for expert tips and foolproof results for the best Italian meatballs!

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Why you’ll love THIS Best Italian Meatball Recipe

If you love Italian food as much as I do, then do yourself a favor and check out Donna’s The Simple Kitchen Cookbook from the Slow Roasted Italian Blog. As Donna says, “We love to find ways to take a complicated recipe and make it simply, without sacrificing flavor.” And they have done just that with their Authentic Italian Meatballs recipe!

I knew these Italian Meatballs would be good because Donna, after all, is Italian, but I wasn’t prepared for just how cravilicious they would be. They are perfect. I wouldn’t change a thing. And coming from someone who loves seasonings and playing with recipes, this is the highest compliment I can give.

The recipe itself is quite a few ingredients – BUT DON’T BE INTIMIDATED, this is actually an incredibly easy recipe, that takes just over 30 minutes to make! Most of the ingredients are seasonings so they literally take seconds to dump in. The rest of the ingredients are pantry staples.

italian meatball recipe Ingredients

Let’s take a closer look at what you need to make this recipe (measurements in the printable recipe card at the bottom of the post):

FOR THE meatballs:

Ground beef: Choose lean ground beef which helps the meatballs hold their shape while staying juicy. Use this recipe for turkey meatballs.
Breadcrumbs: Look for Italian seasoned breadcrumbs to add flavor and structure and ensure tenderness by absorbing moisture.
Parmesan cheese: Enhances the umami richness and provides a savory depth. Use freshly grated for the best flavor and texture.
Onion: Finely diced for a subtle sweetness and extra moisture.
Milk: Just two tablespoons keeps the meatballs soft and prevents them from drying out. Use any type of milk.
Fresh Herbs: Rosemary, Italian parsley, and basil brighten the meatballs and balance the richness. You may substitute with one teaspoon each dried.
Salt and Pepper: Enchance the flavors and add a mild heat and depth. This recipe calls for kosher salt, or use twice the amount of table salt.
Garlic: Provides a punch of bold, aromatic flavor. I use my favorite garlic press to mince garlic in seconds!
Eggs: Binds the meatballs together for the perfect texture.

For the marinara:

Fire-roasted diced tomatoes: Adds a smoky depth and natural sweetness. You’ll find these next to the traditional tomatoes.
Tomato sauce: Creates a smooth, rich base for the sauce.
Sugar: Balances the acidity of the tomatoes.
Spices: Garlic powder, onion powder, kosher salt, dried rosemary, dried oregano, dried basil, dried thyme, freshly ground pepper, dried marjoram, and dried sage add layers of bold, aromatic flavors for a well-rounded sauce.

Side view of Italian Meatballs with pasta on a black plate.

How to Make Italian Meatballs from Scratch

Let’s take a closer look at how to make this recipe with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Combine Ingredients. In a large mixing bowl, combine the meatball ingredients. Using clean hands, gently mix everything until well-blended.
Step 2: Sear Meatballs. Using a 2 tablespoons scoop, portion out a meatball and roll it into a ball. Place the meatball into sizzling oil in a skillet. As the meatballs turn golden, you roll them over and continue to roll and drop. I love this method for quick and efficient meatballs!
Step 3: Add Marinara. Next, we bathe our Italian Meatballs in our velvety Marinara Arrabbiata.
Step 4: Bake. Bake for 15 minutes.
Step 5: Add Cheese. Remove the meatballs from the oven and smother them in mozzarella and Parmesan cheese – heavens, yes! – and return to bake until ooey gooey cheesiliciousness.

How to make Marinara from scratch

The recipe starts with a quick whisking of the Marinara Arrabbiata sauce ingredients in a saucepan: fire roasted diced tomatoes, tomato sauce, sugar and a plethora of hand picked spices. which you simmer for 5 minutes. Eazy peazy!

Marinara Arabbiata, or sugo all arrabbiata in Italian, is a spicy tomato sauce. This one is wonderfully rich, seasoned to perfection, and tastes like it’s been simmering all day. It does have a kick of heat, so if you don’t like heat or want to make this extra kid-friendly, then I would reduce the red pepper flakes to ¼ teaspoon. I used ½ teaspoon, and it was perfect for my medium spicy palate.

TIPS for making italian meatballs recipe

Make ahead: You can roll your meatballs up to 24 hours ahead, cover with plastic wrap and refrigerate. Bring to room temperature before cooking.
Don’t overmix: Gently mix the ingredients until just combined to keep the meatballs tender. Overworking the mixture can make them dense and tough.
Make uniform meatballs: A 2-tablespoon scoop ensures even cooking and consistent texture.
Preheat the skillet properly: Ensure the skillet and oil are hot before adding the meatballs to get a beautiful sear without sticking.
Don’t overcrowd the skillet: Leave space between meatballs to ensure even browning.
Adjust sweetness: Start with 1 teaspoon of sugar and add more if the sauce tastes too acidic.

Easy, juicy, flavorful Italian meatballs bathed in rich marinara, smothered in mozzarella and Parmesan and baked to golden cheesy deliciousness! This is one of my favorite recipes EVER and they make the BEST spaghetti and meatballs!

How to serve Italian Meatballs

You can serve these meatballs as is with toothpicks for a crowd pleasing party appetizer or I love to serve mine with spaghetti for the best spaghetti and meatballs
of
your
life.
No joke. Cheesy Baked Italian Meatballs you will want to dive face first into. And never stop.

For sides, we love:

Salad: a big green Caesar salad, garden salad, or green bean salad
Bread: Crusty bread, garlic bread, or garlic breadsticks.
Fruit: Berry salad, winter salad, or fruit salad.
Veggies: Roasted Asparagus, Roasted Broccoli or Sautéed Brussels Sprouts.

HOW TO STORE recipe for italian meatballs

Let meatballs cool to room temperature. Transfer to an airtight container and refrigerate for up to 5 days.

How to reheat best italian meatball recipe

•Microwave: Transfer the meatballs to a microwave-safe plate and microwave for 60 seconds, then at 15-second intervals until warmed through.
•Stove: Transfer the pan to the stove, cover, and heat until warmed, stirring occasionally.
•Oven: Transfer the oven-safe skillet to the oven and heat at 350ºF for about 10 minutes, or until warmed through.

LOOKING FOR MORE MEATBALL RECIPES?

Honey Buffalo Meatballs
Greek Meatballs
Cranberry Meatballs
Korean Meatballs
Parmesan Meatballs
Swedish Meatballs

Rolling past and a Italian Meatballs on a fork.

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Total Time: 35

Prep Time: 20

Cook Time: 15

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Ingredients

2 tablespoons olive oil

Meatballs

1 pound lean ground beef
1/2 cup Italian seasoned breadcrumbs
1/4 cup freshly grated Parmesan cheese
1/2 small onion diced
2 tablespoons milk
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh basil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly cracked pepper
2 garlic cloves minced
1 large egg lightly beaten

Marinara Arrabbiata

1 14.5 oz. can fire roasted diced tomatoes
1 15 oz. can tomato sauce
1-2 teaspoons sugar to taste
1 tsp EACH garlic powder, onion powder, kosher salt, dried rosemary, dried oregano, dried basil
1/2-1 teaspoon crushed red pepper flakes
1/2 tsp EACH dried thyme, freshly ground pepper
1/4 teaspoon dried marjoram
1/8 teaspoon dried sage

Toppings

2 cups freshly shredded mozzarella cheese
1 cup freshly shredded Parmesan cheese
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley

Instructions

Combine all of the Marinara Arrabbiata ingredients in a medium saucepan over medium-high heat and stir until the sauce is well mixed. Decrease heat to a simmer and cook for 5 minutes then keep warm on low until ready to use, stirring occasionally.
Preheat oven to 375 degrees F.
In a large mixing bowl, combine all of the meatball ingredients. Using clean hands, gently mix everything until well-blended. Be careful not to overmix or your meatballs will be tough.
Add 2 tablespoon olive oil to a 12-inch oven safe skillet and heat over medium heat. Using a 2 tablespoon scoop, portion out a meatball and roll it into a ball. Place the meatball into the skillet. Continue scooping, rolling and placing the meatballs in the skillet.
Keep an eye on the meatballs and flip them over once they are golden brown. After all the meatballs have been turned at least once, remove from heat and pour the Marinara sauce over the meatballs. Place the skillet in the preheated oven. Bake for 15 minutes, or until the meatballs are cooked through.
Sprinkle the meatballs with mozzarella and Parmesan cheeses and continue baking until the cheese is melted, 3 to 5 minutes. Broil if desired. Remove from oven and sprinkle with basil and parsley.

Notes

*You may substitute 1 fresh tablespoon for 1 teaspoon dried.

**Arrabbiata is a spicy Italian sauce. If you want more mild heat use ¼ teaspoon red pepper flakes.

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